MrSj George W. Case. Place mackerel in a baking pan, sprinkle on salt and dredge with a little flour. Add a very little water^ bake until nearly done, then pour over it a cupful of good cream✪ Baked Mackerel with Cream and return to the oven and bake until the cream is nearly absorbed. SALT MACKEREL. John Chamberlain, Washington. Take your mackerel — one, or as many as you may require — and let them soak for forty-eight hours, chang- ing the water but once. Place the fish in a pan, which must be large enough to hold them so easily that one will not lap over another. Then cover them with the richest cream procurable✪ Salt Mackerel, after which they are ready to be consigned to the oven, where they must remain un- 82 KIRMESS COOK BOOK. disturbed until the cream has attained a rich brown hue, and the man whose eye does not dance with delight at the sight of this savory dish must indeed be dead to all sense of culinary enjoyment. HALIBUT AND OYSTEBS. Mrs. A. Scott Stapleton, 8. I. Order two steaks of halibut an inch thick cut from the tail end of the fish. Wash and dry them on a cloth. Pick over, rinse and drain eighteen large oysters, then chop them fine; cut a quarter of a pound of larding pork in very thin slices. Spread the bottom of a shal- low baking or dripping pan with several slices of the pork and on these lay one of the slices of halibut. Spread this with the oysters, season with salt and pep- per, sprinkle over one-half of a cupful of fine bread crumbs mixed with two tablespoonfuls of melted butter and one tablespoonful of chopped parsley✪ Halibut and Oysters and cover with the second steak. Over this spread the remaining slices of pork. Bake in a hot oven from thirty to forty minutes, basting three times with the fat in the pan; or use one tablespoonful of bjitter melted in three table- spoonfuls of boiling water. When the fish shows signs of separating from the bones remove the pork from the top and spread with a half cupful of crumbs mixed with two tablespoonfuls of melted butter. As soon as brown take from the oven and very carefully transfer to a heated platter. Serve with tomato or a HoUandaise sauce. POTTED SHAD. Mrs. T. K. Egbert, New York. Take any number of shad you wish, and cut them in FISH, OYSTERS, LOBSTERS, ETC. 83 large pieces, cut off some of the thin part, and remove part of the backbone. Take a stone pot that will fit nicely in the range oven, fill it with alternate layers of fish, salt and spice, red pepper according to taste, cover with good cider vinegar (cold) and tie a brown paper✪ Potted Shad tightly over the top and put in warm oven over night. 8LI0E8 OF COD A LA SEVILLE. Mrs. a A. Oould, New York.

AI-modernized reading of the original text

Mrs. George W. Case. Place mackerel in a baking pan, sprinkle on salt and dredge with a little flour. Add a very little water, bake until nearly done, then pour over it a cupful of good cream and return to the oven and bake until the cream is nearly absorbed. SALT MACKEREL. John Chamberlain, Washington. Take your mackerel — one, or as many as you may require — and let them soak for forty-eight hours, changing the water but once. Place the fish in a pan, which must be large enough to hold them so easily that one will not lap over another. Then cover them with the richest cream procurable, after which they are ready to be consigned to the oven, where they must remain un- disturbed until the cream has attained a rich brown hue, and the man whose eye does not dance with delight at the sight of this savory dish must indeed be dead to all sense of culinary enjoyment. HALIBUT AND OYSTERS. Mrs. A. Scott Stapleton, 8. I. Order two steaks of halibut an inch thick cut from the tail end of the fish. Wash and dry them on a cloth. Pick over, rinse and drain eighteen large oysters, then chop them fine; cut a quarter of a pound of larding pork in very thin slices. Spread the bottom of a shallow baking or dripping pan with several slices of the pork and on these lay one of the slices of halibut. Spread this with the oysters, season with salt and pepper, sprinkle over one-half of a cupful of fine bread crumbs mixed with two tablespoonfuls of melted butter and one tablespoonful of chopped parsley and cover with the second steak. Over this spread the remaining slices of pork. Bake in a hot oven from thirty to forty minutes, basting three times with the fat in the pan; or use one tablespoonful of butter melted in three tablespoonfuls of boiling water. When the fish shows signs of separating from the bones remove the pork from the top and spread with a half cupful of crumbs mixed with two tablespoonfuls of melted butter. As soon as brown take from the oven and very carefully transfer to a heated platter. Serve with tomato or a Hollandaise sauce. POTTED SHAD. Mrs. T. K. Egbert, New York. Take any number of shad you wish, and cut them in large pieces, cut off some of the thin part, and remove part of the backbone. Take a stone pot that will fit nicely in the range oven, fill it with alternate layers of fish, salt and spice, red pepper according to taste, cover with good cider vinegar (cold) and tie a brown paper tightly over the top and put in warm oven over night. SLICES OF COD A LA SEVILLE. Mrs. A. A. Gould, New York.

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Baked Mackerel with CreamSalt MackerelHalibut and OystersSliced Cod a la SevillePotted Shad

Kirmess cook book