86. Turbot au Gratin (a nice Dish for Luncheon)— Ingredients—cold cooked turbot, anchovy sauce, a little stock, cay- enne pepper, 2 oz. of butter, a little flour, and some bread crumbs. Place a piece of butter, about two ounces in a stewpan and melt it on the fire, add a little flour, then a iittle anchovy sauce, and a little cayenne pepper, stir these well together and then drop in the sauce any cold turbot you may have left from din- ner the evening before, place some of the turbot out of the sauce in large patty-pans, and cover it with bread crumbs and bake it in a hot oven; ifthe top does not get brown enough heat a salamander, and finish off that way. Serve the patty-pans up on a napkin or paper. 87. Smelts (to Fry)—Ingredients—Smelts, egg, bread crumbs, lard. They should not be washed more than is necessary to clean them. Dry them ina cloth, then lightly flour them, but shake it off. Dip them into plenty of egg, then into bread crumbs, Ba om Tue Dominion Cook Book. S grated fine, and plunge them into a good pan of dotling \ard ; let them continue gently boiling, and a few minutes will make them a bright yellow-brown. ‘Take care not to take off the - light roughness of the crumbs, or their beauty will be lost. 88. Haddeck With Tomatoes—Inegredients—1 dried haddock, I onion, 1 oz. butter, I ripe tomato, pepper, parsley. Soak a dried haddock in plenty of cold water for half a day, drain off the water and replace it with boiling water ; when the haddock has been in this for two hours, take it out, carefully remove all the bones and skin, and break the meat into flakes ; slice a moderate sized onion, put it into a saucepan with one ounce of butter; as soon as the onion is soft, add one ripe tomato, cut into slices ; after a couple of minutes add the flesh of - the haddock, a sprinkling of pepper and some finely minced | parsley ; shake the saucepan on the fire until the contents are thoroughly heated, then draw it aside, to be kept warm till the time for serving. 89. Fish Croquettes—Ingredients—Remnants of turbot, brill, had- dock, or salmon, butter, pinch of flour, some milk, pepper, salt, nutmeg, parsley. Take some remnants of boiled turbot, brill, haddock, or salmon, pick out the flesh carefully and mince it, not too finely ; melt a piece of butter in a saucepan, add a small pinch of flour and some hot milk; stir on the fire until the mixture thickens, then put in pepper, salt, and a little grated nutmeg, together with some finely chopped parsley, and, lastly, the minced fish. As soon as the whole is quite hot, turn it out on a dish to get cold. When nearly so, shape it into the form of corks, egg them, and roll them in baked bread crumbs. After the lapse of an hour, egg and breadcrumb them again, taking - care to preserve the shape. After a little time fry them a light color in hot lard. 90. Halibut (Boiled )—Ingredients—Halibut, salted water. Allow the fish to lie in cold salted water foran hour. Wipe dry in a clean cloth and score the skin, then put into the fish kettle with cold salted water sufficient to cover it. Let it come slowly to the boil, and allow from half to three-quarters of an hour for a piece weighing four or five pounds. When ready drain, and serve with egg sauce. ; Fisu. a ee 3G 91. Halibut (Baked) — Ingredients—Halibut, a little butter, salt ' and water, a tablespoonful of walnut catsup, a dessertspoonful of — Worcestershire sauce, the juice of a lemon, a little brown flour✪ Baked Halibut.

AI-modernized reading of the original text

86. Turbot au Gratin (a nice Dish for Luncheon)— Ingredients—cold cooked turbot, anchovy sauce, a little stock, cayenne pepper, 2 oz. of butter, a little flour, and some bread crumbs. Place a piece of butter, about two ounces in a stewpan and melt it on the fire, add a little flour, then a iittle anchovy sauce, and a little cayenne pepper, stir these well together and then drop in the sauce any cold turbot you may have left from dinner the evening before, place some of the turbot out of the sauce in large patty-pans, and cover it with bread crumbs and bake it in a hot oven; ifthe top does not get brown enough heat a salamander, and finish off that way. Serve the patty-pans up on a napkin or paper. 87. Smelts (to Fry)—Ingredients—Smelts, egg, bread crumbs, lard. They should not be washed more than is necessary to clean them. Dry them ina cloth, then lightly flour them, but shake it off. Dip them into plenty of egg, then into bread crumbs, Ba om Tue Dominion Cook Book. S grated fine, and plunge them into a good pan of boiling lard ; let them continue gently boiling, and a few minutes will make them a bright yellow-brown. ‘Take care not to take off the - light roughness of the crumbs, or their beauty will be lost. 88. Haddock With Tomatoes—Ingredients—1 dried haddock, I onion, 1 oz. butter, I ripe tomato, pepper, parsley. Soak a dried haddock in plenty of cold water for half a day, drain off the water and replace it with boiling water ; when the haddock has been in this for two hours, take it out, carefully remove all the bones and skin, and break the meat into flakes ; slice a moderate sized onion, put it into a saucepan with one ounce of butter; as soon as the onion is soft, add one ripe tomato, cut into slices ; after a couple of minutes add the flesh of - the haddock, a sprinkling of pepper and some finely minced | parsley ; shake the saucepan on the fire until the contents are thoroughly heated, then draw it aside, to be kept warm till the time for serving. 89. Fish Croquettes—Ingredients—Remnants of turbot, brill, haddock, or salmon, butter, pinch of flour, some milk, pepper, salt, nutmeg, parsley. Take some remnants of boiled turbot, brill, haddock, or salmon, pick out the flesh carefully and mince it, not too finely ; melt a piece of butter in a saucepan, add a small pinch of flour and some hot milk; stir on the fire until the mixture thickens, then put in pepper, salt, and a little grated nutmeg, together with some finely chopped parsley, and, lastly, the minced fish. As soon as the whole is quite hot, turn it out on a dish to get cold. When nearly so, shape it into the form of corks, egg them, and roll them in baked bread crumbs. After the lapse of an hour, egg and breadcrumb them again, taking - care to preserve the shape. After a little time fry them a light color in hot lard. 90. Halibut (Boiled )—Ingredients—Halibut, salted water. Allow the fish to lie in cold salted water foran hour. Wipe dry in a clean cloth and score the skin, then put into the fish kettle with cold salted water sufficient to cover it. Let it come slowly to the boil, and allow from half to three-quarters of an hour for a piece weighing four or five pounds. When ready drain, and serve with egg sauce. ; Fisu. a ee 3G 91. Halibut (Baked) — Ingredients—Halibut, a little butter, salt ' and water, a tablespoonful of walnut catsup, a dessertspoonful of — Worcestershire sauce, the juice of a lemon, a little brown flour.

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Baked HalibutTurbot au GratinFried SmeltsHaddock with TomatoesFish CroquettesStuffing for Pike, Haddock, and Small CodBoiled Halibut

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