Baked Fish

Clean fish. Wipe with cloth wet in salted water, dry on a fish towel and bake on a greased fish sheet, placed in a dripping pan. A strip of cotton cloth, by which it may be lifted from the pan, may be substituted for the fish sheet. Sprinkle with salt and pepper, brush over with melted butter, dredge with flour, and place around fish small pieces of fat salt pork. Bake in hot oven until fish separates from bone when lifted with fork. Baste every ten minutes. Serve plain with melted butter, or with Egg Sauce.

Note "Fish Sauces" for Egg Sauce.

Halibut A La Creole, 413 Calories

½ pound halibut. ½ cup tomatoes. ¼ cup water. Small piece onion. Sprig parsley.

1 clove.

½ teaspoon sugar. ¾ tablespoon butter. ¾ tablespoon flour. Salt and pepper.

Tomato Sauce

Blend tomatoes, water, onion, parsley, clove and sugar, and cook ten minutes.

Melt the butter, add the flour and pour on gradually the hot mixture. Add salt and pepper to taste, cook five minutes and strain.

Clean fish. Wipe with cloth wet with cold salted water and dry thoroughly. Put in baking tin, pour around half the sauce and bake until fish separates easily from bone, basting often. Serve on hot platter, pour around it the remainder of the sauce and garnish with parsley.

Creamed Fish

(Individual Rule).

½ cup cooked fish, remove skin and bone, and flake the flesh with a fork; season with salt, pepper, and a little lemon juice.

¼ cup cream or white sauce (note Fish Sauces).

Blend the fish and white sauce, reheat and serve on toast, garnish with parsley and half-slice of lemon; or serve in bread cases made of slices of bread cut two inches thick, round off edges, scoop out center, leaving case, brush with softened butter and brown in oven.

Note

White sauce may be poured on one egg yolk before adding fish.

Scalloped Fish

Put creamed fish into small baking dish, cover with dried bread or cracker crumbs; dot with bits of butter and brown in oven.

Creamed Codfish, 828 Calories

Flake salt codfish in small pieces, remove the bone; the fish should be put into several cold waters to remove some of the salt. Prepare the potatoes, cutting them into eighths, or if small into fourths, add the shredded fish and boiling water to cover; cook until potatoes are tender, drain off the water (saving it for the sauce), add a little butter and season with pepper, and mash lightly and heap in center of platter.

Sauce

1 pint fish and potato water. 4 tablespoons flour. 4 tablespoons butter. Pepper.

Melt the butter, add the flour and pour on gradually the potato water. Cook thoroughly, season with pepper, and pour about the codfish, and garnish with slices of hard-cooked egg and parsley.

Creamed Codfish (For The Diabetic), 314 Calories

½ cup flaked codfish. 1 cup milk or cream. ½ teaspoon butter.

½ teaspoon Gum Gluten flour.

Yolk 1 egg.

Pepper.

Soak the fish in two waters; melt the butter, add the flour and pour on gradually the scalded milk; cook thoroughly, add codfish and egg, cook five minutes, season and serve on Gum Gluten toast or fresh bread.

Creamed Fish (For The Diabetic), 208 Calories

½ cup cooked fish. ½ cup cream sauce.

Salt, pepper, lemon juice. Gum Gluten bread crumbs.

Season fish with salt, pepper and lemon juice, add cream sauce, put into ramikins or cups, sprinkle with Gum Gluten crumbs, and bake.

Baked Fish (For The Diabetic), 480 Calories

For baked fish make a dressing with one cup of Gum Gluten bread crumbs, one-half an onion, chopped fine; one tablespoon celery, chopped fine, one tablespoon of butter; pepper, salt, lemon juice and parsley.

Fish (For The Diabetic)

Fish should be rubbed with salt and pepper and dipped in Gum Gluten Flour, or rolled in egg and Gum Gluten Cracker crumbs. Saute (or fry) in oil or butter.