Recipes For Cooking Fish

Boiled Halibut

Boiled Halibut With Potato Balls

Cook a three-pound slice, thick rather than long, of halibut, according to directions previously given, about twenty-five minutes; drain and remove the skin and bone from the centre. Set two slices of "hard-cooked" egg above with boiled potato balls at the ends. Serve egg sauce in a bowl.

Baked Halibut Recipe

Select a solid piece of halibut weighing about three pounds; let stand in a marinade about an hour, drain, brush over with butter, or cover the top with slices of salt pork. Bake about forty minutes, until the flesh separates readily from the bone, basting every ten minutes. Remove the skin and after sliding the fish on to the serving dish garnish with a purée of peas. (Dried peas, or peas too old for other cooking may be used.) Serve with any of the sauces for baked fish.

Baked Halibut, Bone Removed After Baking. Garnish: Oyster croquettes (egg-shaped) and parsley

Salmon Baked In Paper Recipe

Wrap a middle cut of salmon, seasoned with salt, pepper, and lemon juice, in a large sheet of buttered paper, and pin the ends together firmly. Melt one fourth a cup of butter in one fourth a cup of hot water, and pour over the fish in a baking-pan. Cover and bake one hour in a slow oven, basting every ten minutes. Remove skin and serve with Bernaise sauce. Bake in a well-buttered paper bag.

Oyster Stuffing Recipe

(for cod, haddock, bass, pickerel, or slices of halibut)

1/2 cup of bread crumbs. 2 tablespoonfuls of lemon juice. 1/2 cup of cracker crumbs. Salt and pepper. 1/4 cup of butter. 1/2 tablespoonful of chopped parsley if desired. 1/2 pint of oysters. Oyster liquor to moisten.

Stir the crumbs into the melted butter; add the seasonings, the oysters, bearded or not, and liquor to moisten.

Broiled Mackerel Recipe

Cut off the fins, split, dress and, if convenient, remove the backbone; broil in the usual manner; dish on a hot platter, or on a platform of mashed potato shaped to the fish. Spread over the fish a partly melted maître d'hôtel, anchovy, or green butter, or Livournaise sauce. Garnish with slices of lemon and serve with sliced cucumbers.

Broiled Shad Recipe, Or Other Fish Roe

Let the roe stand in marinade an hour; broil very slowly about ten minutes, basting several times with melted butter. Serve with maître d'hôtel butter. Garnish with lemon quarters.

Broiled Brook Trout Recipe

Cut off the fins, draw by the gills, push the handle of a wooden spoon along the backbone of each fish on the inside, to loosen the blood-vessel that lies along the spine; wash and wipe dry; cut small incisions on both sides, season with salt and pepper, baste with oil, and broil in a double broiler from ten to fifteen minutes, according to size of the fish. Turn every few seconds while broiling, to avoid burning the skin. Hold the broiler farther from the fire after the first few seconds.

Fried Bass With Bacon Recipe

Scale and wash the fish thoroughly and cut into pieces; season with pepper and salt, roll in flour, then in beaten eggs, and, lastly, in fine bread crumbs. Fry to a golden brown in deep fat, very hot. Fry in a separate pan, or cook in the oven, in a double-broiler over a dripping pan, a slice of bacon for each piece of fish; lay the bacon on the fish, and garnish with parsley. Serve with mashed potatoes and sliced tomatoes, or with cucumbers.

Fresh Codfish, Fried Recipe

Select middle cuts of fish in slices about an inch thick; shape in disks by fastening the ends securely with wooden toothpicks dipped in melted butter. Season with salt, pepper, onion and lemon juice, and set aside in a cool place to become thoroughly seasoned. Cover with bread crumbs, then with beaten egg, and, lastly, with crumbs, and fry in deep fat, smoking hot, five, or six minutes. Drain on soft paper. Serve with Tartare or tomato sauce.