BAKED FISH.—Dress, wipe dry and salt a large fish.
Fill with 1 cup of bread crumbs, in which has been mixed
a lump of butter the size of a hickory nut, parsley, sage, a
FISH AND OYSTERS. 27
small piece of bacon, | slice of onion, 1 egg, a pinch of salt
and pepper.✪ Baked Fish Moisten all with water. Bake until tender,
with cover, then remove cover and brown.
FISH SAUCE.—Two ounces of butter, } cup of vinegar,
1 teaspoon ground mustard, 1 teaspoon salt, a little pepper.
Let this boil, then add 1 cup of milk and yolks of 2 eggs✪ Fish Sauce,
Let this just boil, stirring all the time. Miss CAMPBELL.
SALMON MOULD.—One tin of salmon, 1 cup of
cream, 1 cup of dressing, 4 sheets of gelatine or 4 box,
pepper and salt✪ Salmon Mould. Line a mould with cucumbers and serve
on lettuce. Mrs. LAIpLaw,
SALMON LOAF.—Can salmon, bread crumbs, half
the quantity of the salmon, three eggs beaten, butter, pepper,
salt✪ Salmon Loaf. Put into a buttered mould, set in a pan full of hot
water, boil half an hour or more. Set mould in cold water
for a minute, turn out and serve with white sauce.
Mrs. PEARCY.
SALMON LOAF.—One can salmon, picked over and
freed from particles of skin and bone, 6 dessertspoons
biscuit crumbs, 2 dessertspoons butter, 2 eggs (beaten),
pepper and salt to taste, and a pinch of ground cloves.
Mrs. G. Hoag.
SCALLOPED OYSTERS.—Butter a pudding dish and
put ina layer of bread crumbs, on these put a layer of
oysters, seasoned with bits of butter and a little salt and
pepper. Continue this till dish is full) Over the whole
pour rich milk to moisten.✪ Scalloped Oysters Bake one hour.
| M. SARJEANT.
FISH BALLS.—One cup dessicated cod, 1 teaspoon
butter, 1 pint potatoes, 1 egg well beaten, a little pepper
and salt✪ Fish Balls. Wash the fish and pick in pieces; peel the
28 FISH AND OYSTERS.
potatoes, cut in quarters and put with the fish in boiling
water. Boil till the potatoes are soft, drain off water and
mash potatoes an fish till very light, then add _ butter,
pepper and salt. When slightly cool add the egg, shape in
spoon, smoothing as little as possible, and fry in boiling
lard. Drain on soft paper. Mrs. H. H. Morris.
SCALLOPED SALMON —Pour the oil off a can of
salmon, crush the meat and make it soft; season with
pepper and salt. Then put in a pudding dish a layer of
salmon, then one of bread crum»s, another of salmon and
top off with bread crumbs. Cover with sweet milk and bake
till well heated through. Mrs. W. AULT.
OYSTER CROQUETTES.—One quart oysters, boil in
their own liquor two minutes, strain well, cut oysters into
quarters and beard them. Take 2 ounces butter, 4 ounces
flour, put in saucepan, mix and cook until very thick. (Be
careful not to Jet it brown). Stir in liquor previously
boiled, mix all well, put in a little cream, lemon juice,
cayenne and salt✪ Oyster Croquettes. Let this boil, stirring all the time, then
take off stove and put in oysters. Put on a dish and let it
set, spread over dish, form into croquettes on a slightly
floured board, roll in beaten egg, then in very fine bread
crumbs, and fry in basket in boiling lard or dripping for 2
minutes. Mrs. HARRISON.
OYSTER MACARONI.—Boil macaroni in a cloth to
keep it straight, put a layer in a dish, season with butter,
salt and pepper, then a layer of oysters. Alternate until
dish is full, mix some grated bread with a beaten egg✪ Oyster Macaroni, spread
over the top and bake. Mrs. A. URQUHART.
BOBERT H. FLEMIENE,
BOOKS, STATIONERY,
AND FANCY GOODS,
BARRIE, : ONTARIO.
School Books and Supplies of All Kinds. Best Goods at Lowest Prices,
FOREIGN AND DOoMESTIC FRUITS. GROCERIES AND POVISIONS.
NH SS & CO.,.
