Put 1 quart of water in a skillet, and pick to pieces 1 quart of
fish, break 2 eggs in the skillet, season with butter, pepper and
salt. Make a little thickening of flour, and milk✪ Stewed Cod Fish. Stew until of right
consistency.
^ Coquilles of Fish.
Take 3 pounds of white fish or red snapper, put on in salted
water, boil until done. Strain off the water, remove skin and bones,
pick to pieces. Then have 1 quart of cream put in double boiler,
when hot add butter size of an egg, 2 tablespoons of flour well blend-
36 KENTUCKY RECEIPT BOOK.
ed, pepper and salt and a little nutmeg✪ Coquilles of Fish; cook a few minutes, then
pour over the fish. Can bake either in cups or baking dish ; sprinkle
bread crumbs or grated cheese on top of fish, with bits of butter, set
in oven a few minutes to brown. Sferve hot.
Halibut.
Cut 3 pounds of halibut into pieces 3 inches square. Dip in
beaten egg, then in sifted bread crumbs and fry in hot fat a chestnut
brown. Cream 1 heaping teaspoon of butter, and add the juice of 1
lemon, a little chopped parsley, salt and pepper. Mix ingredients
and spread on the hot halibut, set in oven to melt, then serve. This
dish is delicious for breakfast or luncheon.
Turtle Steak.
Cut turtle in slices half in inch thick, from fleshy portion of
green turtle. Rub slices with salad oil, lemon juice, salt and pepper✪ Turtle Steak^
and leave to marinate for 1 hour. Broil until well done. Serve hot.
Creamed Salmon.
Remove the skin ahd bone from one can of salmon, strain off
liquor and break into flakes. Put in chafing dish, 1 tablespoon of
butter, 1 tablespoon flour well blended, % teaspoon white pepper, %
teaspoon salt. When butter is melted add 1 cup cream or milk, 10
drops of onion juice, a pinch of mace, % teaspoon lemon juice, 1
teaspoon chopped parsley✪ Creamed Salmon. Stir until smooth, then add salmon, stir
a few minutes and serve.
Broiled Shad.
Take shad and rub lightly with salt and put in ice for 12 hours*
Then broil and serve hot with butter and parsley✪ Broiled Shad.
Salmon Cresun.
Take 2 cans of salmon, remove the bone and pick to pieces ; sea-
son with salt, cayenne and black pepper✪ Salmon Cresun ; mix well and put in timbale
cups. Set in pan, surround with water and cook 1 hour.
Hollandaise Sauce.
One quart of tarragon vinegar, 4 eggs, put vinegar to boil and
when scalding hot, pour over the beaten yolks, with a little sugar✪ Hollandaise Sauce.
Boil until consistency of cream. When cool add the whites beaten
stiff. When serving salmon pour on the sauce.
Fish Fritters.
Take cold fish, remove bones and mince fine. Have as manjr
bread crumbs as fish, mix with % teacup of cream, 2 well-beaten
eggs, cayenne pepper, and a dash of Anchovy sauce✪ Fish Fritters. Beat through-
ly, make in small cakes, dip in cracker dust and fry in hot lard.
JCENTUGKT RECEIPT BOOK, 37
Salmon With Gream Dressing.
Take 1 can of steak salmon, remove bones and drain; put in
saucepan to heat-, add pepper and salt. Make a sauce with 1 pint of
new milk and 1 tablespoon of butter, 1 tablespoon of flour✪ Salmon With Cream Dressing well blend-
ed, cook until it thickens. Salmon may be served on thin slices of
buttered toast, with the sauce poured over, or serve in dish with
the sauce.
Fish.
Take 3 pounds of white fish, boil in salt water until done, then
remove bones; put fish in baking dish with 1 teacup of cream, 1
kitchen spoon of butter, add to cream 1 heaping teaspoon of flour, stir
to a paste, season with salt and pepper ; cook 10 minutes. Serve hot
for luncheon or tea.
