Read Ebook: Over 250 Ways to Cook and Serve Fish and Other Productions of the Sea A Choice Collection of Recipes Representing the Latest and Most Approved Methods of Cooking by Shute Merchant

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No. 30. Lobster Sauce.--Take the meat from a boiled lobster weighing about one pound, cut it into dice-shaped pieces. Add two ounces of butter to the coral, rub it together with the blade of a knife, and press it through a sieve. Make a butter sauce with cream, put in the coral, season with salt, pepper and a little mace, and heat it hot without allowing to boil; add the lobster meat, let it get hot again without boiling, and serve in sauce tureen. If allowed to boil it will spoil its color, which is one desirable feature of this sauce. Crab sauce may be made in the same way, using lobster coral if convenient.

No. 31. Bechamel Sauce.--Mix dry in saucepan one tablespoon of flour and two ounces of butter, when well mixed add one pint of milk, dissolve the flour paste, set it on the fire and stir constantly; when it gets thick remove from fire, and add the yolk of one egg well beaten. Add one teaspoon of water, salt and pepper to taste, mix well and it is ready for use. A bouquet of herbs is an improvement to this sauce.

No. 32. Maitre d'Hotel Butter.--Beat four tablespoons of butter to a cream, beating in gradually one tablespoon each of vinegar and lemon juice, half a teaspoon salt, quarter teaspoon pepper, and one teaspoon chopped parsley.

No. 33. Sauce a la Maitre d'Hotel.--Add one teaspoon chopped parsley, juice of one lemon, teaspoon of celery seed, cayenne, and salt to taste to a drawn butter sauce

No. 34. Sauce Allemande.--Melt two oz. butter and mix thoroughly with two ounces flour over gentle fire; add immediately one pint white stock a little salt and pepper; stir until boiling, boil fifteen minutes, remove from fire, skim off grease carefully, add yolks of three eggs well mixed in a little water, stir in with egg beater to make sauce light.

No. 35. Sauce a la Aurore.--Coral of one lobster, one oz. butter, half a pint bechamel sauce juice of half a lemon, liberal seasoning of salt and pepper. Bruise the coral in a mortar with the butter until quite smooth, then rub it through a hair sieve; put the bechamel sauce into stewpan, add the coral paste, lemon juice and seasoning, and let it simmer but not boil--else the red color will be spoiled--pour over the fish, and serve. A small teaspoon of anchovy essence can be added at pleasure. Nice for trout, soles, etc.

No. 36. Blonde Sauce.--To one pint white stock add one sprig parsley, one onion cut into slices, two mushrooms chopped fine, glass of sherry wine, one sliced lemon, put into saucepan and simmer slowly for half an hour, then add yolks of three eggs well whisked and stir over fire for six minutes. Strain through sieve and serve in tureen.

No. 37. Spanish Sauce.--Melt two oz. butter in saucepan, add two oz. flour and stir over gentle fire until a nice brown, mix with this one pint white stock one and a half oz. lean raw ham, one carrot and one onion sliced, one stalk of celery, two cloves, salt and pepper a pinch each, stir until beginning to boil, then simmer gently on back of range for one hour; skim off grease before serving.

No. 38. White Oyster Sauce.--Put one pint of oysters in a saucepan and let them just come to boiling point, strain and remove the beards; then add to the oyster liquor an equal quantity of milk and a liberal quantity of butter. When hot and smooth add the oysters, heat again without boiling, season and serve in tureen. Thicken with flour smoothed in the milk if desirable.

No. 39. Brown Oyster Sauce.--Proceed same as for white oyster sauce browning the butter or butter and flour before adding to the milk.

No. 40. Olive Sauce.--Prepare a Maitre d'Hotel butter adding the beaten yolks of two eggs, a little ground mace, and substituting olives for the parsley. Cut the olives in shavings, beginning at one end as you would pare an apple, shaving to the stone and having the shavings thin and whole. Simmer until the olives are tender.

No. 41. Sauce Supreme.--Cut up remains of two roast chickens and put in saucepan with one pint white stock some branches of parsley enclosing one clove, one clove of garlic, two bay leaves, and a little thyme; tie all together, season with salt and white pepper, boil one hour and strain. Put two oz. butter in another saucepan, and mix with one tablespoon flour and one teaspoon cornstarch; add the strained liquid and stir until boiling, reduce one quarter, put in two wineglasses of cream and one of sherry, boil fifteen minutes more, add juice of one lemon, strain and serve.

