Fish

Ingredients

• 3 pounds of white fish
• 1 teacup of cream
• 1 kitchen spoon of butter
• 1 heaping teaspoon of flour
• salt
• pepper

Method

1. 1

   Boil fish in salt water until done, remove bones, place in baking dish with cream, butter, and flour paste.

2. 2

   Cook for 10 minutes and serve hot.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 20. The excerpt below is the record exactly as published.

fish pan with lard and place fish in it, pour 1 can of tomatoes, 1 tablespoon butter cut in small pieces, pepper and salt. Bake in oven 1 hour. Put fish on a hot platter, pour over this sauce and serve with potato croquettes and beaten biscuit. Al- most any large fish may be baked and prepared in the same way. Turbot. Take a 4-pound white fish, boil until tender, bone and sprinkle with salt and pepper. For the dressing, boil 1 pint of rich milk, add KBNTUCKY BECEIPT BOOK. 35 to it 1 slice of onion and 2 sprigs of parsley, then put through a fine sieve, return to saucepan, add to it 3 tablespoons of butter and 3 tablespoons of flour worked to a cream, and 2 eggs. Put in a bak- ing dish a layer of fish and 1 of sauce, alternating until dish is full. Cover with bread crumbs and bits of butter. Bake 1 hour and serve. Broiled Scrod. Take 4 pounds of scrod, prepare as usual. Rub broiler with fat pork, and broil inside of fish .first, cook about 20 minutes, serve with melted butter seasoned with salt and pepper. Salmon Bone Broiled. In filleting a fish to be broiled, leave more than half an inch of meat on the backbone; rub well with salt and cayeime pepper, and broil over a clear fire. This fish is nice for breakfast, prepare by filleting. Broiled Halibut. After preparing fish, cut in slices 1 inch thick, place in melted butter for half an hour then roll in flour. Broil 10 minutes over a clear fire. Serve on a hot dish, with drawn butter sauce. Garnish with slices of lemon and sprigs of parsley. To Stew Fish. Rub fish with salt and pepper and put in a pan with 1 pint of water to fish weighing 5 pounds. When half done season with salt and pepper, % pound of butter, 1 teacup of flour, parsley and thyme. This can be stirred into a pint of oysters, or the oysters may be omitted. Serve with gravv in a dish. Instead of oysters, six hard boiled eggs sliced may be used. Cod Fish Balls. Take cod fish and soak at night, then boil to pieces and pick into shreds. Take out all the bone and let it drain. To one pound of fish allow 1 dozen Irish potatoes boiled and mashed very fine. Season with pepper, salt and 1 teacup of sweet milk. Break in 1 egg, then mix all well together. Make into balls and bake a light brown. Stewed Cod Fish. Put 1 quart of water in a skillet, and pick to pieces 1 quart of fish, break 2 eggs in the skillet, season with butter, pepper and salt. Make a little thickening of flour, and milk. Stew until of right consistency. ^ Coquilles of Fish. Take 3 pounds of white fish or red snapper, put on in salted water, boil until done. Strain off the water, remove skin and bones, pick to pieces. Then have 1 quart of cream put in double boiler, when hot add butter size of an egg, 2 tablespoons of flour well blend- 36 KENTUCKY RECEIPT BOOK. ed, pepper and salt and a little nutmeg; cook a few minutes, then pour over the fish. Can bake either in cups or baking dish ; sprinkle bread crumbs or grated cheese on top of fish, with bits of butter, set in oven a few minutes to brown. Sferve hot. Halibut. Cut 3 pounds of halibut into pieces 3 inches square. Dip in beaten egg, then in sifted bread crumbs and fry in hot fat a chestnut brown. Cream 1 heaping teaspoon of butter, and add the juice of 1 lemon, a little chopped parsley, salt and pepper. Mix ingredients and spread on the hot halibut, set in oven to melt, then serve. This dish is delicious for breakfast or luncheon. Turtle Steak. Cut turtle in slices half in inch thick, from fleshy portion of green turtle. Rub slices with salad oil, lemon juice, salt and pepper^ and leave to marinate for 1 hour. Broil until well done. Serve hot. Creamed Salmon. Remove the skin ahd bone from one can of salmon, strain off liquor and break into flakes. Put in chafing dish, 1 tablespoon of butter, 1 tablespoon flour well blended, % teaspoon white pepper, % teaspoon salt. When butter is melted add 1 cup cream or milk, 10 drops of onion juice, a pinch of mace, % teaspoon lemon juice, 1 teaspoon chopped parsley. Stir until smooth, then add salmon, stir a few minutes and serve. Broiled Shad. Take shad and rub lightly with salt and put in ice for 12 hours* Then broil and serve hot with butter and parsley. Salmon Cresun. Take 2 cans of salmon, remove the bone and pick to pieces ; sea- son with salt, cayenne and black pepper ; mix well and put in timbale cups. Set in pan, surround with water and cook 1 hour. Hollandaise Sauce. One quart of tarragon vinegar, 4 eggs, put vinegar to boil and when scalding hot, pour over the beaten yolks, with a little sugar. Boil until consistency of cream. When cool add the whites beaten stiff. When serving salmon pour on the sauce. Fish Fritters. Take cold fish, remove bones and mince fine. Have as manjr bread crumbs as fish, mix with % teacup of cream, 2 well-beaten eggs, cayenne pepper, and a dash of Anchovy sauce. Beat through- ly, make in small cakes, dip in cracker dust and fry in hot lard. JCENTUGKT RECEIPT BOOK, 37 Salmon With Gream Dressing. Take 1 can of steak salmon, remove bones and drain; put in saucepan to heat-, add pepper and salt. Make a sauce with 1 pint of new milk and 1 tablespoon of butter, 1 tablespoon of flour well blend- ed, cook until it thickens. Salmon may be served on thin slices of buttered toast, with the sauce poured over, or serve in dish with the sauce. Fish. Take 3 pounds of white fish, boil in salt water until done, then remove bones; put fish in baking dish with 1 teacup of cream, 1 kitchen spoon of butter, add to cream 1 heaping teaspoon of flour

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