The 1918 Fanny Farmer Cookbook

two slices carrot cut in pieces, and bit of bay leaf. Bake one hour, basting with one−fourth cup

butter and the liquor in pan. Serve with Lobster Sauce.

Hollenden Halibut

Arrange six thin slices fat salt pork two and one−half inches square in a dripping−pan. Cover

with one small onion, thinly sliced, and add a bit of bay leaf. Wipe a two−pound piece of

chicken halibut and place over pork and onion. Mask with three tablespoons butter creamed

and mixed with three tablespoons flour. Cover with three−fourths cup buttered cracker

crumbs

and arrange thin strips of fat salt pork over crumbs. Cover with buttered paper and bake fifty

minutes in a moderate oven, removing paper during the last fifteen minutes of the cooking to

brown crumbs. Remove to hot serving dish and garnish with slices of lemon cut in fancy

shapes

pan

sprinkled with finely chopped parsley and paprika. Serve with White Sauce II, using fat in

in place of butter.

Baked Mackerel

Split fish, clean, and remove head and tail. Put in buttered dripping−pan, sprinkle with salt

and

pepper, and dot over with butter (allowing one tablespoon to a medium−sized fish), and pour

over two−thirds cup milk. Bake twenty−five minutes in hot oven.

Planked Shad or Whitefish

Clean and split a three−pound shad. Put skin side down on a buttered oak plank one inch

thick,

Shad

and a little longer and wider than the fish, sprinkle with salt and pepper, and brush over with

melted butter. Bake twenty−five minutes in hot oven. Remove from oven, spread with butter,

and garnish with parsley and lemon. The fish should be sent to the table on plank. Planked

is well cooked in a gas range having the flame over the fish.

The Planked Whitefish of the Great Lakes has gained much favor.

Planked Shad with Creamed Roe

Select a roe shad and prepare same as Planked Shad. Parboil roe in salted, acidulated water

twenty minutes. Remove outside membrane, and mash. Melt three tablespoons butter, add one

teaspoon finely chopped shallot, and cook five minutes; add roe, sprinkle with one and

Chapter XI − FISH

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