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The International Jewish Cook Book



The International Jewish Cook Book

1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; The Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Author: Florence Kreisler Greenbaum


A Project Gutenberg eBook

*FISH*

 

 

Fish that is not fresh is a very dangerous food and great care should be

taken in selecting only fish fit to eat. If the fish is hard in body and

the eyes are clear and bright, the gills a bright red and slimy, the

flesh so firm that when pressed the marks of the fingers do not remain,

the scales not dry or easy to loosen, then the fish is fresh.

 

In the refrigerator fish will taint butter and other foods if placed in

the same compartment, so that in most cases it is better to lay it on a

plate on a pan of ice, or wrap it in parchment or waxed paper and put it

in the ice box.

 

Pickerel weighing more than five pounds should not be bought. If belly

is thick it is likely that there is another fish inside. This smaller

fish or any found in any other fish may not be used as food.

 

Salt fish should be soaked in fresh water, skin side up, to draw out the

salt.

 

Each fish is at its best in its season, for instance:--

 

Bluefish, Butterfish, Sea, Striped Bass, Porgies, Sea-trout or Weakfish

are best from April to September.

 

Fluke and Flounders are good all year round, but the fluke is better

than the flounder in summer. Carp may be had all year, but care must be

taken that it has not been in polluted water.

 

Cod, Haddock, Halibut, Mackerel, Redsnapper, Salmon, Whitefish are good

all year.

 

In the different states of the United States there are laws governing

the fishing for trout, so the season for that fish differs in the

various states.

 

Black Bass, Perch, Pickerel and Pike are in season from June 1st to

December 1st.

 

Shad, April to June.

 

Smelts, November 10th to April.

 

 

TO CLEAN FISH

 

The fish may be cleaned at the market, but needs to be looked over

carefully before cooking.

 

To remove the scales hold the fish by the tail and scrape firmly toward

the head with a small sharp knife, held with the blade slanting toward

the tail. Scrape slowly so that the scales will not fly, and rinse the

knife frequently in cold water. If the fish is to be served whole, leave

the head and tail on and trim the fins; otherwise remove them.

 

 

TO OPEN FISH

 

To open small fish cut under the gills and squeeze out the contents by

pressing upward from the middle with the thumb and finger. To open large

fish split them from the gills halfway down the body toward the tail;

remove the entrails and scrape and clean, opening far enough to remove

all the blood from the backbone, and wiping the inside thoroughly with a

cloth wrung out of cold, salted water.

 

 

TO SKIN FISH

 

To skin a fish remove the fins along the back and cut off a narrow strip

of the skin the entire length of the back. Then slip the knife under the

skin that lies over the bony part of the gills and work slowly toward

the tail. Do the same with the other side.

 

 

TO BONE FISH

 

To bone a fish clean it first and remove the head. Then, beginning at

the tail, run a sharp knife under the flesh close to the bone, scraping

the flesh away clean from the bone. Work up one side toward the head;

then repeat the same process on the other side of the bone. Lift the

bone carefully and pull out any small bones that may be left in the

flesh.

 

 

BOILED FISH

 

To cook fish properly is very important, as no food, perhaps, is so

insipid as fish if carelessly cooked. It must be well done and properly

salted. A good rule to cook fish by is the following: Allow ten minutes

to the first pound and five minutes for each additional pound; for

example: boil a fish weighing five pounds thirty minutes. By pulling out

a fin you may ascertain whether your fish is done; if it comes out

easily and the meat is an opaque white, your fish has boiled long

enough. Always set your fish on to boil in hot water, hot from the

teakettle, adding salt and a dash of vinegar to keep the meat firm; an

onion, a head of celery and parsley roots are always an acceptable

flavor to any kind of boiled fish, no matter what kind of sauce you

intend to serve with the fish. If you wish to serve the fish whole, tie

it in a napkin and lay it on an old plate at the bottom of the kettle;

if you have a regular "fish kettle" this is not necessary. In boiling

fish avoid using too much water.

 

To thicken sauces, where flour is used, take a level teaspoon of flour

to a cup of sauce, or the yolk of an egg to a cup of sauce.

 

 

BAKED FISH

 

Wash and dry the fish, rubbing inside and outside with salt; stuff with

a bread stuffing and sew. Sprinkle with salt and pepper and place in a

hot oven without water. As soon as it begins to brown add hot water and

butter and baste every ten minutes. Bake until done, allowing an hour or

more for a large fish, twenty or thirty minutes for a small one. Remove

to a hot platter; draw out the strings; garnish with slices of lemon

well covered with chopped parsley and serve with Hollandaise sauce.

