Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-03-02
FISH RECIPES.

At this time Of the year the best fish
for baking are paddock, halibut, f1llet Of
founder, bass or pickerel. white fish, but
terfish, cod or turbot. All white fish and
bluef1sh are good baked Some of the varie-
ties are better cut In tillets and baked and
others are better whole. For the latter.
have the intestines drawn out the gills, but
do not split the fish. Make a stuffing. al
lowing to each cup bread crumbs tea
spoonful salt, a good dash PIPER, a table,
spoonful melted butter, the rfnd of an eighth
Of a lemon grated, a few drops onion juice
or two or three sprigs Of parsley, with
thyme and marjoram il desired. A beaten
egg may or may not be used as preferred.
Mix we'll. fill into the fish and fasten. US
Ing as few stitches as possible. Cut gashes
across the fish at inch intervals, using a
sharp knife. Into each incision put tiny
strips of sweet salt pork. Brush all over
with soft butter or olive all. dust with
salt, pepper and flour and lay in "a special
dripping pan kept purposely for fish. Under
the fish arrange thin slices of fat salt pork
or bacon and cover tail Yith bacon, because
1t Is apt to char.
Pour in a cup Of boiling water and bake
in hot oven. allowing fifteen minutes for
each pound of fish. Basic often with stock
and seasoning or simply hot water in which
q little butter has been melted. When
done. transfer carefully to the hot platter
on which 1t is to be served, taking care
not to let it break. Garnish with parsley
and slices of lemon down the center of
the fish and surround with potato balls and
crosses or parsley. Serve at once with any
sauce preferred. simple sauce Is made
by placing little tomato paste or puree
In the pan after removing the fish, allow
ing 1t to come to a boil with the gravy,
skim, strain and serve in boat with the
fish.
Baked Halibut Steak-For a small fam
lily get slice of halibut from the lower
part. cut about an inch thick. Wipe with
q clean. wet cloth and scrape the skin.
Season with salt and pepper and brush over
with tablespoonful each of butter and
-four creamed to gether; add a small guam
tity of grated nutmeg If you like; cover
with thin slices of fat salt pork cut in mar
row strips laid across diagonally and bake
about twenty minutes in a hot oven or
broil under gas flame. Lay diagonally
across hot platter, pour white sauce or
caper sauce favored with essence of an
corner, arrange a mound of Parfsienne po-
tatoes in the left hand upper corner, garnish
with lemon and parsley and serve.
Baked Smelts-Clean eighteen or twenty
smelts. boning or not, as preferred Wipe
very dry and place in a baKlng dish with
two tablespoonfuls of cooked fine herbs.
one-half wine glass white wine, salt and
pepper to season. Cover with six whole
sauce. Sprinkle lightly with bread crumbs
and softened butter place the pan In a
hot oven for ten minutes and serve with
the juice of half lemon and a teaspoon
them
They may also be served with mayonnaise
or sauce tartare
Stuffed Smelts-Select good-sized fresh
smelts, clean and wipe dry Remove the
insides without splitting the stomach open.
Stuff with force meat the same as for
the large baked fish. using a stiff paper
come to put the stuffing in, or stuff with
shredded fish, such as haddock or bass,
mixed with white of egg, a little cream,
salt and nutmeg.
Place in wel-buttered pan and moisten
with melted butter or oil, add chopped
parsley and white wine. Bake in very
hot oven for ten minutes and serve with
Hollandaise sauce.
Hollandaise Sauce-Put the yolks of two
eggs into a small saucepan and add, one
at time. small pieces of butter the size
of marble. Keep the eggs. which should
be set over a pan of hot water, at an even
temperature, for If the water gets too hot
it will cook the eggs and spoil the sauce
Stir constantly with a wooden spoon. This
Will thfcken like a mayOnnaise. When the
butter is all in, and 1t will take quarter
of pound, season with salt and pepper
and squeeze in the juice of lemon, stir
ring constantly Until well mixed.
Salt Mackerel-To bake salt mackerel,
soak in cold water over night, the split side
down. Cut of fms and tail. In the morn
ing wash and put in shallow baking tin
split side up. Pour three gills of milk over
1t and put in a moderate oven. Cook twen-
ty minutes. Mix together a Tablespoonful
each butter and -four, season with pepper
and stir smooth with two tablespoonfuIs
hot milk. Add to the milk in the pan.
Cook ten minutes longer, slide the fish
onto hot platter and pour the sauce
around it. If preferred. the mackerel may
be baked in tomato sauce instead of the
milk.
To broi soak Dver night. wash and wipe
dry. Broil over a clear fire ten or twelve
minutes. putting the split side to the fire
first. Season with butter and lemon juice
and serve hot with baked or creamed po-
tatOeS.