Fish Cutlets

Ingredients

• any firm-fleshed fish such as cod or halibut
• two tablespoonfuls of flour
• two tablespoonfuls of butter
• one-half of a pint of milk
• one cupful of the sauce

Method

1. 1

   Steam the fish, flake it, season, and mix with a thick sauce.

2. 2

   Shape, egg, crumb, and fry in deep fat.

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 9. The excerpt below is the record exactly as published.

FISH CUTLETS. Fish cutlets can be made from any firm-fleshed fish such as cod or halibut or, where color is desired, salmon. The fish is steamed then flaked, well seasoned with salt, pepper, lemon juice and chopped parsley and carefully added to a thick sauce ; the proportions of the latter are two tablespoonfuls each of flour and butter to one-half of a pint of milk and one cupful of the sauce is sufficient for twice as much fish. When cold this mixture is shaped, egged, crumbed and fried in deep fat. Where any quantity of shad is left from a previous dinner it may be used, care being taken to remove every bone. 36 TABLE TALK'S ILLUSTRATED COOK BOOK SMELTS. niZD IH DKIP FAT AND riLED ON A FOLDKO NAPKIN : GARNISH OF PARSLEY AND CUT LEMONS iBsm ^i^^rf^ BAKED FISH. Bass or any firm-fleshed fish of moderate size may be used for baking. After cleaning a stuffing may be inserted ; this usually consists of crackers or bread crumbs moistened with one tablespoonful of melted butter to each cupful FISH 37 of crumbs; a tablespoonful of chopped onion and chopped parsley, lemon juice, salt and pepper may be added at pleasure. Strips of salt pork laid into the gashes on each side of the fish serve to baste it, and a fish of from four to five pounds will take from forty-five minutes to an hour according to its thickness. BROILED MACKEREL WITH BROWNED POTATOES. Fresh mackerel are delightful when nicely broiled. In purchasing, select large sized ones and see that the eyes look full, as this denotes freshness. BROILED MACKEREL WITH BROWNED POTATOES Have them split, and after a quick washing dry on a cloth and arrange in a greased broiler.^ Dust with salt and pepper and place flesh side downward over a clear, but not too hot, fire. Cook for from ten to eighteen minutes, according to thickness, then turn ; while the skin side is browning spread the upper side with a little plain or maitre d'hotel butter, then serve on a hot platter, garnish- ing with mashed potato, which has been dropped in heaps on a pan and quickly browned in a hot oven. TO USE COLD FISH. When any fish is left from a meal remove and discard skin and bones, break the flesh in flakes and set aside. It may then be mixed with a thick egg or cream sauce, heaped in individual shells or bakers, sprinkled with buttered crumbs and browned in a quick oven ; this makes a good lunch dish. 38 TABLE TALK'S ILLUSTRATED COOK BOOK l.Ol^STKR DICMONSTRATION — cutting open the now memurwe of tub tail. LOBSTER DEMONSTRATION — breaking body apart, claws broken from body aud laid one side- TO OPEN A BOILED LOBSTER. A lobster, if alive and in good condition when dropped into the kettle, will have the tail curved round under the body ; if gently pulled out it will spring back to its former position. The first thing to do in opening the lobster is to twist off the tail. With a scissors or a sharp knife split open the thin under- LOBSTER 39 part of the shell and draw the meat out in one long piece. Pull off the thin strip running down the upper side, and underneath will be seen a vein — the intestinal canal — sometimes dark in color, but often quite white. Carefully remove this. Break the claws from the body, crack them and remove the meat. From the main shell draw out the body ; pull off all the woolly gills and the eyes; immediately back of the latter lies the stomach or "lady, which must also be removed. Pick out the meat from between the thin scales or ribs, add it to the claw and tail meat. If the lobster is a female there will be in the body a quantity of eggs or "coral." This, with the green fat, should be added to the meat. The body and tail shells may be carefully washed, dried and put aside to use for garnishing or to serve as a dish in preparing a farci; the small claws may also be. put aside, but cannot be kept for any length of time. LOBSTER FARCI. l^or lobster farci, cook a tablespoonful of chopped onions in one table- spoonful of butter for three minutes, add one tablespoonful of flour, a dash of salt, pepper and mace, and one-half a cupful of thin cream, and stir until thickened. Add one heaping tablespoonful of soft bread crumbs and one heaping cupful of diced lobster meat and cook for a moment, then add a teaspoonful of lemon juice, a teaspoonful of chopped parsley and the beaten yolk of an egg and turn into the cleaned lobster shell. Cover with fine crumbs and brown in a quick oven. 40 TABLE TALK'S ILLUSTRATED COOK BOOK DEVILED CR.\BS. In a saucepan put one tablespoonful of flour, one tablespoonful of butter,

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