Select a nice large bluefish; clean, and prepare it
for baking. Wash it in saltd water, and after drying it
thoroughly, stuff it with veal forcemeat for fish, or
else with bread forcemeat, to which a few capers have
been added. Sew up the opening and rub the fish all
over with salt. Then, having put small pieces of butter
over it, or slash fish and place pieces of salt pork in
openings, place it in a large pan with enough water to
cover the bottom, and bake in a hot oven for forty-five
or fifty minutes. After it begins to bake, sprinkle
it with a little salt and pepper✪ Baked Bluefish. Baste it often with the
liquid in the pan and a little melted butter. When it is
cooked and a nice color, remove carefully to a hot plate.
Do not break it. Serve with a brown sauce, or any de-
sired sauce poured round the fish as a garnish, or serve it
in a separate dish.
BAKED TBOUT WITH SHRIMP SAUCE.
Table Talk,
Clean, wash and dry a large salmon trout. Gash
each side in half a dozen places, lay in each gash a
lardoon of fat salt pork, ^hen brush the fish inside and
80 KIRMESS COOK BOOK.
out with a tablespoonful of melted butter mixed with
one teaspoonful of lemon juice. Put a rack or grating
in the baking pan^ on it lay the fish, pour a cupful of
boiling water in the bottom and place in a very hot oven.
Allow twelve minutes to the pound and baste three or
four times with melted butter. Have ready in a sauce-
pan one tablespoonful of butter cooked with one table-
spoonful of flour. When the fish is removed from the
oven, strain the water remaining in the pan into the
saucepan, stir until thickened, add salt, pepper and
sufScient caramel to make a pale, brown sauce, one table-
spoonful of strained lemon juice and one-half of a cup-
ful of finely chopped shrimp✪ Baked Trout with Shrimp Sauces. If the sauce is too thick
reduce slightly with boiling water and boil for one
minute. Oamish the fish with parsley and lemon.
BAKED FRESH CODFISH WITH CHEESE SAUCE.
Mrs. C. E. Allen, Philadelphia.
Cut a neat square or oblong of codfish, lay in salt and
water for half an hour; wipe dry and rub all over with
melted butter and lemon juice. In the tyottom of your
baking pan, under the grating and just not touching the
fish, have a cupful of veal stock, or weak gravy, strained.
Pepper and salt the fish, cover and bake ten minutes to
the pound. Take up then and sift dry, fine crumbs
thickly over it. Put dots of butter on these. Set in the
oven uncovered, to brown while you strain the gravy
from the pan, thicken with butter rolled in browned
fiour, add the juice of half a lemon, four tablespoonfuls
of grated Parmesan cheese and a little onion juice✪ Baked Fresh Codfish with Cheese Sauce.
Boil one minute, pour a few spoonfuls carefully upon the
crumb-crust of the fish, the rest into a boat.
FISH, OYSTERS, LOBSTERS, ETC. 81
This is an elegant company dish of fish^ and easy of
preparation.
BAKED SMELTS
Mrs. C. E. Allen, Philadelphia.
Line a well-buttered flat baking dish with forcemeat
and arrange the smelts on it. Sprinkle with finely
chopped parsley and mushrooms, season with salt, pep-
per, and a little grated nutmeg. Cover with veloute
sauce, which has one glass of white wine mixed with it.
Then sprinkle with bread crumbs and pieces of butter,
and bake in hot oven for twenty minutes. When
cooked sprinkle with the juice of a lemon and serve in
the baking dish.
BAKED MACKEREL WITH CREAM. ✪ Baked Mackerel with Cream
Page 31 · 5 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
Select a nice large bluefish; clean, and prepare it for baking. Wash it in salted water, and after drying it thoroughly, stuff it with veal forcemeat for fish, or else with bread forcemeat, to which a few capers have been added. Sew up the opening and rub the fish all over with salt. Then, having put small pieces of butter over it, or slash fish and place pieces of salt pork in openings, place it in a large pan with enough water to cover the bottom, and bake in a hot oven for forty-five or fifty minutes. After it begins to bake, sprinkle it with a little salt and pepper. Baste it often with the liquid in the pan and a little melted butter. When it is cooked and a nice color, remove carefully to a hot plate. Do not break it. Serve with a brown sauce, or any desired sauce poured round the fish as a garnish, or serve it in a separate dish.
BAKED TROUT WITH SHRIMP SAUCE.
Table Talk,
Clean, wash and dry a large salmon trout. Gash each side in half a dozen places, lay in each gash a lardoon of fat salt pork, Then brush the fish inside and
out with a tablespoonful of melted butter mixed with one teaspoonful of lemon juice. Put a rack or grating in the baking pan^ on it lay the fish, pour a cupful of boiling water in the bottom and place in a very hot oven. Allow twelve minutes to the pound and baste three or four times with melted butter. Have ready in a saucepan one tablespoonful of butter cooked with one tablespoonful of flour. When the fish is removed from the oven, strain the water remaining in the pan into the saucepan, stir until thickened, add salt, pepper and sufficient caramel to make a pale, brown sauce, one tablespoonful of strained lemon juice and one-half of a cupful of finely chopped shrimps. If the sauce is too thick reduce slightly with boiling water and boil for one minute. Garnish the fish with parsley and lemon.
BAKED FRESH CODFISH WITH CHEESE SAUCE.
Mrs. C. E. Allen, Philadelphia.
Cut a neat square or oblong of codfish, lay in salt and water for half an hour; wipe dry and rub all over with melted butter and lemon juice. In the bottom of your baking pan, under the grating and just not touching the fish, have a cupful of veal stock, or weak gravy, strained. Pepper and salt the fish, cover and bake ten minutes to the pound. Take up then and sift dry, fine crumbs thickly over it. Put dots of butter on these. Set in the oven uncovered, to brown while you strain the gravy from the pan, thicken with butter rolled in browned fiour, add the juice of half a lemon, four tablespoonfuls of grated Parmesan cheese and a little onion juice. Boil one minute, pour a few spoonfuls carefully upon the crumb-crust of the fish, the rest into a boat.
This is an elegant company dish of fish, and easy of preparation.
BAKED SMELTS
Mrs. C. E. Allen, Philadelphia.
Line a well-buttered flat baking dish with forcemeat and arrange the smelts on it. Sprinkle with finely chopped parsley and mushrooms, season with salt, pepper, and a little grated nutmeg. Cover with veloute sauce, which has one glass of white wine mixed with it. Then sprinkle with bread crumbs and pieces of butter, and bake in hot oven for twenty minutes. When cooked sprinkle with the juice of a lemon and serve in the baking dish.
BAKED MACKEREL WITH CREAM.
Records on this page
Baked SmeltsBaked BluefishBaked Trout with Shrimp SauceBaked Fresh Codfish with Cheese SauceBaked Mackerel with Cream