FISH
Have it split down the back and lay it on a large meat platter and season with pepper and salt for an hour before cooking. Then rub the bars of a double gridiron with lard or beef suet to prevent sticking. Lay the fish on and broil slowly doing the inside first. Turn frequently. It will take from eight to fifteen minutes according to size of fish. When the bone may be easily lifted from the fish, the cooking is completed. Remove at once to a hot platter, pour over it an ounce of melted butter with a teaspoonful of minced parsley and serve hot.
Roes of the shad seasoned, roll in flour on both sides and put them in a fry pan of grease and fry light brown on both sides.
Take a good size white or blue fish, stuff with stale bread seasoned highly with butter, salt, pepper and chopped parsley, sew the fish up, bake. Before serving put over it a dressing of drawn butter made as follows:—¹⁄₂ cup of flour mixed well with a small cup of butter, pour on this enough boiling water to make a nice gravy, stirring constantly. Cook until thick and pour over the fish.
Take 2 or 3lbsof salmon or cod and tie it up in cheese cloth and cook for ¹⁄₂hrwith 1 teaspoon of salt in the water to cover it, when done serve with drawn butter.
Take 1 pint of shredded codfish soaked in cold water enough to cover it for ¹⁄₂hr. Drain the water off add 1 pint of milk, 1 tablespoon of flour dissolved in cold milk and 1 beaten egg, small piece of butter cook for 10 minutes and serve hot.
Soak over night in salt and water and in the morning drain them off dry, roll in cracker crumbs, fry in hot butter or lard.
1 pint raw codfish, 2 pints pared potatoes, cooked and mashed, 2 eggs, butter size of an egg. Cook the codfish and add to the potatoes, make in balls and fry in lard.
Place fish in cold water for 1 hour, dry, dip in egg, then in cracker crumbs or corn meal. Drop in deep hot fat and fry.
Buy those that have been boiled but a few hours. The heaviest whether large or small are best. In opening them care must be taken to remove the poisonous part. This lies in the head, all of which must be thrown away, as well as the vein which passes from it through the body. All the other parts are good. Break the shell with hammer and cut open the body on the under sidewith a sharp knife. Carefully examine the tormelly or green part to see that there is none of the poison vein in it. If you are going to make salad put it on a platter, the meat from the body in the centre and that of the large claws at each end of the dish, arrange some of the small claws around the edge. Garnish with lettuce and serve with a boiled dressing.
Cold boiled lobster taken from the shells, cut up in small pieces and equal amount of bread crumbs mixed in milk, a very little red pepper, salt, a good deal of butter and if liked a little mustard ready mixed is added, after washing the shells replace the mixture and bake in a quick oven. This mixture can be made into balls, dipped into beaten egg and rolled in cracker and makes delicious croquettes if fried.
Pour oysters into porcelain kettle put in not too much cold water. Stir well, heat gradually until the scum rises, skim very clean. Then add cup of hot milk thicken with 1 tablespoon flour and 1 tablespoonful of butter, a little pepper and salt, serve hot.
Make crust the same as pie crust, roll out with biscuit cutter, using two rings for one bottom crust, for the filling; Take one quart of new milk, ¹⁄₂ cup of butter, salt, pepper and liquid from one quart of oyster, set this in pan of water to cook. When scalding hot (do not boil) add one small tablespoon of corn starch, stirred up with a little cold milk. This will thicken about like cream then add oysters, when hot remove from fire, put a few oysters and some of the cream in the shells and serve hot.
Roll cracker crumbs fine season with salt and pepper mix into them a handful of flour. Take a handful of the crumb in one hand, lay on 2 or more oysters put crumb over them and press into round patties, have ready, hot fat and fry quickly a nice brown, watch carefully as much depends on the frying.
Cut the top from a well baked loaf of bread remove the soft part leaving the crust ¹⁄₂ inch thick, make a rich oyster stew, thicken a little and fill the loaf with alternate layers of bread crumbs and oysters. Replace the top of loaf, glaze the whole with beaten yolk of egg and place in oven for 10 minutes. Serve very hot.
Use a deep baking dish first put in a layer of oyster, then a layer of oysters, then one of crumbs sprinkled with a little salt and pepper and small pieces of butter then a layer of oysters, finish with a layer of crumbs and bits of butter over the top. Take the liquid from the oysters pour it in the pan and fill well up. Allow room for the crumbs to swell. If it seems dry after trying it with a spoon when removing from oven, pour into it a little milk and set back again until the contents are heated again hot enough to serve.