Soak two pounds of fish over night. In the morning scrub it well, cover with slices of onion, pour boiling water over, and let it soak till the water is cool. Skim out, wipe, and broil. Put into a platter, break with a fork, and pour over a drawn-butter sauce seasoned with pepper, parsley, and lemon-juice. Keep in a hot oven five minutes before serving.
CODFISH PUFF
Make the mixture for Codfish Balls II. Add the whites of two eggs beaten to a stiff froth, folding them in lightly. Butter a stoneware platter, spread the puff upon it, and bake in a hot oven till well puffed and browned. Or, cook in a buttered frying-pan till a brown crust has formed, then fold like an omelet.
CREAMED COD WITH EGG SAUCE
Freshen, boil, and drain, according to directions previously given. Arrange on a platter and cover with cream sauce, which has minced parsley and chopped hard-boiled eggs mixed with it.
ESCALLOPED CODFISH
Make a Codfish Puff, sprinkle with grated cheese, and bake brown.
FINNAN HADDIE À LA DELMONICO
Make a cream sauce, using two tablespoonfuls of butter and two of flour; cook till they bubble, add a pint of milk, and stir till thick and smooth. Add a pound of Finnan Haddie flaked, and the yolks of two eggs, well beaten, three hard-boiled eggs cut fine, and a tablespoonful of strong cheese, grated. Season with black pepper, heat thoroughly, and serve.
FINNAN HADDIE À LA MARTIN
Make the cream sauce, add the flaked Finnan Haddie, according to the recipe for Finnan Haddie à la Delmonico, add one half-cupful of shredded green peppers, let boil up once, and serve on toast.
FINNAN HADDIE FISH BALLS
Prepare as Codfish Balls II.
BROILED FINNAN HADDIE
Parboil, drain, wipe, then skin. Broil, pour over melted butter, sprinkle with pepper and minced parsley. Serve with lemon quarters.
PICKED-UP FINNAN HADDIE
Cut the fish in convenient pieces for serving. Cover with boiling water, boil five minutes, drain, and rinse in fresh boiling water. Arrange on a platter, dot with butter, put in the oven, and when the butter sizzles, serve.
CREAMED ROAST FINNAN HADDIE
BROILED FINNAN HADDIE—II
Soak in cold water half an hour, and in boiling water ten minutes. Wipe dry, marinade in oil and lemon-juice, and broil as usual.
BAKED SMOKED HADDOCK
Put the haddock into a baking-pan, cover with boiling water, drain, dot with butter, sprinkle with black pepper, and bake in a hot oven for ten minutes. Serve very hot.
BROILED SMOKED HADDOCK
Rub with butter, dredge with flour, and broil over clear coals, or under a gas flame.
FRIED SMOKED HADDOCK
Cover with olive oil and soak over night. Skim out and fry brown in the oil. Pepper well and serve at once with lemon quarters and a garnish of parsley.
HERRING BALLS
Partly boil bloaters or herrings, skin, add an equal bulk of mashed potatoes made from baked potatoes. Add a lump of butter and enough cream to soften it. Form into balls, dip in egg and crumbs, and fry in deep fat.
POTOMAC HERRING
Those having roe are preferable. Put into a frying-pan with boiling water to cover, boil five minutes, drain, add a lump of butter, and return to the fire. When it melts, and the fish is well covered with it, serve.
KIPPERED HERRING
See Potomac Herring.
BROILED SMOKED HERRING
Soak over night. Pour boiling water over it in the morning; when the water cools, plunge it into ice water for five minutes, wipe dry, and broil under a gas flame.
BROILED SALT MACKEREL
Wash in several waters, remove the head and part of the tail. Scrape the thin black skin from the inside. Put the fish in a pan of cold water, skin side up, over night at least, and, if very salt, by four o’clock in the afternoon. In the morning wash in fresh cold water, wipe dry on a clean cloth, rub with melted butter, sprinkle with pepper, and broil carefully. It must be watched every moment, as it burns easily. When brown, serve on a hot platter, dot the fish with bits of butter, and garnish with parsley and lemon quarters.
CREAMED SALT MACKEREL
Freshen according to directions previously given. Put in cold water, bring to a boil, then drain. Pour over it half a cupful of cream. Roll a piece of butter the size of an egg in flour and add to the cream. Let boil up once and serve.
BOILED SALT MACKEREL
Freshen according to directions previously given, rinse thoroughly. Tie in a cloth, put into a kettle of cold water, bring slowly to the boil, and cook half an hour. Remove the cloth, take out the backbone, and pour over melted butter and half a cupful of cream. Sprinkle with black pepper and garnish with parsley.
BOILED SALT MACKEREL, CREAMED
Prepare as above. Heat a cupful of milk to the boil. Stir into it a teaspoonful of cornstarch made smooth with a little cold milk. When it thickens, add two tablespoonfuls of butter, and a little pepper, salt and minced parsley. Beat an egg very light, pour the sauce gradually over it, reheat for about a minute. Pour over the fish and garnish with slices of hard-boiled eggs.
BAKED SALT MACKEREL
Freshen according to directions previously given. Put into a baking-pan and pour on boiling water to cover.