No. 42. Celery Sauce.--Cut a head of celery into pieces two inches long, and boil in salted water, enough to cover, in a covered saucepan for one hour. Mix together smoothly, one tablespoon of flour and two of butter, add one pint of milk, and stir until boiling, then strain the celery and add, seasoned with a little salt and pepper and a little powdered mace, let it boil quickly for two minutes, then serve in tureen.

No. 43. Sauce Tartare.--Cold. Chop fine one shallot, with half a tablespoon of chervil, same of tarragon, and twelve capers chopped fine. Put all in an earthen bowl with half a teaspoon of dry mustard, two raw eggs, a teaspoon of vinegar salt and pepper. Pour in lightly while stirring, one cup of olive oil, and if too thick add a little more vinegar. Taste until seasoned to suit. Serve with cold salmon.

No. 44. Sauce Tartare.--Hot. One tablespoon vinegar, one teaspoon lemon juice, one saltspoon salt, one tablespoon walnut catsup, two tablespoons butter. Mix vinegar, lemon juice, salt and catsup together and heat over hot water. Brown the butter in another pan, and strain into the other mixture. Nice for broiled fish.

No. 45. Sauce Piquante.--Two ounces butter, one small carrot, six shallots, one small bunch savory herbs, including parsley, half a bay leaf, two slices lean ham, two cloves, six peppercorns, one blade mace, three allspice, four tablespoons vinegar, half a pint stock half teaspoon sugar, little cayenne, and salt to taste. Put the butter into saucepan with the carrot and shallots cut into small pieces, add the herbs, bay leaf, spices and ham minced fine; let these ingredients simmer slowly until the bottom is covered a brown glaze, keep stirring and put in remaining ingredients, simmer gently fifteen minutes, skim off every particle of fat, strain through sieve and serve very hot, when a sharp but not too acid sauce is required.

No. 46. Sauce Ravigote.--Hot. Put half a pint consomme into saucepan with half a teaspoon vinegar, very little green garlic, same of tarragon leaves and chervil; boil ten minutes, drain herbs and press all moisture from them with a cloth and chop very fine. Put half an ounce flour on the table, same of butter, mix well together and add to the consomme and vinegar, which has been cooking since the herbs were removed, stir until boiling, skim, add chopped herbs and serve. For baked or broiled fish, salmon, Spanish mackerel, bonita and other rich flavored fish.

No. 47. Italian Sauce.--Into a saucepan put half a pint of stock with a few chopped mushrooms and shallots, and a half a glass of Madeira wine. Simmer gently fifteen minutes, then add the juice of half a lemon, half a teaspoon powdered sugar, one teaspoon chopped parsley, and let it come to a boil. Pour over fish and serve.

No. 48. Parisian Sauce.--Put in saucepan half an ounce chopped truffles, wine glass of sherry, some branches parsley, enclosing a clove, a little thyme and a bay leaf, tie all together, reduce one-half, rub through a sieve. Add half a pint sauce allemande Heat again and serve.

No. 49. Normandy Sauce.--Fry one chopped onion and a few slices of carrot in two tablespoons of butter, thicken with flour, add two tablespoons of Worcestershire sauce, cup of white stock and cup of canned tomatoes, season with pepper and salt. Simmer half an hour, strain and add one dozen chopped mushrooms. Boil five minutes, add one dozen oysters. Boil one minute and pour over fish.

No. 50. Curry Sauce.--Cook one chopped onion in one tablespoon of butter, until slightly browned. Mix one tablespoon of curry powder with two tablespoons of flour. Stir into the butter and onions, adding one pint hot milk gradually, heat and strain.

No. 51. Tomato Sauce.--No. 1. One pound can of tomatoes, two tablespoons of butter, one sliced onion, two tablespoons of flour and a little grated nutmeg. Cook together the tomato, onion and nutmeg for about ten minutes. Heat the butter in a small frying pan and add the flour. Stir until smooth and slightly browned, then stir into the tomatoes. Season to taste, and rub through a strainer fine enough to stop the seeds.

No. 52. Tomato Sauce.--No. 2. Put one oz. lean, raw ham in saucepan with one carrot, one onion, a little thyme, one bay leaf, two cloves, stalk of celery and half oz. of butter. Simmer ten minutes, add one oz. flour well mixed in half a can of tomatoes and three tablespoons of consomme Boil one hour with salt, pepper and pinch of mace. Strain and serve.

