The Wyandotte herald. (Wyandotte, Mich.) 1879-1943, 1939-06-02
Serve Baked Fish
For a Quick Meal
Use Fillets With Plenty
Of Butter In Stuh6nS


r AKED stuffed fish for quick
~ meal? Yes, indeed, it is pos
sible, if you use fish fillets which
may be rolled and fastened with
toothpicks and the centers stuffed
before baking. Stuffing seems to
belong with fish as well as with
poultry. While we usually associate
it with large fish, you will like it
with fllets and with small pickerel
or perch, which may be suitable for
small family.
For fish stuffing;,I like to use
plenty of butter, parsley and lemon
juice besides the salt and pepper.
] generally omit onion, although if
you are devotee Of this particular
flavor, you may use it discreetly
Chopped pickle is another good addi-
ton.
One of the easiest and best ways
to prepare fish is by what is known
as the Spencer method. For this
the fish fillets are dipped in milk,
then in fine crumbs or rolled corn
fakes and sprinkled with oil or
melted butter before baking in a hot
oven for 10 minutes.
OF course, fish may be broiled
very quickly and nothing is better
if it is dipped in well-seasoned salad
oil before it is put under the broil-
ing flame. The oil will keep it moist
and tender. While the favor Of pan
fried fish is delicious, fllets do not
keep in shape so well as when they
are baked or broiled, or fried In
deep fat.
A tartare sauce is often served
with broiled or fried fish, while a
thinner sauce is generally chosen
for baked fish. The latter is favored
often piquantly with lemon juice or
made with tomato base.
Baked Stuffed Fillets.
2h cups soft bread crumbs
teaspoon salt
Pepper
Va cup melted butter
2 tablespoons lemon juice
tablespoon chopped parsley
2 pounds fish fillets
Mix bread crumbs with salt, pep
per, butter, lemon juice and parsley.
Shape fillets into rings, secure with
toothpicks and arrange on creased
baking pan. Fill centers with
stuffing, piling it high in centers.
Brush fish with salad oil and bake
in hot oven Is to 20 minutes until
fish fakes when tested with fork
| Baked Fish Spencer.
Dip fish fillets in sailed milk,
using one tablespoon of salt for each
cup of milk. Dip into fine dried
bread crumbs or corn flake crumbs.
| Arrange on well oiled baking sheet
and sprinkle literally with oil. Bake
in a very hot oven $500 degrees
| Fahrenheitl for about ten minutes
Goldfish Balls.
| 4 to 5 medium sized potatoes
cup picked salt cod
tablespoon melted butter
Pepper
egg
Pare and slice potatoes. Put cod
In strainer and rinse with boiling
water. Cook cod And, potatoes in
boiling water until potatoes are ten
der. Drain, mash potatoes and
shred Goldfish. Mix together, add
butter, egg and pepper and beat un-
til light. Drop by tablespoonful
into very hot fat (385 degrees Fab
renheiD and cook until light brown.
Cook a few at time. Drain on
SOFT paper.
Oyster Pie.
6 tablespoons butter
! cup sliced mushrooms
z tablespoons -four
IA teaspoons salt
Pastry az cups -four, " cup
shortening, " teaspoon salt,
water to moiSten)
Va teaspoon nutmeg
| IA teaspoon celery salt
312 cups milk
] pint oysters
Pepper
Melt the butter, add mushrooms
and cook two minutes. Stir in -four
and seasonings and when well
blended add milk. Stir over low fire
until smooth and thick. Add drained
oysters and pour into individual bak-
ing dishes or into a large casserole.
Cover with pastry. making two or
three Sits in pastry and bake in a
hot oven (450 degrees Fahrenheit)
about 10 minutes until brown.
Baked Salt Mackerel.
Soak mackerel over night. Drain,
dredge well with flour and pepper.
Arrange on a creased pan and halt
cover with rich milk. Bake in q
moderately hot oven (400 degrees
Fahrenheit) about 10 minutes, until
fish is tender. Add one-fourth cur
of cream and cook FIVE minutes
more.
Kippered Herring With Cream.
2 onions, sliced
8 tablespoons butter
l can kippered herring
] " cup thick cream
L Paprika
L -