Wash, scale and clean the fish, and dry it perfectly in every part.
Fill it with forcemeat, and skewer it with its tail in its mouth. If the fish
is not stuffed, sprinkle a little salt and cayenne in the inside, and place
an ounce of butter there. Egg and bread-crumb it twice. Season the
bread-crumbs with salt and cayenne, and mix with them a third of their
quantity in shredded parsley✪ Baked Pike. Pour clarified butter over the fish, and bake
in a moderate oven. Lay a buttered paper over the dish. Any good fish
sauce may be sent to table with pike dressed in this way.
Mrs. Clarinda Elliott,
BAKED PIKE— No. 2.
After scaling and cleaning the pike, cut it across in slices of a uni-
form thickness, and mix some slices of raw onion, a piece of butter, pep-
per, salt, and half a pint of sour cream. Lay it over the slices, in a baking
pan, and put them in the oven. Bake twenty minutes, basting it with the
cream often. Strew cracker crumbs and grated cheese over the fish, and
brown. Remove the slices of pike to a hot platter, pour some stock in
the baking pan with some lemon juice, salt and pepper✪ Baked Pike No. 2; stir a couple of
minutes over the fire and then pour it over the fish, and it is ready for the
table. Mrs. J. Leroy.
BROILED SALHON.
Cut six slices from the salmon, sprinkle them with salt and pepper,
dip in beaten eggs and bread-crumbs. Place them in a saucepan and cook
both sides quickly. Drain and lay them in a dish. Garnish them with a
few slices of lemon dipped in parsely chopped fine and some eggs fried
in Ko-nut oil. Mrs. B. T. Hall.
BOILED SALHON.
Sew as many pounds as desired up in a cheese-cloth bag, and boil foi
a quarter of an hour to the pound in slightly salted water. When done,
take out and lay upon a platter, being careful not to break the fish.
Prepare a small cupful of drawn butter in which has been stirred a tea-
FISH. 69
spoonful of minced parsley and the juice of one-fourth of a lemon. Pour
over the salmon and serve. Garnish with parsley. The choicest portion
of the salmon is that at the center and toward the tail.
Parker House.
SCALLOPED SALMON.
Shred one can of salmon, place in a baking dish in layers; first, a
layer of rolled cracker crumbs, then one of salmon, butter, salt and pep-
per; repeat until dish is nearly filled. Then take a tablespoonful each of
butter and flour beaten well together and stir it into a cup of boiling milk;
when thoroughly cooked, stir in a beaten ^^^\ pour this over dish and
bake. When nicely browned it is done. Miss M. A. Stone.
SCALLOPED SALnON— No. 2.
Canned salmon forms the basis of many nice dishes. Turn the con-
tents of a can into an earthen bowl for an hour before using. Never let a
tin of meat, vegetables or fruit stand after it is opened, but turn out the
contents at once into some crockery or stone dish. Pick the salmon into
small fragments, mix with one-third the quantity of bread-crumbs and add
a beaten ^%%, two tablespoonfuls of melted butter and a teaspoonful of
lemon juice✪ Scalloped Salmon No. 2 for every pint of the mixture; season to taste, put in a but-
tered dish, dust with crumbs and bake brown.
A nice cream sauce is made for canned salmon by adding the fish, as
it comes fromthe can, to a pint of the sauce, and garnishing with bits of
toast. M. E. H.
SALMON— AU ENTREE.
Page 57 · 4 recipe records on this page
Presented as published in 1917. 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
Wash, scale and clean the fish, and dry it perfectly in every part. Fill it with forcemeat, and skewer it with its tail in its mouth. If the fish is not stuffed, sprinkle a little salt and cayenne in the inside, and place an ounce of butter there. Egg and bread-crumb it twice. Season the bread-crumbs with salt and cayenne, and mix with them a third of their quantity in shredded parsley. Pour clarified butter over the fish, and bake in a moderate oven. Lay a buttered paper over the dish. Any good fish sauce may be sent to table with pike dressed in this way.
Mrs. Clarinda Elliott,
BAKED PIKE— No. 2.
After scaling and cleaning the pike, cut it across in slices of a uniform thickness, and mix some slices of raw onion, a piece of butter, pepper, salt, and half a pint of sour cream. Lay it over the slices, in a baking pan, and put them in the oven. Bake twenty minutes, basting it with the cream often. Strew cracker crumbs and grated cheese over the fish, and brown. Remove the slices of pike to a hot platter, pour some stock in the baking pan with some lemon juice, salt and pepper; stir a couple of minutes over the fire and then pour it over the fish, and it is ready for the table. Mrs. J. Leroy.
BROILED SALMON.
Cut six slices from the salmon, sprinkle them with salt and pepper, dip in beaten eggs and bread-crumbs. Place them in a saucepan and cook both sides quickly. Drain and lay them in a dish. Garnish them with a few slices of lemon dipped in parsley chopped fine and some eggs fried in Ko-nut oil. Mrs. B. T. Hall.
BOILED SALMON.
Sew as many pounds as desired up in a cheese-cloth bag, and boil for a quarter of an hour to the pound in slightly salted water. When done, take out and lay upon a platter, being careful not to break the fish. Prepare a small cupful of drawn butter in which has been stirred a tea-
spoonful of minced parsley and the juice of one-fourth of a lemon. Pour over the salmon and serve. Garnish with parsley. The choicest portion of the salmon is that at the center and toward the tail.
[illustration: Parker House]
SCALLOPED SALMON.
Shred one can of salmon, place in a baking dish in layers; first, a layer of rolled cracker crumbs, then one of salmon, butter, salt and pepper; repeat until dish is nearly filled. Then take a tablespoonful each of butter and flour beaten well together and stir it into a cup of boiling milk; when thoroughly cooked, stir in a beaten egg, pour this over dish and bake. When nicely browned it is done. Miss M. A. Stone.
SCALLOPED SALMON— No. 2.
Canned salmon forms the basis of many nice dishes. Turn the contents of a can into an earthen bowl for an hour before using. Never let a tin of meat, vegetables or fruit stand after it is opened, but turn out the contents at once into some crockery or stone dish. Pick the salmon into small fragments, mix with one-third the quantity of bread-crumbs and add a beaten egg, two tablespoonfuls of melted butter and a teaspoonful of lemon juice for every pint of the mixture; season to taste, put in a buttered dish, dust with crumbs and bake brown.
A nice cream sauce is made for canned salmon by adding the fish, as it comes from the can, to a pint of the sauce, and garnishing with bits of toast. M. E. H.
SALMON— AU ENTREE.
Records on this page
Baked PikeBaked Pike No. 2Scalloped Salmon No. 2Scalloped Salmon