No. 53. Sardine Sauce.--Bone and skin half a dozen sardines, boil the bones and skin in half a pint of stock or in any fish liquor with a minced shallot, a little lemon peel, a pinch of mace and a little pepper, strain, add the sardines rubbed to a paste, a little butter and cream, sufficient to make of the right consistency. Boil up and serve poured over the fish.

No. 54. Brown Mushroom Sauce.--Peel one dozen mushrooms, chop and fry in butter until a golden brown, then stir into a cream sauce seasoning to taste.

No. 55. White Mushroom Sauce.--Remove all dark parts, chop and put in saucepan with one gill cream or milk, a small piece of butter and a little white pepper, cover close and simmer very gently until soft, add white stock according to amount of sauce required, a sprinkling of flour having been smoothed into it, let it simmer a few minutes more, with a pinch of mace and a little salt added.

No. 56. Genevese Sauce.--One small carrot, small faggot of sweet herbs, including parsley, one onion, five or six mushrooms, if obtainable, one bay leaf, six cloves, one blade mace, two oz. butter, one glass sherry, one and a half pints white stock thickening butter and flour, juice of half a lemon. Cut onion and carrot in rings or thin slices and put in saucepan with the herbs, mushrooms, bay leaf, cloves and mace, add the butter and simmer until the onions are quite tender. Pour in the stock and sherry and stir slowly one hour, then strain off into clean saucepan. Now make thickening of butter and flour, put it to the sauce, heat and stir until perfectly smooth, then add lemon juice, give one boil and it is ready to serve with trout or salmon.

No. 57. Fish a la Creme.--After the fish has been dressed and washed, put it into boiling water enough to cover, adding a little salt, pepper and lemon juice; cook slowly about fifteen minutes. Take out the fish and place it on a tray, remove head, bones and skin, preserving its shape as much as possible, only opening it to take out the backbone. Transfer the fish to the platter on which it is to be served, and make a rich cream sauce Pour this sauce over the fish and sprinkle the top with bread crumbs, set the platter in a pan of boiling water and bake until the crumbs are brown--say ten minutes.

To prepare the cream, take one quart of milk, or half milk and half cream, two tablespoons of flour, one of butter, one small onion, sliced, a little chopped parsley, salt and pepper; mix half a cup of the milk with the flour, boil the remainder with the onion and parsley, then add the cold milk and flour; cook eight or ten minutes, add the butter, and season highly; strain and pour over the fish as directed. Grated cheese may be added to the crumbs, if liked. The cusk is oftener used for this dish than any other; but it is a good way to serve any of our flavorless fish, as the cod, haddock, pollock, hake, whiting, &c. On the richness of the sauce depends the merit of the dish.

No. 58. Fish a la Creme.--No. 2. Fish weighing four or five pounds, butter size of an egg, three tablespoons of flour, one quart of rich milk, three sprigs of parsley, half an onion, cayenne and salt. Boil the fish in salted water, flake and remove skin and bone. Boil milk, mix butter with flour, stir smooth in the milk, add parsley, chopped fine, chopped onion, cayenne and salt. Butter a dish, put first a layer of fish, then dressing, and continue until dish is full, with dressing on top. Cover with sifted bread crumbs; bake until brown; garnish with parsley.

No. 59. Fish a la Creme.--No. 3. Two pounds fish, one oz. flour, one cup bread crumbs, one quart milk, a little nutmeg, two onions, teaspoon salt, half teaspoon pepper, quarter pound butter. Boil fish and set aside. Put flour into stewpan, add milk gradually, mix smooth, cut onions fine, grate nutmeg, add the salt and pepper, heat and stir until rather thick, add butter, put a layer of this mixture on the serving dish. Flake the fish free from bones and put a layer of this next, then more of the mixture, fish, and so on, until fish is all used. Cover with bread crumbs and bake fifteen or twenty minutes.

No. 60. Fish a la Creme.--No. 4. Remove skin and bones from cold boiled fish. Boil bones and skin in one pint of milk with a blade of mace and a small onion; strain and thicken with one tablespoon of flour rubbed into an equal quantity of butter; season and let it boil up once. Put as much fish as you have sauce into a deep dish, sprinkle with bread crumbs and bake half an hour.

