fake a 4 pound whitefish, put in |)orcelain lined pan, cover pan with towel and
steam 1 hour in tightly covered steamer; remove fish from bones, keeping in nice
sized pieces, place in vegetahle dish, season with salt✪ Fillet of Sole in Cases and white pepper, cover with
C & B. malt vinegar, cover closely and let stand 12 hours or more, serve ice cold for
luncheon. Mrs. William Sedgwick.
Fish Turbot.
Little over a pint of milk, o tablespoons flour, butter size of an egg, salt and
pepper. Let milk come to a boil in a double boiler. j\Iix the flour with a little cold
water, as for gravy; when the milk boils stir in the mixture of flour and Avater,
butter, salt and pepper. The fish must be cooked and picked apart free from the
hones. Put a layer of fish in a baking dish, then layer of dressing, and so on until
dish is full. Cover with cracker crumbs and moisten with little milk. This is for
fresh fish. Canned salmon can Ije used in same way, only put cracker crumbs
between each layer and on tojD.
Mrs. Edgar Matheany, Hastings,
Fillets of Halibut.
Remove skin and bone from ^ inch slices of luilibut and wipe clean; cut in
strips, making 10 or 12 froin 2 pounds of fish. Season with lemon juice, salt and
onion juice or place slices of onion over the fish and leave for ^ an hour; add pepper
to taste. Dip in melted butter, skewer in shape; place in a shallow pan, dredge with
flour and bake -J an hour. Serve with white sauce, garnish with hard-boiled eggs
and parsley.
Escalloped Salmon.
Take one can best salmon steak, remove bones and shred fine, butter dish well;
put in layer of rolled crackers, covei' witli salmon, season with salt, pepper and bits
of butter and moisten with cream or inilk, so continue until dish is full, having top
layer of cracker crumbs. Dot thickly with pieces of butter and pour over cup of
sweet cj'cam, put in hot oven, bake light brown.
Mrs. C. J. Shaddick.
ST'PIORIOR COOK r,OOK 17
Salmon Escalloped with Potatoes.
One can of salmon Ji-oni wjiieli remove all skin and bones, o or (J large potatoes
cut in small ])ioces, season well with salt and pepper. Into a buttered bake dish put
first a layer of ))otatoes, then a layci' of salmon and so on imtil dish is full, pour over
riiis a sauce made of 1 pint (»r nii!l<. 'i (a')lcspf)ons of flour and 1 tablespoon of
itutii'i-. JJako about '■)'> miiiiitr-. Mns. E. J.- Butlki;.
Salmon Loaf.
One can salmon, ^ cup l)read crumbs, .") tablespoons l.uiiiei-, }j teaspoon of salt,
[ teaspoon of pepper. Steam 1 hour in buttered mould.
Sauce for Same.
One and one-half cups milk, oil from the salmon, 1 tablespoon of buttei', 2
iablespOv:)ns of flour, 2 tablespoons ol catsujy, 1 egg, salt, pepper and a dash of
cavenne, Vowv over salinnn and serve verv hot.
^li;s. G. 1{. Mlxku.
Steamed Salnnon with Peas.
One can salmon, mince line, l '"^ip ^l- hj'f^x' crumbs, roll(>d vQvy fine; add t«
this 2 tablespoons of jnelted butter, pepper and salt to taste✪ Fish Turbot and pour over this 3
well beaten eggs and add to the mJnced fish; mix thoroughly and turn into huttered
d.ish and steam 1 hour.
SAUCE, f cup of milk, oil of the salmon, 1 tablespoon of butter, peppier and
salt. 1 teaspoonful of corn starch, 1 egs:; boil about 1 minute and then add part of
a can of peas, })reviously cooked. ^li;s. Tiri:o. J). TT.\i.r..
Lobster Bisque. ✪ Lobster Bisque
Page 6 · 13 recipe records on this page
Presented as published in 1905. 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
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fake a 4 pound whitefish, put in |)orcelain lined pan, cover pan with towel and
steam 1 hour in tightly covered steamer; remove fish from bones, keeping in nice
sized pieces, place in vegetahle dish, season with salt and white pepper, cover with
C & B. malt vinegar, cover closely and let stand 12 hours or more, serve ice cold for
luncheon. Mrs. William Sedgwick.
Fish Turbot.
Little over a pint of milk, o tablespoons flour, butter size of an egg, salt and
pepper. Let milk come to a boil in a double boiler. j\Iix the flour with a little cold
water, as for gravy; when the milk boils stir in the mixture of flour and Avater,
butter, salt and pepper. The fish must be cooked and picked apart free from the
hones. Put a layer of fish in a baking dish, then layer of dressing, and so on until
dish is full. Cover with cracker crumbs and moisten with little milk. This is for
fresh fish. Canned salmon can Ije used in same way, only put cracker crumbs
between each layer and on tojD.
Mrs. Edgar Matheany, Hastings,
Fillets of Halibut.
Remove skin and bone from ^ inch slices of luilibut and wipe clean; cut in
strips, making 10 or 12 froin 2 pounds of fish. Season with lemon juice, salt and
onion juice or place slices of onion over the fish and leave for ^ an hour; add pepper
to taste. Dip in melted butter, skewer in shape; place in a shallow pan, dredge with
flour and bake -J an hour. Serve with white sauce, garnish with hard-boiled eggs
and parsley.
Escalloped Salmon.
Take one can best salmon steak, remove bones and shred fine, butter dish well;
put in layer of rolled crackers, covei' witli salmon, season with salt, pepper and bits
of butter and moisten with cream or inilk, so continue until dish is full, having top
layer of cracker crumbs. Dot thickly with pieces of butter and pour over cup of
sweet cj'cam, put in hot oven, bake light brown.
Mrs. C. J. Shaddick.
ST'PIORIOR COOK r,OOK 17
Salmon Escalloped with Potatoes.
One can of salmon Ji-oni wjiieli remove all skin and bones, o or (J large potatoes
cut in small ])ioces, season well with salt and pepper. Into a buttered bake dish put
first a layer of ))otatoes, then a layci' of salmon and so on imtil dish is full, pour over
riiis a sauce made of 1 pint (»r nii!l<. 'i (a')lcspf)ons of flour and 1 tablespoon of
itutii'i-. JJako about '■)'> miiiiitr-. Mns. E. J.- Butlki;.
Salmon Loaf.
One can salmon, ^ cup l)read crumbs, .") tablespoons l.uiiiei-, }j teaspoon of salt,
[ teaspoon of pepper. Steam 1 hour in buttered mould.
Sauce for Same.
One and one-half cups milk, oil from the salmon, 1 tablespoon of buttei', 2
iablespOv:)ns of flour, 2 tablespoons ol catsujy, 1 egg, salt, pepper and a dash of
cavenne, Vowv over salinnn and serve verv hot.
^li;s. G. 1{. Mlxku.
Steamed Salnnon with Peas.
One can salmon, mince line, l '"^ip ^l- hj'f^x' crumbs, roll(>d vQvy fine; add t«
this 2 tablespoons of jnelted butter, pepper and salt to taste and pour over this 3
well beaten eggs and add to the mJnced fish; mix thoroughly and turn into huttered
d.ish and steam 1 hour.
SAUCE, f cup of milk, oil of the salmon, 1 tablespoon of butter, peppier and
salt. 1 teaspoonful of corn starch, 1 egs:; boil about 1 minute and then add part of
a can of peas, })reviously cooked. ^li;s. Tiri:o. J). TT.\i.r..
Lobster Bisque.