Fish au Gratin

Ingredients

• Any kind of light fish
• one pint of stock
• three table-spoonfuls of butter
• two of flour
• juice of half a lemon
• half a table-spoonful of chopped parsley
• a slice of onion
• one table-spoonful of vinegar
• salt
• pepper

Method

1. 1

   Skin and bone the fish, cut into pieces, and season.

2. 2

   Layer fish and sauce in a buttered dish, cover with bread crumbs, and bake for half an hour.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 47. The excerpt below is the record exactly as published.

half a table- spoonful of chopped parsley. Place five slices of pork both under and over the fish. Boil the bones in a pint of water, and pour this around the fish. Bake an hour^ and FISH. 115 baste often with gravy and butter. Have a bouquet in the corner of the baking pan. Make a gravy, and pour around the fish. Then garnish with fried smelts. Smelts a la Tartare. Clean the smelts by drawing them between the finger and thumb, beginning at the tail. This will press out the insides at the opening at the gills. Wash them, and drain in the colander ; salt well, and dip in beaten egg and bread or cracker crumbs (one egg and one cupful of crumbs to twelve smelts, unless these are very large). Dip first in the egg, and then roll in the crumbs. Fry in boiling fat deep enough to float them. They should be a handsome brown in two minutes and a half. Take them up, and place on a sheet of brown paper for a few moments, to drain ; then place on a hot dish. Garnish with parsley and a few slices of lemon, and serve with Tartare sauce in a separate dish ; or, they may be served without the sauce. Smelts as a Garnish. Smelts are often fried, as for a la Tartare ; or, rolled in meal or flour, and then fried, they are used to garnish other kinds of fish. With baked fish they are arranged around the dish in any form that the taste of the cook may dictate ; but in garnishing fish, or any other dish, the arrangement should always be simple, so as not to make the matter of serving any harder than if the dish were not garnished. Smelt' are also seasoned well with salt and pepper, dipped in buttet and afterwards in flour, and placed in a very hot oven for eight or ten minutes to get a handsome brown. They are then served as a garnish or on slices of buttered toast. When smelts are used as a garnish, serve one on each plate with the other fish. If you wish to have the smelts in rings, for a garnish, fasten the tails in the opening 116 MISS PARLOA'S NEW COOK BOOK. at the gills, with little wooden tooth picks ; then dip them in the beaten egg and in the crumbs, place in the frying basket and plunge into the boiling fat. When they are cooked take out the skewers, and they will retain their shape. Fish au Gratin. Any kind of light fish — that is, cod, cusk, flounder, etc. Skin the fish by starting at the head and drawing down towards the tail ; then take out the bones. Cut the fish into pieces about three inches square, and salt and pepper well. Butter such a dish, as you would use for escolloped oysters. Put in one layer of fish, then moisten well with sauce • add more fish and sauce, and finally cover with fine bread crumbs. Bake half an hour. The dish should be rather shallow, al- lowing only two layers of fish. Sauce for au gratin : One pint of stock, three table-spoon- fuls of butter, two of flour, juice of half a lemon, half a table- spoonful of chopped parsley, a slice of onion, the size of half a dollar, and about as thick — chopped very fine, (one table, spoonful of onion juice is better) ; one table-spoonful of vinegar

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