This section is from the book "Cook Book", by The Ladies of the Church of the Good Shepherd.
Pick into fine pieces, allowing one-half teacupful to one pint of milk, and put on the stove in a stew pan well covered with water. Let it come to a boil, drain and add one pint or quart of milk, accordiug to size of family. When hot, thicken with a tablespoonful of flour made smooth with a generous lump of butter, add pepper and one egg stirred in rapidly at the last. Serve on toast or browned crackers.
Clean the mackerel and wipe dry with a dean cloth. Wash lightly with another cloth dipped in vinegar and wrap in a coarse linen cloth (floured) basted closely to the shape of the fish. Put into a covered pot of salted water and boil gently three-quarters of an hour. Drain well and serve with egg sauce, garnished with parsley and nasturtium blossoms.
Note—A very nice egg sauce to serve with boiled fish is made by melting about one oun^e of butter with a table-spoonful of water and a teaspoonful of flour mixed with it. When the sauce begins to thicken, take it from the fire and stir an ounce more of butter in it; the heat of the sauce will melt the butter, and yet it will not have the disagreeable taste of butter melted over a hot fire. Before doing this have ready two or three hard-boiled eggs chopped fine, and after you have beaten the butter in stir the eggs in.
Lay the fish in salt water for two hours. Wipe dry and score the outer skin. Put in the baking pan in a tolerably hot oven and bake an hour, basting often with butter and water heated in a tin cup. When a fork will penetrate it easily it is done. It should be of a fine brown. Take the gravy in the dripping pan and add a little boiling water. Should there not be enough, stir in a tablespoonfulof walnut catsup, a teaspoonful of Worcestershire sauce, the juice of alemon, and thicken with browned flour previously wet with cold water. Boil up once and put in a sauce-boat. There is no finer preparation of halibut than this.
Wash and wipe the steaks dry. Beat up two or three eggs and roll out some brittle crackers on the kneading board until they are as fine as dust. Dip each steak into the beaten egg, then into the cracker crumbs (when you have salted the fish) and fry in hot fat, lard, or nice drippings.
Note—Or you can broil the steak upon a buttered gridiron over a clear fire, first seasoning with LeRoy salt and pepper. When done lay in a hot dish, butter well and cover closely.
Wash the fish well and slash across the back and sides with a sharp knife about half an inch apart, rub LeRoy salt and pepper over it and place in a dripping pan with one small cup of water. Put one tablespoonful of butter in the water and baste often.
Make a dressing with half a loaf of stale bread chopped fine, add tablespoonful of butter, one-half tablespoonful of LeRoy salt, one teaspoonful of pepper and one of sage. Then add one egg and one small onion, chopped fine, moisten with milk or milk and water. Stuff and sew up the fish and prepare the outside the same as for baked blue or white fish.
Wash the fish well and roll in fine cracker or bread crumbs. Season with LeRoy salt and pepper. Have ready a frying pan or griddle large enough to fry the fish without cutting up. After it is browned on both sides cover and set back where it will cook slowly for one hour. Fry in suet. After it is done garnish with parsley.
Dip in eggs and roll in cracker or bread crumbs, and fry in suet or cottaline.
When you are cooking fish do not leave it lying in the pot in which it has fried, after it is done; it will absorb tbe^fat^ and the delicate flavor will be destroyed. Be sure that it is done, and then remove it at once to a platter. People who say they cannot eat fish on account of its oily, indigestible qualtities, do not know that in many cases it is not the fish that is to be blamed lor this, but the careless cook who allows it to spoil after it is cooked.