Creamed Finnan Haddie

Ingredients

• a small salted finnan haddie
• 1 tablespoon of butter
• 1 tablespoon of flour
• 1^ cups of milk
• pepper

Method

1. 1

   Remove the skin and bones from the finnan haddie, previously boiled, and pick into flakes.

2. 2

   Place in a saucepan butter and flour, add milk, cook a few moments; season with pepper; thicken with flour and butter, creamed; serve on a hot platter, garnished with toast.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 158. The excerpt below is the record exactly as published.

CREAMED FINNAN HADDIE.— Remove" the skin and bones from a small salted finnan haddie, previously boiled, and pick into flakes with a f^ork. Place in a saucepan 1 tablespoon each of butter and flour, add 1^ cups of milk, cook a few moments; season with pepper; thicken with flour and butter, creamed; serve on a hot platter, garnished with toast. — Mrs. E. D. Kelley, Win- netka, 111. f COOK COUNTY COOK BOOK 235 BAKED HADDOCK.— Scale and clean a 3-lb. fish; fill with forcemeat and sew up; sprinkle with a generous supply of salt and bread crumbs. Put over 3 level tablespoons of butter in tiny pieces on the fish. Bake ^ hr., basting frequently. — Mrs. E. D. Kelley, Winnetka, 111. HADDOCK FILLETS.— 2 lbs. "thick of the fish" will make 4 fillets; skin each piece with a sharp knife; trim into shape, and leave in a marinade of oil and vinegar with a tablespoon of mixed chives, or a tablespoon oi onion juice. Let the fillets lie there for an hr. Then drain well, roll in a good batter, afterward in fine bread crumbs, and fry in deep boiling fat. Drain upon hot tissue paper, and send to table very hot. Serve tomato sauce with it. — Mrs. L. A. Branch, 3607 S. Wabash Ave., Chicago, 111. BAKED HALIBUT STEAK.— Wash, wipe, and lay in olive oil and lemon juice for 1 hr. Sprinkle liberally with minced on- ion, parsley and lemon juice, turning over and over that the steak may be covered. Lay upon the grating of your bake-pan. Make a white sauce by stirring 1 cup of hot milk into 1 tablespoon of butter, cooked smooth, with 1 of flour. Season it with salt and( pepper, and pour it over the fish. Cover the surface with fine bread crumbs, moistened in melted butter, and bake until the fish is done, about 12 minutes to the lb. — Mrs. Clara Browder, 3849 S. State St., Chicago, 111. DEVILED HALIBUT OR COD.— Pick cold, cooked fish into bits with a silver fork. Make a forcemeat of bread crumbs, the yolks of 2 eggs, run through a colander or vegetable press, a tablespoon of melted butter, 1 of minced parsley, a teaspoon of onion juice, paprika, and salt. Mix with the fish, wet up with oyster liquor, and fill scallop shells with the mixture. Cover with fine bread crumbs, pepper and salt them, put a dot of butter on each scallop, and bake quickly to a light brown. — Mrs. Arthur F. Brown, 2824 Vernon Ave., Chicago, 111. FRIED HALIBUT STEAKS.— Marinade for an hr.: drain, roll in slated flour, then in beaten egg. lastly, in salted and pep- pered bread crumbs. Leave on ice for an hr., and fry in clarified dripping, or on cottolene or fat.— Mrs. K. Whitley, 3623 Forest Ave., Chicago, 111. 236 FISH ESCALLOPED HALIBUT OR SALMON.— Mix 1 table- spoon of butter and % cup flour until smooth, stir in l4 pt. scalded milk, add salt, pepper and 1 dessertspoon Worcestershire sauce, and pour this over the contents of 1 can of salmon, broken into small pieces. Sprinkle bread crumbs over the top, and bake in individual dishes. If halibut is used instead of salmon, lyz lbs. is sufficient. — Mrs. D. E. Gentry, Glencoe, 111. HALIBUT AND CHEESE SCALLOP.— Have ready 2 cups of cold, cooked halibut, flaked rather coarsely with a fork. Make a good white sauce — or drawn butter — ^^based upon milk instead of water. Butter a bake-dish and fill it with alternate layers of the fish, sauce, and grated cheese, using altogether about 4 tablespoons of cheese, and cover the top with crumbs. Bake 1/2 an hr. in a quick oven, and serve hot. Keep covered, until 10 minutes before serving, when brown. — Mrs. Chas. Zugler, 113 E. 36th St., Chi- cago, 111. HALIBUT TIMBALE.— Cut 1 lb. of raw fish in small pieces, pound it in a mortar and strain through a sieve. Make a paste of a cup of bread crumbs, and l4 of milk. Take off the fire, add the pulped fish, % teaspoon of salt, and a dash of paprika. Beat in slowly the whipped whites of 5 eggs. Fill buttered moulds with the mixture, and set them in a pan of hot water in the oven for 20 minutes. Serve with potato sauce. — Mrs. E. D. Kelley, Winnetka, 111. RED HERRINGS.— Cook the fish by making incisions in the skin across the fish. If there is any roe, pound it in a mortar with a little anchovy and spread it on toast. If the herrings are very dry soak them in warm water an hr. before cooking. — Mrs. E. D. Kelley, Winnetka, 111. ^ SCALLOPED HERRING.— Soak 5 salt herrings over night. Divide; remove all skin and bones; cut into inch squares. Slice 1 doz. of cold potatoes, have a layer of potatoes and fish, adding bit of butter and good sprinkling of pepper to each layer of fish, end with potatoes.. Cover with a sauce made of 3 cups of milk and 3 beaten eggs. Lastly, add ^2 cup of fine bread crumbs, mixed with 1 teaspoon drawn butter. Bake about 40 minutes. Serve hot— Mrs. E. D. Kelley, Winnetka, 111. COOK COUNTY COOK BOOK 237 LOBSTER A LA ATLANTIC CITY.— Scald 1 qt. of milk, stir in 1 teaspoon of salt, a dash of cayenne pepper, add 2 table- spoons of butter, rolled in 1 of flour; cook 3 minutes; add 1 lob- ster. Simmer S minutes. Line a tureen with 6 split and buttered crackers; serve with sliced lemon. — ^^Mrs. C. J. Jeffries, Winnetka, 111. LOBSTERS BROILED IN THE SHELL.— Kill the lobster by cutting the tail off with one stroke of the knife, just where it joins the body: With another clean cut, divide it lengthwise into two equal parts, shell and all. Take out the coral, the one long intestine, and the stomach. Crack the claws with a hammer. Put on a buttered broiler, split side downward, and broil over a fierce fire. As soon as the juice begins to run freely, withdraw long enough to wash liberally with melted butter, and return to the fire, turning often to keep in the juices. Cook about 10 minutes on the split or flesh side, and 8 minutes on the other. Have ready a sauce made by rubbing 2 tablespoons of flour

Cook this with the app: pantry check, scaling, and the assistant.