Thoroughly wash and soak for one hour in cold
water, skin side up. Pour ofiP cold water and cover
with boiling water, and keep where it keeps hot, but
does not boil, for twenty minutes. Drain, wipe dry
and broil, first brushing with soft butter. Place in the
broiler, keep the gas rather low, and cook for ten or
twelve minutes. Turn onto a hot platter, butter and
sprinkle with lemon juice✪ Broiled Finnan Haddie.
Creamed Codfish.
Let a piece of nice codfish (the dun-cured is the
best) be picked up into small pieces, covered with cold
water, and allowed to stand for several hours. Drain
and press out all the water. Cover with boiling water,
and let it simmer for about ten minutes ; drain again,
and dress with a cup of cream sauce. Just before serv-
ing stir in the yolks of two eggs and one-fourth of a
cup of cream✪ Creamed Codfish. Serve with plain boiled potatoes, or
baked.
Codfish Balls.
2 cups picked-up codfish. 1 egg.
4 cups potatoes (round). 1 tablespoon butter.
A little wh.ite peppe✪ Codfish Ballsr.
Wash the fi^h well in cold water, and pick it up into
very small pieces, or, what is better, cut fine with scis-
66 SCIENTIFIC COOKING.
sors. Wash potatoes, pare them and cut into pieces
about as lar^e as walnuts before measuring. Place the
potatoes in saucepan with boiling water to cover, and
put the picked fish on top of potatoes, and boil rapidly
until the potato is soft enough to mash. Drain and
dry the potato on the fire. Shake off the pieces of
fish, and put the potato through the ricer, if you have
not mashed with a potato masher, until there are no
lumps in them. Then beat the fish and potatoes well
together, and add the egg and butter and beat again.
Take up by spoonfuls and fry in deep fat in frying-
basket, putting in only a few at a time. Drain on brown
paper and keep in a pile on hot dish, and serve with
mustard or horseradish.
Fish Chops.
1 can of salmon or that 1 tablespoon lemon juice.
amount of cold fish. V2 teaspoon ' paprika.
1 cup milk. 2 tablespoons butter.
3 tablespoons flour✪ Fish Chops.
Pick up the fish and free it from skin and bones,
making it very fine with a fork. Sprinkle with the
lemon juice and add paprika and a dash of white pep-
per. Make the cup of white sauce with the butter,
flour and milk, salt and pepper to taste, and a dash
of minced parsley. As soon as the sauce is done stir
into it minced fish. Mix thoroughly and spread on pan
to cool. When thoroughly cold, shape into chops,
crumb and egg and fry in deep fat.
Fish a la Creme.
2 cups cold flaked fish. ^4 bay leaf.
2 cups butter. 1 small onion.
2 tablespoons flour. Sprig parsley.
1 cup milk. V2 cup cracker crumbs.✪ Fish a la Creme
PREPARATION AND CARE OF FISH. 67
^lake white sauce with the butter, flour and milk^
in which the bay leaf, parsley- and onion have been
steeped in double boiler for at least ten minutes, when
you remove the seasoning and use the milk for the
fauce. Butter a small bake-dish and put in a layer of
fish, and pour over it half of your sauce, then another
layer of the fish and the remaining sauce on the top,
and cover the whole with the cracker crumbs buttered.
This makes a nice fish course served on individual
dishes, or ramiquins.
Curry of Fish.
Page 30 · 7 recipe records on this page
Presented as published in 1911. 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
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Thoroughly wash and soak for one hour in cold
water, skin side up. Pour ofiP cold water and cover
with boiling water, and keep where it keeps hot, but
does not boil, for twenty minutes. Drain, wipe dry
and broil, first brushing with soft butter. Place in the
broiler, keep the gas rather low, and cook for ten or
twelve minutes. Turn onto a hot platter, butter and
sprinkle with lemon juice.
Creamed Codfish.
Let a piece of nice codfish (the dun-cured is the
best) be picked up into small pieces, covered with cold
water, and allowed to stand for several hours. Drain
and press out all the water. Cover with boiling water,
and let it simmer for about ten minutes ; drain again,
and dress with a cup of cream sauce. Just before serv-
ing stir in the yolks of two eggs and one-fourth of a
cup of cream. Serve with plain boiled potatoes, or
baked.
Codfish Balls.
2 cups picked-up codfish. 1 egg.
4 cups potatoes (round). 1 tablespoon butter.
A little wh.ite pepper.
Wash the fi^h well in cold water, and pick it up into
very small pieces, or, what is better, cut fine with scis-
66 SCIENTIFIC COOKING.
sors. Wash potatoes, pare them and cut into pieces
about as lar^e as walnuts before measuring. Place the
potatoes in saucepan with boiling water to cover, and
put the picked fish on top of potatoes, and boil rapidly
until the potato is soft enough to mash. Drain and
dry the potato on the fire. Shake off the pieces of
fish, and put the potato through the ricer, if you have
not mashed with a potato masher, until there are no
lumps in them. Then beat the fish and potatoes well
together, and add the egg and butter and beat again.
Take up by spoonfuls and fry in deep fat in frying-
basket, putting in only a few at a time. Drain on brown
paper and keep in a pile on hot dish, and serve with
mustard or horseradish.
Fish Chops.
1 can of salmon or that 1 tablespoon lemon juice.
amount of cold fish. V2 teaspoon ' paprika.
1 cup milk. 2 tablespoons butter.
3 tablespoons flour.
Pick up the fish and free it from skin and bones,
making it very fine with a fork. Sprinkle with the
lemon juice and add paprika and a dash of white pep-
per. Make the cup of white sauce with the butter,
flour and milk, salt and pepper to taste, and a dash
of minced parsley. As soon as the sauce is done stir
into it minced fish. Mix thoroughly and spread on pan
to cool. When thoroughly cold, shape into chops,
crumb and egg and fry in deep fat.
Fish a la Creme.
2 cups cold flaked fish. ^4 bay leaf.
2 cups butter. 1 small onion.
2 tablespoons flour. Sprig parsley.
1 cup milk. V2 cup cracker crumbs.
PREPARATION AND CARE OF FISH. 67
^lake white sauce with the butter, flour and milk^
in which the bay leaf, parsley- and onion have been
steeped in double boiler for at least ten minutes, when
you remove the seasoning and use the milk for the
fauce. Butter a small bake-dish and put in a layer of
fish, and pour over it half of your sauce, then another
layer of the fish and the remaining sauce on the top,
and cover the whole with the cracker crumbs buttered.
This makes a nice fish course served on individual
dishes, or ramiquins.
Curry of Fish.