first, and then the skin. Great care must be taken that
the skin does not bum. Mackerel will broil in from
twelve to twenty minutes, young cod (also called
scrod) in from twenty to thirty minutes, bluefish in
from twenty to thirty minutes, salmon in from twelve
to twenty minutes, and whitefish, bass, mullet, etc.
in about eighteen minutes. All kinds of broiled fish
can be served with a seasoning of salt, pepper, and but-
ter, or with any of the following sauces: Beurre noir,
maitre dTiotel, Tartare, sharp, tomato and curry. Al-
ways, when possible, garnish with parsley or something
else green.
BBOILED FISH^ LATTICED POTATOES.
Table Talk.
Any good-sized firm-fleshed fish may be selected for
broiling. It should be split from head to tail and care-
fully cleaned, if desired the backbone may be removed.
Each half should be brushd with melted butter, laid in a
wire broiler and cooked, flesh side first, over a clear fire.
A five or six pound fish will require twenty-five minutes,
The latticed potatoes served with the fish are cut with
waved vegetable slicer. After slicing drop the potatoes
into cold water for a little while, dry on a towel and fry
golden brown in deep smoking-hot fat. They should be
drained for a moment on unglazed paper and well
salted before serving on a hot dish.
BROILED SHAD WITH SAUCE PIQUANTE
Mrs. 0, L, Brown.
Split the fish down the back, wash, wipe dry, and
lay it open on a well-greased gridiron. Broil over clear
76 KIRMESS COOK BOOK.
coals, taking care to turn the fish often, as it burns
easily. If the shad is a iiiick one it will take about
twenty minutes to cook thoroughly. Bemove carefully
from the gridiron, lay on a hot fish platter, butter well
and sprinkle with pepper and salt. Pass with the fish a
sauce made in the following manner:
Bub to a cream three tablespoonfuls of butter and
two teaspoonfuls of lemon juice. Whip into this two
teaspoonfuls of finely minced parsley✪ Broiled Shad with Sauce Piquante. The sauce should
be light green in color. Keep in a cool place until
time to serve it with the fish.
BBOILED SHAD ROES.
Mrs. 0, L. Brown,
Parboil the roes in salted water as soon as they are
taken from the fish. Cook ten minutes and leave in
ice water until cold and firm. "Marinade" them in
bath of lemon juice and salad oil for one hour. Wipe
lightly and broil to a nice brown, turning several times.
Pass with lemon sauce.
BROILED 8MBLT8.
Mrs. T. K. Egbert, New York.
Split and clean as many smelts as are required.
Select large ones. Eemove the backbone, rub each one
with olive oil, and season with a little salt and pepper.
Grease the broiler, arrange the smelts on it, and broil
on each side for two or three minutes. Serve with a
B6amaise sauce.
BROILED TROUT.
Mrs. F. D. Gray.
Scale and clean a trout. Wash and dry it well. Qash
FISH, OYSTERS, LOBSTERS, ETC. 77 ✪ Broiled Trout
Page 29 · 2 recipe records on this page
Presented as published in 1907. 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
first, and then the skin. Great care must be taken that the skin does not bum. Mackerel will broil in from twelve to twenty minutes, young cod (also called scrod) in from twenty to thirty minutes, bluefish in from twenty to thirty minutes, salmon in from twelve to twenty minutes, and whitefish, bass, mullet, etc. in about eighteen minutes. All kinds of broiled fish can be served with a seasoning of salt, pepper, and butter, or with any of the following sauces: Beurre noir, maitre dTiotel, Tartare, sharp, tomato and curry. Always, when possible, garnish with parsley or something else green.
BROILED FISH, LATTICED POTATOES.
Table Talk.
Any good-sized firm-fleshed fish may be selected for broiling. It should be split from head to tail and carefully cleaned, if desired the backbone may be removed. Each half should be brushd with melted butter, laid in a wire broiler and cooked, flesh side first, over a clear fire. A five or six pound fish will require twenty-five minutes, The latticed potatoes served with the fish are cut with waved vegetable slicer. After slicing drop the potatoes into cold water for a little while, dry on a towel and fry golden brown in deep smoking-hot fat. They should be drained for a moment on unglazed paper and well salted before serving on a hot dish.
BROILED SHAD WITH SAUCE PIQUANTE.
Mrs. 0, L, Brown.
Split the fish down the back, wash, wipe dry, and lay it open on a well-greased gridiron. Broil over clear
coals, taking care to turn the fish often, as it burns easily. If the shad is a thick one it will take about twenty minutes to cook thoroughly. Remove carefully from the gridiron, lay on a hot fish platter, butter well and sprinkle with pepper and salt. Pass with the fish a sauce made in the following manner:
Rub to a cream three tablespoonfuls of butter and two teaspoonfuls of lemon juice. Whip into this two teaspoonfuls of finely minced parsley. The sauce should be light green in color. Keep in a cool place until time to serve it with the fish.
BROILED SHAD ROES.
Mrs. 0, L. Brown,
Parboil the roes in salted water as soon as they are taken from the fish. Cook ten minutes and leave in ice water until cold and firm. "Marinade" them in bath of lemon juice and salad oil for one hour. Wipe lightly and broil to a nice brown, turning several times. Pass with lemon sauce.
BROILED SMELTS.
Mrs. T. K. Egbert, New York.
Split and clean as many smelts as are required. Select large ones. Eemove the backbone, rub each one with olive oil, and season with a little salt and pepper. Grease the broiler, arrange the smelts on it, and broil on each side for two or three minutes. Serve with a Béarnaise sauce.
BROILED TROUT.
Mrs. F. D. Gray. Scale and clean a trout. Wash and dry it well. Gash
Records on this page
Broiled Shad with Sauce PiquanteBroiled Trout