The home science cook book

Cut the flesh from the bones of a three-pound cod or haddock in two long strips. Mix a cup of crumbs with two tablespoons of melted butter, season with salt and pepper, a few drops of onion juice, and a tablespoon of lemon juice. Add the whites of two eggs and milk enough to moisten the crumbs. Spread this between the strips of fish, or put fish and crumbs in layers in a buttered oval dish, and invert on a platter when done. Skewer together and bake for one-half hour. One-half pint of oysters may be added to the stuffing or to a white sauce to serve with the fish. Fish Rabbit. Bone halibut or haddock, cut in sections and dip in seasoned butter, and place close together in a deep plate. On top spread a mixture of fine crumbs and grated cheese moistened with milk and seasoned. Bake until the fish is done and the cheese mixture is browned. Halibut Turbans. Remove skin and bone from a thin slice of halibut; a cross-section of fish will thus be divided into four fillets. For a pound of halibut melt one tablespoon of butter ; add one tablespoon of lemon juice, a few drops of onion juice, one saltspoon of salt, and a speck of pepper. Dip the fillets in this, then roll in the form of turbans, and skewer in place. Put the turbans on an agate plate or pan, pour the remainder of the pre- Fish: 119 pared butter over them, and bake fifteen to twenty-five minutes. Halibut a la Poulette. Garnish halibut turbans with hard-boiled eggs and serve with white sauce. The turbans also may be rolled in egg and crumbs and fried in deep fat. In that case serve with them tartare sauce in lemon cups made by scooping out a half lemon. Bass or flounder can be used in the same way. Stuffed Smelts. Clean the fish, cut down the thin part, and remove the backbone by pushing the flesh away from it and pulling it out. In each fish put about one tablespoon of rich stuffing, then draw the tail through the mouth. This will hold the stuffing in place without strings or skewers. Brush over with melted butter and bake for fifteen minutes. Broiled Fish. Remove head, tail, and fins, and split open. Remove backbone from cod or haddock ; cut large fish in inch slices. Brush fish and broiler with melted fat. Broil the flesh side until brown, then turn the skin toward the coals ; or with the gas stove put broiler and pan in the upper oven for the last five minutes. Cook from ten to twenty minutes according to thickness. Planked Shad. Tack the shad on a thick oak plank already heated, skin side down, and bake in the oven or broil before coals or under gas for twenty to thirty minutes. I2O Home Science Cook Book. Finnan lladdie. Parboil five minutes and then broil, as if fresh. Salt Mackerel. These should be thoroughly freshened by soaking flesh side down in water over night or longer; then broil or boil. Fried Fish. Clean, remove as much skin and bone as possible; divide large fish in sections of uniform thickness. Wipe dry, season slightly, roll in flour, then in egg and crumbs, and fry in deep fat like croquettes, or in a shallow pan, and turn while cooking. Deep fat should be hotter than for doughs and not quite so hot as for croquettes, since the fish must have time to cook through. About five minutes is needed to fry fillets or turbans of fish.