Variation I for Fish Turbot

Ingredients

• Cook a 4-lb. fish
• Pour in 1 cup of vinegar
• Make a dressing of a cup of milk
• 2 tablespoons of flour
• 1 cup of sweet cream
• pepper
• and salt

Method

1. 1

   Cook fish in salted water with spices, let cool, and pick into small pieces.

2. 2

   Make dressing, mix with fish, and fill a greased pudding form.

3. 3

   Cover with crackers browned in butter.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 149. The excerpt below is the record exactly as published.

pepper. Cook 5 minutes more, and serve. — Mrs. C. Jones, 3569 Rhodes Ave., Chicago, 111. KEDGEREL (East Indian dish).— 1 cup cooked and flaked fish, 1 cup cooked rice, 1 teaspoon salt, a dash of pepper, 2 tea- spoons lemon juice, 1 tgg, 1 tablespoon melted butter, 1 tablespoon mixed parsley; mix ingredients, pack into bowl, surround with hot water, cover, steam till done, unmould, garnish with parsley. — Mrs. Mary Kemp, 3226 Forest Ave., Chicago, 111. FISH LOAF. — Mix thoroughly 1 can salmon, or other canned or cold fish, 1 cup bread crumbs, J^ teaspoon mustard, 1 teaspoon salt and pepper, 2 teaspoons vinegar, 2 teaspoons lemon juice. Put mixture into dish, add beaten egg, and steam or bake 30 minutes. — Mrs. M. Logan, 2841 S. Park Ave., Chicago, 111. PLANKED FISH IN FRONT OF A WOOD FIRE.— For this select whitefish or shad, although any *whitefish is good planked. Secure a plank the size of your oven, or one that will fit the 'broiling chamber of the gas stove. The plank must be at least 1 inch thick, a little wider than the fish, as long as the oven, and composed of hardwood, as oak, hickory or ash. Put the plank before the fire until very hot. Split the fish down the back, wash and wipe dry, baste with butter, and dust with salt and pepper. Put the fish on the plank, skin side down, folding the thin middlf 222 FISH portion over, and bringing the two halves together. Drive two medium-sized nails at the head of the fish, and one at the tail. Rear it up in front of a good, clear, strong wood fire; baste occa- sionally with melted 'butter, and cook for at least H hr., until the fish is a good, dark brown. Serve at once on the plank; garnish with parsley and lemon. Cucumber or lettuce salad, and creamed potatoes are the usual accompaniments. — Mabel Sturtevant 105 S Dearborn St., Chicago, 111. PANADA FOR FISH.— Boil 1 oz. of butter and about 1^ to 2 gills of water together, add gradually % lb. of flour; stir until smooth, but do not let it burn. Take ofif the fire, add the yolks of 3 well-beaten eggs. — Mrs. E. D. Kelley, Winnetka, 111. FISH PUDDING.— % of a lb. of cold white or other preferred fish, 2 tablespoons of bread crumbs, lump of butter size of small ^SSy % pt. of milk, 1 Qgg, pepper and salt, teaspoon of anchovy essence, and at little chopped parsley. Prepare greased mould, and, if liked, line it with browned bread crumbs. Flake the fish, and add all dry ingredients. Mix with anchovy essence, melted butter, beaten e^g and milk. Put mixture into the mould, cover with greased paper, and steam in a saucepan of boiling water for 1 hr., and serve with sauce, if liked. — Mrs. Geo. W. Gaines, 3148 Groveland Ave., Chicago, 111. VARIATION I.— Take a lb. of any cold fish free of bones, the same amount of potatoes, an oz. of butter, and 2 well-beaten eggs, season with pepper and salt, a little parsley added is nice. Mix thoroughly, and put all into a well-greased bowl or basin, and bake in oven for 30 minutes. A tin of salmon prepared this way is very nice.— Mrs. B. Haley, 641 N. State St., Chicago, 111. STEWED FISH.— An excellent way to cook any fish, espe- cially pike; put 2 tablespoons of butter in a frying-pan; when hot, lay the fish in with' the outside down; take 6 onions, slice and lay on the top of fish, sprinkle well with salt and pepper, cover tight, and allow to cook 20 minutes or 5^ an hr. If it should cook dry, add a very little water. Serve hot. — Mrs. Emma S. Stone, 5242 S. Michigan Ave., Chicago, 111. SCALLOPED FISH.— Mix 1 cup flaked fish, 1 cup stale bread crumbs, 1 cup milk, %- teaspoon salt, 1/16 teaspoon pepper, J^ a COOK COUNTY COOK BOOK 223 tablespoon butter; put in buttered dish, cover with buttered crumbs and bake in a moderate oven 30 to 40 minutes. — Mrs. John Rig- gins, 3403 S. Dearborn St., Chicago, 111. FISH TURBOT.— Steam 1 medium-sized whitefish 20 minutes, pick fine. Boil 1 pt. milk with Y^ an onion, then thicken with flour. When cold, add 2 eggs, K lb. of butter, a few sprigs of parsley, and an onion, minced. Put in a dish a layer of fish, and then a layer of dressing, till all is used, cover with cracker crumbs, bits of butter, juice of a lemon, and bake. — Sophia Mason, 3030 Cottage Grove Ave., Chicago, 111. VARIATION I.— Cook a 4-lb. fish in salted water to which spices, parsley and celery have been added. Pour in 1 cup of vin- egar. Let the fish become cold and pick into small pieces, remov- ing the bones and skin. Make a dressing of a cup of milk, 2 table- spoons of flour, 1 cup of sweet cream

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