Fish That Are Good Baked Whole, With Suggestions For Stuffings, Sauces And Garnishes
Description
This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Fish That Are Good Baked Whole, With Suggestions For Stuffings, Sauces And Garnishes
Stuffing | Sauce | Garnish | |
Bass (sea) | No. 1 or 2 | Tomato and parsley | |
Bluefish | Bread stuffing No. 1 or 2 | Sauce made by boiling the stock in pan plus one large tablespoon catchup and one tablespoon browned flour mixed with cold water | Parsley and lemon slices |
Cod | Oyster sauce | Lemon | |
Haddock | Pickle-caper | sauce, Hollandaise sauce | Lemon and parsley |
Mackerel | Pickle-caper | Lemon | |
Shad | Bread stuffing No. 1 or 2 | Lemon, tomatoes | |
Tilefish | Bread stuffing No. 1 or 2 | Maitre d ' hotel sauce | Parsley |
Weakfish | Bread stuffing No. 1 or 2 | Lemon-juice | |
Whitefish | Bread stuffing No. 1 or 2 | Egg sauce | Egg |
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