Kentucky receipt book

Take 2 pounds of halibut and wash carefully, then put in a saucepan and cover with cold water. Add 1 onion sliced, 2 tablespoons of vinegar, salt and pepper, cook slowly and boil for 5 minutes. Lift out fish, drain well and serve with egg sauce. Garnish the dish with parsley. Baked Fish. Wash fish carefully, sprinkle with salt, cover with bread crumbs, and season with pepper and salt, and 1 heaping kitchen spoon of butter, and a dash of onion. Stuff fish with this dressing and tie up securely, put in a baking pan with 1 pint of water. Have your fish seasoned with salt, pepper and butter, dredge well with flour and baste often. Cook 1% hours, garnish with hard boiled eggs cut in rings and sprigs of parsley. Serve with creamed potatoes. Dressing for Baked Fish. Take 1 coffee cup of bread crumbs, 1 saltspoon of pepper, 1 saltspoon of salt, 1 teaspoon chopped onion, 1 teaspoon capers, 1 teaspoon chopped parsley. Mix well and stuff fish, and bake until done. Fish Coquilles. Boil 4 pounds of white fish of any kind of fish will answer. When cool, remove bone and pick to pieces. Make a dressing of 1 heaping tablespoon of butter, 2 tablespoons flour. Blend well, then put in hot skillet ; stir until smooth. Add 1 pint of rich milk, cayenne pepper and salt; stir until it thickens, remove from fire when cool, and add 1 wine glass of sherry wine. Mix fish with this dressing, put in individual dishes or baking dish, sprinkle cracker crumbs and bits of butter on top, set in oven to brown. Serve hot. Fish Turbot. Take a white fish, stew until tender; mince it fine and season with salt and pepper. Heat 1 pint of milk and thicken with % pound of flour, ^ pound of butter rubbed into the flour. When cool add 2 eggs well beaten. Boil in the milk a part of an onion chopped very fine, and a little parsley. Put in baking dish or individual dishes, a layer of fish and a layer of the dressing until filled. Cover the top with cracker crumbs. Bake % hour. Any fish will do and canned salmon is nice. To Boil Fresh Fish. Clean well and rub with pepper and salt. Put it into a cloth and drop in boiling water; keep it boiling fast. A large fish will take % of an hour. A small one less time. When done put it on a dish and garnish with hard boiled eggs, drawn butter and parsley. Serve with walnut or mushroom catsup. Baked Fish. Clean the fish thoroughly and salt it. Have ready some bread crumbs well seasoned with a few celery, seed, a little chopped onion and a piece of butter the size of a walnut, stuff your fish with this dressing and place in a baking pan with water enough to cover it. Add a little pepper and salt, a piece of butter rolled in flour. Put inside the stove and when it begins to cook, baste frequently until done. Garnish fish with hard boiled eggs cut in rings. Baked Fish. Wash fish carefully and wipe dry. Season with salt, pepper and butter and dredge well with flour. After cooking 1 hour, add a dressing made with 1 coffee cup of bread crumbs, saltspoon of pepper, saltspoon of salt, 1 teaspoon of chopped onion, 1 teaspoon of capers, 1 teaspoon chopped parsley. Mix well and stuff fish. Cook 30 minutes longer, basting often. Garnish with hard boiled eggs cut into rings, and sprigs of parsley. Serve with creamed potatoes. Fish Turbot. Shred 1 can of salmon, and remove all bones. Have as many creamed Irish potatoes as there is salmon. Put in baking dish in alternate layers; add 1 heaping tablespoon butter, 2 tablespoons cream, pepper and salt, and sprinkle finely rolled bread crumbs on top, with a few bits of butter. Set in oven to brown. If turbot is not sufficiently moist, add a little more cream. Fried Haddock or Cod.