Tartar Sauce

Ingredients

• 1 tablespoon lemon juice
• 1/2 cup butter
• 1 tablespoon Worcestershire sauce
• Salt to taste

Method

1. 1

   Brown the butter in frying-pan, and pour it over the Worcestershire, salt and lemon juice, and pour the whole over the shad roe and serve at once.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 28. The excerpt below is the record exactly as published.

14 cup butter. parsley. ^2 pint oysters. Salt and pepper to taste. 2 tablespoons lemon juice. (Moisten with oyster liquor. 62 SCIENTIFIC COOKING. Crumb the crackers rather coarse, and stir into the melted butter; add the seasoning^s and the oysters that have been cleaned, and moisten with the liquor, using care not to have them too wet, as there will be moisture from the oysters as they get hot in the baking. This stuffing can be used for haddock, cod, slices of halibut, or any fish you desire to bake and stuff. Baked Halibut Steaks. Two halibut steaks cut one and a half inches thick: scrape well on the skin side, and wipe with cheesecloth wet in salt w^ater. Lay on a well-buttered fish-sheet, and place in dripping-pan. Spread the top with soft butter, and cook in moderate oven until the fish leaves the center bone and will flake nicely. Use a very little water in bottom of pan, and baste several times while it is cooking. Serve with Tartar sauce and cucumbers, dressed with French dressing. This makes a beautiful fish course for a green luncheon. Fillets of Flounder. A piece of fish, large or small, freed from skin and bone, is called a fillet. When flounder is cut into fillets, it is often served as fillets of sole, a fish found in Eng- lish water and held in high esteem. Select your flounders of uniform size and large enough that each fish will give you four fillets. Marinate them with two tablespoons of olive oil and one of lemon juice, with salt and pepper ; or dip them in melted butter and dredge with salt and pepper. Roll them, beginning at the broad end. and fasten with a wooden toothpick. Egg and crumb them, and fry in hot fat for seven minutes, putting in four at a time, so as not to reduce the temperature of the fat too much. Dress the fillets PREPARATION AND CARE OF FISH. 63 on a platter in a circle, and serve Tartar sauce in the center. Decorate the edge of the fish with slices of lemon and watercress or parsley. Shad. The best and most approved way of serving shad is to plank it. It is also broiled, baked, and sometimes stuffed and baked. Planked Shad. Use a hardwood board one and a half to two inches thick. Split the fish down the back. Wash it well by letting the water run on the fish. Wipe it dry with soft cloth. Heat the plank before placing the shad on it, and rub it with lard so the fish will not stick. Rub the top of the fish with soft butter, and place in the broiler of your gas stove, and cook until the flesh of the fish leaves the bones readily when it is done. Place the plank on a tray and spread the fish with maitre d 'hotel butter, and serve from the plank. The plank can be dressed with mashed potatoes with rose tube and pastry bag and bunches of parsley, and this makes it very attractive. Our white lake fish is prepared in the same way. Shad Roe with Tartar Sauce. Put shad roe into boiling salted water, and simmer for ten minutes, being careful not to break the skin, and plunge them into cold water; when they are cold, with a sharp knife split them into nice-sized pieces to serve, and dredge them with salt, pepper and lemon juice, and dip them in beaten egg, and roll in corn meal or bread crumbs, and brown them in butter. Or the}^ can be fried in deep fat, if you prefer, but the browning in the butter gives them a nice flavor. Pour 64 SCIENTIFIC COOKING. the Tartar sauce over them just as you send them to the table. Tartar Sauce. 1 tablespoon lemon juice. % cup butter. 1 tablespoon Worcestershire sauce. Salt to taste

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