Boil the fish as directed [see boiled fish], and, when
done, carefully remove the skin from one side ; then turn the
fish over on to the dish on which it is to be served, skin side
up. Remove the skin from this side. Wipe the dish with a
damp cloth. Pour a few spoonfuls of the sauce over the fish,
and the remainder around it ; garnish with parsley, and serve.
This is a handsome dish.
Boiled Haddock ■with Lobster Sauce.
The same as cod. In fact, all kinds of fish can be served
in the same manner ; but the lighter are the better, as the
sauce is so rich that it is not really the thing for salmon and
blue fish. Many of the best cooks and caterers, however,
use the lobster sauce with salmon, but salmon has too rich
and delicate a flavor to be mixed with the lobster.
Cold Boiled Fish, h, la Vinaigrette.
If the fish is whole, take off the head and r skin, and then
106 MISS PARLOA'S NEW COOK BOOK.
place it in the centre of a dish. Have two cold hard-boiled
eggs, and cut fine with a silver knife or spoon, (steel turns the
egg black) . Sprinkle the fish with this, and garnish either with
small lettuce leaves, water-cresses, or cold boiled potatoes
and beets, cut in slices. Place tastefully around the dish,
with here and there a sprig of parsley. Serve the vinaigrette
sauce in a separate dish. Help to the garnish when the fish
is served, and pour a spoonful of the sauce over the fish as
you serve it. This makes a nice dish for tea in summer,
and takes the place of a salad, as it is, in fact, a kind of
salad.
If the fish is left from the dinner, and is broken, pick free
from skin and bones, heap it lightly in the centre of the dish,
sprinkle the sauce over it, and set away in a cool place until
tea time. Then add the garnish, and serve as before. Many
people prefer the latter method, as the fish is seasoned
better and more easily served. The cold fish remaining from a
bake or £roil can be served in the same manner.
This same dish can be served with a sauce piquanteor Tartare
sauce, for a change.
Baked Pish.
As for the boiled fish, a general rule, that will cover all
kinds of baked fish, is herewith given : A fish weighing about
five pounds ; three large, or five small, crackers, quarter of
a pound of salt pork, two table-spoonfuls of salt, quarter of
a teaspoonful of pepper, half a table-spoonful of chopped
parsley, two table-spoonfuls of flour✪ Baked Fish.
If the fish has not already been scraped free of scales,
scrape, and wash clean ; then rub into it one table -spoonful
of the salt. Roll the crackers very fine, and add to them .
the parsley, one table-spoonful of chopped pork, half the
pepper, half a table -spoonful of salt, and cold water to
moisten well. Put this into the body of the fish, and fasten
FISH. 107
Page 42 · 1 recipe record on this page
Presented as published in 1880. 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
Boil the fish as directed [see boiled fish], and, when done, carefully remove the skin from one side ; then turn the fish over on to the dish on which it is to be served, skin side up. Remove the skin from this side. Wipe the dish with a damp cloth. Pour a few spoonfuls of the sauce over the fish, and the remainder around it ; garnish with parsley, and serve. This is a handsome dish.
Boiled Haddock ■with Lobster Sauce.
The same as cod. In fact, all kinds of fish can be served in the same manner ; but the lighter are the better, as the sauce is so rich that it is not really the thing for salmon and blue fish. Many of the best cooks and caterers, however, use the lobster sauce with salmon, but salmon has too rich and delicate a flavor to be mixed with the lobster.
Cold Boiled Fish, à la Vinaigrette.
If the fish is whole, take off the head and r skin, and then
place it in the centre of a dish. Have two cold hard-boiled eggs, and cut fine with a silver knife or spoon, (steel turns the egg black) . Sprinkle the fish with this, and garnish either with small lettuce leaves, water-cresses, or cold boiled potatoes and beets, cut in slices. Place tastefully around the dish, with here and there a sprig of parsley. Serve the vinaigrette sauce in a separate dish. Help to the garnish when the fish is served, and pour a spoonful of the sauce over the fish as you serve it. This makes a nice dish for tea in summer, and takes the place of a salad, as it is, in fact, a kind of salad.
If the fish is left from the dinner, and is broken, pick free from skin and bones, heap it lightly in the centre of the dish, sprinkle the sauce over it, and set away in a cool place until tea time. Then add the garnish, and serve as before. Many people prefer the latter method, as the fish is seasoned better and more easily served. The cold fish remaining from a bake or £roil can be served in the same manner. This same dish can be served with a sauce piquante or Tartare sauce, for a change.
Baked Fish.
As for the boiled fish, a general rule, that will cover all kinds of baked fish, is herewith given : A fish weighing about five pounds ; three large, or five small, crackers, quarter of a pound of salt pork, two table-spoonfuls of salt, quarter of a teaspoonful of pepper, half a table-spoonful of chopped parsley, two table-spoonfuls of flour.
If the fish has not already been scraped free of scales, scrape, and wash clean ; then rub into it one table -spoonful of the salt. Roll the crackers very fine, and add to them . the parsley, one table-spoonful of chopped pork, half the pepper, half a table -spoonful of salt, and cold water to moisten well. Put this into the body of the fish, and fasten
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Baked Fish