This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
2 1/2 cupfuls cold, flaked cod, halibut or haddock 3 tablespoonfuls butter or oleomargarine 6 tablespoonfuls flour 1 cupful hot milk or cream 1/2 teaspoonful onion juice 1 tablespoonful lemon juice 1/2 cupful fish stock
2 drops tabasco sauce
1 teaspoonful minced parsley
1/2 teaspoonful Worcestershire sauce
Boil the fish, remove the bones and skin and flake the flesh fine. Make a sauce by melting the butter, adding the flour and, gradually, the hot milk; when boiling add the fish stock and the remaining ingredients. Combine with the fish, cool, and shape into cutlets. Roll in fine dry crumbs, mixed with 1/4 cupful melted butter or other good fat to 1 1/2 cupfuls crumbs. Place in an oiled dripping pan and bake till brown. Serve with creamed peas, tomato or egg sauce, around a mould of mashed potatoes or boiled brown rice.
Dust slices of the desired fish with salt and pepper. Lay in a baking pan or dish and sprinkle with a little vinegar and a few drops of onion juice; and put a slice of bacon, or a teaspoonful of bacon or sausage fat, or drippings, on each slice. Set in a hot oven and, when beginning to brown, add hot water to cover the bottom of the pan. Bake till tender, about twenty minutes.
Two pounds fresh codfish, cut three-quarters of an inch thick - shaped into pieces suitable for serving. Sprinkle with lemon juice, a few drops of onion juice and a little horseradish, and let stand thirty minutes. Then drain, dip in fine dry crumbs, in slightly-beaten egg diluted with milk, and then in crumbs again, and fry about five minutes in deep fat. Drain on crumpled brown paper, and serve with green pepper sauce.
Baked Tile Fish with Dressing 2 pounds tile fish Tomato bread dressing
Lay the fish in a dripping pan. Dust with salt and pepper, cover with the dressing and bake forty-five minutes in a moderate oven, basting occasionally with a little bacon fat dissolved in hot water.