Fish 29

Planked Fish—Place the fish, cleaned, skin side down on a heated
hardwood plank. Dot with fat. Lay narrow strips of bacon or salt pork .
on fish. Sprinkle with salt and pepper. Bake in hot oven, basting fre-
quently. When the fish is cooked, surround with a border of duchess
potatoes, shaping by means of a pastry bag and star tube. Brush the pota-
toes over with beaten yolk mixed with an equal quantity of milk. Let
brown in the oven, and serve with maitre d’hotel butter. Garnish with
lemon and parsley. A variety of garnishes may be used.

TIME TABLE FOR FISH

Steaming or Baking—15 minutes per pound plus 10 minutes.
Planked or Saute Steak—1 inch thick, 20 minutes.

Salmon and Caper Sauce-—2 slices of salmon, } cup butter, } teaspoon
chopped parsley, 1 onion, salt and pepper to taste.

Lay the salmon in a baking dish, place pieces of butter over it and add
the other ingredients, rubbing a little of the seasoning into the fish. Place
in the oven and baste it frequently; when done, take it out and drain for a
minute or two, lay it in a dish, pour caper sauce over it, and serve. Tomato
sauce may be used in place of caper sauce.

Salmon Cutlets—Cut slices of salmon 4 of an inch thick, remove the
skin and bone, season with salt and pepper, sprinkle on flour, dip in beaten
egg, roll in bread crumbs and fry in hot fat. Or they can be sautéed in a

frying pan. )

Creamed Salt Cod—1 cup flaked cod, 1 cup cubed raw potato.
Simmer gently until potatoes are tender (about 15 minutes).. Drain, and
add 1 cup thin hot white sauce made from 1 tablespoon butter, 1 table-
spoon flour, 1 cup milk. Reheat and add 1 tablespoon lemon juice.

To prepare salt fish for cooking, soak about 24 hours in cold water.

Cod Fish Balls—Cook together 1 cup cod, and 2 cups diced raw pota-
toes. Simmer gently until tender. Drain, mash, add 1 beaten egg, \%
teaspoon Blue Ribbon pepper and | teaspoon butter. Drop from a table-
spoon into deep fat and fry.

Smoked Goldeyes are very tasty. | They should be placed in a shallow
pan which has been covered with brown paper. Heat thoroughly in. the
oven with a moderate fire until the fish spread open. When cooked, the
heads and skin are easily removed. Serve whole on a hot platter and
garnish with parsley. _‘Ii sufficient paper is used it will absorb all the oil.

Kippered oe fish from can, and arrange on a platter
that can be put in the oven; sprinkle with Blue Ribbon pepper, brush

over with lemon iuice and melted butter, and pour over the liquor left in
can. Heat thoroughly, and garnish with parsley and slices of lemon.