Other Recipes from FISHForce Meat Balls For Chowder
Oysters A La Marechale
Shrimp Or Oyster Curry
Shrimps A La Bordelaise
Shrimps With Tomato
Saute Of Shrimps
Crab A La Creole
Sole A La Normandie
Filet Of Sole A La Bohemian
Flounders A La Magouze
Salmon A La Melville
Bacalas A La Viscaina
Sardines With Cheese
Scalloped Fish Roe
Shad, April To June.
To Clean Fish
To Open Fish
BROILED FISH(Fish) - (The International Jewish Cook Book)
For broiling, large fish should be split down the back and head and tail
removed; salmon and halibut should be cut into one-inch slices, and
smelts and other small fish left whole. Wipe the fish as dry as
possible; sprinkle with salt and pepper and if the fish is dry and white
brush the flesh side well with olive oil or butter. Put in a
well-greased broiler, placing the thickest parts of the fish toward the
middle or back of the broiler. Hold over a hot fire until the flesh side
is nicely browned; then cook the skin side just long enough to make the
skin crisp. Small fish require from ten to fifteen minutes, large fish
from fifteen to twenty-five. To remove from the broiler loosen one side
first, then the other, and lift carefully with a cake turner. Place on a
platter; spread with butter and stand in the oven for a few minutes.
Garnish with lemon and serve with Maître d'Hôtel butter.
BROILED FISH2 Mullet--8d.
2 teaspoonful Oil
Total Cost--81/2 d.
Split the mullet open and wash away the black substance from the bones,
dry on a cloth, rub with oil and sprinkle them with pepper and salt,
and leave them in a cool place for an hour. Rub a gridiron with a piece
of suet, and when it is quite hot put on the fish and broil it
carefully, turning it two or three times whilst cooking. Lay on a hot
dish and rub over with a little butter.
To broil successfully a very clear fire is required, and it should be
made up some time before it is wanted. Broiling on a gas-stove is
equivalent to broiling over a fire.
BROILED FISHCook small fish whole in sufficient boiling water to cover. Cut large
fish, such as salmon or halibut in thick pieces and tie in piece of
cheesecloth. Boil from 20 to 45 minutes, depending upon weight of
fish. Drain, season and serve with egg sauce page 35.
Sauce For Broiled Fish(Salsa per pesce in gratella)
This sauce is composed of yolks of eggs, salted anchovies, olive oil and
lemon juice. Boil the eggs in their shell for ten minutes and for every
hard yolk take one large anchovy or two small. Bone the anchovies and
rub them on the sieve together with the hard (or semi-hard) yolks, and
dissolve all with oil and lemon juice to reduce it like a cream. Cover
with this sauce the broiled fish before sending to the table, or serve
aside in a gravy boat.
Broiled Fish Cucumber SauceServe a small piece of broiled halibut, salmon, or sword fish, with
Cucumber Sauce.--Pare one-half cucumber, grate and drain. Season with
salt, pepper and vinegar.
Viewed 2024 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookGlacÉ For Candies
CafÉ À La GlacÉ
Chicken À La Italienne
SautÉd Cornmeal Mush
Eggs À La Mexicana
Fillet Of Sole À La Mouquin
Green Pea PurÉe
Gansleber PurÉe In Sulz
Fillet De Sole À La Creole
Anchovy CanapÉs With Tomatoes
Boned Smelts, SautÉd
Baba À La Parisienne
|Home Made Cookies.ca|