Harper's cook book encyclopædia

a moderate oven. Serve on a hot dish with parsley and sliced lemon. It is an improvement to rub the haddock over with beaten egg and sprinkle it with bread-crumbs before baking. Send melted butter and anchovy sauce to table in a tureen. Time, a moderate-sized haddock, half an hour or more. Halibut, Boiled. — Place the piece of halibut in your fish-pot upon the strainer, or, if you have not a strainer, pover the bottom of the pot with a dish, upon which place a towel, so arranged that you can lift it out by the corners, and upon this lay your fish. Rub it over with some coarse salt. Cover it with cold water. Put it upon the fire, and when it begins to boil set it back where it will simmer slowly until done. Halibut, Breaded. — Take a thick, square piece of halibut. Season with salt and pepper ; lay in a baking-pan or dish. Sprinkle with minced parsley and garlic, pour over one teacupful of chopped tomatoes, cover with a.layer of grated bread-crumbs and bits of butter. Set in a hot oven and bake half an hour. Serve in the dish or pan in which it is cooked. Halibut, Coquilles of. — Cook i lb. of halibut, chop into small pieces, put in a saucepan with half a teaspoonful of salt, a dash of cayenne and white pepper each, and half a cupful of rich cream ; set on the fire. Rub I oz. each of butter and flour together, and add to the boiling mixture; season with a teaspoonful of mushroom sauce, stir well, and take from the fire. Butter some shells, sprinkle with fried bread-crumbs, fill with the mixture, cover with grated bread-crumbs, fried, and set in the oven until well heated. Serve on a napkin. Herring Salad. — Soak two good, salt Dutch herrings in water for twenty-four hours; remove the bones and cut in small dice. Cut also an equal amount of cooked meat of any kind. Herring Salad Mackerel, Baked and boiled potatoes, apples, and beets, but only half the amount of each as compared to the meat. Mince one table-spoonful of capers and four hardboiled eggs, the yolks and the whites separately. Set apart a little of each kind for the trimming of the salad, and mix all the rest carefully, so as not to mash it, with three table-spoonfuls of sweet cream, two of sweet-oil, two of vinegar, and pepper, sugar, and French mustard to taste. Cut a few boiled potatoes and beets in thin slices and make figures with a vegetable cutter. Rub a form with sweetoil, and cover the bottom and sides tastefully with these figures. Pour in the salad carefully, and press it down somewhat. Now turn the form upside down on a platter, and let it rest awhile until the salad is settled. Then garnish, as your fancy may be, with the white, yellow, and red of the eggs, potatoes, apples, beets, and herring. Make a gravy of cream, oil, vinegar, sugar, pepper, and mustard to taste. Instead of herring, salt salmon may be used if preferable. Herring Salad, Smoked. — Put the crisp leaves of a head of lettuce in a salad-bowl, skin and remove the bone from two smoked herrings, chop them and mix with the lettuce ; pour over a plain salad dressing to which have been added the chopped whites of two hard-boiled eggs.