Wash, scale and clean the fish, and dry it perfectly in every part. Fill it with forcemeat, and skewer it with its tail in its mouth. If the fish is not stuffed, sprinkle a little salt and cayenne in the inside, and place an ounce of butter there. Egg and bread-crumb it twice. Season the bread-crumbs with salt and cayenne, and mix with them a third of their quantity in shredded parsley. Pour clarified butter over the fish, and bake in a moderate oven. Lay a buttered paper over the dish. Any good fish sauce may be sent to table with pike dressed in this way.
Mrs. Clarinda Elliott.
After scaling and cleaning the pike, cut it across in slices of a uniform thickness, and mix some slices of raw onion, a piece of butter, pepper, salt, and half a pint of sour cream. Lay it over the slices, in a baking pan, and put them in the oven. Bake twenty minutes, basting it with the cream often. Strew cracker crumbs and grated cheese over the fish, and brown. Remove the slices of pike to a hot platter, pour some stock in the baking pan with some lemon juice, salt and pepper; stir a couple of minutes over the fire and then pour it over the fish, and it is ready for the table. Mrs. J. Leroy.
Cook a fish of about four pounds in salted water to which spices, parsley, and celery have been added. Pour in a cup of vinegar. Then let the fish become cold and pick into small pieces, removing the bones and skin. Now make a dressing of a cup of milk, two large tablespoons of flour, one cup of sweet cream, pepper and salt. Cook ten minutes, then mix with fish, stewing a little parsley over mixture. Grease a pudding form with butter, then fill with the mixture. Cover the top with crackers rolled fine and browned in butter. Bake half an hour.
Take two cups of flaked fish, one cup rolled and sifted shredded wheat biscuit crumbs, four tablespoonfuls of butter, one cup of milk, pepper, and one-half of a teaspoonful of salt. Use cold boiled and baked fish that is left over. Butter a pudding dish, cover with crumbs, layer of fish, pepper, butter and sauce made from two tablespoonfuls of wheat flour, two of the level tablespoons of butter, salt and milk. Boil till it thickens. Proceed in this way until the dish is filled, finishing with crumbs, and dress with butter. Bake slowly forty minutes. E. M. B.
Cook whitefish tender, remove bones, mince fine, add a little chopped celery, sprinkle with salt and pepper. For the dressing heat one pint of milk, thicken with flour; when cool add two well-beaten eggs and one-fourth of a pound of butter; put in baking dish a layer of fish, then layer of sauce, until the dish is full; cover the top with cracker crumbs and bake one hour. Minerva Van Allen.
Half pound finnan haddie, one cup cream, one hard-boiled egg, yolk of one raw egg, one cup of grated cheese; pick-up fish with silver fork, pour boiling water over it; let stand a few minutes; drain; braize it in butter; add the cream, then the hard-boiled eggs cut in small squares, the cheese and raw egg, also; pepper, thicken with flour and let cook seven or eight minutes. Serve on small pieces of toast. Delicious in chafing dish. Mrs. R. Hoham.
Remove the skin and bones from a small salted finnan haddie previously boiled, and pick into flakes with a fork. Place in a saucepan one tablespoon of butter and a tablespoon of flour, add one and one-half cups of milk, cook a few moments; season with pepper; thicken with flour and butter creamed; serve on a hot platter garnished with toast.
Amy Brown. R. A. Hillier.
Rub Ko-nut oil on both sides of the fish, and set it in a frying-pan with plenty of butter. Shake the pan over a clear fire. Three minutes will cook it. Then rub a little butter over it and send to table.
There are many delightful ways of cooking salt fish - one of the best is to soak over night in cold water; drain and put in spider, pour over cream and milk, half and half. Add butter and speck of pepper; let come to a boil and thicken. Fine served for breakfast with baked potatoes.
Scale and clean a good-sized fish, cut off the head, take out the bones by fastening the head of the fish with a tack to the table and beginning at the head to pull all bones downward and stuff with the following: Take stale bread, soak in warm (not hot) water, squeeze dry; cut in pieces a small onion, fry in butter; add the bread, one-half cup of butter, salt, pepper and a little sage; heat through, and when taken off the fire, add the yolks of two well-beaten eggs; stuff the fish, sew up and entwine with several pieces of white tape. Rub the fish slightly over with butter; cover the bottom of a pan with a little hot water, and place the fish in it. Bake brown and serve with drawn butter. Mrs. C. I. Cronk.