Dry the fish by rubbing a little flour over them, dip them in eggs and fine bread crumbs and fry in plenty of very hot fat✪ Fried Smelts. Drain on a piece of white paper and serve with thin bread and butter and cut lemon. The smelts should be dry and crisp and a nice golden brown. Mrs. S. F. Morris. Turbot Fish. Take one pound can of salmon, shred and pick out the bones and skin, spread a layer in a buttered baking dish, then a thin layer of the prepared dressing alternately till all is used. Sprinkle bread crumbs over the top✪ Turbot Fish and bake one-half hour. For the dressing take one pint of milk, thicken with two tablespoons of flour and add two tablespoons of butter. When cool add two well beaten eggs, salt and pepper. Mary Field Boyle. Turbot. Take a white fish, steam until done, take out all bones and sprinkle well with salt and pepper. Sauce. — Take a quart of milk, one-quarter pound of flour, one bunch of parsley, one summer savory, one slice of onion. Put all over the fire and stir until it thickens to a cream and then strain through a sieve. Then take two eggs and one-half pound butter and return to the fire until the egg is cooked. Put into a baking dish first a layer of fish and then one of the sauce and so on until the dish is filled. Spread bread crumbs over top and bake half an hour. Mrs, Isaac G. Lombard, 42 New Century Cook Book. Shredded Fish. One large white fish steamed the day before, pick the meat from the bones very carefully. Make a dressing of milk, thick- ened with flour, a lump of butter, salt and pepper with minced parsley✪ Shredded Fish stirred in. Mix this with the fish, until it is nice and creamy. Put this in cups and cover tops of cups with bread crumbs with a little butter on top of each. Set cups in a pan with a little water in the pan and put them in the oven to brown. Mrs. Rachel Devore. Cold Boiled Fish a La Vinaigrette. Take the skin and bones out and place in the centre of a dish, have two cold hard boiled eggs cut fine, sprinkle the fish with this and garnish with small lettuce leaves, water cresses or cold boiled potatoes and beets, cut in slices, with here and there a sprig of parsley✪ Cold Boiled Fish a La Vinaigrette. Serve the Vinaigrette sauce in a separate dish, garnish and pour a spoonful of the sauce over each dish as you serve it; a nice dish for tea or lunch in summer, and takes the place of a salad. Turbot a La Creme. Boil five pounds of whitefish, take out all bones and shred the fish very fine. Have one quart of milk, one onion and a piece of parsley come to a boil, then stir in a cup of flour and milk and the yolks of two eggs, season with half white pepper, a little thyme, salt to taste. Butter a pan, put in a layer of sauce and then a layer of fish and so on, finish with sauce over it. Sprinkle with cracker crumbs and a light grating of cheese✪ Turbot a La Creme. Bake in a moderate oven one hour. Mrs. D. Watterson. Fish Turbot. ✪ Fish Turbot

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Dry the fish by rubbing a little flour over them, dip them in eggs and fine bread crumbs and fry in plenty of very hot fat. Drain on a piece of white paper and serve with thin bread and butter and cut lemon. The smelts should be dry and crisp and a nice golden brown. Mrs. S. F. Morris. Turbot Fish. Take one pound can of salmon, shred and pick out the bones and skin, spread a layer in a buttered baking dish, then a thin layer of the prepared dressing alternately till all is used. Sprinkle bread crumbs over the top and bake one-half hour. For the dressing take one pint of milk, thicken with two tablespoons of flour and add two tablespoons of butter. When cool add two well beaten eggs, salt and pepper. Mary Field Boyle. Turbot. Take a white fish, steam until done, take out all bones and sprinkle well with salt and pepper. Sauce. — Take a quart of milk, one-quarter pound of flour, one bunch of parsley, one summer savory, one slice of onion. Put all over the fire and stir until it thickens to a cream and then strain through a sieve. Then take two eggs and one-half pound butter and return to the fire until the egg is cooked. Put into a baking dish first a layer of fish and then one of the sauce and so on until the dish is filled. Spread bread crumbs over top and bake half an hour. Mrs, Isaac G. Lombard, 42 New Century Cook Book. Shredded Fish. One large white fish steamed the day before, pick the meat from the bones very carefully. Make a dressing of milk, thick- ened with flour, a lump of butter, salt and pepper with minced parsley stirred in. Mix this with the fish, until it is nice and creamy. Put this in cups and cover tops of cups with bread crumbs with a little butter on top of each. Set cups in a pan with a little water in the pan and put them in the oven to brown. Mrs. Rachel Devore. Cold Boiled Fish a La Vinaigrette. Take the skin and bones out and place in the centre of a dish, have two cold hard boiled eggs cut fine, sprinkle the fish with this and garnish with small lettuce leaves, water cresses or cold boiled potatoes and beets, cut in slices, with here and there a sprig of parsley. Serve the Vinaigrette sauce in a separate dish, garnish and pour a spoonful of the sauce over each dish as you serve it; a nice dish for tea or lunch in summer, and takes the place of a salad. Turbot a La Creme. Boil five pounds of whitefish, take out all bones and shred the fish very fine. Have one quart of milk, one onion and a piece of parsley come to a boil, then stir in a cup of flour and milk and the yolks of two eggs, season with half white pepper, a little thyme, salt to taste. Butter a pan, put in a layer of sauce and then a layer of fish and so on, finish with sauce over it. Sprinkle with cracker crumbs and a light grating of cheese. Bake in a moderate oven one hour. Mrs. D. Watterson. Fish Turbot.

The New century cook book