together with a skewer. Butter a tin sheet and put it into a
baking pan. Cut gashes across the fish, about half an inch
deep and two inches long. Cut the remainder of the pork
into strips, and put these into the gashes. Now put the fish
into the baking pan, and dredge well with salt, pepper and
flour. Cover the bottom of the pan with hot water, and put
into a rather hot oven. Bake one hour, basting often with
the gravy in the pan, and dredging each time with salt, pep-
per and flour. The water in the pan must often be renewed,
as the bottom is simply to be covered with it each
time. The fish should be basted every fifteen minutes.
When it is cooked, lift from the pan on to the tin sheet, and
slide it carefully into the centre of the dish on which it
is to be served. Pour around it Hollandaise sauce, tomato
sauce, or any kind you like. Garnish with parsley.
Broiled Fish.
Bluefish, young cod, mackerel, salmon, large trout, and
all other fish, when they weigh between half a pound
and four pounds, are nice for broiling. When smaller
or larger they are not so good. Always use a double broiler,
which, before putting the fish into it, rub with either butter or
a piece of salt pork. This prevents sticking. The thick-
ness of the fish will have to be the guide in broiling. A
bluefish weighing four pounds will take from twenty min-
utes to half an hour to cook. Many cooks brown the
fish handsomely over the coals and then put it into the oven
to finish broiling. Where the fish is very thick, this is a
good plan. If the fish is taken from the broiler to be put
into the oven, it should be slipped on to a tin sheet, that it
may slide easily into the platter at serving time ; for nothing so
mars a dish of fish as to have it come to the table broken.
In broiling, the inside should be exposed to the fire first, and
then the skin. Great care must be taken that the skin does
108 MISS PARLOA'S NEW COOK BOOK
not burn. Mackerel will broil in from twelve to twenty min-
utes, 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
d' hotel, Tartare, sharp, tomato and curry. Always, when
possible, garnish with parsley or something else green.
Broiled Halibut.
Season the slices with salt and pepper, and lay them in
melted butter for half an hour, having them well covered on
both sides. Roll in flour, and broil for twelve minutes
over a clear fire. Serve on a hot dish, garnishing with pars-
ley and slices of lemon. The slices of halibut should be
about an inch thick, and for every pound there should be
three table-spoonfuls of butter✪ Broiled Halibut.
A A
Broiled Halibut, with Maitre d' Hotel Butter.
Butter both sides of the broiler. Season the slices of
halibut with salt and pepper, place them in the broiler and
cook over clear coals for twelve minutes, turning frequently.
Place on a hot dish, and spread on them the sauce, using one
spoonful to each pound. Garnish with parsley.
Page 43 · 1 recipe record on this page
Presented as published in 1880. 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
together with a skewer. Butter a tin sheet and put it into a baking pan. Cut gashes across the fish, about half an inch deep and two inches long. Cut the remainder of the pork into strips, and put these into the gashes. Now put the fish into the baking pan, and dredge well with salt, pepper and flour. Cover the bottom of the pan with hot water, and put into a rather hot oven. Bake one hour, basting often with the gravy in the pan, and dredging each time with salt, pepper and flour. The water in the pan must often be renewed, as the bottom is simply to be covered with it each time. The fish should be basted every fifteen minutes. When it is cooked, lift from the pan on to the tin sheet, and slide it carefully into the centre of the dish on which it is to be served. Pour around it Hollandaise sauce, tomato sauce, or any kind you like. Garnish with parsley.
Broiled Fish.
Bluefish, young cod, mackerel, salmon, large trout, and all other fish, when they weigh between half a pound and four pounds, are nice for broiling. When smaller or larger they are not so good. Always use a double broiler, which, before putting the fish into it, rub with either butter or a piece of salt pork. This prevents sticking. The thickness of the fish will have to be the guide in broiling. A bluefish weighing four pounds will take from twenty minutes to half an hour to cook. Many cooks brown the fish handsomely over the coals and then put it into the oven to finish broiling. Where the fish is very thick, this is a good plan. If the fish is taken from the broiler to be put into the oven, it should be slipped on to a tin sheet, that it may slide easily into the platter at serving time ; for nothing so mars a dish of fish as to have it come to the table broken. In broiling, the inside should be exposed to the fire first, and then the skin. Great care must be taken that the skin does
not burn. 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 d' hotel, Tartare, sharp, tomato and curry. Always, when possible, garnish with parsley or something else green.
Broiled Halibut.
Season the slices with salt and pepper, and lay them in melted butter for half an hour, having them well covered on both sides. Roll in flour, and broil for twelve minutes over a clear fire. Serve on a hot dish, garnishing with parsley and slices of lemon. The slices of halibut should be about an inch thick, and for every pound there should be three table-spoonfuls of butter.
Broiled Halibut, with Maitre d' Hotel Butter.
Butter both sides of the broiler. Season the slices of halibut with salt and pepper, place them in the broiler and cook over clear coals for twelve minutes, turning frequently. Place on a hot dish, and spread on them the sauce, using one spoonful to each pound. Garnish with parsley.
Records on this page
Broiled Halibut