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(Fish) - (The International Jewish Cook Book)

Wash and dry the fish, rubbing inside and outside with salt; stuff with
a bread stuffing and sew. Sprinkle with salt and pepper and place in a
hot oven without water. As soon as it begins to brown add hot water and
butter and baste every ten minutes. Bake until done, allowing an hour or
more for a large fish, twenty or thirty minutes for a small one. Remove
to a hot platter; draw out the strings; garnish with slices of lemon
well covered with chopped parsley and serve with Hollandaise sauce.

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Take perch and stuff with steamed onion to which has been added one
well-beaten egg, two tomatoes cut up in small pieces, some bread crumbs,
chopped parsley or celery, salt and pepper to taste. Bake until the fish
is nicely browned.

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Take large white fish or pickerel, make a dressing as for turkey, with
the addition of one egg and a little onion; fill the fish, wrap close
with twine, lay in baking pan; put in one-half pint of water, small
lumps of butter and dredge with flour. Bake from three-fourths to one
hour, basting carefully.

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4 Mullet or Jew-fish--1s.

2 oz. Bread Crumbs--1/2d.

1 oz. Butter--1d.

Pepper and Salt

1 teaspoonful Parsley

1 teaspoonful Sweet Herbs

1/2 lemon

2 oz. Suet--2 1/2d.

Total Cost--1 s. 4 d.

Time--30 Minutes.

Split open the fish and remove the head and backbone, wash well in cold
water and dry in a cloth. Chop the parsley, herbs, and suet, and mix
these together; add half the crumbs, the rind of half a lemon, and
pepper and salt. Butter a baking tin, lay on a fish skin downwards. On
this place a layer of seasoning, a little lemon juice, and a few pieces
of butter; on this another fish with the cut part next the seasoning.
Do the rest in the same way, piling one on top of another; over all put
the rest of the crumbs and butter, bake in a moderate oven for half an
hour. Slip into a hot dish, and serve.
2 lbs. Murray Cod--1s.

1 lb. Potatoes--1d.

Slices of Roll

1 quart Water

1 fagot of Herbs

2 Leeks or 1 Onion

Pinch of Saffron

1 1/2 oz. Butter--3 1/2d.

Total Cost--1s. 41/2 d.

Time--One Hour.

Put the butter into a saucepan, and when it is hot add the leeks or
onion chopped small, and let them get a good colour without burning;
then add a quart of water, the fagot of herbs, the saffron tied in a
piece of muslin, and the potatoes peeled. Bring up to the boil, and
when they are nearly cooked cut the cod into slices and lay it in. Cook
slowly for twenty minutes, take up the fish, and put it in a hot dish
and lay the potatoes round. Season and flavour the liquor, and boil up.
Cut the bread into slices, put it into a hot dish, and strain the
liquor over; serve with the fish.

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Madras Baked Fish.

Parboil a cabbage in salted water; drain and stuff with chopped cooked
mutton. Mix with chopped ham, 1 onion and 2 sprigs of parsley chopped
fine. Add 1/2 cup of cooked rice, salt and pepper to taste. Place in a
buttered baking-dish; sprinkle with bits of butter; add the juice of a
lemon, and let bake in a moderate oven until done. Baste often with
butter and serve hot.

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Dutch Baked Fish.

Make a stiff noodle-dough; roll out very thin and cut into ribbons
half an inch wide. Let them dry and boil in salted water; drain in a
colander. Fry some sliced onions in butter until soft; add the
noodles. Stir and serve hot with stewed chicken.

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Italian Baked Fish.

Clean and skin the eels; let boil with salt, pepper and vinegar. Then
cut into three-inch pieces. Heat 2 tablespoonfuls of butter; add 1
onion chopped; stir in 1 tablespoonful of flour until brown; add 1 cup
of water, salt, pepper, 1 bay-leaf, some parsley and thyme. Let boil
well; add the eels and 1 glass of wine. Boil ten minutes longer;
thicken the sauce with the yolks of 2 eggs well beaten and seasoned
with lemon-juice. Serve with fried croutons.

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Swedish Baked Fish.

Cut off all the meat from left-over turkey bones. Put the bones in
cold water and boil with 1 small onion, 1 carrot, 2 pieces of celery
and 2 sprigs of parsley, all cut fine. Add 1 cup of tomato-sauce. Let
all cook well, seasoned with salt and pepper. Remove the bones; add
boiled rice and the turkey meat cut into dice pieces. Let boil and
serve hot with fried croutons.

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Spanish Baked Fish.

Clean and cut a rabbit into small pieces and let stew, well seasoned
with salt and pepper and cayenne. Add 2 chopped cloves of garlic, 1
chopped green pepper, 1 Spanish onion sliced thin and 2 sliced
tomatoes, a pinch of cloves and allspice. Then line a pie-dish with a
puff paste; let bake and fill with the rabbit; add 2 chopped
hard-boiled eggs and sprinkle with curry-powder. Cover with the paste;
brush the top with a beaten egg and let bake until brown. Serve hot.

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Clean, wash, and split, removing backbone and fins along the edge.
Very large fish should be cut into slices. Dry on piece of
cheesecloth; season with salt and pepper. Cook on well-greased
broiler, from 10 to 20 minutes, turning frequently. Remove to hot
platter; add melted butter and sprinkle with chopped parsley; garnish
with slices of lemon and serve.

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Baked Fish

Wash and wipe the fish, and lay it, heads and tails, in a baking-dish,

the bottom of which has been spread all over with a little butter or

dripping, add a little vinegar and water, and, when procurable, some

mushroom ketchup. Season with chopped onions and parsley, shake plenty

of raspings of bread all over the top of the fish, and bake it in your

oven, or send it to the baker's.

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