Now grease a large piece of paper and cover over all. Put
in oven for twenty minutes (about 350° Fahr.), remove the
paper, squeeze over the juice of half a lemon✪ Red Mullet a la Voisin, sprinkle lightly
with chopped parsley and serve with plain baked potato.
Red Mullets.
Procure two red mullets, which place upon a strong dish,
not too large, sprinkle a little chopped onions, parsley, a little
pepper and salt, and a little salad-oil over, and put them into
a warm oven for half an hour; then put half a tablespoonful
of chopped onions in a stewpan, with a teaspoonful of salad-
oil, stir over a moderate fire until getting rather yellowish,
then add a tablespoonful of sherry, half a pint of white sauce
78 STANDARD COOKERY.
or melted butter, with a little chopped parsley✪ Red Mullets; reduce over
a sharp fire, keeping it stirred until becoming rather thick;
when the mullets are done, sauce over and serve.
Red Mullets Saute in Butter.
Put two ounces of butter in a pan; when melted, put in one
or two small mullets, and season with a teaspoonful of salt,
half ditto of pepper, and the juice of half a lemon✪ Red Mullets Saute in Butter; set it on
a slow fire and turn carefully; when done, dish and serve
plain, or with any of the sauces named in the former recipe.
Perch
do not grow to a very large size, four pounds being con-
sidered a large one. When fresh, are reddish at the eyes
and gills. These fish, having a great objection to part with
their scales, should be scraped immediately they are dead,
forming the fish into the shape of the letter S, and scraping
with an oyster-knife; open the belly, take out the interior, pull
away the gills, and wash well. When large, they are fre-
quently boiled with the scales on, which are taken off after-
wards much easier.
Pike.
A middling-sized one weighing about five pounds, would
be best; when fresh, the eyes must be very transparent, the
scales bluish, and not dry upon the back, or it would not clean
well. The dressing is generally the making of the fish, as
regards the approbation bestowed upon it. To clean them,
have a sharp-pointed knife, put the point carefully under the
scales (without piercing the skin) at the tail of the fish, pass
the knife gently up the back to the head, dividing the scales
from the skin carefully; you may then take off the whole of
the scales in one piece (should this process appear too difficult,
they may be scraped).
Clean as directed above, stuff the interior as directed for
haddocks, only adding some fillets of anchovies and chopped
lemon-peel with it; curl round and put in a baking-dish, spread
a little butter all over, put in a moderate oven; when about
half done egg over with a paste-brush, and sprinkle bread-
crumbs upon it; a middling-sized pike will take about an hour;
but that according to the size and the heat of the oven; when
done, dress upon a dish without a napkin, and sauce round
as directed for baked haddock.
Pike, Sauce Matelote.
Cook a pike exactly as in the last, dress it upon a dish
STANDARD COOKERY. 79
with'out a napkin, and sauce with a matelote sauce over, made
as directed on page 99.
This fish may also be served with caper sauce, as directed
for the skate; the smaller ones are the best; the remains of
a pike placed in the oven the next day, with a cover over it
and a little more sauce added, are very nice.
Pike with Cream. ✪ Pike with Cream
Page 56 · 4 recipe records on this page
Presented as published in 1912. 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
Now grease a large piece of paper and cover over all. Put in oven for twenty minutes (about 350° Fahr.), remove the paper, squeeze over the juice of half a lemon, sprinkle lightly with chopped parsley and serve with plain baked potato.
Red Mullets.
Procure two red mullets, which place upon a strong dish, not too large, sprinkle a little chopped onions, parsley, a little pepper and salt, and a little salad-oil over, and put them into a warm oven for half an hour; then put half a tablespoonful of chopped onions in a stewpan, with a teaspoonful of saladoil, stir over a moderate fire until getting rather yellowish, then add a tablespoonful of sherry, half a pint of white sauce
or melted butter, with a little chopped parsley; reduce over a sharp fire, keeping it stirred until becoming rather thick; when the mullets are done, sauce over and serve.
Red Mullets Saute in Butter.
Put two ounces of butter in a pan; when melted, put in one or two small mullets, and season with a teaspoonful of salt, half ditto of pepper, and the juice of half a lemon; set it on a slow fire and turn carefully; when done, dish and serve plain, or with any of the sauces named in the former recipe.
Perch
do not grow to a very large size, four pounds being considered a large one. When fresh, are reddish at the eyes and gills. These fish, having a great objection to part with their scales, should be scraped immediately they are dead, forming the fish into the shape of the letter S, and scraping with an oyster-knife; open the belly, take out the interior, pull away the gills, and wash well. When large, they are frequently boiled with the scales on, which are taken off afterwards much easier.
Pike.
A middling-sized one weighing about five pounds, would be best; when fresh, the eyes must be very transparent, the scales bluish, and not dry upon the back, or it would not clean well. The dressing is generally the making of the fish, as regards the approbation bestowed upon it. To clean them, have a sharp-pointed knife, put the point carefully under the scales (without piercing the skin) at the tail of the fish, pass the knife gently up the back to the head, dividing the scales from the skin carefully; you may then take off the whole of the scales in one piece (should this process appear too difficult, they may be scraped).
Clean as directed above, stuff the interior as directed for haddocks, only adding some fillets of anchovies and chopped lemon-peel with it; curl round and put in a baking-dish, spread a little butter all over, put in a moderate oven; when about half done egg over with a paste-brush, and sprinkle breadcrumbs upon it; a middling-sized pike will take about an hour; but that according to the size and the heat of the oven; when done, dress upon a dish without a napkin, and sauce round as directed for baked haddock.
Pike, Sauce Matelote. Cook a pike exactly as in the last, dress it upon a dish
with'out a napkin, and sauce with a matelote sauce over, made as directed on page 99.
This fish may also be served with caper sauce, as directed for the skate; the smaller ones are the best; the remains of a pike placed in the oven the next day, with a cover over it and a little more sauce added, are very nice.
Pike with Cream.
Records on this page
Red Mullet a la VoisinRed MulletsRed Mullets Saute in ButterPike with Cream