Perch a la Maitre d'Hôtel

Ingredients

• the fish
• salt
• lemon juice
• buttered paper

Method

1. 1

   Remove skin and bones, cut into pieces, shape, and lay in a buttered pan.

2. 2

   Season and cover with buttered paper.

3. 3

   Bake until done, then absorb excess butter before serving with sauce a la maitre d'hôtel.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 141. The excerpt below is the record exactly as published.

the fish water, 1 teaspoonful ground ginger, cook 5 minutes ; remove the fish to a warm dish, and strain the gravy over it Carp or bluefish may be prepared in the same way. Baked Fish & la Bachel. — Procure a fish of 3 pounds, either weakfish, carp, or bluefish, clean and cut into 3-inch pieces, sea- son with 1 tablespoonful salt, and let stand 30 minutes. Chop fine 2 good-sized white onions and cut Ys lemon into slices, remov- ing pits; butter a pudding dish large enough to receive the fish; pat in a layer of the fish pieces, sprinkle over some of the onions, add 1 tablespoonful butter in small pieces and 1 teaspoonful cara- way seeds ; continue in this way in altiCmate layers until all is used, pour over sufiicieht vinegar to nearly cover ; then bake in oven till done (about 40 minutes), and serve in the same dish. 212 3£A FOOD, Eto. Weakflsh^ Baked. — Glean, wash, and wipe a 3-ponnd freah fish, season it with 1 tablespoonful seasoning salt, sprinkle over the jnioe of 1 lemon, cut 1 large onion into slices, and lay them inside the fish ; cover and let it stand 1 hour. Forty minutes before serv- ing lay 4 thin slices of pork in the bottom of a roasting pan, remove the onions, and place the fish on top of the pork. Lay iVs ounce butter inside the fish, and pour 1 ounce melted butter all over; cover the top of fish with i thin slices of larding pork, set the pan in a hot oven, and bake till done, basting occasionally with its own gravy. When done remove the fish carefully to a warm dish, garnish with fried tomatoes, serve with mustard sauce and boiled potatoes. Weakflsh^ Fried.— Procure a fresh fish of 2V, pounds, cleans wash, and split it through the back, remove head and tail, cut each half into 3 pieces, season them with 1 even tablespoonful seasoning salt, let lie V, hour, then roll the fish pieces in fiour, and fry in hot lard or larding pork, light brown on both sides and well done. Serve on a warm dish, garnish with parsley and cut lemon. Or dust the fish with fiour, then dip them first into beaten egg, then roll in cracker or bread crumbs, and finish the same as above. Fillets of Weakflsh. — Glean and wash a fresh fish of 2V9 pounds, remove head and tail, split the fish through the back, re- move all the bones, and cut the meat into 6 fillets ; season these with 1 even tablespoonful seasoning salt, sprinkle over the juice of Yt lemon, and set aside. Twenty minutes before serving wipe the fillets dry, dust with flour, dip into beaten egg, roll in bread crumbs ; lay the fillets on a clean board, and pat them smooth with a knife. Place a frying pan with 1 ounce pure lard and 1 ounce butter over the fire ; as soon as hot put in as many fillets as will conveniently go in, fry light brown on both sides, adding more lard and butter if neces- sary. Arrange the fish on a hot dish, spread over 1 ounce maftre d'hdtel butter, and serve with potatoes & la crdme. Weakflsh h la Tartare. — Bemove the fillets from a 3- pound fresh fish, cut the fillets into 6 pieces, pare nicely, and season PERCH. 213 with 1 tablespoonf al seasoning salt ; dip the fillets into melted bat- ter, roll in bread crumbs, lay on a broiler, and broil over a moderate clear fire 6 minntes on both sides or till done. Arrange the fillets nicely on a hot dish, garnish with parsley and potatoes 4 la patricia, and serye with sauce Tartare. PERCH. In season from September to May. Where founds etc. — Perch belongs to the Percidm^ a very ex- tensive family of acanthopterous fishes ; 14 species, all fresh-water fishes, are described. The yellow perch attains a length of 12 to 15 inches and a weight of 27^ pounds, though most specimens are below 10 inches ; it is generally distributed in the lakes, ponds, and streams of the Northern and Middle States and of the British provinces. It is easily taken with the hook or net, and is an excel- lent fish for the table. Salt-water perch varies exceedingly in size and color, being from 6 to 16 inches long ; it is an excellent pan fish, and is taken in great numbers from June to October. There are 26 species of sea perch belonging to the genus Serranus, Pereh broiled k rAmerleaine.— Scale, clean, wash, and dry the fish ; if large, split in two and broil over a clear fire ; when done remove to a warm dish. Stir 2 ounces of butter with 1 even tablespoonful salt and Vg teaspoonful white pepper to a cream^ spread it over the fish, set the dish for a minute in a hot oven, and serve ; garnish with cut lemon and green parsley. Pereh broiled & la Fran^ aise.— Bemove all skin and bones from a good-sized fish, cut the meat into 2Vr inch-long pieces, pare them nicely, season with salt and lemon juice, lay some slices of onion and parsley between them, cover, and set aside 1 hour. Then wipe the pieces dry, dip into melted butter, then into fine bread crumbs, lay on a hot broiler, and broil over a slow fire on both sides light brown and well done. Serve with tomato sauce, or lay them on a round dish like a border and pour in the center a rago6t of 214 SEA FOOD, Etc. oystera or lobster ; or serve with any other kind of sauce. All fiah of delicate meat may be prepared the same way. Perch stewed & PAnglaise.— Glean, wash, and dry the fish ; lay in a stewpan, add salt, a bouquet, some whole pepper, 1 clove of bruised garlic, half water and half sherry wine enough to cover the fish ; stew slowly till tender. When done take the fish out, lay on a long dish ; thicken the gravy with a piece of butter rolled in flour; strain, add 1 tablespoonful anchovy essence, and pour over the fish. Percli^ Fried. — Scale and clean the fish and, if small, fry whole ; if large, split it and cut each side in 2 pieces, sprinkle with salt^ roll in fiour, and fry in hot lard or pork. Or dip into beaten egg and then in cracker dust or bread crumbs, and fry. Perch k la Mattre d^Hdtel.— After the fish is cleaned remore skin and bones, cut the meat into 2-inch-square pieces, shape, and lay them in a thickly buttered pan; season with salt and lemon juice and cover with buttered paper

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