4 fish recipes: Baked & with vegetables (1915)
A great variety of fish is now in the market. So wide is the choice that it seems almost any one ought to be suitable. Some ways of cooking the season’s fish are suggested.
Baked fish recipes
Baked perch
Take a dripping pan, put in a row of salt pork sliced thin, cover with perch, put in a little pepper, then add another row of salt pork over the perch, and keep it up till the pan is half full. Add a little salt on the top.
Baked pickerel
Remove the back bone and all the small bones which can be removed without tearing the flesh too much or getting the fish out of shape. Brush the fish with lemon juice and olive oil and let it stand about an hour. Then put very thin slices of pork across a rack in a dripping pan and place the fish skin side down over the pork. Brush with “tried out” pork and bake in a covered pan for forty minutes. Baste it once or twice while cooking and serve with hollandaise sauce, or if preferred, with maitre d’hotel butter.
Fish cooked with vegetables
Halibut with tomatoes
Take the required amount of halibut steak and put into a buttered pan. Arrange pieces of tomato to cover it, and put on top of the tomatoes plenty of green peppers sliced rather thin. Season with salt and pepper and pour over an one fourth cupful of melted butter. Bake in hot oven thirty minutes, basting frequently. A garnish of sliced hard boiled eggs may be added.
Broiled Spanish mackerel
Clean fish thoroughly, split down the back and remove the backbone. Broil over a clear fire on a well-greased wire broiler for ten minutes, flesh side down; then turn for one minute on the skin side. Remove to a hot platter. Season with salt pepper an batter or with maitre d’hotel batter and garnish with parsley. Make the maitre d’hotel butter by creaming one tablespoonful of butter in a bowl, and adding slowly one tablespoonful of lemon juice, half a teaspoonful of salt, half a saltspoonful of pepper and one teaspoonful of finely-chopped parsley.
- Anna Thompson, The Kitchen Cupboard
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Publication: The Broad Ax (Salt Lake City, Utah)
Publication date: January 23, 1915
