Harper's cook book encyclopædia

In baking a fish, do not cut off the head and tail. Stuff it. Sew it up, or wind a tape several times around the fish. Lay several pieces of pork, cut in strips, across the top ; sprinkle over water, pepper, salt, and bread crumbs ; put some hot water and butter in the pan ; bake in a hot oven, basting very often. Anchovies. — The best anchovies are small and plump. The pickle should be red and the scales white. They are preserved in salt brine, and the bottle which contains them should be kept closely covered, as the air soon spoils them. They should be washed in cold water before being used. Anchovy, Escaloped. — Clean and rinse good anchovy, and dry on clean linen. Rub a small cake - tin with butter and strew with cracker-crumbs ; then place a layer of anchovy, over which strew a table-spoonful of sugar and bread - crumbs, then a layer of anchovy, sugar, and crumbs. Place a few pieces of butter on the top. Beat yolks of two eggs with a little cream and sugar, and pour over the anchovy. Bake in a moderate oven, but only for a few minutes, till the egg mixture is settled. Serve in the tin. Anchovies a la Marseillaise. — Use salted Norwegian anchovies, washed and put in cold water for two hours. Split them from the back, remove the bone and scrape the skin, and cut in four lengthwise strips. Wipe dry and arrange on a small platter. Garnish with chopped parsley, cooked carrots and baked beets, capers, and the white and yolks of hard-boiled eggs chopped separately and passed through a fine strainer. Prepare in a bowl a French dressing, which is poured over the hors-d’oeuvre just before serving. Smoked herrings may be prepared and served in the same way, being sure to soak and prepare them carefully, in which case they are as palatable as the anchovies. Anchovies with Olives. — Stone nine olives ; wash and fillet five anchovies, and mince them finely together with parsley, an onion, and a little cayenne ; pound well in a mortar ; fill the olives with a little of the mixture in place of the stones, cut nine small rounds of bread, fry them in lard to a light golden brown, drain them, and when cold put an olive on each ; arrange them on a dish, and put a little mayonnaise dressing on each olive and on the toast. HO Anchovy Salad Carp Anchovy Salad. — Wash, skin, and bone two anchovies, put in water to soak half an hour, drain, and dry them. Cut three hard-boiled eggs into slices. Arrange the leaves of a head of lettuce in a salad-bowl. Add the anchovies and sliced eggs, pour over a plain salad dressing, and send to the table very cold. Bass, Boiled. — Clean the fish, making the opening as small as possible. Put it in a fish-kettle with water enough to cover the fish, add the juice of a large lemon, and two table-spoonfuls of salt. When it comes to a boil, set back and let it simmer for half an hour for a fish about four pounds in weight. When done, drain it and serve with anchovy, tomato, or any other suitable fish sauce. Bloater Salad. — Boil two Yarmouth bloaters, remove the skin and bone, and cut the fish into pieces. Put a head of bleached endive into a saladbowl, add the fish, with three anchovies. Pour over a plain salad dressing, and set on ice until very cold.