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Show SEASONABLE FISH RECIPES. Au (tratin Take about six pounds of any nU With white meat, steamed, freed from hkiti and hone and broken luto flukes. Make a saxire of one pint of milk or cn-atn. a half teaapoonful of ttalt, one tablospoonf nl of butter, ona-half ona-half xaltsiooufiil of ierhpr, two table vpoonfuU of flour, and a apock of eay enne, and add a CM of crackor crumb moistcued with melted buttar. Put a layer of fish in a iratio dish, season well with rfilt, pepjer, cayenne, and celery salt and sprinkle with chopped pamlev; pour over a part of the cream sauce and repeat until the fish it all used, rehervititf a good part of the sauce to pour over lutt. Sprinkle buttered crumb over tbe top and bake in a rather quick oven until it boils up In tbe middle and the crumbs are brown. Stewed, with Oysters Cut the fish in proper Mated pieces for serving, remove tbe skin and bone. Npread a thick atintr of butter over tbe bottom of a tewan and lay in the fish in layers, heasoninK each layer with Halt and peppsjr. Pour on boilius water to rover well and add a tabTespoonful of lemon juice or vinegar and allow the nVli to simmer about twenty minutes, or until it is cooked but not broken. Cook a tables poonful of flour in the same amount of hot butter and mix It well with the boiling liquid, being care ful not to break the fish. Now add enough oysters to equal the amount of tbe rich and let the whole simmer until tbe oystera are plump Serve very hot with more seasoning if needed. Sit I ii. ii ii Pattieta Skin and bone aa large a piece of salmon aa required, chop it finely and season highly with grated nutmerg, cayenne, salt and pepper, pep-per, rub in a small quantity of butter, aud bind the whole with the beateu volk of an egg. Butter tartlet tins, Hue hem with puff paste and fill each with the salmon mixture. Cover the tops with the paste, moisten and press together and bake in a moderate oven. These are excellent either hot or cold. |