Season with salt and pepper, add
one pint of oysters which have been rinsed, drained and
chopped fine. Stir and cook for three minutes, draw
to one side, add one tablespoonful of lemon juice✪ Boiled Salmon and the
yolks of two raw eggs mixed with two tablespoonfuls
of cream. Take from the fire immediately and stir
in 4 tablespoonful of chopped parsley.
FISH, OYSTERS, LOBSTERS, ETC. 73
SALMON SAYOBY.
Mrs. W. F. Cook.
Boil a quart of milk and while boiling stir into it a
can of salmon, add a lump of butter, salt and pep-
per to taste. Let boil ten minutes longer and serve on
buttered toast.
FINNAN HADDIE.
Walter McDougail.
Cook the smoked haddie by steaming it until the
skin and bones may be easily removed, after which the
flesh is broken into small pieces. In the meantime a
pint of rich cream has been heated in the spider, and
when this has become very hot a teaspoonful of butter
and a tablespoonful of flour, which have been rubbed
together thoroughly, are stirred slowly into the sauce
until it has thickened. The fish is then added, and is
heated through, after which a dash of paprika✪ Finnan Haddie, or a
suggestion of cayenne puts the finishing touch to this
triumph of the culinary art.
BOILED BED 8NAPPEE.
Mrs. T. K. Egbert, New York.
Clean and scale a fresh red snapper which will weigh
about five or six pounds. Wash it in cold water. Have
as much water in the kettle as will cover your fish. Add
vinegar, salt, and lemon juice. To four parts of water
add one and a half tablespoons of lemon juice, two
tablespoons of salt, and one tablespoon of vinegar✪ Boiled Red Snapper.
When the water comes to a boil, push it to the back of
the range. Add a pint of cold water, then put your
fish in and move the kettle to the front. Just as soon
74 KIRMESS COOK BOOK.
as the water comes to a boil, place the kettle where the
contents will just bubble. Let it cook in this way for
half an hour. When cooked, drain thoroughly and serve
with HoUandaise or any sauce suitable for the fish.
TIMBAL OF FISH.
Mrs. C. M. OotUd, Bayside, Long Island,
Boil the fish in salted water, and remove all the bones ;
then make a white sauce of one pint of milk, one table-
spoonful of butter and flour mixed together, and stir
slowly into the milk until it is about as thick as cream.
Pick up the fish and stir half of the sauce into the fish,
then put it into the timbal mould and keep hot for serv-
ing. Have ready three hard boiled eggs✪ Timbal of Fish and slice them
for garnishing the dish. Serve the remainder of the
sauce around the fish.
BBOILED FISH.
Mrs* Parloa.
Always use a double broiler, which, before putting
the fish into it, rub with either butter or a piece of salt
pork. This prevents sticking. The thickness of the fish
will have to be the guide in Broiling. A blue fish .weigh-
ing four pounds will take from twenty minutes to half
an hour to cook. Many cooks brown the fish handsomely
over the coals and then put it into the oven to finish
broiling. When the fish is very thick, this is a good
plan. If the fish is taken from the broiler to be put
into the oven, it should be slipped on to a tin sheet,
that it may slide easily into the platter at serving time.
In broiling, the inside should be exposed to the fire
FISH, OYSTERS, LOBSTERS, ETC. 75
Page 28 · 7 recipe records on this page
Presented as published in 1907. 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
Season with salt and pepper, add one pint of oysters which have been rinsed, drained and chopped fine. Stir and cook for three minutes, draw to one side, add one tablespoonful of lemon juice and the yolks of two raw eggs mixed with two tablespoonfuls of cream. Take from the fire immediately and stir in a tablespoonful of chopped parsley.
SALMON SAYOBY.
Mrs. W. F. Cook.
Boil a quart of milk and while boiling stir into it a can of salmon, add a lump of butter, salt and pepper to taste. Let boil ten minutes longer and serve on buttered toast.
FINNAN HADDIE.
Walter McDougail.
Cook the smoked haddie by steaming it until the skin and bones may be easily removed, after which the flesh is broken into small pieces. In the meantime a pint of rich cream has been heated in the spider, and when this has become very hot a teaspoonful of butter and a tablespoonful of flour, which have been rubbed together thoroughly, are stirred slowly into the sauce until it has thickened. The fish is then added, and is heated through, after which a dash of paprika, or a suggestion of cayenne puts the finishing touch to this triumph of the culinary art.
BOILED RED SNAPPER.
Mrs. T. K. Egbert, New York. Clean and scale a fresh red snapper which will weigh about five or six pounds. Wash it in cold water. Have as much water in the kettle as will cover your fish. Add vinegar, salt, and lemon juice. To four parts of water add one and a half tablespoons of lemon juice, two tablespoons of salt, and one tablespoon of vinegar. When the water comes to a boil, push it to the back of the range. Add a pint of cold water, then put your fish in and move the kettle to the front. Just as soon
as the water comes to a boil, place the kettle where the contents will just bubble. Let it cook in this way for half an hour. When cooked, drain thoroughly and serve with HoUandaise or any sauce suitable for the fish.
TIMBAL OF FISH.
Mrs. C. M. Gould, Bayside, Long Island,
Boil the fish in salted water, and remove all the bones ; then make a white sauce of one pint of milk, one tablespoonful of butter and flour mixed together, and stir slowly into the milk until it is about as thick as cream. Pick up the fish and stir half of the sauce into the fish, then put it into the timbal mould and keep hot for serving. Have ready three hard boiled eggs and slice them for garnishing the dish. Serve the remainder of the sauce around the fish.
BROILED FISH.
Mrs* Parloa.
Always use a double broiler, which, before putting the fish into it, rub with either butter or a piece of salt pork. This prevents sticking. The thickness of the fish will have to be the guide in Broiling. A blue fish .weighing four pounds will take from twenty minutes to half an hour to cook. Many cooks brown the fish handsomely over the coals and then put it into the oven to finish broiling. When the fish is very thick, this is a good plan. If the fish is taken from the broiler to be put into the oven, it should be slipped on to a tin sheet, that it may slide easily into the platter at serving time. In broiling, the inside should be exposed to the fire
Records on this page
Boiled SalmonEgg Sauce for Boiled CodfishSalmon SavoryCodfish or Halibut with Oyster SauceFinnan HaddieBoiled Red SnapperTimbal of Fish