Harper's cook book encyclopædia

hours before cooking, clean the fish and rub the inside and thick part with salt. Lay a cloth in a fish-kettle; upon this place the fish, and cover with cold water. Simmer gently till done. Lift the cloth and place the fish on a hot dish, slipping the cloth from under it. Garnish with parsley and slices of lemon. Codfish, Matelote of. — Remove the bones from the fish, and fill it with a dressing made of half a pint of oysters, a scant pint of bread-crumbs, a little pepper, two teaspoonfuls of butter, half an onion, an egg, and half a table-spoonful of chopped parsley. Place slices of pork both under and over the fish. Boil the bones in a pint of water and pour this around the fish. Bake an hour, and baste often with the gravy and butter. Have a bouquet of herbs in the corner of the baking-pan. Pour the gravy around the fish. Curry of Fish. — Pick the fish into good-sized pieces and set to one side. Put into a hot saucepan a table-spoonful of butter and one of chopped onion. When the onion is cooked stir in a teaspoonful of curry powder, and, lastly, a cupful of boiling water or milk and cook ten minutes. Add the fish, about ft lb.; turn on a hot platter and sprinkle chopped parsley over it. Garnish with thick half-slices of lemon Eels, Broiled. — Skin, and clean well with salt to remove all slime, slit down Eels, Stewed Fish, Coquilles of the back and remove the bone, cut into good-sized pieces, rub the inside of each piece with egg, and then sprinkle the following over the pieces : Breadcrumbs, parsley, sweet herbs, minced finely, pepper, salt, and a little nutmeg. Broil over a clear fire till of a nice brown color. Serve with parsley and butter. Eels, Stewed. — Wash and skin 2 lbs. of eels, cut them in pieces three inches long, pepper and salt them, and put them into a stewpan. Pour in one pint of good soup stock, adding one large onion, shredded, three cloves, a teaspoonful of grated lemon- peel, and a wineglassful of port wine. Stew gently half an hour, and pour into a hot dish. Strain the gravy, and add a wineglassful of cream thickened with flour, and boil up once. Pour over the eels and serve. Finnan-haddie a la Delmonico. — To one pint of cream sauce add two table-spoonfuls of butter, the yolks of two eggs, well beaten, and three hardboiled eggs cut up fine, one tablespoonful of grated Edam cheese, and pepper to taste. One pound of finnanhaddie, picked fine, should be added to this mixture, and the whole thoroughly heated. Finnan-haddie, Broiled. — Buy the imported haddie, if possible, cut it into small squares, skin, and parboil them. Wipe them dry, and broil over a clear fire until they are lightly browned. Lay on a hot platter, and place on each a small lump of butter into which has been worked a few drops of lemonjuice. Serve very hot. Fish Cakes. — Make a savory gravy by boiling down the heads, tails, fins, and bones of any fish, with water enough to cover them. Add onion, herbs, pepper, salt, and a very little mace. With the meat, when well minced, mix a third part of the quantity of bread - crumbs, and a flavoring of the same kind as that used for gravy. Moisten with melted