Lillian Massey school recipes

Large fish may be skinned, boned and cut into slices. Small fish may be cooked whole. Clean fish, dry, and season with salt and pepper; dip in cornmeal, flour or crumbs, egg and crumbs. Equal parts cornmeal and flour may be used. Sauté, or cook in deep fat. Drain, garnish and serve. FRIED SMELTS. To clean smelts make a slight opening under the gills and remove intestines. Rinse, dry and season with salt and pepper. Dip in flour, egg and crumbs and fry three to four minutes in deep fat. As soon as smelts are put into fat, remove to back of range that fish may not become too brown before they are cooked through. Drain, garnish with parsley and lemon and serve with Sauce Tartare. CREAMED FISH. Reheat 2 c. cold flaked fish in 1 1/2 c. rich white sauce. For luncheon dish, fill buttered shells, cover with buttered crumbs, and brown in quick oven. CASSEROLE OF RICE AND FISH. 2 c. cold flaked fish. 1 tbsp. chopped parsley. 4 c. bread crumbs. 2 tbsp. butter. Salt. 1 egg. , tsp. pepper. 2 tbsp. milk. tsp. onion juice. i tsp. lemon juice. 4 c. cooked rice. Mix seasonings with crumbs and add to melted butter, then add fish, egg and milk mixed, and lemon juice. Line greased mould with rice, fill centre with fish mixture, cover with the remainder of the rice, cover tightly and steam 45 minutes. Turn on hot platter and serve with Parsley or Egg Sauce. FISH LOAF. 2 c. cold flaked fish. Seasonings to taste (salt, pepper, 2 eggs. curry, anchovy or Worcestershire 1 c. fine soft bread crumbs. Sauce). Add bread crumbs to fish, stir in eggs slightly beaten and seasonings. Place in greased mould, cover and steam 30 minutes. Serve with Egg or Hollandaise Sauce. FINNAN HADDIE. Lay in pan, put in oven and heat until skin can be easily removed. Remove skin. If too salty, parboil for a few minutes. Then place on hot platter, pour over a rich white sauce, or dressing of heated cream. Garnish with parsley. SCALLOPED OYSTERS. 1 pt. oysters. Cayenne. 1/2 tsp. salt. 2c. buttered crumbs. 4 c. oyster juice. Strain the juice through a cloth. Pick over the oysters, removing pieces of shell, and clean by pouring cold water over them in a colander. Place the oysters in two layers, using 4 the amount of crumbs on the bottom of a buttered dish, + more in the middle, and the remaining 4 on top of the dish. Add liquid before top layer of crumbs. Bake in a moderate oven 39 to 40 minutes. If baked in shells, 4 c. buttered crumbs should be used, and the oysters cut in half. Only 15 minutes will be required for baking in shells. FRICASSEED OYSTERS. tbsp. butter. 1 tsp. salt. tsp. pepper. Cayenne. ; 1 pt. oysters. Place all the ingredients, except the oysters, in a chafing dish or saucepan. When hot add the oysters; cover and shake the pan occasionally. When the oysters are plump, drain and place them where they will keep hot. Add enough milk to the liquid in the pan to make 1 e. tw Tin 2 tbsp. butter. 1 c. milk and oyster liquor. z tbsp. flour. 1 tsp. lemon juice. Yolks 2 eggs. Cook first three ingredients as White Sauce. Beat eggs until thick, add sauce and lemon juice; reheat oysters in sauce; serve on toast or wafers, in Canapés or Timbales. OYSTER STEW. 1 pt. oysters. Pepper. 1 pt. milk. 2 tbsp. powdered biscuit or fine bread 2 tbsp. butter. ’ erumbs. 4 tsp. salt. Strain oyster juice through a cloth. Pick over oysters, removing pieces of shell, and clean by pouring cold water over them in a colander. Heat milk and crumbs in double boiler, adqd oyster juice. When hot add butter, oysters and seasonings. Cook until oysters are plump; serve at once. CLAM PUREE. 1 pt. clams. 1 tbsp. flour. 14 tbsp. butter. Went. milk, Pepper.