Baked jPiakereL—Cieaii the fish thoroughly, wipe carefbllv,
and lay in a drippinlg~pan with hot water enough to prevent scorch-
ing ; a perforated tin sneet or rack fitting closely in the pan, or hard-
wood sticks laid crosswise, or several muffin-rings may be used to
keep the fish from the bottom of the pan, and the fish may be made
to form a circle by tying head and tail together ; cover with an in-
verted pan and bake slowly, basting occasionally with butter and
water. It will not need so frequent basting if covered. Remove
pan fifteen or twenty minutes before done to brown nicely. When
done have ready a cup sweet cream into which a few spoons hot
water have been poured, stir in two tablespoons melted butter and
a little chopped parslev, and heat in a vessel of boiling water ; add
the gravv Irom tne fisn and boil up once. Place the nsh in a hot
dish, ana pour over the sauce. Bake Salmon and Trout same way.
Pi&e a la Godard. — The inside of a fine pike must be removed
through the gills, and the fish put into scalding water in order that
the skin may be stripped off easily ; also tie the head with fine
twine. Wrap the fish in buttered paper, put it into a fish-kettie and
cover with cold water. When pike la done, which can be told by
touching it gently, drain it and garnish with cray-fish, which are
simply the homely craw-fish, and quenelles of forcemeat made a»
follows : Take one teacup bread-crumbs, one teaspoon minced
savory herbs, eight oysters, two anchovies (or omit the latter), two
ounces suet ; salt, pepper, end pounded mace to taste ; six table-
spoons of cream or mn✪ Baked Pikek, and two egea) Beard and mince the oys-
ters, prepare and mix the other ingredients, and when properly pre-
pared, pound all together in a mortar for some time; for the more
qnenellea are pounded, the more delicate they are. Now moisten
with the eggs, whites and yolks, and continue pounding, adding a
seasoning of pepper, spices, Ac. When the whole is well blended
together, mold into baJls, roll in flour, and poach in boiling water
FISH. 249
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to which a little salt has been added. If the quenelles are not firm
■enough, add the yolk of another egg, but omit the white, which only
makes them hollow and puflfy inside, and whites may be omitted
altogether. In the preparation of the quenelles the ingredients are
to be well pounded and seasoned, foi this is the secret of the French
quenelles ; when they are wished very small, extreme delicacy will
be necessary in their preparation. Their flavor may be varied by
using^ the flesh of rabbit, fowl, hare, pheasant or grouse, with the
addition of mushroom, parsley, etc. Prepare the crayfish by throw-
ing into boiling water, to which has been added a good seasoning of
salt and a little vinegar. When done, which will be in fifteen minutes,
take out and drain them. Let them cool, arrange around the fish
as illustrated, alternately with the quenelles. This fish is also nice
for garnishing boiled turkey, boiled fowl, calPs head, and all kinds
of boiled fish. It should be oftener employed for the delicious soup
it makes than it at present is, and housewives should excite a de-
mand for it among the fishmongers and a supply would soon be
forthcoming. Thev are also nice as Potted CrayAsh. Boil one hun-
dred crayfish in salt and water ; pick out all the meat and pound it
in a mortar to paste.
Page 208 · 2 recipe records on this page
Presented as published in 1890. 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
Baked Pickerel.—Cieaii the fish thoroughly, wipe carefully, and lay in a dripping pan with hot water enough to prevent scorching ; a perforated tin sneet or rack fitting closely in the pan, or hardwood sticks laid crosswise, or several muffin-rings may be used to keep the fish from the bottom of the pan, and the fish may be made to form a circle by tying head and tail together ; cover with an inverted pan and bake slowly, basting occasionally with butter and water. It will not need so frequent basting if covered. Remove pan fifteen or twenty minutes before done to brown nicely. When done have ready a cup sweet cream into which a few spoons hot water have been poured, stir in two tablespoons melted butter and a little chopped parslev, and heat in a vessel of boiling water ; add the gravv Irom tne fisn and boil up once. Place the fish in a hot dish, ana pour over the sauce. Bake Salmon and Trout same way.
Pi&e a la Godard. — The inside of a fine pike must be removed through the gills, and the fish put into scalding water in order that the skin may be stripped off easily ; also tie the head with fine twine. Wrap the fish in buttered paper, put it into a fish-kettie and cover with cold water. When pike la done, which can be told by touching it gently, drain it and garnish with cray-fish, which are simply the homely craw-fish, and quenelles of forcemeat made a»
follows : Take one teacup bread-crumbs, one teaspoon minced savory herbs, eight oysters, two anchovies (or omit the latter), two ounces suet ; salt, pepper, end pounded mace to taste ; six tablespoons of cream or milk, and two eggs) Beard and mince the oysters, prepare and mix the other ingredients, and when properly prepared, pound all together in a mortar for some time; for the more qnenellea are pounded, the more delicate they are. Now moisten with the eggs, whites and yolks, and continue pounding, adding a seasoning of pepper, spices, Ac. When the whole is well blended together, mold into balls, roll in flour, and poach in boiling water
'
to which a little salt has been added. If the quenelles are not firm ■enough, add the yolk of another egg, but omit the white, which only makes them hollow and puflfy inside, and whites may be omitted altogether. In the preparation of the quenelles the ingredients are to be well pounded and seasoned, foi this is the secret of the French quenelles ; when they are wished very small, extreme delicacy will be necessary in their preparation. Their flavor may be varied by using the flesh of rabbit, fowl, hare, pheasant or grouse, with the addition of mushroom, parsley, etc. Prepare the crayfish by throwing into boiling water, to which has been added a good seasoning of salt and a little vinegar. When done, which will be in fifteen minutes, take out and drain them. Let them cool, arrange around the fish as illustrated, alternately with the quenelles. This fish is also nice for garnishing boiled turkey, boiled fowl, calPs head, and all kinds of boiled fish. It should be oftener employed for the delicious soup it makes than it at present is, and housewives should excite a demand for it among the fishmongers and a supply would soon be forthcoming. Thev are also nice as Potted Crayfish. Boil one hundred crayfish in salt and water ; pick out all the meat and pound it in a mortar to paste.
Records on this page
Baked PikePike a la Godard