To Cook Crabs. ✪ To Cook Crabs
Page 21 · 14 recipe records on this page
Presented as published in 1903. 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
Put 1 quart of water in a skillet, and pick to pieces 1 quart of fish, break 2 eggs in the skillet, season with butter, pepper and salt. Make a little thickening of flour, and milk. Stew until of right consistency. ^ Coquilles of Fish.
Take 3 pounds of white fish or red snapper, put on in salted water, boil until done. Strain off the water, remove skin and bones, pick to pieces. Then have 1 quart of cream put in double boiler, when hot add butter size of an egg, 2 tablespoons of flour well blend-
ed, pepper and salt and a little nutmeg; cook a few minutes, then pour over the fish. Can bake either in cups or baking dish ; sprinkle bread crumbs or grated cheese on top of fish, with bits of butter, set in oven a few minutes to brown. Serve hot.
Halibut.
Cut 3 pounds of halibut into pieces 3 inches square. Dip in beaten egg, then in sifted bread crumbs and fry in hot fat a chestnut brown. Cream 1 heaping teaspoon of butter, and add the juice of 1 lemon, a little chopped parsley, salt and pepper. Mix ingredients and spread on the hot halibut, set in oven to melt, then serve. This dish is delicious for breakfast or luncheon.
Turtle Steak.
Cut turtle in slices half in inch thick, from fleshy portion of green turtle. Rub slices with salad oil, lemon juice, salt and pepper and leave to marinate for 1 hour. Broil until well done. Serve hot.
Creamed Salmon.
Remove the skin ahd bone from one can of salmon, strain off liquor and break into flakes. Put in chafing dish, 1 tablespoon of butter, 1 tablespoon flour well blended, % teaspoon white pepper, % teaspoon salt. When butter is melted add 1 cup cream or milk, 10 drops of onion juice, a pinch of mace, % teaspoon lemon juice, 1 teaspoon chopped parsley. Stir until smooth, then add salmon, stir a few minutes and serve.
Broiled Shad.
Take shad and rub lightly with salt and put in ice for 12 hours. Then broil and serve hot with butter and parsley.
Salmon Cream.
Take 2 cans of salmon, remove the bone and pick to pieces ; season with salt, cayenne and black pepper ; mix well and put in timbale cups. Set in pan, surround with water and cook 1 hour.
Hollandaise Sauce.
One quart of tarragon vinegar, 4 eggs, put vinegar to boil and when scalding hot, pour over the beaten yolks, with a little sugar. Boil until consistency of cream. When cool add the whites beaten stiff. When serving salmon pour on the sauce.
Fish Fritters.
Take cold fish, remove bones and mince fine. Have as many bread crumbs as fish, mix with % teacup of cream, 2 well-beaten eggs, cayenne pepper, and a dash of Anchovy sauce. Beat throughly, make in small cakes, dip in cracker dust and fry in hot lard.
KENTUCKY RECEIPT BOOK. 37
Salmon With Gream Dressing.
Take 1 can of steak salmon, remove bones and drain; put in saucepan to heat-, add pepper and salt. Make a sauce with 1 pint of new milk and 1 tablespoon of butter, 1 tablespoon of flour well blended, cook until it thickens. Salmon may be served on thin slices of buttered toast, with the sauce poured over, or serve in dish with the sauce.
Fish.
Take 3 pounds of white fish, boil in salt water until done, then remove bones; put fish in baking dish with 1 teacup of cream, 1 kitchen spoon of butter, add to cream 1 heaping teaspoon of flour, stir to a paste, season with salt and pepper ; cook 10 minutes. Serve hot for luncheon or tea.
To Cook Crabs.
Records on this page
FishSalmon Bone BroiledBroiled HalibutHalibutStewed Cod FishCoquilles of FishTurtle SteakCreamed SalmonBroiled ShadSalmon CresunHollandaise SauceFish FrittersSalmon With Cream DressingTo Cook Crabs