The practical cookbook

Baked fillet of fish. Use thin slices of halibut, or swordfish, or cod, or haddock, skinned and boned. Place a layer of Stuffing (p. 83) between two pieces of fish, sprinkle with salt, pepper, and buttered crumbs, and bake in a moderate oven 30 to 45 min.. using a fish-sheet as directed for Baked fish (p. 86), Remove from pan carefully and serve with White sauce (p. 30) or Parsley sauce (p. 30) or Tomato cream sauce (p. 31). Sauted fish. Use cod, haddock, or hake. Have fish cut into pieces for serving. Wipe, sprinkle with salt and pepper, and roll in corn meal. Use drippings or try out slices of salt pork. Have only a little fat in pan and cook fish rather slowly, turning, that both sides may brown, and adding more fat if needed. If salt pork is used, garnish the platter with the crisp slices. Smelts, perch, and butterfish may be cooked in this way, but should be left whole. Fried fish. Ingredients: 2 lb. haddock or cod i egg Salt and pepper 2 tb. milk Bread crumbs or com meal Cut fish in pieces suitable for serving, clean, and wipe dry ; season. Dip in crumbs, in egg and milk beaten together, and in crumbs again ; fry in hot fat. Water may be used in place of milk. Made Dishes Source. See Fish. Food Value. Chiefly as a source of protein. Cost. See market prices and cost of individual items. Fish I^,TO «,1. ,.„. f™. 0™ s.„ PBfrBR 1=. PBICB Fish chowder . lib. .C. 2tb, _ 2tb. 2tsp ti.p. _ Fish hash . . *c. Itb. _ ftsp. itsp itsp. _ Fish timbales . 2 C. — tc. 2tb. — itsp. *.b. iap. Fish souffle . . 1±. - - - - i»p. ilb. iop. ■ Fish chowder. Additional ingredients: 3 c. water; 2 tb. chopped salt pork. Separate the ilesh from skin and bones, cover the latter with the cold water, and cook gently 20 min. Parboil potatoes and drain thoroughly. Cut pork in small pieces and try out in large saucepan with the onion ; add the ::=.L,CiOO^IC potatoes and strain over them the fish stock. Cook lomin.; add fish (cut in small pieces) and cook lo min, longer. When potatoes are soft add seasonings, butter, and milk (scalded). If crackers are desired, allow 8 common crackers. Split, and add to chowder just before serving. Fish hash. Use any cold cooked fish that is not oily and mashed potato. Flake the fish and mix with the potato. Add seasonings, milk, and half the butter. Brown the hash in remainder of butter as for Meat hash (p. 78). Fish cakes. Make Fish hash into round flat cakes and brown. Fish timbales. Additional ingredient : 2 c, soft bread crumbs. Cook crumbs in milk, add the fish (flaked), the seasonings, and beaten egg. Fill small buttered molds | full, place in a pan of water on many thicknesses of paper, and bake about 30 min. Turn out and serve with Mock hollandaise sauce (p. 30), White sauce (p. 30), or Parsley sauce (p. 30). Fish SOUffl£. Additional ingredients : 2 c. white sauce (thick), 1 c. soft bread crumbs. Add bread crumbs to sauce and cook 2 min. ; remove from fire, add fish, yolks of eggs, and parsley, then fold in white of eggs. Turn into a buttered pudding-dish and bake 35 min. in a slow oven. Serve with White sauce (p, 30) or Tomato sauce (p. 31). If salmon is the fish used, serve with a white sauce. Smoked and Salt Fish Source. See Fish. Food Value. For protein and fat. Cost. Variable. Fgm Po- Waieb Milk Flour But. S*LT p«.:. PSICR Creamed salt fish . . . I c. _ _ 14 c. Itb. 1 + tb itsp Jfsp Spanish codfish .... I c. — Itb. I tb. itsp. itsp- Smoked salmon . . . ilb. — — I c. 2tb. 2tb. Itsp. ftsp. Baited finnan haddie . . 241b. — lie. — ^tb. Itb. itsp. ftsp.