Casserole of Fish
From Chafing dish and casserole cookery, 1908
Fish can be filleted and rolled up; soles, plaice, or brill may be used.
Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 25. The excerpt below is the record exactly as published.
Casserole of aflsb. Peel 6 to 8 small button onions and fry them in a casserole with an ounce of butter to a golden brown. To this add a fresh haddock, trimmed, wiped, and cut into short pieces. Dredge with a heaped up table-spoonful of flour and season with salt and pepper. Stir the whole gently over the fire for a few minutes, and moisten gradually with half a pint of brown or white stock. Add a blade Casserole Cookery 53 of mace and half a bay-leaf. Bring it to the boil whilst stirring and remove the scum. Then cover and cook gently on the side of the stove or in the oven for about half an hour. Remove mace and bay-leaf, skim off any fat from the sauce and send to table. Note.— If liked the fish can be filleted and rolled up. Soles, plaice or brill may be prepared in this way. 1Ret> /toullet eit Herrtne. ( Rougets en Terrine.) Take 6 to 8 small red mullet, oil, vinegar and chopped parsley for marinade, \ ounce butter, 2 small chopped shallots, 1 gill Espagnole or other good brown sauce, 10 to 12 pre- served mush- rooms, 1 tea- spoonful Lemco, 1 dessert-spoonful anchovy essence, 1 small glass claret, half a lemon and seasoning. Wipe and trim the fish, place them in a deep dish, and cover with oil, vinegar, and chopped parsley (to marinade). Let them stand for hall an hour or less. Melt the butter in a large fireproof earthenware “ terrine ” dish, and fry in it the shallot to a pale brown, drain the mullets and place them in the dish. Cook for a few minutes in the oven ; then add the sauce, previously blended with the claret, anchovy essence, and Lemco, then season to taste with salt and pepper ; place the mushrooms cut into slices on top, cover the dish and put it in the oven to cook from 20 minutes to half an hour. Just before serving skim and add a few drops of lemon juice and some chopped parsley. The dish is then ready for table. flDatelote of Eel. (Anguille en Matelote.) Skin and bone a large eel, cut It into 2-inch 54 Casserole Cookery pieces, dip each piece in seasoned flour, and fry a little in two ounces of butter previously heated in a fireproof casserole. Add 8 to 10 small peeled button onions and fry them also. Now moisten with a small glass of claret and half a pint of good stock. Bring to the boil whilst stirring, skim well and add two rashers of bacon, cut into inch pieces. Cover and let simmer for about 30 minutes, or till the eel is tender. Skim off any fat that may float on top, and serve in the pan in which the fish is cooked. Curried Sbrimps. Skin or pick about a pint of shrimps. Fry in a small casserole two small peeled and chopped shallots in an ounce of butter, stir in half an ounce of flour and one dessert-spoonful of Madras or Laxami curry powder. Blend both well and add gradually half a pint of milk and stock, and let it boil whilst stirring for ten minutes. Next add the picked shrimps and a dessert-spoonful of lemon juice. Cook gently for another ten minutes. Serve hot with well boiled rice. Scalloped Salmon. (Coquilles de Saumon.) Not only salmon, but any other kind of boiled cold fish is very nice scalloped. Remove the skin and bone from the fish and flake it. Have ready the required number of scallop shells, butter them well, put in a layer of white sauce (bechamel or melted butter), upon this put the flaked fish, and continue thus till each shell is filled. Season each layer with salt and pepper. Smooth over the surface with sauce. Sprinkle with fresh bread-crumbs or Panurette mixed with grated cheese, and put a few tiny bits of butter here Casserole Cookery 55 and there on top of each shell. Bake in a fairly sharp oven for about twenty minutes. Dish up and serve. ©£3ter s, Seaman’s St£le. (Huitres d la Marini dr e.) Take 18 sauce oysters, £ glass Chablis wine, 1 table-spoonful chopped parsley, 1 table-spoonful chopped shallots, £ oz. fresh bread-crumbs, 1 oz. butter, half a lemon, salt and pepper. Beard the oysters and put them with their liquor in a pie-dish, pour over the white wine and let stand for about an hour. Mix the parsley, chopped shallots, and bread-crumbs, and season to taste with salt and pepper. Range the oysters in a buttered fireproof baking dish, pour over a little of the liquor and wine, and cover with the mixture of bread-crumbs, etc. Divide the remainder of the butter into little bits and place them on top. Bake in a fairly hot oven for about fifteen minutes. Squeeze a little lemon juice on top and send to table in the baking dish. JBalsed ©psters, ©ratin Stgle. ( Huitres au Gratin.) Procure the required number of large oysters, open them, blanch them in their own liquor, then drain and remove the beards. Butter as many oyster-shell shapes as there are oysters, put an oyster in each, also a teaspoonful of cream, season with salt, pepper, and a tiny pinch of cayenne. Sprinkle over a little chopped parsley and a few drops of lemon juice. Spread over a little white sauce and besprinkle this with bread- crumbs and oiled butter. Bake for five minutes, dish up and serve. fricasseed Scallops. Cook 1£ dozen large scallops in a casserole with just sufficient slightly salted water to cover, add the 56 Casserole Cookery juice of \ lemon, a small sliced onion, and a small blade of mace
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