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The 1918 Fanny Farmer Cookbook
1
/8 teaspoon
pepper
1
cup oysters
Add seasonings and butter to cracker crumbs. Clean oysters, and remove tough muscles; add
soft parts to mixture, with two tablespoons oyster liquor to moisten.
7
2
Baked Haddock with Oyster Stuffing
Remove skin, head, and tail from a four−pound haddock. Bone, leaving in large bones near
head, to keep fillets in shape of the original fish. Sprinkle with salt, and brush over with
lemon
juice. Lay one fillet on greased fish−sheet in a dripping−pan, cover thickly with oysters,
cleaned
and dipped in buttered cracker crumbs seasoned with salt and pepper. Cover oysters with
other fillet, brush with egg slightly beaten, cover with buttered crumbs, and bake fifty minutes
in
a moderate oven. Serve with Hollandaise Sauce I. Allow one pint oysters and one cup cracker
crumbs.
7
3
Baked Halibut with Tomato Sauce
2
2
1
1
3
lbs. halibut
1
/2 tablespoon sugar
cups tomatoes
3
tablespoons butter
cup water
3
tablespoons flour
slice onion
3
1
/4 teaspoon salt
cloves
/8 teaspoon pepper
Cook twenty minutes tomatoes, water, onion, cloves, and sugar. Melt butter, add flour, and
stir
to
into hot mixture. Add salt and pepper, cook ten minutes, and strain. Clean fish, put in
baking−pan, pour around half the sauce, and bake thirty−five minutes, basting often. Remove
hot platter, pour around remaining sauce, and garnish with parsley.
7
4
Baked Halibut with Lobster Sauce
Clean a piece of halibut weighing three pounds. Cut gashes in top, and insert a narrow strip of
fat salt pork in each gash. Place in dripping−pan on fish−sheet, sprinkle with salt and pepper,
and dredge with flour. Cover bottom of pan with water, add sprig of parsley, slice of onion,
Chapter XI − FISH
202
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