The 1918 Fanny Farmer Cookbook

Broiled Swordfish

Clean and broil fish, spread with butter, sprinkle with salt and pepper, and serve with

Cucumber Sauce I, or Horseradish Sauce I.

Broiled Shad Roe

Wipe, sprinkle with salt and pepper, put on greased wire broiler, and broil five minutes on

each

side. Serve with Maître d’Hôtel Butter. Mackerel roe are delicious cooked in this way.

Broiled Pompano with Fricassee of Clams

Clean and broil fish as directed in Ways of Cooking Fish . When nearly cooked, slip from

broiler onto a hot platter and brush over with melted butter. Surround with two borders of

mashed potatoes, one−inch apart, forced through a pastry bag and tube. Arrange ten halves of

clam−shells between potato borders, at equal distances; fill spaces between shells with potato

roses. Place in oven to finish cooking fish and to brown potatoes. Just before serving, fill

clam−shells with

Fricassee of Clams. Clean one pint clams, finely chop hard portions and reserve soft

portions. Melt two tablespoons butter, add chopped clams, two tablespoons flour, and pour on

gradually one−third cup cream. Strain sauce, add soft part of clams, cook one minute, season

with salt and cayenne, and add yolk of one egg slightly beaten.

Baked Haddock with Stuffing

Clean a four−pound haddock, sprinkle with salt inside and out, stuff, and sew. Cut five

diagonal

gashes on each side of backbone and insert narrow strips of fat salt pork, having gashes on

one

side come between gashes on other side. Shape with skewers in form of letter S, and fasten

skewers with small twine. Place on greased fish−sheet in a dripping−pan, sprinkle with salt

and

pepper, brush over with melted butter, dredge with flour, and place around fish small pieces

fat salt pork. Bake one hour in hot oven, basting as soon as fat is tried out, and continue

basting

every ten minutes. Serve with Drawn Butter, Egg, or Hollandaise Sauce. Garnish with lemon

and parsley.

Chapter XI − FISH

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