Lowney's cook book

Remove head, tail and bone from haddock. Season with salt, pepper and lemon juice. Stuff with oyster stuffing and sew. Place on fish sheet or strips of cheese cloth in baking pan, dot with butter, and sprinkle with salt and pepper. Bake, allowing twelve minutes to the pound, basting with melted butter, or after fish is stuffed, place in pan ; cover with buttered cracker crumbs and baste. Remove from pan to hot platter ; garnish with parsley and pickles, and serve with tomato, Hollandaise sauce, or egg sauce. BAKED FILLET OF FISH Baked Fillet of Halibut 2 slices of halibut cut from salt, pepper, lemon juice, melted middle of fish butter 2 cups oyster stuffing Wash and wipe fish. Place one slice on a buttered fish sheet, brush with melted butter, sprinkle with salt and pepper, cover with oyster stuffing. Place second slice on top of oysters, season, and brush with butter. Bake forty minutes, basting frequently with melted butter, turning pan often in order that the fish may be uniformly browned. Remove to hot platter; garnish with potato balls, parsley, and lemon; Hollandaise, tomato, or Bechamel sauce. 68 lowney's cook book sauted fish Sauted Trout 6 medium-sized trout cornmeal, salt and pepper olive oil or melted butter 2 tablespoons lard or butter Wash and wipe fish. Sprinkle with salt and pepper, dip in olive oil, roll in cornmeal, and saute until brown, and crisp in butter or lard. Drain on brown paper. Serve on hot platter, and garnish with lemon and cress. All kinds of small fish may be cooked in the same manner. Deviled Fillets of Fish 6 fish fillets 1 teaspoon Worcestershire sauce 1 teaspoon mustard 2 teaspoons salt 2 tablespoons lemon juice ^ teaspoon paprika 1 tablespoon hot water ^ cup cracker crumbs seasoned Mix mustard, lemon juice, Worcestershire sauce, salt and paprika. Wipe and broil the fish, spread with mustard mixture, roll in crumbs, and broil until crumbs are brown. Serve hot, with sauce tartare or tomato tartare. Fried Fillet of Sole 6 fillets of sole 2 teaspoons butter 4 anchovies boned and skinned I teaspoon mustard 2 teaspoons lemon juice salt, cayenne pepper Prepare the fillets, sprinkle with salt and pepper; spread with remaining ingredients blended. Roll fillets, dip in crumbs, egg and crumb, fry in deep fat, and drain on brown paper. Serve on a napkin and garnish with lemon and water cress. Fillets prepared in this way may also be baked in the oven with white wine, and served garnished with French fried potatoes and parsley. Planked Shad 1 shad with backbone removed 2 tablespoons finely chopped pars- 4 tablespoons butter ley few drops onion juice 2 tablespoons tomato catsup or 1 tablespoon salt 2 tablespoons white wine. few grains cayenne Wipe shad; place skin side down on oak plank. Sprinkle with salt and pepper; spread with butter. Cook in hot oven twenty to thirty minutes. Brown with a salamander. Spread with parsley and catsup or white wine. Garnish with highly seasoned hot mashed potato pressed through a pastry bag and tube. Also radishes cut in shape of roses, lemons cut in shape of crescents and dipped in chopped parsley, and sprigs of parsley. Fried Whitebait 2 pounds whitebait flour salt, pepper lemon slices