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(Fish.) - (The Jewish Manual)

Take any dressed fish, break it in small pieces, put it into tin
scallops, with a few crumbs of bread, a good piece of butter, a little
cream if approved, white pepper, salt, and nutmeg; bake in an oven for
ten minutes, or brown before the fire; two or three mushrooms mixed,
or an anchovy will be found an improvement.

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Scalloped Fish Roe

Boil three large roes in water with, a very little vinegar for ten
minutes. Remove from the fire and plunge into cold water, wipe the
roe dry and break into bits without crushing. Have ready the yolks
of three hard-boiled eggs. Mash them into a cup of drawn butter with
salt, pepper, chopped parsley, a teaspoonful of anchovy paste, the
juice of half a lemon and a cup of bread crumbs. Mix very lightly with
the broken fish roe. Place in a baking dish, cover with bread crumbs
and bits of butter, and brown in the oven.

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Boil three large roes in water with a little vinegar for ten minutes.
Plunge into cold water; wipe the roe dry. Mash the yolks of three
hard-boiled eggs into a cup of melted butter, teaspoon of anchovy paste,
tablespoon of chopped parsley, juice of half a lemon, salt and pepper to
taste. Add a cup of bread crumbs and then mix in lightly the roe that
has been broken into pieces. Put all in baking dish, cover with bread
crumbs and flakes of butter, and brown in oven.

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Line a buttered baking-dish with cold flaked fish. Sprinkle with salt
and pepper; add a layer of cold cooked rice, dot with butter; repeat and
cover with cracker or bread crumbs. Bake fifteen to twenty minutes.

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Butter a dish, place in a layer of cold cooked fish, sprinkle with bread
crumbs, parsley, salt, butter and pepper; repeat. Cover with white
sauce, using one tablespoon of flour to two tablespoons of butter and
one cup of milk. Sprinkle top with buttered bread crumbs and bake.
These sauces are made by combining butter and flour and thinning with
water or other liquid. A sauce should never be thickened by adding a
mixture of flour and water, as in that case the flour is seldom well
cooked; or by adding flour alone, as this way is certain to cause lumps.
The flour should be allowed to cook before the liquid is added.
All sauces containing butter and milk should be cooked in a double
If so desired, any neutral oil--that is, vegetable or nut oil--may be
substituted for the butter called for in the recipe.
Care in preparation of a sauce is of as much importance as is the
preparation of the dish the sauce garnishes.

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1/2 lb. Cold Fish

2 oz. Bread Crumbs--4d.

1 gill Cold Fish Sauce, Pepper, and Salt--2d.

1 oz. Butter--1d.

Total Cost--7d.

Time--20 minutes.

Flake up the fish, butter a small dish, and sprinkle well with bread
crumbs; put in a layer of fish, a little sauce and seasoning, and some
bread crumbs. Continue this in layers until all the fish is used up.
Put plenty of crumbs on top and the rest of the butter in small pieces.
Bake in a moderate oven for 20 minutes. Garnish with a sprig of
parsley, and serve.

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