The white ribbon cook book

dish to get cold, then fashion and finish the croquettes as in the first recipe. Halibut (Boiled) — Halibut, salted water. Allow the fish to lie in cold salt water for an hour. Wipe dry in a clean cloth and score the skin, then put into the fish-kettle with cold salted water sufficient to cover it. Let it come slowly to the boil, and allow from }-£ to % of an hour for a piece weighing 4 or 5 lbs. When ready, drain, and serve with egg sauce. Halibut (Baked) — Halibut, a little butter, salt and water, a tablespoonful of walnut catsup, a dessertspoonful of Worcestershire sauce, the juice of a lemon, a little brown flour. A piece of halibut weighing 5 or 6 lbs., lay in salt water for 2 hours. Wipe in a clean cloth and score the skin. Have the oven tolerably hot, and bake about 1 hour. Melt a little butter in hot water and baste the fish occasionally. It should be of a fine brown color. Any gravy that is in the dripping-pan mix with a little boiling water, then stir in the walnut catsup and Worcestershire sauce, the juice of the lemon, and thicken with the brown flour (the flour should be mixed with a little cold water previously), give one boil and serve in sauce-boat. Baked Herrings or Sprats — Herrings, allspice, salt, black pepper, 1 onion and a few bayleaves, vinegar. Wash and drain without wiping them; season with allspice in fine powder, salt, and a few whole cloves; lay them in a pan with plenty of black pepper, 1 onion, and a few bay-leaves; add vinegar enough to cover them. Put paper over the pan, and bake in a slow oven. If you like throw saltpetre over them the night before, to make them look red. Gut, but do not open them. Fish. 39 Fish Chowder — Two lbs. solid fish-shreds, % lb. salt pork, 4 onions, 10 potatoes, salt and pepper, 2 tablespoonfuls farina, milk. Take }^ lb. fat salt pork, cut into slices, and fry out well. Slice four large onions and fry in the pork fat until they are a light brown. Stir Constantly to prevent burning, and thus make the chowder better. Put this into a pot with 3 qts. of boiling water and let it boil 20 minutes. Skim out the pieces of pork and onion and add 10 potatoes, sliced, not too thin, and boil 20 minutes. Then add 2 lbs. of solid fish-shreds and boil 10 minutes if the fish is not cooked. Add salt and pepper to taste. When cooked stir in slowly a thickening made of 2 tablespoonfuls of farina mixed in cold milk, and let it boil up once only. Put the pot back on the fire, and after letting it stand a few moments skim off the scum which will rise to the top, and serve. Planked Shad — Secure a handsome, thick oak board, and have some holes bored, with stout wooden pegs to fit; spread the dressed fish open on the board, securing it with the pegs. Rest the end of the plank in a shallow pan and set all before a clear fire; put a little salt and water in the pan and baste the fish often, adding when it is nearly done a tablespoonful of melted butter and half as much walnut catsup. If the board is handsome serve the shad on it, but it can be laid on a hot dish and the gravy, with a little walnut catsup added, poured over. Serve with pickled walnuts. OYSTERS, SHEIekFISH, ET6. Lobsters (Potted) — Lobsters, mace, white pepper, nutmeg, salt and butter.