FISH, EAST INDIA STYLE— Peel two medium-sized
onions, cut into thin slices. Put in a stewpan with a small lump
of butter and fry until lightly browned. Pour over them some
white stock, judging the quantity by that of the fish ; one ounce
of butter✪ Boiled Salmon with Sauce Tartars, little curry powder, salt, lemon juice, a little sugar, and
cayenne pepper. Boil the stock for fifteen or twenty minutes,
then 'strain into a stewpan, skim and put in the fish, having it
carefully prepared. Boil gently, without breaking the fish.
Wash and boil half a cup of rice in water, and when cooked it
should be dried and the grains unbroken. Turn the curry out
on a hot dish, garnish with croutons of fried bread. Serve hot,
with the rice in separate dish.
FISH EN CASSEROLE— One of those earthen baking
dishes with close-fitting cover of the same ware and fit for plac-
ing on the table is especially useful for cooking fish. For in-
stance, take two pounds of the thick part of cod or haddock, both
FISH 19
of which are cheap fish. Take off the skin and lay in the casse-
role. Make a sauce from two cups of milk heated, with a good
slice of onion, a rounding tablespoon of minced parsley, a small
piece of mace, a few gratings of the yellow rind of lemon, half a
level teaspoon of salt, and a little white pepper. Cook in the top
of a double boiler for twenty minutes. Heat one-quarter cup of
butter in a saucepan, add three level tablespoons of flour✪ Fish en Casserole, and
cook smooth, turn on the hot milk after straining out the season-
ings. Cook until thick and pour over the fish. Cover and bake
half hour, then if the fish is done serve in the same dish with
little finely minced parsley scattered over.
LOUISIANA COD— Melt one-quarter cup of butter and let
it begin to color, add two level tablespoons of flour and stir until
smooth. Add one cup of water and cook five minutes. Add
half a level teaspoon of salt, half as much pepper, and a tea-
spoon of lemon juice. Chop fine one medium-size onion and
one small green pepper, after taking out the seeds. Brown them
in two tablespoons of butter, add one cup of strained tomatoes,
a bit of bay leaf, and the prepared sauce. Put slices of cod cut
an inch thick✪ Louisiana Cod into a casserole, pour on the sauce, cover closely,
and bake in a slow oven three-quarters of an hour.
METELOTE OF HADDOCK— Wash and skin the haddock
and remove the flesh from the bones in firm pieces suitable for
serving. Put the head, bones and trimmings to cook in cold
water and add a small sliced onion and salt and pepper. Boil
six good-sized onions until tender, then drain and slice and put
half of them into a buttered baking dish. Arrange the pieces
of fish on these, sprinkle with salt and pepper, then add the
remaining onions. Drain the fish from the trimmings, add to
it two tablespoons lemon juice✪ Metelote of Haddock and pour it over onions and fish.
Cover very closely and cook in the oven until the fish is tender.
Then drain off the liquid, beat it to the boiling point, and thicken
it with two eggs slightly beaten and diluted with a little of
the hot liquid. Arrange the onions on a hot platter and place
the fish on top, then pour over the thickened liquid.
Page 8 · 6 recipe records on this page
Presented as published in 1911. 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
FISH, EAST INDIA STYLE— Peel two medium-sized onions, cut into thin slices. Put in a stewpan with a small lump of butter and fry until lightly browned. Pour over them some white stock, judging the quantity by that of the fish ; one ounce of butter, little curry powder, salt, lemon juice, a little sugar, and cayenne pepper. Boil the stock for fifteen or twenty minutes, then 'strain into a stewpan, skim and put in the fish, having it carefully prepared. Boil gently, without breaking the fish. Wash and boil half a cup of rice in water, and when cooked it should be dried and the grains unbroken. Turn the curry out on a hot dish, garnish with croutons of fried bread. Serve hot, with the rice in separate dish.
FISH EN CASSEROLE— One of those earthen baking dishes with close-fitting cover of the same ware and fit for placing on the table is especially useful for cooking fish. For instance, take two pounds of the thick part of cod or haddock, both
of which are cheap fish. Take off the skin and lay in the casserole. Make a sauce from two cups of milk heated, with a good slice of onion, a rounding tablespoon of minced parsley, a small piece of mace, a few gratings of the yellow rind of lemon, half a level teaspoon of salt, and a little white pepper. Cook in the top of a double boiler for twenty minutes. Heat one-quarter cup of butter in a saucepan, add three level tablespoons of flour, and cook smooth, turn on the hot milk after straining out the seasonings. Cook until thick and pour over the fish. Cover and bake half hour, then if the fish is done serve in the same dish with little finely minced parsley scattered over.
LOUISIANA COD— Melt one-quarter cup of butter and let it begin to color, add two level tablespoons of flour and stir until smooth. Add one cup of water and cook five minutes. Add half a level teaspoon of salt, half as much pepper, and a teaspoon of lemon juice. Chop fine one medium-size onion and one small green pepper, after taking out the seeds. Brown them in two tablespoons of butter, add one cup of strained tomatoes, a bit of bay leaf, and the prepared sauce. Put slices of cod cut an inch thick into a casserole, pour on the sauce, cover closely, and bake in a slow oven three-quarters of an hour.
METELOTE OF HADDOCK— Wash and skin the haddock and remove the flesh from the bones in firm pieces suitable for serving. Put the head, bones and trimmings to cook in cold water and add a small sliced onion and salt and pepper. Boil six good-sized onions until tender, then drain and slice and put half of them into a buttered baking dish. Arrange the pieces of fish on these, sprinkle with salt and pepper, then add the remaining onions. Drain the stock from the trimmings, add to it two tablespoons lemon juice and pour it over onions and fish. Cover very closely and cook in the oven until the fish is tender. Then drain off the liquid, beat it to the boiling point, and thicken it with two eggs slightly beaten and diluted with a little of the hot liquid. Arrange the onions on a hot platter and place the fish on top, then pour over the thickened liquid.
Records on this page
Boiled Salmon with Sauce TartarsCodfish ConesFish, East India StyleFish en CasseroleLouisiana CodMetelote of Haddock