Kentucky receipt book

Take a 4-pound fish, using Pompano, Brook Trout, Shad or Pink Salmon. Prepare fish in usual way, split through the back, wipe dry and dust with pepper and salt. Grease double wire broiler with butter, place fish on and broil flesh side first, then reverse and cook until done. Hollandaise Sauce. Half a pint of butter creamed, 1 small bottle capers, chopped, a little parsley chopped fine, juice of 1 small lemon, cayenne pepper and salt. Add all ingredients to creamed butter and mix well. Remove fish from broiler and spread with this sauce ; set in oven a few minutes to melt. Take Bermuda potatoes, cut in round shape with cutter and boil. When done pour over a cream sauce. Serve hot with fish ; at the same time, serve some thinly sliced cucumbers. Fish Au Gratin. Three pounds of any fish with white meat, steam and remove all bones. Flake the fish and cook in baking dish. Make a sauce with 1 pint of cream, 1 tablespoon butter, 2 tablespoons flour, a dash of cayenne pepper and salt. Moisten 1 coffee cup of cracker crumbs with melted butter. Put a layer of fish in dish, season with cayenne pepper, salt and celery salt, a dash of chopped parsley; then pour over half of the cream sauce, repeat until all fish is used, then pour over rest of sauce, put buttered bread crumbs over top, and bake in a quick oven until crumbs are a chestnut brown. Serve hot with potato chips. For Baking Fish. The best fish for this purpose are White fish, Bass, Pickerel, Red Snapper and Shad. Clean fish and wipe dry, it should be shiny, scald first with hot water, rub with salt inside and out. Gash fish about 3 inches apart and place narrow strips of salt pork in each gash, add salt and pepper, dredge with flour, and rub with butter; put in hot oven without water, baste frequently with 1 pint of hot water and two tablespoons butter mixed together. After it begins to brown add stuffing to fish, baste every 10 minutes. When done, place on a hot dish, after draining off fat. Serve Hollandaise sauce around the fish, or drawn butter sauce flavored with lemon. Garnish with watercress. (26) ' Fish For Broiling. Spanish Mackerel, Salmon, Shad, Pompano, Blue fish and Bass are good fish for broiling. Large fish should be split through the back to broil. Use a double wire broiler, and grease with butter before putting on the fish. Dust fish with salt and pepper. Broil flesh side first until almost done, then reverse. Large fish require from 15 to 25 minutes for cooking ; small fish 10 minutes or longer. When fish is done, spread with butter and set in hot oven a few minutes to allow it to penetrate. Watercress, or parsley, is nice for garnishing. Boiled Salmon. Have in kettle enough boiling water to cover salmon, let come slowly to boiling point. Simmer slowly until done. A short while before removing from kettle, add 1 dessert spoon of salt. Drain, and serve fish on hot dish with drawn butter sauce. To Fry Fish. Prepare fish in usual way, cut in slices, and dry on a cloth, season each slice with salt and pepper. Have yolks of two eggs beaten light, dip slices in the egg first, then in sifted fiour, and lastly in meal. Fry in boiling hot fat, until a chestnut brown. Place fish on a hot platter, and spread with a rich Mayonnaise dressing, garnish with sprigs of parsley. Serve with sliced cucumbers and hot rolls for dinner. Boiled Shad. Take shad, split through back, scale and remove the backbone, sprinkle with a little salt, rub well with melted butter. Let it stand 10 minutes, then broil over a slow fire for 15 minutes on the skin side, do not broil too long. Put on a platter, with sprigs of watercress or parsley and sliced lemon. Serve with a good sauce. Boiled Halibut.