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FISH AND OYSTERS
| BAKED
FISH |
| 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. |
| BROILED
OYSTERS |
| Place good-sized oysters on pie plates;
sprinkle well with flour, small lumps of butter, pepper and salt. Cover
with strained liquid and a little cold water. Set in a warm oven fifteen
or twenty minutes. Nice to serve with turkey. |
| CODFISH
BALLS |
| One pint shredded codfish, two quarts mashed
potatoes, well seasoned with butter and pepper -- salt, if necessary. Make
this mixture into balls. After dipping them into a mixture of two eggs
beaten with one-half cup milk, place them in a dripping pan into which you
have put a little butter; place them in the oven; baste frequently with
eggs and milk; bake till a golden brown. |
| CODFISH
WITH CREAM |
| Take a piece of codfish six inches square;
soak twelve hours in soft, cold water; shred fine with the fingers; boil a
few moments in fresh water. Take one-half pint cream and a little butter;
stir into this two large tablespoonfuls flour, smoothly blended in a
little cold water; pour over the fish; add one egg, well beaten. Let come
to a boil; season with black pepper. |
| CODFISH
WITH EGG |
| Wash codfish; shred fine with fingers (never
cut or chop it); pour cold water over it. Place the dish on the stove and
bring the water to a boil. Throw the fish in a colander and drain. Stir a
teaspoonful of flour smoothly with water; add two tablespoonfuls of butter
and a little pepper; bring to a boil; then throw in the codfish, with a
well-beaten egg. When it boils up it is ready for table. |
| ESCALOPED
OYSTERS |
| Two quarts of oysters; wash them and drain
off the liquid; roll some crackers (not too fine). Put in a pan a layer of
crumbs, some bits of butter, a little pepper and salt; then a layer of
oysters, and repeat until the dish is full. Have cracker crumbs on top;
turn a cup of oyster liquid over it; add good sweet milk sufficient to
thoroughly saturate it, and bake three-fourths of an hour. |
| ESCALOPED
SALMON |
| Pick bones and skin out of one can of
salmon, and mince fine. Use as much rolled cracker as you have salmon, a
little salt, and cup of cream. Fill sea shells with this mixture, placing
a small piece of butter on top of each shell. Bake twenty minutes and
serve in the shells. |
| FRIED
FISH |
| Wash the fish and dry well. Take one-half
pint of flour and one teaspoon salt; sift together, and roll the fish in
it. Have lard very hot, and fry quickly. When done roll in a cloth to
absorb all grease. |
| FRIED
OYSTERS |
| Place New York counts in a colander to drain
for a few minutes. With a fork remove them separately to a dry towel.
Place another towel over them, allowing them to remain until all moisture
is absorbed. Have ready the beaten yolks of three eggs and a quantity of
rolled cracker, salted and peppered. Dip each oyster separately, first
into egg, then into cracker. When all have been thus dipped, have ready a
hot spider, into which drop four heaping tablespoons of butter. When
butter is melted, place in the oysters, one by one; fry a light brown,
then turn. Serve very hot. |
| OVEN
FRIED FISH |
| Open and clean fish (white or bass). Have
fish pan spread thick with butter, and lay fish in. Season with salt. Over
this pour two well-beaten eggs, and dredge with flour. Bake three-quarters
of an hour, and baste with butter and water. Garnish fish plate with
parsley. |
| OYSTER
GUMBO |
| Cut up a chicken; roll in flour and brown
well in a soup-pot, with a spoonful of lard, two slices of ham, one large
onion (chopped fine), and a good-sized red pepper. When browned, cover the
whole with water and stew until the chicken is perfectly tender. Then add
the liquid of four or five dozen oysters, with water enough to make four
quarts. When it has again come to a good boil, add the oysters and stir
while sifting in one large spoonful of fresh file. Salt to taste. Serve
immediately, placing a large spoonful of boiled rice in each soup plate. [Gubo
File is made of red sassafras leaves, dried and ground into a powder and used to thicken and season soups, stews, and
gumbos] |
| OYSTER
PIE (1) |
| Make a rich pie crust, and proceed as you
would to make any pie with top crust. Have nice fat oysters and put on a
thick layer, with plenty of lumps of butter; salt and pepper, and sprinkle
over cracker crumbs. Put in the least bit of water, and cover with crust.
Bake, and serve with turkey. |
| OYSTER
PIE (2) |
| For crust make a dough as for baking powder
biscuit. Take one quart of oysters; remove a half dozen good-sized ones
into a saucepan; put the rest into bottom of your baking dish. Add four
spoons of milk; salt to taste, and dot closely with small lumps of butter.
Over this put your crust, about as thick as for chicken pie, and place in
oven to bake until crust is well done. Take the oyster left, add one-half
cup water, some butter, salt and pepper; let this come to a boil; thicken
with flour and milk, and serve as gravy with the pie. |
| OYSTERS
ON TOAST |
| Toast and butter a few slices of bread; lay
them in a shallow dish. Put the liquid from the oysters on to heat; add
salt, pepper, and thicken with a little flour. Just before this boils add
the oysters. Let it all boil up once, and pour over the toast. |
| PIGS IN
BLANKET |
| Take extra select oysters and very thin
slices of nice bacon. Season the oysters with a little salt and pepper.
Roll each oyster in a slice of bacon; pin together with a toothpick; roast
over hot coals, either laid on a broiler, or fasten them on a meat fork
and hold over the coals. Cook until the bacon is crisp and brown. Don't
remove the toothpick. Serve hot. |
| SALMON
LOAF |
| One small can salmon, four eggs beaten
light, four tablespoons melted butter-- not hot --one half cup fine bread
crumbs. Season with salt, pepper, and parsley. Chop fish fine, then rub in
butter till smooth. Beat crumbs into egg and season before putting with
fish. Butter your mold and steam one hour. SAUCE FOR SAME.-- One cup of
milk, heated to a boil; thicken with one tablespoon of corn starch and one
tablespoon of butter, beaten together. Put in the liquid from the salmon
and one raw egg, beaten light; add a little pepper. Put the egg in last,
and carefully pour over loaf; Serve hot. |
| SAUCE
FOR FISH |
| Stir in one cup of drawn butter, the yolks
of two eggs (well beaten), pepper and salt, and a few sprigs of parsley.
Let it boil. Pour over fish when ready to serve. |
| SLIVERED
CODFISH |
| Sliver the codfish fine; pour on boiling
water; drain it off; add butter and a little pepper. Heat three or four
minutes, but do not let fry. |
| SOUR
FISH |
| Take a whole fish; stew until tender in salt
water; take out, lay on platter. Throw a handful of raisins in the salt
water and a few whole cloves, allspice, stick cinnamon, with vinegar
enough to give a sour taste, and a tablespoonful of sugar. Thicken with
flour to the consistency of gravy; pour over fish. Serve cold. Fish may be
served with mayonnaise dressing, cooked in same manner. |
| SOUR
SAUCE FOR FISH |
| One-half cup butter, with one-half cup
vinegar; let boil, then add one and a half teaspoons of prepared mustard,
a little salt, and one egg, beaten together. Stir while cooking. |
| STEAMED
OYSTERS |
| Select large oysters; drain; put on a plate;
place in the steamer over a kettle of boiling water. About twenty minutes
will cook them. Season with pepper and salt; serve on soft buttered toast. |
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