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66 TO COOK FISH. |
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it thoroughly dry, stuff it with force meat, sew it up, and fasten the tail in the mouth by means of a skewer, brush it over with egg, sprinkle with bread crumbs and baste with butter before putting it in the oven, which must be well heated. When the pike is of a nice brown color cover it with buttered paper, as the outside would become too dry. If 2 are dressed a little variety may be made by making one of them green with a little chopped parsley mixed with the bread crumbs. Serve with melted butter. Baked more or less than 1 hour.
To Stew Pike.—Make a browning with butter and flour and put it into tlje pan with a pint of red wine, 4 cloves, 12 small onions parboiled and some pepper and salt; cut the fish in pieces and stew the whole gently. When done take it out and add to it a spoonful of capers chopped small and some walnut or tomato catsup. Boil it a few minutes and pour it over the pike. Garnish with fried bread.
Cream Sauce for Baked Pike.—A couple slices of onion, salt, 2 ounces of butter and 1 pint of sour cream for 3 lbs. of pike; bake it in a hot oven for 20 minutes ; during the time baste several times with its own broth; stewed with bread crumbs and Parinesian cheese. When done mix the sauce with a little vinegar and lemon juice, pour it over the fish, taking out the bay leaf and slices of onion.
To Boil Pike in its own Juice.—It is better to dress it as soon as taken from the water; the pike are scalded, drawn and cut in pieces or slices, then washed in cold water and put into a stew pan. Then pour over a glass of white wine, add a few onions, some bay leaves, salt, mace, some finely chopped anchovies; cover it and boil it together for 1-2 hour. When you dish it up take out the onions and bay leaves. Put the fish on the dish and pour the gravy over it.
Crimped Salmon.—Salmon is frequently dressed in this way at many fashionable tables, but must be very fresh and cut into slices 2 or 3 inches thick. Lay these in cold salt and water for 1 hour ; have ready some boiling water (6 ounces of salt to each gallon of water) and well skimmed; put in the fish and simmer gently for 1-4 hour, or rather longer should it be very thick, garnish the same as boiled salmon and serve with the same sauce. Cook 1-4 hour, more or less, according to size.
N. B. Never use vinegar with salmon, as it spoils the color and taste of the fish.
Salmon Cutlet with Caper Sauce.— Carefully remove the bones and skin of a piece of salmon, then cut it into slices 1-2 inch thick and flatten it on the chopping board with a cutlet but dipped in |
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