No. 3. Baked Halibut. — Three or four pounds of halibut.
Dip the dark skin in hoiling water., and scrape clean. Rub
well with salt and pepper. Put it into a clean pan, and
pour milk over it till half an inch deep✪ Baked Halibut. Bake about an
hour, basting with the milk. Remove the bone and skin,
and arrange on the platter in the original form. Serve
with plain drawn butter, egg sauce, or cream sauce, and
garnish with slices of boiled eggs. The milk keeps the
fish moist, is a good substitute for pork, and makes the
fish brown better. Use just enough milk to baste, and
let it cook away toward the last. Or sprinkle buttered
crumbs over the top, when the fish is nearly done, and
serve with tomato sauce.
A large cod, or any whole fish too large for a small
family, may be cooked as follows : Remove the skin and
bones from the middle and thickest part ; stuff and bake.
Use the bones and head for a chowder. Cut the tail
piece into slices, salt well, and fty or broil them. Or crimp
them by soaking in salted water ; then simmer in water
with salt and lemon juice^ and serve cold with Tartare
sauce.
Fried Fish.
Mackerel, salmon, blue-fish, and all oily fish should
never be fried. Smelts, perch, and other small pan-fish
maj^ be fried whole. When fried smelts are used as a
garnish, fry them in the shape of rings b}^ pinning the tail
in the mouth. Cod, halibut, etc., should be skinned and
boned, and cut into slices one inch thick and two or three
inches square. Flounder and bass may be cut in fillets, as
described on page 161, and each fillet seasoned with salt
and pepper, and fastened with a small wooden skewer.
Small fish may be boned without parting in the middle,
The Boston Cooh Book,
and rolled from tail to head. Fish for fvjmg should be
thoroughlj^ cleaned and dried, seasoned with salt and
pepper, and covered first with flour or fine bread crumbs,
then dipped in beaten egg, then in crumbs again. If this
does not cover them completely', repeat the process.
When the fish has been kept on ice, let it become slightly
warm before frying, as otherwise it will chill the fat and
become greasy. Fry in deep, smoking hot fat. Observe
the directions given for frying on page 15, testing the fat
first with bread ; and after the first plunge into the hot fat
set the kettle back to keep from burning ; then reheat
before frying any more. Yry from two to five minutes.
Drain and serve with tomato, or Tartare, or any acid
sauce. Garnish with- slices of pickle or lemon, and
parsle✪ Fried Fishy.
Arrange small fish with heads and tails alternating ;
or two or three on a
skewer, one skewer
for each person ; or
in a circle round a
Fig. 8. Small Fish served whole. silvcr CUp, placed ill
the centre of the
platter and holding the sauce. Slices or rolled fillets may^
be arranged in a circle, with the sauce in the centre.
Boiled Fish. ✪ Boiled Fish
Page 101 · 3 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
No. 3. Baked Halibut. — Three or four pounds of halibut. Dip the dark skin in boiling water, and scrape clean. Rub well with salt and pepper. Put it into a clean pan, and pour milk over it till half an inch deep. Bake about an hour, basting with the milk. Remove the bone and skin, and arrange on the platter in the original form. Serve with plain drawn butter, egg sauce, or cream sauce, and garnish with slices of boiled eggs. The milk keeps the fish moist, is a good substitute for pork, and makes the fish brown better. Use just enough milk to baste, and let it cook away toward the last. Or sprinkle buttered crumbs over the top, when the fish is nearly done, and serve with tomato sauce.
A large cod, or any whole fish too large for a small family, may be cooked as follows : Remove the skin and bones from the middle and thickest part ; stuff and bake. Use the bones and head for a chowder. Cut the tail piece into slices, salt well, and fty or broil them. Or crimp them by soaking in salted water ; then simmer in water with salt and lemon juice^ and serve cold with Tartare sauce.
Fried Fish.
Mackerel, salmon, blue-fish, and all oily fish should never be fried. Smelts, perch, and other small pan-fish may be fried whole. When fried smelts are used as a garnish, fry them in the shape of rings by pinning the tail in the mouth. Cod, halibut, etc., should be skinned and boned, and cut into slices one inch thick and two or three inches square. Flounder and bass may be cut in fillets, as described on page 161, and each fillet seasoned with salt and pepper, and fastened with a small wooden skewer. Small fish may be boned without parting in the middle,
The Boston Cooh Book,
and rolled from tail to head. Fish for frying should be thoroughly cleaned and dried, seasoned with salt and pepper, and covered first with flour or fine bread crumbs, then dipped in beaten egg, then in crumbs again. If this does not cover them completely, repeat the process.
When the fish has been kept on ice, let it become slightly warm before frying, as otherwise it will chill the fat and become greasy. Fry in deep, smoking hot fat. Observe the directions given for frying on page 15, testing the fat first with bread ; and after the first plunge into the hot fat set the kettle back to keep from burning ; then reheat before frying any more. Yry from two to five minutes. Drain and serve with tomato, or Tartare, or any acid sauce. Garnish with slices of pickle or lemon, and parsley.
Arrange small fish with heads and tails alternating ;
or two or three on a skewer, one skewer for each person ; or in a circle round a
Fig. 8. Small Fish served whole. silvcr CUp, placed ill
the centre of the platter and holding the sauce. Slices or rolled fillets may be arranged in a circle, with the sauce in the centre.
Boiled Fish.
Records on this page
Baked HalibutFried FishBoiled Fish