WHOLESALE AND RETAIL GROCERS,
We give Coupons. 28 DUNLOP STREET, BARRIE,
Page 9 · 11 recipe records on this page
Presented as published in 1900. 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
BAKED FISH.—Dress, wipe dry and salt a large fish. Fill with 1 cup of bread crumbs, in which has been mixed a lump of butter the size of a hickory nut, parsley, sage, a
small piece of bacon, | slice of onion, 1 egg, a pinch of salt and pepper. Moisten all with water. Bake until tender, with cover, then remove cover and brown.
FISH SAUCE.—Two ounces of butter, } cup of vinegar, 1 teaspoon ground mustard, 1 teaspoon salt, a little pepper. Let this boil, then add 1 cup of milk and yolks of 2 eggs, Let this just boil, stirring all the time. Miss CAMPBELL.
SALMON MOULD.—One tin of salmon, 1 cup of cream, 1 cup of dressing, 4 sheets of gelatine or 4 box, pepper and salt. Line a mould with cucumbers and serve on lettuce. Mrs. LAIpLaw,
SALMON LOAF.—Can salmon, bread crumbs, half the quantity of the salmon, three eggs beaten, butter, pepper, salt. Put into a buttered mould, set in a pan full of hot water, boil half an hour or more. Set mould in cold water for a minute, turn out and serve with white sauce.
Mrs. PEARCY.
SALMON LOAF.—One can salmon, picked over and freed from particles of skin and bone, 6 dessertspoons biscuit crumbs, 2 dessertspoons butter, 2 eggs (beaten),
pepper and salt to taste, and a pinch of ground cloves. Mrs. G. Hoag.
SCALLOPED OYSTERS.—Butter a pudding dish and put ina layer of bread crumbs, on these put a layer of oysters, seasoned with bits of butter and a little salt and pepper. Continue this till dish is full) Over the whole pour rich milk to moisten. Bake one hour.
| M. SARJEANT.
FISH BALLS.—One cup dessicated cod, 1 teaspoon butter, 1 pint potatoes, 1 egg well beaten, a little pepper and salt. Wash the fish and pick in pieces; peel the
potatoes, cut in quarters and put with the fish in boiling water. Boil till the potatoes are soft, drain off water and mash potatoes an fish till very light, then add _ butter, pepper and salt. When slightly cool add the egg, shape in spoon, smoothing as little as possible, and fry in boiling lard. Drain on soft paper. Mrs. H. H. Morris.
SCALLOPED SALMON —Pour the oil off a can of salmon, crush the meat and make it soft; season with pepper and salt. Then put in a pudding dish a layer of salmon, then one of bread crumbs, another of salmon and top off with bread crumbs. Cover with sweet milk and bake till well heated through. Mrs. W. AULT.
OYSTER CROQUETTES.—One quart oysters, boil in their own liquor two minutes, strain well, cut oysters into quarters and beard them. Take 2 ounces butter, 4 ounces flour, put in saucepan, mix and cook until very thick. (Be careful not to Jet it brown). Stir in liquor previously boiled, mix all well, put in a little cream, lemon juice, cayenne and salt. Let this boil, stirring all the time, then take off stove and put in oysters. Put on a dish and let it set, spread over dish, form into croquettes on a slightly floured board, roll in beaten egg, then in very fine bread crumbs, and fry in basket in boiling lard or dripping for 2 minutes. Mrs. HARRISON.
OYSTER MACARONI.—Boil macaroni in a cloth to keep it straight, put a layer in a dish, season with butter, salt and pepper, then a layer of oysters. Alternate until dish is full, mix some grated bread with a beaten egg, spread over the top and bake. Mrs. A. URQUHART.
ROBERT H. FLEMINGE, BOOKS, STATIONERY, AND FANCY GOODS,
BARRIE, : ONTARIO.
School Books and Supplies of All Kinds. Best Goods at Lowest Prices,
FOREIGN AND DOoMESTIC FRUITS. GROCERIES AND PROVISIONS.
NH SS & CO.,.
WHOLESALE AND RETAIL GROCERS, We give Coupons. 28 DUNLOP STREET, BARRIE,
Records on this page
Baked FishFish SauceFish SauceSalmon MouldSalmon MouldSalmon LoafScalloped OystersScalloped SalmonFish BallsOyster CroquettesOyster Macaroni