Take nice fresh bluefish; scale and wash well; cut in large pieces
across the fish about three inches wide; put in a pan with bay
leaves, whole peppers, salt, sliced onion, and water sufficient to
cover the fish✪ Boiled Bluefish a la Bregitta. Let come to a boil and simmer slowly for eight
to ten minutes. When ready to serve, remove fish carefully so as
not to let it break; arrange on a platter; garnish with lemon and
parsley. Serve with an egg sauce a la Bregitta, made from the
stock the fish has boiled in.
Fried Bluefish in Paper a la Bearnaise
Poisson bleu, frit en Papilottes, a la Bearnaise
Select nice fresh bluefish; wash and clean well. Put on a sheet
of paper; sprinkle with pepper and salt; put a piece of butter inside
the fish✪ Fried Bluefish in Paper a la Bearnaise; twist paper all around in an oblong half moon shape;
put the paper bag in hot fat and cook for about ten minutes. When
done, lift it carefully on to a broiler; let it brown for a few minutes;
then place all around the platter halves of tomatoes scooped out,
set on a thin slice of lemon, and filled with bearnaise sauce. A lit¬
tle handle of green pepper can be put in each tomato to make it
look fancy. Garnish with parsley and serve for dinner.
WEAKFISH AND WHITEFISH
Weakfish and whitefish are both prepared and cooked in the
same way as bluefish.
HERRING ( Hareng )
Herring is used very little in this country, but is a very good fish
for a change.
Broiled Herring ( Hareng grille)
Scale, wash, and clean the herring well; open it in front; remove
main bone and as many small ones as possible; double it over again;
put on a broiler and broil over a good hot fire for about ten minutes
— five minutes on each side. Put on a hot platter; pour melted
butter over it; sprinkle with chopped parsley; garnish with lemon✪ Broiled Herring.
Serve with baked or stuffed potatoes.
THE SWEDISH, FRENCH, AMERICAN COOK BOOK
103
Broiled Salt Herring ( Hareng sale et grille )
is prepared in the same way as broiled herring, only the herring
must be soaked about three hours in cold water before broiling.
Serve the same way, with creamed potatoes; garnish with parsley✪ Broiled Salt Herring.
Fried Salt Herring ( Hareng sale et frit )
Soak herring in water for three to four hours, then put on a nap¬
kin to drain; open in front and remove as many bones as possible;
dip in egg and fine bread crumbs; fry in hot fat from eight to ten
minutes, golden brown on each side. Place on a hot platter;
garnish with parsley✪ Fried Salt Herring. Serve with creamed potatoes.
Fresh Fried Herring ( Hareng frais, frit )
is prepared the same way as fried salt herring excepting that the
fresh Jierring does not need to be soaked.
Fried Smoked Herring ( Hareng fume et frit)
Take a smoked herring; put in a frying pan with little butter;
put on the stove with a tight cover; fry for about five minutes;
then turn and fry the other side for five minutes; put on a platter
with melted butter. Serve with baked potatoes.
Broiled Smoked Herring ( Hareng fume et grille)
Put smoked herring on broiler and broil until golden brown.
Serve on a hot platter with melted butter, chopped parsley, and
creamed potatoes, for breakfast.
Pickled Salt Herring a la Suedoise 1
Hareng sale et marine, a la Suedoise ✪ Pickled Salt Herring a la Suedoise
Page 149 · 6 recipe records on this page
Presented as published in 1918. 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
Take nice fresh bluefish; scale and wash well; cut in large pieces across the fish about three inches wide; put in a pan with bay leaves, whole peppers, salt, sliced onion, and water sufficient to cover the fish. Let come to a boil and simmer slowly for eight to ten minutes. When ready to serve, remove fish carefully so as not to let it break; arrange on a platter; garnish with lemon and parsley. Serve with an egg sauce a la Bregitta, made from the stock the fish has boiled in.
Fried Bluefish in Paper a la Bearnaise
Poisson bleu, frit en Papilottes, a la Bearnaise
Select nice fresh bluefish; wash and clean well. Put on a sheet of paper; sprinkle with pepper and salt; put a piece of butter inside the fish; twist paper all around in an oblong half moon shape; put the paper bag in hot fat and cook for about ten minutes. When done, lift it carefully on to a broiler; let it brown for a few minutes; then place all around the platter halves of tomatoes scooped out, set on a thin slice of lemon, and filled with bearnaise sauce. A lit¬ tle handle of green pepper can be put in each tomato to make it look fancy. Garnish with parsley and serve for dinner.
WEAKFISH AND WHITEFISH
Weakfish and whitefish are both prepared and cooked in the same way as bluefish.
HERRING ( Hareng )
Herring is used very little in this country, but is a very good fish for a change.
Broiled Herring ( Hareng grille)
Scale, wash, and clean the herring well; open it in front; remove main bone and as many small ones as possible; double it over again; put on a broiler and broil over a good hot fire for about ten minutes — five minutes on each side. Put on a hot platter; pour melted butter over it; sprinkle with chopped parsley; garnish with lemon. Serve with baked or stuffed potatoes.
Broiled Salt Herring ( Hareng sale et grille )
is prepared in the same way as broiled herring, only the herring must be soaked about three hours in cold water before broiling. Serve the same way, with creamed potatoes; garnish with parsley.
Fried Salt Herring ( Hareng sale et frit )
Soak herring in water for three to four hours, then put on a nap¬ kin to drain; open in front and remove as many bones as possible; dip in egg and fine bread crumbs; fry in hot fat from eight to ten minutes, golden brown on each side. Place on a hot platter; garnish with parsley. Serve with creamed potatoes.
Fresh Fried Herring ( Hareng frais, frit )
is prepared the same way as fried salt herring excepting that the fresh Jierring does not need to be soaked.
Fried Smoked Herring ( Hareng fume et frit)
Take a smoked herring; put in a frying pan with little butter; put on the stove with a tight cover; fry for about five minutes; then turn and fry the other side for five minutes; put on a platter with melted butter. Serve with baked potatoes.
Broiled Smoked Herring ( Hareng fume et grille)
Put smoked herring on broiler and broil until golden brown. Serve on a hot platter with melted butter, chopped parsley, and creamed potatoes, for breakfast.
Pickled Salt Herring a la Suedoise 1 Hareng sale et marine, a la Suedoise
Records on this page
Boiled Bluefish a la BregittaFried Bluefish in Paper a la BearnaiseBroiled HerringBroiled Salt HerringFried Salt HerringPickled Salt Herring a la Suedoise