Bluefish, Stuffed and Baked. — Re-
move the fins and the backbone of
a fresh bluefish weighing 3 or 3 lbs.,
scrape it clean, wash it well, and
dry it with a clean towel. Have ready
following stuffing : Boil in their
jackets, with a little salt, one quart
of good potatoes ; do not boil them
too soft ; peel and chop them, not too
fine. Chop fine and separately three
good-sized white onions ; chop, also
separately, two table - spoonfuls of
parsley. Put one table-spoonful of
butter into a small saucepan, add
the onions, cook four minutes, taking
care not to brown them ; add the
onions to the potatoes, and also the
chopped parsley. Season with half a
teaspoonful of salt, one salt-spoonful
of pepper, and two table-spoonfuls of
butter✪ Bluefish, Stuffed and Baked. Mix \tfell together. Spread
inside and over the fish one tea-
spoonful of salt, one salt-spoonful
of pepper. Stuff the fish nicely and
stitch it with white thread. Put the
fish into a baking-pan, put over the
fish another table - spoonful of but-
ter divided in small lumps. Make
some potato balls with the remain-
ing stuffing, and place them around
the fish in the baking - pan. Bake
in a moderate oven for thirty min-
utes, basting three times during the
cooking. Serve in a long platter,
with some slices of lemon and small
bunches of fresh parsley. A very
nice and tasty dish can be made with
any remnant of this dish. Mix
the fish well with the remaining
potatoes, put it into shells, sprinkle
over them a little grated Swiss cheese
or a little bread-crumb, finish with
one teaspoonful of melted butter
over each. Put into a hot oven for
five minutes. Send very hot to the
table, with a napkin over the platter.
Bouilleabaisse. — Any kind of fish
may be used for this dish — porgies,
haddock, mackerel, carp, bass, floun-
ders, lobsters, or any mixture of them,
all do admirably for a bouillabaisse.
Chop two onions and put them with
a piece of butter in a stewpan, and
let them brown without burning ;
then arrange the fish (which has been
previously cut into small pieces) in
the pan, allowing lb. of fish for
each person. Add a small quantity of
the best olive-oil, a clove of garlic,
two bay-leaves, a few slices of lemon,
two or three tomatoes or a little
tomato sauce, as much powdered
saffron as will go on the point of a
table-knife, and, lastly, a glass of
white wine or Madeira. Put in suf-
ficient stock to cover the whole, and
boil from ten to fifteen minutes,
skimming carefully the whole time.
When ready to serve, throw in a
handful of chopped parsley. This
quantity of flavoring is intended for
6 lbs. of fish✪ Bouilleabaisse. Serve in separate
dishes — that is, the fish in one, and the
sauce in a small, deep dish or in a
large entree dish.
Carp. — Carp is a pond rather than
a river fish, and requires a thoroughly
III
Catfish
FISH
Cod, Boiled
Page 126 · 2 recipe records on this page
Presented as published in 1902. 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
Bluefish, Stuffed and Baked. — Remove the fins and the backbone of a fresh bluefish weighing 3 or 3 lbs., scrape it clean, wash it well, and dry it with a clean towel. Have ready following stuffing : Boil in their
jackets, with a little salt, one quart of good potatoes ; do not boil them too soft ; peel and chop them, not too fine. Chop fine and separately three good-sized white onions ; chop, also separately, two table - spoonfuls of parsley. Put one table-spoonful of butter into a small saucepan, add the onions, cook four minutes, taking care not to brown them ; add the onions to the potatoes, and also the chopped parsley. Season with half a teaspoonful of salt, one salt-spoonful of pepper, and two table-spoonfuls of butter. Mix well together. Spread inside and over the fish one teaspoonful of salt, one salt-spoonful of pepper. Stuff the fish nicely and
stitch it with white thread. Put the fish into a baking-pan, put over the fish another table - spoonful of butter divided in small lumps. Make some potato balls with the remaining stuffing, and place them around the fish in the baking - pan. Bake in a moderate oven for thirty minutes, basting three times during the cooking. Serve in a long platter, with some slices of lemon and small bunches of fresh parsley. A very nice and tasty dish can be made with any remnant of this dish. Mix the fish well with the remaining potatoes, put it into shells, sprinkle over them a little grated Swiss cheese or a little bread-crumb, finish with one teaspoonful of melted butter over each. Put into a hot oven for five minutes. Send very hot to the table, with a napkin over the platter.
Bouilleabaisse. — Any kind of fish may be used for this dish — porgies, haddock, mackerel, carp, bass, flounders, lobsters, or any mixture of them, all do admirably for a bouillabaisse. Chop two onions and put them with a piece of butter in a stewpan, and let them brown without burning ; then arrange the fish (which has been previously cut into small pieces) in the pan, allowing lb. of fish for each person. Add a small quantity of the best olive-oil, a clove of garlic, two bay-leaves, a few slices of lemon, two or three tomatoes or a little tomato sauce, as much powdered saffron as will go on the point of a table-knife, and, lastly, a glass of white wine or Madeira. Put in sufficient stock to cover the whole, and boil from ten to fifteen minutes, skimming carefully the whole time. When ready to serve, throw in a handful of chopped parsley. This quantity of flavoring is intended for 6 lbs. of fish. Serve in separate dishes — that is, the fish in one, and the sauce in a small, deep dish or in a large entree dish.
Carp. — Carp is a pond rather than a river fish, and requires a thoroughly
Catfish
Cod, Boiled
Records on this page
Bluefish, Stuffed and BakedBouilleabaisse