it acroBfi the back, and in the openings put some butter
which has been seasoned with finely chopped chives and
parsley, a little lemon juice, and thyme. Put the trout
in a dish, season with a little salt and pepper and olive
oil. Let it soak for about half an hour. Remove from
the dish. Sprinkle with bread crumbs mixed with a fe✪ Broiled Troutw
chopped herbs and then arrange on a well-greased grid-
iron. Broil over a clear fire for fifteen minutes or so
until it is done. Turn the gridiron often and be sure
not to bum the fish. Place on a hot dish and serve with
any desired sauce in a separate dish.
ROE HERRING (SMOKBD)
Mrs. Seeleif's Cook Book.
Soak overnight when you have washed it well. In
the morning lay in hot water for half an hour, then in
ice-cold water for ten minutes, wipe dry and grill on
a gridiron over a clear fire. It is most appetiidng.
Pass com bread with it.
FINNAN HADDIB.
Mrs. C. A. Oould^ New York.
Wash the fish thoroughly, leave in cold water for three
quarters of an hour, then lay in scalding water for five
minutes. Wipe very dry, rub butter and lemon juice✪ Finnan Haddie
well into the fiber of the fish and broil over a clear fire
for fifteen minutes. Serve with a hot butter sauce or
with sauce Tartare.
PLANKED SHAD.
Table Talk.
Have your fish cleaned and split down the back.
Wash and wipe dry. Have ready a clean oak or hick-
78 KIRMESS COOK BOOK.
ory plank, about two and one-half inches in thickness
and of such a length that it will go easily into your oren.
Set it in the oven until it is heated through. Bub your
shad on both sides with an abundance of butter, and
sprinkle with salt and pepper✪ Planked Shad. Lay it, open side up, on
the hot plank and fasten it firmly into place by putting
a tin tack at each of the four corners. Lay the plank
on the upper grating of the oven, and rub the fish with
butter every few minuts until done. You can tell
when this point is reached by testing with a fork.
Carefully withdraw the tacks and slip the fish upon a
hot platter. Serve with melted butter, and garnish
with slices of lemon and sprigs of parsley.
BAKED FISH.
Bass or any firm-fleshed fish of moderate size may be
used for baking. After cleaning a stuffing may be in-
serted ; this usually consists of crackers or bread crumbs
moistened with one tablespoonful of melted butter to
each cupful of crumbs; a tablespoonful of chopped
onion and chopped parsley, lemon juice, salt and pepper
may be added at pleasure. Strips of salt pork laid into
the gashes on each side of the fish serve to baste it, and a
fish of from four to five pounds✪ Baked Fish will take from forty-five
minutes to an hour according to its thickness.
BAKED FILLETS OF FLOUNDER.
Mrs. T. K. Egbert, New York.
Take the backbone out of the fish and cut each half
into two neat, long slices. Boll each piece up and pin
FISH, OYSTERS, LOBSTERS, ETC. 79
with a wooden skewer. A new toothpick will do. Lay
in salad oil and lemon juice for an hour^ setting in the
ice to make the fish firm while soaking in the marinade.
Soil in fine dry crumbs^ peppered and salted; in
beaten egg✪ Baked Fillets of Flounder, and again in crumbs. Leave on ice for
half an hour longer, and fry in deep hot lard. Drain
and serve with sauce Tartare.
BAKED BLUEFISH.
Mrs, John Braivning, New York, ✪ Baked Bluefish
Page 30 · 7 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
it across the back, and in the openings put some butter which has been seasoned with finely chopped chives and parsley, a little lemon juice, and thyme. Put the trout in a dish, season with a little salt and pepper and olive oil. Let it soak for about half an hour. Remove from the dish. Sprinkle with bread crumbs mixed with a few chopped herbs and then arrange on a well-greased gridiron. Broil over a clear fire for fifteen minutes or so until it is done. Turn the gridiron often and be sure not to bum the fish. Place on a hot dish and serve with any desired sauce in a separate dish.
ROE HERRING (SMOKED)
Mrs. Seeleif's Cook Book.
Soak overnight when you have washed it well. In the morning lay in hot water for half an hour, then in ice-cold water for ten minutes, wipe dry and grill on a gridiron over a clear fire. It is most appetizing. Pass com bread with it.
FINNAN HADDIE.
Mrs. C. A. Oould^ New York.
Wash the fish thoroughly, leave in cold water for three quarters of an hour, then lay in scalding water for five minutes. Wipe very dry, rub butter and lemon juice well into the fiber of the fish and broil over a clear fire for fifteen minutes. Serve with a hot butter sauce or with sauce Tartare.
PLANKED SHAD.
Table Talk.
Have your fish cleaned and split down the back. Wash and wipe dry. HHave ready a clean oak or hickory plank, about two and one-half inches in thickness and of such a length that it will go easily into your oren. Set it in the oven until it is heated through. Rub your shad on both sides with an abundance of butter, and sprinkle with salt and pepper. Lay it, open side up, on the hot plank and fasten it firmly into place by putting a tin tack at each of the four corners. Lay the plank on the upper grating of the oven, and rub the fish with butter every few minutes until done. You can tell when this point is reached by testing with a fork. Carefully withdraw the tacks and slip the fish upon a hot platter. Serve with melted butter, and garnish with slices of lemon and sprigs of parsley.
BAKED FISH.
Bass or any firm-fleshed fish of moderate size may be used for baking. After cleaning a stuffing may be inserted ; this usually consists of crackers or bread crumbs moistened with one tablespoonful of melted butter to each cupful of crumbs; a tablespoonful of chopped onion and chopped parsley, lemon juice, salt and pepper may be added at pleasure. Strips of salt pork laid into the gashes on each side of the fish serve to baste it, and a fish of from four to five pounds will take from forty-five minutes to an hour according to its thickness.
BAKED FILLETS OF FLOUNDER.
Mrs. T. K. Egbert, New York.
Take the backbone out of the fish and cut each half into two neat, long slices. Boll each piece up and pin
with a wooden skewer. A new toothpick will do. Lay in salad oil and lemon juice for an hour, setting in the ice to make the fish firm while soaking in the marinade. Roll in fine dry crumbs, peppered and salted; in beaten egg, and again in crumbs. Leave on ice for half an hour longer, and fry in deep hot lard. Drain and serve with sauce Tartare.
BAKED BLUEFISH.
Mrs. John Brawning, New York.
Records on this page
Broiled TroutFinnan HaddiePlanked ShadBaked FishBaked SmeltsBaked Fillets of FlounderBaked Bluefish