TWICE-LAID TURBOT — The remains of turbot boiled the
day previously, 2 tablespoons of flour, 1 qt. of milk, a small bunch
of parsley, a bay leaf, and a little thyme, a spoonful of salt, and a
saltspoon of pepper, % oi 3. lb. of butter. Pick the fish from the
bones, and warm it gently in salt and water, make a sauce of the
ingredients given above by mixing the flour and milk very smooth-
ly, adding the herbs and seasoning, and stirring it over the fire un-
til it is tolera!bly thick; then lift to the side of the fire, and stir in
COOK COUNTY COOK BOOK 257
the butter. Cover the bottom of a dish with the sauce, lay on it
some of the tish, S'prinkle with pepper and salt, and repeat till the
whole is used up. Sprinkle bread crumbs over it, and bake in a hot
oven for 20 minutes. — Mrs. Cecelia Miller, 611 Dearborn Ave., Chi-
cago, 111.
FRICASEE SNAPPING TURTLE.— Have your fish mer-
chant clean your turtle after he has killed him by throwing him
into boiling water. Cut the turtle into neat dice, sprinkle with saJt,
pepper, onion juice, a das^h of kitchen bouquet, and a tablespoon of
mushroom catsup. Turn into a saucepan, and add just enough cold
water to cover the meat✪ Fricassee Snapping Turtle, fit a top on the vessel and simmer for Yz
an hr. Now add a tablespoon of browned flour, rubbed to a paste
with a tablespoon of butter; wihen this is blended with the liquid in
the pan, add a glass of sherry, and stir in very gradually the beaten
yolk of an t^Z- Bring to the boil, and remove from the fire. Turn
into a deep heated dish.— Mrs. Emma Minter, 3334 S. State St., Chi-
cago, III.
DELICIOUS LENTEN DISH.— Parboil a whitefish and pick
apart. Make a sauce of 1 pt. of milk, 2 eggs, a heaping tablespoon
of salt and a little pepper. Butter a baking-dish, put in a layer of
fish, pour over some of the sau-ce, grate a little nutmeg and so pro-
ceed until fish and sauce are used up. Cover top layer with fine
bread crumbs✪ Delicious Lenten Dish, a little nutmeg and bake a golden brown. — Mrs. E.
D. Kelley, Winnetka, III.
DEVILED WHITEFISH.— Boil a whitefish weighing about
lYz lbs. 15 minutes in salted water. Pick in small pieces, add 1
tablespoon of butter, salt, a pinch of cayenne pepper, J^ pt. of milk,
and 1 tablespoon of flour✪ Deviled Whitefish. Wet and make smooth in a little of the
cold milk. Mix thoroughly, fill into little shells and sprinkle fine
bread crumbs over the top, put a lump of butter on each one, and
bake till brown. — Mrs. Eloise Jennings, Winnetka, 111.
FRIED WHITEFISH.— Scale and draw the fish, wash in cold
water, cut off the head and fins, split down the back, cut the lengths
into sections of the desired size, roll in flour, and cook in very hot
dripping✪ Fried Whitefish. Do not let burn. It is done when well browned on both
sides.— Mrs. Thos. Perkins, 3747 S. Wabaish Ave., Chicago, III.
258 FISH
Page 174 · 6 recipe records on this page
Presented as published in 1912. 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
TWICE-LAID TURBOT — The remains of turbot boiled the day previously, 2 tablespoons of flour, 1 qt. of milk, a small bunch of parsley, a bay leaf, and a little thyme, a spoonful of salt, and a saltspoon of pepper, % oi 3. lb. of butter. Pick the fish from the bones, and warm it gently in salt and water, make a sauce of the ingredients given above by mixing the flour and milk very smoothly, adding the herbs and seasoning, and stirring it over the fire until it is tolera!bly thick; then lift to the side of the fire, and stir in
the butter. Cover the bottom of a dish with the sauce, lay on it some of the fish, sprinkle with pepper and salt, and repeat till the whole is used up. Sprinkle bread crumbs over it, and bake in a hot oven for 20 minutes. — Mrs. Cecelia Miller, 611 Dearborn Ave., Chicago, 111.
FRICASEE SNAPPING TURTLE.— Have your fish merchant clean your turtle after he has killed him by throwing him into boiling water. Cut the turtle into neat dice, sprinkle with salt, pepper, onion juice, a das^h of kitchen bouquet, and a tablespoon of mushroom catsup. Turn into a saucepan, and add just enough cold water to cover the meat, fit a top on the vessel and simmer for Yz an hr. Now add a tablespoon of browned flour, rubbed to a paste with a tablespoon of butter; wihen this is blended with the liquid in the pan, add a glass of sherry, and stir in very gradually the beaten yolk of an egg. Bring to the boil, and remove from the fire. Turn into a deep heated dish.— Mrs. Emma Minter, 3334 S. State St., Chicago, III.
DELICIOUS LENTEN DISH.— Parboil a whitefish and pick apart. Make a sauce of 1 pt. of milk, 2 eggs, a heaping tablespoon of salt and a little pepper. Butter a baking-dish, put in a layer of fish, pour over some of the sau-ce, grate a little nutmeg and so proceed until fish and sauce are used up. Cover top layer with fine bread crumbs, a little nutmeg and bake a golden brown. — Mrs. E. D. Kelley, Winnetka, III.
DEVILED WHITEFISH.— Boil a whitefish weighing about lYz lbs. 15 minutes in salted water. Pick in small pieces, add 1 tablespoon of butter, salt, a pinch of cayenne pepper, J^ pt. of milk, and 1 tablespoon of flour. Wet and make smooth in a little of the cold milk. Mix thoroughly, fill into little shells and sprinkle fine bread crumbs over the top, put a lump of butter on each one, and bake till brown. — Mrs. Eloise Jennings, Winnetka, 111.
FRIED WHITEFISH.— Scale and draw the fish, wash in cold water, cut off the head and fins, split down the back, cut the lengths into sections of the desired size, roll in flour, and cook in very hot dripping. Do not let burn. It is done when well browned on both sides.— Mrs. Thos. Perkins, 3747 S. Wabaish Ave., Chicago, III.
Records on this page
Fricassee Snapping TurtleTwice-Laid TurbotFricassee Snapping TurtleDelicious Lenten DishDeviled WhitefishFried Whitefish