Seafood Newburg

Ingredients

• 5 cups cleaned canned shrimp
• 1 pound fillets of sole
• 1/3 cup margarine
• 1/3 cup tomato ketchup
• 2 cups milk
• 1 1/2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• cayenne

Method

1. 1

   Cover fresh shrimp with boiling water and simmer 15 minutes.

2. 2

   Drain and remove shells and black line that runs down the back.

3. 3

   Place fillets of sole in boiling salted water, and simmer several minutes or until almost tender.

4. 4

   Drain and break into large pieces.

5. 5

   Melt margarine, stir in flour; add milk slowly; cook, stirring constantly until thickened.

6. 6

   Add ketchup, Worcestershire, salt and cayenne.

7. 7

   Add shrimp and sole.

8. 8

   Stir until well heated.

9. 9

   Serve in individual shells.

10. 10

    Garnish with parsley.

Nutrition per serving

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 30. The excerpt below is the record exactly as published.

SEAFOOD NEWBURG 1 goons ig eae or 1% We tablespoons Worcestershire sauce 5 cups cleaned canned shrimp fies oon salt lespoons flour fa cayenne 1/3 cup margarine det 1/3 cup tomate ketchup 1 pound fillets of sole 2 cups milk Cover fresh shrimp with boiling water and simmer 15 minutes. Drain and :emove shells and black line that runs down the back. Place fillets of sole in boiling salted water, and simmer several minutes or until almost tender. Drain and break into ‘large pieces. Melt margarine, stir in flour; add milk slowly; cook, stirring constantly until thickened. Add ketchup, Worcestershire, salt and cayenne. Add shrimp and sole. Stir until well heated. Serve in individual shells. Garnish with parsley. Yield: 6 serv- ings. Mrs. R. E. Walton 9] = GARNISHES FOR SEAFOOD The importance of garnishes cannot be emphasized too much. A dash of color or a touch of garnish can turn a plain dish into an attractive and appetizing one. The most common garnishes are listed below with suggest- ed methods of preparation. GARNISHES SUGGESTED PREPARATION Beets sic eee aie cee eee Cooked whole or sliced Garratsit ss5 1. 2 era ee ee ners Tops, sticks, curls, or shredded Celery daw dus ites eee ee Tops, hearts, sticks, curls Cicumbersscust.) wets. caer eae tae, tee Slices or sticks Green ‘pepoersi hy, cesses ee ee Sticks or rings Hard-cooked eggS...........scssssceecenees Slices, wedges, deviled, or grated yolks LS OMG Sus ons) cles eineey tees ae eee ete Slices or wedges Letticeticn:s incom ce eee ee eens Leaves or shredded Paprika cqtys..cc.ccrcesniet ee eee ete Sprinkled sparingly Porsleyssie cries eee Sprigs or chopped Pickles1:6 23 Ge a ee Whole, sliced or chopped Radishes 7: sccsele eka eee eee Whole, sliced, or roses RediPeppersiti nie Strips or rings Water Gresssniit. eens ae eee Sprigs or chopped 94 COCKTAIL SAUCE 6 tablespoons catsup — 2' tablespoons horseradish 4 tablespoons lemon juice 1/4 teaspoon celery salt /2 teaspoon Tabasco sauce _Combine these ingredients. Mix well and chill. Serve with oysters, shrimp, and/or crabmeat. Violet Byrum Sound View Club TARTAR SAUCE | cup mayonnaise 2 tablespoons chopped olives I tablespoon finely chopped onion _1 tablespoon chopped sweet pickles or chives 1 tablespoon chopped sour pickles 1 tablespoon capers 1 tablespoon chopped pimiento, opt. Combine all ingredients. Chill. Makes about 1 1/3 cups. Mrs. G. E. Thompson Crab Point H. D. Club SHRIMP COCKTAIL SAUCE 2/3 cup mayonnaise 1/4 cup chili sauce 1% Paleepsons horseradish 1 tablespoon lemon juice Combine all ingredients. Makes about 1 cup. Mrs. G. E. Thompson Crab Point H. D. Club SEAFOOD DRESSING 1/4 cup mayonnaise ’ cup chili sauce . 2 tablespoons minced scallions 3 minced small sweet pickles or green onions 2 tablespoons minced sel 2 tablespoons minced parsley 1 teaspoon Worcestershire Sauce 1] teaspoon bottled horseradish Combine mayonnaise and chili sauce. Add remaining ingredients; mix and chill. Delicious on fish salads. Makes about 3/4 cup. Mrs. Cecil _Morris Atlantic H. D. Club 95 DRESSING FOR CABBAGE SLAW 1/4 cup vinegar 3 tablespoons mayonnaise 1/4 cup water 5 tablespoons sugar Mix above ingredients together and pour over shredded cabbage. Mrs. Henry McGee, Jr. Sound View Club HUSH PUPPIES 1 cup meal % cup flour 3 teaspoons baking powder 1 egg, beaten, plus enough milk 1 teaspoon salt

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