BOILED FISH.— Clean, cut and drain a 2-lb. pike or trout into 3 pieces. Put 2 cups of water and 1 large sliced onion in a pot, season with 4 whole allspice, salt and pepper to taste. Blend 1 tablespoon of flour and a lump of butter✪ Boiled Fish, and stir into the liquid. Put fish into the liquor carefully. Simmer 15 minutes with lid partly on. Serve with parsley. Enough for 4 people. — Mrs. F. E. Glower, 1103 S. 7th Ave., Maywood, 111. VARIATION I. — Put a small onion inside the fish and tie it up in a cloth, cover with cold water; throw in a few peppercorns and salt; heat to the boiling point (from 2 to 3 minutes' boiling is sufficient for t'he largest fish, and a small one will not require more than 1 minute). Fish boiled in this way is incomparably better than when boiled longer. Boiling salt water is best for salmon, as it sets the color. Serve with sauce. — Mrs. Bianca Pessinger, May- wood, 111. BROILED FISH.— This recipe will answer for the broiling of all kinds of fish. Scale, and split the fish down the back, wash, and dry it, dust with salt and pepper. Put it on a wire broiler; if a pan is used grease it with beef or pork drippings or butter, fold- 218 COOK COUNTY COOK BOOK 219 ing over the thin middle portion so as to have the fish of an even thickness; always broil the flesh side first with butter. Hold it near a perfectly clear fire, until nicely browned; turn, and brown the skin side. Then lift the broiler, either with a broiler stand, or with a couple of bricks, at least 6 or 8 inches from the fire, and broil slowly on the flesh side 20 minutes; then turn and broil on the skin side about 10 minutes. Be careful not to burn. Baste it with butter, and serve at once. Squeeze juice of 1 lemon over be- fore sending to table. — Mrs. C. E. Anderson, 3647 Forest Ave., Chi- cago, 111. BAKED CHOWDER.— Fry a small sliced onion in a large spoonful of butter; strain, and return butter to the frying-pan. Have ready 2 lbs. of cod, or other firm fis'h, cut into inch squares; put into the hot butter, and toss and turn until they are well coated; pack the fish in a buttered bake-dish alternately with slices of par- boiled potatoes, Yi lb. fat salt pork, minced fine, bits of butter rolled in flour, minced parsley, and 2 tomatoes, chopped. Season a large cupful of oyster liquor with paprika and salt, and pour over all. Cover with split Boston crackers, soaked in milk for half an hr.✪ Baked Chowder, fit on a lid, and bake, covered, 1 hr. Then brown. — Mrs. M. L. Baker, 3560 Forest Ave., Chicago, 111. FISH CREAM.— ^ lb. of filleted fish, 2 ozs. bread' crumbs, 2 eggs, 1 teacup of boiling milk, Y-i oz. of butter, juice of ^ a lemon, grating of nutmeg, a little curry powder, pepper and salt✪ Fish Cream. Partly boil the fish, then pound it; mix all ingredients with it; put into mould, and steam 40 minutes. Serve with parsley sauce. — Mrs. S. A. Yoho, 3129 Indiana Ave., Chicago, 111.

AI-modernized reading of the original text

BOILED FISH.— Clean, cut and drain a 2-lb. pike or trout into 3 pieces. Put 2 cups of water and 1 large sliced onion in a pot, season with 4 whole allspice, salt and pepper to taste. Blend 1 tablespoon of flour and a lump of butter, and stir into the liquid. Put fish into the liquor carefully. Simmer 15 minutes with lid partly on. Serve with parsley. Enough for 4 people. — Mrs. F. E. Glower, 1103 S. 7th Ave., Maywood, 111. VARIATION I. — Put a small onion inside the fish and tie it up in a cloth, cover with cold water; throw in a few peppercorns and salt; heat to the boiling point (from 2 to 3 minutes' boiling is sufficient for the largest fish, and a small one will not require more than 1 minute). Fish boiled in this way is incomparably better than when boiled longer. Boiling salt water is best for salmon, as it sets the color. Serve with sauce. — Mrs. Bianca Pessinger, Maywood, 111. BROILED FISH.— This recipe will answer for the broiling of all kinds of fish. Scale, and split the fish down the back, wash, and dry it, dust with salt and pepper. Put it on a wire broiler; if a pan is used grease it with beef or pork drippings or butter, fold- ing over the thin middle portion so as to have the fish of an even thickness; always broil the flesh side first with butter. Hold it near a perfectly clear fire, until nicely browned; turn, and brown the skin side. Then lift the broiler, either with a broiler stand, or with a couple of bricks, at least 6 or 8 inches from the fire, and broil slowly on the flesh side 20 minutes; then turn and broil on the skin side about 10 minutes. Be careful not to burn. Baste it with butter, and serve at once. Squeeze juice of 1 lemon over before sending to table. — Mrs. C. E. Anderson, 3647 Forest Ave., Chicago, 111. BAKED CHOWDER.— Fry a small sliced onion in a large spoonful of butter; strain, and return butter to the frying-pan. Have ready 2 lbs. of cod, or other firm fish, cut into inch squares; put into the hot butter, and toss and turn until they are well coated; pack the fish in a buttered bake-dish alternately with slices of parboiled potatoes, 1/2 lb. fat salt pork, minced fine, bits of butter rolled in flour, minced parsley, and 2 tomatoes, chopped. Season a large cupful of oyster liquor with paprika and salt, and pour over all. Cover with split Boston crackers, soaked in milk for half an hr., fit on a lid, and bake, covered, 1 hr. Then brown. — Mrs. M. L. Baker, 3560 Forest Ave., Chicago, 111. FISH CREAM.— ^ lb. of filleted fish, 2 ozs. bread' crumbs, 2 eggs, 1 teacup of boiling milk, Y-i oz. of butter, juice of ^ a lemon, grating of nutmeg, a little curry powder, pepper and salt. Partly boil the fish, then pound it; mix all ingredients with it; put into mould, and steam 40 minutes. Serve with parsley sauce. — Mrs. S. A. Yoho, 3129 Indiana Ave., Chicago, 111.

Records on this page

Boiled FishBaked ChowderFish Cream

The Cook County cook book