Harper's cook book encyclopædia

Jellyfish. — Fill a deep glass dish half full of jelly. Have as many small fish-moulds as will lie in it. Fill the moulds with blanc-mange. When this is cold, and the jelly also, lay the fish in it as if going in different directions ; put in a little more liquid jelly; let it get hard, to keep the fish in place; then fill the dish. The jelly should be very light-colored and perfectly transparent. Mackerel, Baked. — Split open from the back a fresh mackerel of about 2 lbs., remove the backbone, wash and dry well, sprinkle the inside with one salt-spoonful of salt, half a one of black pepper, and prepare this stuffing : Drain the liquid off one quart of oysters; select one dozen of the largest ones and put them aside ; chop coarsely the balance, also two medium-sized white onions. Cook the onions six minutes in one tablespoonful of butter, add the chopped oysters, with three hard-boiled eggs, also chopped, also one table-spoonful of finely chopped parsley ; season with one salt-spoonful of salt and half a one of pepper ; cook, stirring constantly, for two minutes ; cool off ; finish with the yolks of two raw eggs and one table-spoonful of butter. Stuff the fish and stitch it. Butter well a baking-pan, put the fish in it, cover it with a piece of white paper, well buttered, and bake in a hot oven for twenty minutes. Remove the paper and baste; add the remaining oysters, bake five minutes more, dress the fish on a warm platter, squeeze a few drops of lemon over it, and place the oysters on small pieces of toast spread with a thin layer of anchovy paste. Put them around the fish, with a few sprigs of parsley and slices of lemon, and serve extremely hot. Mackerel, Baked Fillet of. — Remove the backbone and head from a large, fresh mackerel, leaving the skin. Wash, dry well with a towel, and place the roe on top. Prepare a seasoning with six shallots or three small, new onions, */z lb. of mushrooms, one table-spoonful of parsley; chop fine, and add one teaspoonful of salt, one salt-spoonful of pepper. Put half of this mixture into a wellbuttered baking - dish and lay the fish over it. Add six table-spoonfuls of dry, white wine; cover the dish with the balance of the seasoning, and spread over three table - spoonfuls of well -browned bread-crumbs. Moisten the top with one and a half table-spoonfuls of melted butter, cover the dish with a piece of buttered paper, and bake in a moderate oven eighteen minutes. Remove the paper from the top and add one table-spoonful of but- Mackerel, Boiled Redfish Jelly ter, divided in six lumps. Garnish the dish with a few slices of lemon and sprigs of parsley, and send at once to the table in the dish in which it is baked. Mackerel, Boiled. — Wash the salt from a large mackerel, cut off the points of the head and tail, and sprinkle on a little black pepper, and a small onion, chopped very fine. Cover the fish with cold water and put over a clear fire. Boil till the bones are loose from the flesh. When done, put the fish on a flat dish, cover with small pieces of butter and sprigs of parsley, or, if preferred, pour over it a good drawn butter.