Recipes for sea food : how to prepare and serve fish, oysters, clams, scallops, lobsters, crabs, and shrimp... by Freeman & Cobb Company (Boston)

Author:Freeman & Cobb Company (Boston)
Language: eng
Format: epub, pdf
Tags: Cookery (Fish), Cookery (Shellfish), cbk
Publisher: [Boston : The Company]
Published: 1913-03-25T05:00:00+00:00

towel, and dusting cracker meal on both sides. Lay them in smoking hot salad oil, and they will be well cooked and of a pale brown in three or five minutes, according to thickness of the slices.

Baked Chicken Halibut — Hollandaise Sauce. — Clean a slice of halibut, brush over with melted butter, and sprinkle with salt, pepper, and onion juice. Put in baking pan, cover with paper, and bake fifteen minutes. Serve with Hollandaise sauce.

Hollandaise Sauce : Put one-half tablespoonful vinegar and the yolks of two eggs in a saucepan; set in a larger pan of boiling water. Stir quickly with a wire spoon, adding gradually three-quarters cupful butter (the salt having been removed by washing). When sauce is thickened, remove from the fire, and add a few grains cayenne and salt.

Halibut Cutlets. — Cut your halibut steaks an inch thick, wipe them with a dry cloth, and season with salt and cayenne pepper. Have ready a pan of yolk of eggs well beaten and a dish of grated bread crumbs. Put some fresh lard or beef drippings in a frying-pan and hold it over the fire till it boils. Dip your cutlets in the egg, and then in the bread crumbs. Fry a light brown; serve up hot. Salmon or any large fish may be fried in the same manner.

Fried Fillets of Halibut. — Remove the skin and bones from a slice of halibut weighing one and one-quarter pounds. Cut each of the four pieces thus made, in halves lengthwise, making eight fillets. Sprinkle with salt, pepper, and lemon juice. Roll and fasten with small wooden skewers. Dip in crumbs, tgg, and crumbs, and fry in deep fat.

Halibut Rabbit. — Melt one teaspoonful butter, add a few drops of onion juice and one tablespoonful corn-starch mixed with one-half teaspoonful salt and one-quarter teaspoonful paprika, then pour on gradually one cup milk, add three-quarters cup of soft cheese, cut fine, and one cup of cold, flaked, cooked halibut. When cheese is melted add one ^gg slightly beaten and one tablespoonful lemon juice. Serve on crackers.

Scalloped Halibut. — Shred one cupful of cold boiled halibut ; pour in the food pan one and one-half cups milk and let come

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