A laboratory manual of foods and cookery

Clean fish, remove skin and backbone. Cut each fillet in two pieces or if very large three pieces. Season with salt and pepper, roll and fasten with small skewers or toothpicks. Dip in crumbs, egg and crumbs, and fry in deep fat. Drain on brown paper and serve with Sauce Tartare. Planked Haddock Skin and bone a haddock, leaving meat in two fillets. Brown fillets separately. Remove to a plank and season with salt and pepper. Garnish with mashed potatoes, outlining the original shape of the fish. Bake until potatoes are well browned. Finish garnishing with parsley and slices of lemon covered with finely chopped parsley. FISH COMBINED WITH OTHER FOODS Fish Balls Ingredients : 1 c. salt codfish i egg 2 c. potatoes \ tbsp. butter | tsp. pepper M Method : Wash the fish in cold water and break into small pieces. Wash and pare the potatoes and cut into pieces. Cook the fish and potatoes together in boiling water until the potatoes are soft. Drain and shake over the fire until dry ; mash with a wire potato masher, add the beaten egg, butter and pepper, and beat until light. Take up the mixture by spoonfuls, mold slightly and slip into the hot fat. Fry until brown, or shape into round, flat cakes, dredge with Hour and brown in butter. Scalloped Fish Ingredients : 2 c. flaked fish 2 c. medium white sauce i c. buttered crumbs Creamed Codfish Reheat boiled codfish in medium white sauce. An egg may be added. Serve on toast. Fish Chowder Ingredients : 5 Ib. haddock 4 c. cold water 4 c. diced potatoes 2 tbsp. butter i onion 4 tbsp. flour \ c. diced salt pork 4 c. scalded milk salt, pepper, cayenne 10 buttered crackers Method : Remove head, skin, and bones and cut fish into fillets. Cover head, skin, and bones with cold water. Simmer 20 minutes, strain, and reserve liquid. Parboil potatoes 10 minutes. Cook onions in salt pork until yellow. Remove onion and salt pork if desired. Arrange fish and potatoes in layers, seasoning with salt and pepper. Cover with water in which bones were cooked and simmer until potatoes are tender. Combine mixtures and pour over buttered crackers which have been soaked in enough cold milk to moisten them. FISH SAUCES Egg Sauce Ingredients : i pt. boiling water i tsp. salt | c. butter i tbsp. lemon juice or vinegar cayenne 2 hard-cooked eggs Method : Prepare in the same way as white sauce. The eggs may be chopped or the whites sliced and the yolks pressed through a sieve and added to the sauce. Drawn Butter Sauce Ingredients : % c. butter if c. hot water 3 tbsp. flour f tsp. salt | tsp. pepper Method : Melt f the butter, add flour and seasonings and gradually the hot water. Boil 5 minutes and add remaining butter in small pieces. Bechamel Sauce Ingredients : if c. white stock J c. butter i slice onion £ c. flour i slice carrot i c. scalded milk i bay leaf f tsp. salt parsley f tsp. pepper Method : Cook stock 20 minutes with onion, carrot, bay leaf, parsley ; strain. There should be i cupful. Melt the butter, add flour and gradually hot stock and milk. Season with salt and pepper. Maitre d'Hotel Butter Ingredients : \ c. butter | tbsp. chopped parsley | tsp. salt f tbsp. lemon juice | tsp. pepper Method :