No. 61. Fish a l' Italienne.--Take one quarter pound of macaroni and break into quite short pieces, put it into hot salted water and boil twenty minutes, drain off the water and stir into the macaroni one tablespoon of butter, three tablespoons grated cheese and one-third as much boiled fish as macaroni, season with salt and pepper, and turn all into a buttered baking dish; wet with milk, scatter bread crumbs on top, bake, covered, for fifteen minutes, then brown and serve. Raw fish may be used, in which case it should bake for thirty minutes before removing cover to brown.

No. 62. Fish a la Maitre d' Hotel.--Take four pounds of fresh cod, or other white-meated fish, and put into boiling salted water and boil for twenty-five minutes, take it up and let it drain, then remove to a hot platter, garnish with parsley and serve with a Maitre d' Hotel sauce dished separately in tureen.

No. 63. A la Maitre d' Hotel Fish.--Remains of any boiled fish, heat over gentle fire until warmed through; then spread over it a sauce, made by rubbing one tablespoon of butter to a cream, seasoning with pepper, salt, one teaspoon chopped parsley and juice of one lemon. Set it in the oven a moment that butter may penetrate the fish.

No. 64. Fish au Court Bouillon.--This is an improved method of cooking fish in water--by flavoring it with vegetables, spices and acids. To four quarts of water put one quart of good cider vinegar, or a pint of vinegar and the juice of two lemons, and an oz. of salt, or more if needed. Put into a saucepan one chopped onion, two shallots, two stalks of celery, three bay leaves, one sliced carrot and six cloves, with one quart of the water, and simmer all for one hour; strain, and put the sauce in with remainder of prepared water. Rub the fish well with salt, pepper and the juice of a lemon. Let the water boil up once, and skim it before putting in the fish. Boil until flesh separates from the bones. A sauce of drawn butter is the proper accompaniment for fish cooked in this way.

No. 65. Fish au Fromage.--One cup cold boiled macaroni cut into short bits, one cup cold boiled white-meated fish, mixed. Put in buttered dish in alternate layers, with macaroni at the top, season each layer with pepper and salt, moisten with drawn butter, or milk, if more convenient, sprinkle with a few bread crumbs, and over all two tablespoons of grated cheese, bake until brown.

No. 66. Fish au Gratin --For this dish use either fillets of fresh fish, or remnants of cooked fish; putting the fish and a bechamel sauce in alternate layers into a deep baking dish and sprinkling crumbs over the top, moistening them with a little melted butter, send to the oven until colored a nice brown.

No. 67. Au Gratin.--Another way is to take three pounds of fillets of fish, season with salt and pepper and lay on a serving dish, sprinkling thickly with sifted cracker crumbs and a little grated Parmesan, or other dry cheese, putting a few bits of butter on top; brown in quick oven and serve at once. A delicate, savory and inexpensive dish.

No. 68. Fish Cake.--Remains of cold cooked fish, one onion, one faggot of sweet herbs, salt and pepper to taste, one pint water, equal quantities bread crumbs and cold potatoes, half a teaspoon parsley, one egg. Flake the fish free from bones and place bones, head and fins in saucepan with the water, add pepper and salt, onion and herbs, and stew slowly about two hours. Chop the fish fine and mix well with bread crumbs and cold potatoes, adding the parsley and seasoning. Make the whole into one cake or several, mixing in the beaten eggs, cover with bread crumbs and fry a light brown in butter. Strain the fish liquor, put the cake in saucepan, pour the liquor over it and stew gently fifteen minutes, stirring once or twice. Serve hot with slices of lemon.

No. 69. Fish a la Vinaigrette.-- This may be made of fish cooked expressly for the dish, or remnants of almost any kind of cooked fish may be used. The very best fish for the purpose is the striped bass, for its flesh is remarkably white, very firm, and possesses a fine flavor. First stick the fish with cloves, then boil it in vinegar and water. Remove the skin and head, if a whole fish, and set aside to cool. When ready to serve, place it on a napkin on a bed of crisp lettuce. Garnish with sprigs of parsley, slices of cucumber, water cresses, sliced lemon, or boiled sliced beats, any of these are suitable. Serve with a sauce tartare If remnants of cooked fish are used, they should be heaped in the center of the dish and garnished same as the whole fish, and the sauces may be served separately, or poured over the fish; if the latter way, it should not be garnished until the same is poured over it. A nice hot weather dish.

