Classic Seafood Recipes & Fish Recipes
CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

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More Seafood Recipes


 Fish a La Creme (1884)
 Baked Fish Directions (1884)
 Baked Fish #1 (1884)
 Baked Fish #2 (1884)
 Small Baked Fish in Crust (1884)
 Baked Fish with Sardelles (1903)
 Fish Balls (1896)
 To Boil Fish (1858)
 Boiled Fish (1884)
 To Broil Fish (1858)
 Broiled Fish (1884)
 Broiled Fish (1903)
 Crimped Fish
 Fish Croquettes (1896)
 Filled Fish (1903)
 To Fry Fish (1858)
 To Fry Fish (1861)
 Fried Fish (1884)
 Fish Hash (1896)
 Indian Curried Fish (1845)
 Planked Fish (1903)
 Potted Fish (1884)
 Fish Pudding, Hollandaise (1903)
 Remnants of Cooked Fish (1884)
 Fish Roes, Fried (1884)
 To Prepare Salt Fish (1884)
 Salt Fish and Ackees (1893)
 Salt Fish Balls (1884)
 Scalloped Fish in Ramikins (1903)
 Sour Fish (1903)
 Stewed Fish (1884)
 Turban of Fish (1896)

(Mrs. Lincoln's Boston Cook Book, 1884)

Remnants of cold boiled or baked fish (using stuffing and sauce also) may be freed from skin and bones, flaked, and used in any of the following ways: —

Scalloped Fish. — Put fish and stuffing into a shallow dish in alternate layers, with cream sauce to moisten; cover with buttered crumbs, and bake till the crumbs are brown.

Fish in Potato Border. — Warm the fish slightly in a white sauce, and put it in the centre of a dish with a border of mashed potatoes. Or, if you have enough material for a large platter, put the border on the edge and a higher mound of potatoes in the centre, and fill the space between with the fish. Sprinkle buttered crumbs lightly over the whole and set in the oven till brown.

Chartreuse, or Casserole of Fish, No. 1.—One cup of any cold fish, flaked, seasoned, and moistened with a little cream; the same quantity of mashed potatoes; and two hard-boiled eggs. Butter a small mould and put in alternate layers of potatoes, fish, and slices of egg. Steam twenty minutes, turn out upon a hot platter, and garnish with parsley.

Chartreuse, or Casserole of Fish, No. 2.—Mix one cup of stale bread crumbs, one pint of cold fish, flaked, and two eggs. Season to taste with Worcestershire or tomato catchup, salt, and cayenne pepper. Put into a buttered mould. Boil thirty minutes, and serve with any fish sauce.

Kedgeree. — Warm cold flaked fish slightly over hot water; and just before serving stir in one egg, beaten with one or two tablespoonfuls of hot milk and a bit of butter, and serve in a rice border. Steam the rice, one cupful, in two cupfuls of highly seasoned stock, in a double boiler thirty minutes, or till tender and dry.

Creamed Fish with Oysters. — Add an equal amount of oysters to the fish, and cook in white sauce till the oysters are plump. Garnish with points of toast.

Spiced Fish. — Steep six cloves, six allspice kernels, six peppercorns, and one tablespoonful of brown sugar in one cup of sharp vinegar ten minutes, and pour it over one pint of any cold flaked fish.


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