How to Cook Fish | Page 9

cold
with cold fish.
WHITE SAUCE
Cook together two tablespoonfuls each of butter and flour, add one
cupful of white stock and one half cupful of cream. Cook until thick,

stirring constantly. Season with salt and pepper. One and one half
cupfuls of milk may be used instead of the stock and cream.
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TEN WAYS TO SERVE ANCHOVIES
I
Clean, bone, and trim the fish. Arrange on a dish, alternating with
quarters of hard-boiled eggs. Moisten with olive-oil, sprinkle with
parsley, and serve with toasted crackers.
II
Split the anchovies, wash in white wine, and bone them. Make a paste
with the yolks of eggs, equal parts of minced cooked fish, and
bread-crumbs. Stuff the anchovies, dip into batter, and fry in deep fat.
III
Pound the fish in a mortar, seasoning with minced parsley, grated onion,
and cayenne. Serve on small circles of fried bread, as a first course at
dinner.
IV
Drain a bottle of anchovies and mash fine with enough butter to make a
smooth paste. Season with lemon-juice and cayenne. Spread [Page 42]

on fingers of toast and lay a whole anchovy on each piece.
V
Wash eight salted anchovies, remove the skin and bones, and soak in
clear water for an hour. Drain and wipe dry. Arrange on lettuce leaves
with sliced hard-boiled eggs and pour over a French dressing.
VI
Toast circles of bread, spread with butter, cover with chopped
hard-boiled eggs, make a hollow in the egg, lay an anchovy upon it,

and set into a hot oven for five minutes.
VII
Toast thin circles of graham bread, butter, and cover each piece with
anchovies. Sprinkle with lemon-juice and paprika and put into hot oven
for five minutes.
VIII
Clean and rinse the fish and dry on a cloth. Butter a small baking-dish,
put in a layer of cracker crumbs, then a layer of anchovies, then sugar
and crumbs. Repeat until the dish is full, having crumbs and butter on
top. Beat the yolks of two eggs with half a cupful [Page 43]
of cream
and a little sugar. Pour over the fish and bake in the oven.
IX
Use salted Norwegian anchovies soaked for two hours in cold water.
Split down the back, bone and skin, cut into strips, and arrange on a
platter. Mince separately parsley, capers, boiled carrots, beets, and the
whites and yolks of hard-boiled eggs. Arrange small piles of
contrasting colors among the fish and pour over a French dressing.
X
Fry thin circles of bread, put a pimola in the centre, and curl an
anchovy around it. Fill the remaining space with chopped hard-boiled
eggs and serve as a first course at dinner or luncheon.
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FORTY-FIVE WAYS TO COOK BASS
BAKED BASS--I
Scale, wash, and clean, leaving the head intact. Make a stuffing of two
cupfuls of bread-crumbs, one cupful of butter, two eggs well beaten,
and enough cold water to make a smooth paste. Season with pepper,
salt, grated lemon, minced parsley, thyme, and marjoram. Split the fish,

stuff, and sew up. Lay thin slices of salt pork over the fish and put into
a baking-pan with a little boiling water seasoned with wine and tomato
juice. Bake carefully, basting frequently. The gravy may be thickened
and served with the fish.
BAKED BASS--II
Split the fish and stuff with seasoned mashed potatoes. Put a little
boiling water and a tablespoonful of butter into the baking-pan, and
baste frequently while cooking.
BAKED BASS--III
Rub the inside of the fish with salt, sprinkle
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the outside
with pepper and salt, cover with sliced onion and salt pork. Dredge
with flour and put into the baking-pan with sufficient boiling water to
keep from burning. Baste frequently while cooking, remove the pork
and onion, thicken the sauce with a tablespoonful each of butter and
flour blended and mixed with a little tomato catsup. Pour the hot sauce
over the fish and serve.
BAKED BASS--IV
Make a stuffing of one cupful of bread-crumbs, one teaspoonful each of
melted butter, Worcestershire sauce, tomato catsup, minced parsley,
minced onion, minced olives or pickles, lemon-juice, salt, black pepper,
and paprika to taste, and sufficient cold water to moisten. Sew up the
fish and bake as usual. Serve with Tartar Sauce.
BAKED BASS WITH WHITE WINE
Put a bass into a baking-dish with salt, pepper and mushroom liquor to
season, and enough white wine to moisten. Cover with buttered paper
and bake for fifteen minutes. Melt two tablespoonfuls of butter, add
three tablespoonfuls of flour, and cook thoroughly. Add two cupfuls of
white stock and cook until thick, stirring constantly. Take from the fire

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and add the yolks of three eggs beaten with a little cold
water, and the juice of half a lemon. Add a tablespoonful of butter and

the juice in the baking-pan. Pour over the bass and