The Tucumcari news and Tucumcari times. [volume] (Tucumcari, N.M.) 1907-1921, 1912-06-14
SOME or MY FAVoRITE FIeh
RECIPES.
By Nicolas soysr, Chef Of Brooks
Club, London.

- ~ 49,
Club, London.
God Bourpeolse.-Take two slices
OF cod. season with salt and pepper,
and lay them In a well.buttered bag.
Place two mushrooms and two sliced
tomatoes on top OF the ash, add q
chopped shallot, dot over with butter,
squeeze over with lemon juice, seal
up and cook for fifteen minutes.
Cod a 10 VAlewska.-TRke a outlet,
spread each side well with butter, dip
into seasoned -four, then sprinkle
very thlckly with grated cheese. A
mixture OF Parmesan and Gruyers 10
best, but u kind. eve Dutch. will
do. Grease a bag we'll with butter.
Put In the Ash and add to IL either q
q. O.. milk In which n slice each of
onion, turnlp and carrot, and a bit OF
celery, have simmered for fifteen
minutes). Seal bag and cook twenty
10 thirty minutes. according TO the
thickness OF the outlet, In a moderate
ly hot oven. Turn out gently on 10 a
hot dish. Pour the sauce over. sprin-
tle faxed shrimps on top. and serve,
The shrimps should be made hot. not
cooked. in a little roll OF well-greasSd
paper bag, separately.
Hallbut a Ia Mlnuts.-Season a slice
Of hAlibut about an inch thick with
salt and pepper and roll In hour. Slice
two tomatoes, lay them over the ish.
squeeze lemon juice upon them, dot
with bits OF butter rather thickly. put
into a thickly buttered bag. and cook
fifteen minutes In a very hot oven II
the oven heat has to be Stacked, cook
for ton minutes longer-hsh requires
always TO be well done.
cod.-slice three pounds OF tish.
ssaSon we'll with salt and pepper, add
a small onion chopped, and a few
sweet herbs. Mix TO a smooth paste
an ounce OF butter or beef dripping, n
large tablespoonful OF -four. and three
parts OF a glass OF milk. Any u
can be used TO favor the paste, though
none 10 necessary. Put the paste and
the nsh together into "A we'll buttsred
paper bag, seal tight. and cook In .
hot oven twenty minutes.
tewsd Eels.-Cut two cells In pieces
two inches long. Add salt and pep
per, chopped parsley, a small onion
chopped, a teaspoonful OF -four, and a
pinch OF sweet herbs. Put ito a
creased bag with two ~spoonfuls OF
milk. water, or stock. or either OF
them mixed '.Rlf and ha.f. Butter
makes the dish much richer, but can
be left out. Cook twenty minutes Ia
a moderate over aud serve from the
bag or a very hot dish.
Smoked Hsddook.- CleaRA smoked
hsddock Weighing about Wo pounds.
season II well With Cayenne pepper.
but no salt, poar upon 4 two large
tablespoonfuis OF milk and a little
white Sauos sprinkle with Parmssan
ohesse aud a few bread crumbs. Add
enough melted butter 20 molstsn The
crumbs, put the FISH IN a well.but-
tered bag, seal, and cook for twenty
minutes In a very hot oven.
stuffed Fresh HAddoek-Cop =
cooked onion with three tablespoon
fuls OF breadcrumbs. Add an ounce
OF butter. salt and pep" or 10 taste, q
little chopped parsley and a beaten
egg, Mix thoroughly. stun the nsh
with the mixture. tie up. roll In -four.
place In a bag we'll creased, dot the
hsh over with butter, seal the bag,
and cook for twenty minutes In a hot
oven.
Flsh croquettes.-MiK one pound
OF cold fish, free Of the skin and bone,
with two tablespoonfuls Of white
sauce and season we'll with salt, pep
per, cayenne, and a little chopped
parsley. Form into o%roquetteS. roll
than In eggs and breRdcrumbs, place
IN q well.greRssd bag, seal and cook
for twenty minutes in a very hot
ovan.
Copyright. 1911, by sturgis & Walton
Company