HALIBUT A LA FLAMANDE
Purchase a small, very thick halibut steak.
Wash it in cold water, dry, and dust it with salt
and pepper. Cover the bottom of a baking-dish
with two tablespoonfuls of chopped onion, two
of chopped celery, and one tablespoonful of
chopped parsley; put on top the halibut steak,
brush with melted butter and bake in a quick oven
for thirty minutes. When done lift carefully to
a heated dish. Put two tablespoonfuls of butter
in a pan, add two tablespoonfuls of flour, mix;
add one pint of strained tomatoes; stir until boil-
ing; add a level teaspoonful of salt, a saltspoonful
of mace and one of black pepper. Strain this
around the fish, garnish the top with carefully
boiled potato balls, baste with melted butter, dust
with finely-chopped parsley and send to the table.
OYSTER STEW
Drain, wash and drain again fifty good fat
oysters; shake over the fire until the gills curl.
Heat a quart of milk in a double boiler, add it
hastily to the oysters; take from the fire; add a
My Best 250 Recipes 25
rounding teaspoonf ul of salt, twelve whole pepper-
corns, crushed, two level tablespoonfuls of butter,
and, if you like, a dash of cayenne. Serve with
oyster-crackers. If thickening is liked rub a
tablespoonful of butter with one of flour and add
to the milk before adding it to the oysters.
FISH, HAWAIIAN STYLE
Clean, wash and dry a three-pound haddock,
and dust it with salt and pepper. Put four table-
spoonfuls of olive oil or butter in a shallow bak-
ing-pan. When hot drop in th^ fish; brown on
both sides, then place it in a hot oven and cook
slowly for thirty minutes, turning once. While
this is cooking put two good-sized potatoes that
have been peeled, half a can of tomatoes, a large
onion grated, a clove of garlic mashed, a salt-
spoonful of ground cloves, and a bay leaf in
a saucepan; cook for five minutes and press
through a sieve. Add a level teaspoonful of salt,
a dash of cayenne, one sweet chilli chopped fine,
and a rounding tablespoonful of butter. Place the
fish on a heated dish, pour over this mixture, and
send to the table with a plate of plain boiled
potatoes.
OYSTER GUMBO
Singe, clean and cut as for a fricassee one
fowl ; put it in a baking-pan ; add one onion sliced,
26 My Best 250 Recipes
half a pint of water, and bake until tender. Wash
and cut in thin slices a quart of young okra ; put
it in a saucepan; add a pint of water and cook
slowly for half an hour. Lift the chicken to a
soup kettle ; add a quart of chicken stock or boil-
ing water, and simmer gently for twenty minutes.
Add a rounding teaspoonful of salt, a level salt-
spoonful of cayenne, and, if you have it, a tea-
spoonful of paprika. Add the okra and fifty oys-
ters; cover the saucepan, cook for five minutes
and send at once to the table.
BAKED BLUEFISH
Take the intestines out at the gill opening,
wash and dry the fish. Mix half a pint of bread-
crumbs with two tablespoonfuls of melted butter;
add half a teaspoonful of salt, a saltspoonful of
black pepper✪ Jerusalem Fishballs, and stuff the fish. Then put it in a
baking-pan, baste with melted butter, and add
half a cupful of boiling water. Dust the fish
thickly with flour and bake in a quick oven for
three-quarters of an hour, basting several times.
Serve with tomato sauce and potato balls.
POTATO AND FISH TIMBALE
Cut large potatoes into halves lengthwise.
Scoop out the centres, leaving a wall a quarter of
an inch in thickness. Stand the potatoes in a
baking-pan, baste the sides with melted butter,
My Best 250 Recipes 27 ✪ Potato and Fish Timbale
Page 6 · 7 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
HALIBUT A LA FLAMANDE Purchase a small, very thick halibut steak. Wash it in cold water, dry, and dust it with salt and pepper. Cover the bottom of a baking-dish with two tablespoonfuls of chopped onion, two of chopped celery, and one tablespoonful of chopped parsley; put on top the halibut steak, brush with melted butter and bake in a quick oven for thirty minutes. When done lift carefully to a heated dish. Put two tablespoonfuls of butter in a pan, add two tablespoonfuls of flour, mix; add one pint of strained tomatoes; stir until boiling; add a level teaspoonful of salt, a saltspoonful of mace and one of black pepper. Strain this around the fish, garnish the top with carefully boiled potato balls, baste with melted butter, dust with finely-chopped parsley and send to the table.
OYSTER STEW
Drain, wash and drain again fifty good fat oysters; shake over the fire until the gills curl. Heat a quart of milk in a double boiler, add it hastily to the oysters; take from the fire; add a
My Best 250 Recipes 25
rounding teaspoonful of salt, twelve whole peppercorns, crushed, two level tablespoonfuls of butter, and, if you like, a dash of cayenne. Serve with oyster-crackers. If thickening is liked rub a tablespoonful of butter with one of flour and add to the milk before adding it to the oysters.
FISH, HAWAIIAN STYLE
Clean, wash and dry a three-pound haddock, and dust it with salt and pepper. Put four tablespoonfuls of olive oil or butter in a shallow baking-pan. When hot drop in the fish; brown on both sides, then place it in a hot oven and cook slowly for thirty minutes, turning once. While this is cooking put two good-sized potatoes that have been peeled, half a can of tomatoes, a large onion grated, a clove of garlic mashed, a saltspoonful of ground cloves, and a bay leaf in a saucepan; cook for five minutes and press through a sieve. Add a level teaspoonful of salt, a dash of cayenne, one sweet chilli chopped fine, and a rounding tablespoonful of butter. Place the fish on a heated dish, pour over this mixture, and send to the table with a plate of plain boiled potatoes.
OYSTER GUMBO
Singe, clean and cut as for a fricassee one fowl ; put it in a baking-pan ; add one onion sliced,
26 My Best 250 Recipes
half a pint of water, and bake until tender. Wash and cut in thin slices a quart of young okra ; put it in a saucepan; add a pint of water and cook slowly for half an hour. Lift the chicken to a soup kettle ; add a quart of chicken stock or boiling water, and simmer gently for twenty minutes. Add a rounding teaspoonful of salt, a level saltspoonful of cayenne, and, if you have it, a teaspoonful of paprika. Add the okra and fifty oysters; cover the saucepan, cook for five minutes and send at once to the table.
BAKED BLUEFISH
Take the intestines out at the gill opening, wash and dry the fish. Mix half a pint of breadcrumbs with two tablespoonfuls of melted butter; add half a teaspoonful of salt, a saltspoonful of black pepper, and stuff the fish. Then put it in a baking-pan, baste with melted butter, and add half a cupful of boiling water. Dust the fish thickly with flour and bake in a quick oven for three-quarters of an hour, basting several times. Serve with tomato sauce and potato balls.
POTATO AND FISH TIMBALE
Cut large potatoes into halves lengthwise. Scoop out the centres, leaving a wall a quarter of an inch in thickness. Stand the potatoes in a baking-pan, baste the sides with melted butter,
My Best 250 Recipes 27
Records on this page
Jerusalem FishballsHalibut a la FlamandeOyster StewFish, Hawaiian StyleOyster GumboBaked BluefishPotato and Fish Timbale