The 1918 Fanny Farmer Cookbook

Steamed Halibut, Silesian Sauce

Steam by cooking over boiling water a piece of halibut weighing two pounds, and serve with

Silesian Sauce.

1/2 tablespoons

vinegar

Yolks 3 eggs

/8 teaspoon

powdered tarragon

/3 cup Brown

Stock

peppercorns

/4 cup butter

Bit of bay leaf

tablespoon

flour

Sprig of parsley

/2 tablespoon

capers

/2 teaspoon finely

chopped shallot

/2 tablespoon

parsley

Salt and cayenne

Cook first six ingredients until reduced one−half; strain, add yolks of eggs well beaten,

one−half, each, brown stock and butter, and cook over hot water, stirring constantly until

thickened. Then add, gradually, remaining butter mixed with flour and stock. As soon as

mixture thickens, add capers, parsley finely chopped, and salt and cayenne.

Broiled Scrod

A young cod, split down the back, and backbone removed, except a small portion near the

tail,

is called a scrod. Scrod are usually broiled, spread with butter, and sprinkled with salt and

pepper. Haddock is also so dressed.

Broiled Chicken Halibut

Clean and broil as directed in Ways of Cooking Fish. Spread with butter, sprinkle with salt

and

pepper, and garnish with slices of lemon cut in fancy shapes and sprinkled with paprika and

parsley.

Chapter XI − FISH

198