Boiled Fish

Thick pieces, or whole, small fish 1 tbsp. salt to 3 qts. water

Wrap in cheesecloth, plunge into boiling water. Simmer 30-40 minutes, or until tender.

Broiled Fish

Broil the flesh side first, then turn and broil other side. The length of time for cooking depends on the thickness of the fish. Season with butter, salt, pepper, and garnish with parsley.

Steamed Fish

Wipe fish with damp cloth. Wrap in cheesecloth and steam or boil until tender. Time varies with size and shape of fish. At end of 5 minutes, add 1 tbsp. of salt. A little vinegar may also be added to the water.

Baked Stuffed Fish

Wash fish and dry with cheesecloth. If not cleaned, remove internal organs. Remove backbone by beginning at the tail and with a sharp knife push the flesh away from the bones. Wipe with damp cloth, sprinkle with salt, and stuff. Sew with coarse cotton, insert slices of salt pork at intervals on each side. Bake in hot oven, allowing 15 minutes to the pound with 15 minutes additional. Serve with Hollandaise Sauce.

Stuffing For Fish

Ingredients:

2 c. bread crumbs

1/2 tsp. salt

1/8 tsp. white pepper cayenne

1 tsp. onion juice

1 tsp. chopped parsley

1 tsp. capers or chopped pickles

1/4 c. melted butter

Fish Cooked In Fat

Season with salt and pepper, dip in flour, egg, and dried crumbs. Fry in deep fat. Drain on paper.

Fried Smelts

Clean smelts, leaving on heads and tails. Sprinkle with salt and pepper, dip in flour, egg, and crumbs, and fry 3-4 minutes in deep fat. Arrange on hot platter. Garnish with parsley and lemon. Serve with Sauce Tartare.

Shad Roe

Wash and cook in boiling, salted water 10 minutes. Drain and dry. Season. Broil or brown in butter.

Turbans Of Flounder

Clean fish, remove skin and backbone. Cut each fillet in two pieces or if very large three pieces. Season with salt and pepper, roll and fasten with small skewers or toothpicks. Dip in crumbs, egg and crumbs, and fry in deep fat. Drain on brown paper and serve with Sauce Tartare.

Planked Haddock

Skin and bone a haddock, leaving meat in two fillets. Brown fillets separately. Remove to a plank and season with salt and pepper. Garnish with mashed potatoes, outlining the original shape of the fish. Bake until potatoes are well browned. Finish garnishing with parsley and slices of lemon covered with finely chopped parsley.

Fish Combined With Other Foods

Fish Balls

Ingredients:

1 c. salt codfish 1 egg

2 c. potatoes 1/2 tbsp. butter

1/8 tsp. pepper

Method:

Wash the fish in cold water and break into small pieces. Wash and pare the potatoes and cut into pieces. Cook the fish and potatoes together in boiling water until the potatoes are soft. Drain and shake over the fire until dry; mash with a wire potato masher, add the beaten egg, butter and pepper, and beat until light. Take up the mixture by spoonfuls, mold slightly and slip into the hot fat. Fry until brown, or shape into round, flat cakes, dredge with flour and brown in butter.