No. 70. Fish Cakes.--Mix together, cold, cooked fish, mashed potatoes, butter, seasoning and the yolk of a well beaten egg, and if necessary moisten with milk or cream, shape into round flat cakes, dip them in beaten egg, roll in crumbs and fry a light brown, drain and serve on a napkin. A very nice way to use remnants of cooked fish. A teaspoon of chopped parsley is an improvement.

No. 71. Fish and Oyster Cakes.--Substitute oysters for the potato in No. 70, having equal quantities of fish and oysters, and mixing in crumbs enough to make the mixture hold together.

No. 72. Casserole of Fish.--Flake free from bones and skin one pint cooked fish; mix with it, one cup of stale bread crumbs and two beaten eggs. Season with salt and pepper, add a pinch of mace, a teaspoon of Worcestershire sauce and a few drops of lemon juice. Boil in buttered mould and serve with oyster sauce

No. 73. Chartreuse of Fish.--Flake and season one cup cold, cooked fish, moisten with a little cream or milk. Use an equal quantity of mashed potato and two hard boiled eggs in slices. Butter a small mould and put in alternate layers of potato, fish and sliced eggs. Season with salt, pepper, onion juice and a speck of cayenne. Steam twenty minutes, turn out on platter and garnish with parsley. Serve with, or without a sauce poured over or separately.

No. 74. Fish Chowder.--No fish chowder should have bones in it; to avoid this, dress, wash and cut up your fish and put it on to boil in cold water, without salt; as soon as it is cooked enough--say ten minutes--for the flesh to be separated from the bones, take it up and remove all bones; put the head, bones, etc., back into the water, and boil until water is wanted. In the meantime you should fry in the bottom of your chowder kettle some small dice-shaped pieces of salt pork, say one quarter pound of pork for every five pounds of fish; when the pork is all tried out and nicely browned, but not burnt, put in some thinly sliced onions in quantity to suit, and cook these until yellow, not brown; now put in one quart of cold water strain the bone water and put that in, then some sliced potatoes, season with salt and pepper, and when the potatoes are nearly done put in the fish; boil one quart of milk and add to the chowder; now try it and see if it is seasoned all right; let all come to a boil, pour into a tureen and serve. A common way is to put a layer of crackers on top of the chowder when the milk is put in; but many prefer the crackers served separately. Clam water added to a fish chowder is a great improvement.

No. 75. St. James Fish Chowder.--Put half pound sliced salt pork in bottom of kettle and fry brown, then remove the pork and put in layers of potatoes, onions and fish sliced, seasoning each layer with salt and pepper. Use one quart each, potatoes and onions to three pounds of fish, cover with cold water and bring to a boil gradually and cook slowly for half an hour, then add two pounds sea biscuit soaked for five minutes in warm water, boil five minutes more and serve immediately after adding half a pint of port wine and a bottle of champagne. Milk may be substituted for the wine and it will be quite good enough and far less expensive.

No. 76. Major Henshaws Fish Chowder.--Cut up one and a half, or two pounds, salt pork and put in kettle, covering close, when nearly tried out remove the pieces of pork and put in four tablespoons sliced onions, when browned slightly, put in six pounds fish in slices, one and a half pounds broken crackers, twenty-five large oysters, one quart mashed, boiled potatoes, half a dozen large tomatoes sliced one bottle port wine or claret, half a grated nutmeg, teaspoon each, summer savory and thyme, a few cloves, blade of mace, allspice, black pepper and slices lemon. Put fish, crackers, etc., all in layers in the order stated, sprinkling in the other ingredients, add water enough to cover and simmer, not boil, until fish on top is done. This chowder too is good enough for a king without the wine.

No. 77. Creamed Fish.--Scald two cups of milk, when hot, stir in one tablespoon butter, braided with one teaspoon flour, when it thickens remove from fire; butter pudding dish and fill with layers of cooked fish, season with salt and pepper and wet with the thickened milk. Sprinkle over the top a few fine cracker crumbs. Bake about twenty minutes.

No. 78. Creamed Fish with Oysters.--Use the same quantity of oysters as of boneless cooked fish and cook in a cream sauce until the oysters are plump.

No. 79. Crimped Fish.--Cut uncooked fish in long thin strips, roll them around the finger and fasten each roll or crimp with a wooden toothpick. Soak half an hour in strong salted water, then put into boiling salted water, enough to cover, with two tablespoons vinegar and boil about fifteen minutes. Drain, arrange on a platter, removing skin and bones, and serve hot with oyster or lobster sauce poured into cavities made by the finger.

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