 

 

BROILED FISH

 

For broiling, large fish should be split down the back and head and tail

removed; salmon and halibut should be cut into one-inch slices, and

smelts and other small fish left whole. Wipe the fish as dry as

possible; sprinkle with salt and pepper and if the fish is dry and white

brush the flesh side well with olive oil or butter. Put in a

well-greased broiler, placing the thickest parts of the fish toward the

middle or back of the broiler. Hold over a hot fire until the flesh side

is nicely browned; then cook the skin side just long enough to make the

skin crisp. Small fish require from ten to fifteen minutes, large fish

from fifteen to twenty-five. To remove from the broiler loosen one side

first, then the other, and lift carefully with a cake turner. Place on a

platter; spread with butter and stand in the oven for a few minutes.

Garnish with lemon and serve with Maitre d'Hotel butter.

 

 

JEWISH METHOD OF FRYING FISH

 

Scale the fish with the utmost thoroughness, remove the entrails, wash

very thoroughly, and salt both inside and out. Then cut the fish into

convenient slices, place them on a strainer and leave them there for an

hour.

 

Meanwhile, place some flour in one plate and some beaten eggs in

another, and heat a large frying-pan half full of oil or butter. Now

wipe your fish slices thoroughly with a clean cloth, dip them first in

flour and then in beaten eggs and finally fry until browned.

 

In frying fish very hot oil is required. If a crumb of bread will brown

in twenty seconds the oil is hot enough. Put fish in a frying basket,

then into the hot oil and cook five minutes. Drain on brown paper and

arrange on platter. Do not stick knife or fork into fish while it is

frying.

 

When the oil has cooled, strain it, pour it into a jar, cover it and it

will be ready for use another time. It can be used again for fish only.

 

 

ANOTHER METHOD OF FRYING FISH

 

Thoroughly mix six ounces of flour with an ounce of olive oil, the yolk

of an egg, and a pinch of salt. Stir in one gill of tepid water and

allow the whole to stand for half an hour in a cool place. Next beat the

white of an egg stiff and stir into the batter. Dip each fish into the

mixture, then roll in bread crumbs and cook in boiling oil. Butter must

not be used. In frying fish do not allow the fish to remain in the

spider after it has been nicely browned, for this absorbs the fat and

destroys the delicate flavor. Be sure that the fish is done. This rule

applies to fish that is sauted.

 

 

SAUTED FISH

 

Clean fish, sprinkle with salt and pepper, dip in flour or cornmeal and

cook in spider with just enough hot butter to prevent it sticking to the

pan. Shake the pan occasionally. Brown well on under side, then turn and

brown on the other side.

 

 

LEMON FISH

 

Boil three tablespoons of vinegar, one sliced onion, six whole peppers,

salt, one piece of stick cinnamon, and a little water, then add sliced

fish. When fish has boiled twenty minutes remove and arrange on platter.

Strain the gravy and add the well-beaten yolks of two eggs, juice of two

lemons, sugar to taste and twelve grated almonds. Let all come to a

boil, then pour over the fish, sprinkle finely chopped parsley on top

and garnish with sliced lemons. Bluefish, mackerel, shad, salmon and

porgies may be cooked with this sauce.

 

 

SWEET SOUR FISH

 

First cut up and salt the fish. Shad, trout or carp can be used. Put on

fish kettle with one and one-half cups of water and one cup of vinegar,

add one onion cut in round slices, one dozen raisins, one lemon cut in

round slices, two bay leaves, six cloves. When this mixture begins to

boil, lay in your fish and cook thoroughly. When done remove fish to

platter.

 

Put liquor back on stove, add three tablespoons of granulated sugar

(which has been melted and browned in a pie plate without water), then

add two tablespoons of flour which has been rubbed smooth with a little

water. Let boil well and pour over fish. If not sweet enough add more

sugar. Serve cold.

 

 

SWEET AND SOUR FISH

 

Place the fish in strong salt water for one hour before cooking. Take

three parts of water and one of vinegar, put in saucepan with some

sliced onions and some raisins, and let boil until tender. Add brown

sugar to taste, a piece of rye bread from which the crust has been

removed, and some molasses. Boil the sauce, then place the fish in and

let all cook twenty minutes. When done, arrange on platter with sliced

lemon and chopped parsley.

 

 

SWEET SOUR FISH WITH WINE

 

Put on to boil in fish kettle, one glass water, one-half glass vinegar,

two tablespoons of brown sugar, one-half dozen cloves, one-half teaspoon

of ground cinnamon, one onion cut in round slices. Boil thoroughly, then

strain and add to it one lemon cut in round slices, one goblet of red

wine, one dozen raisins, one tablespoon of pounded almonds; put on stove

again, and when it comes to a boil, add fish that has been cut up and

salted. Cook until done, remove fish to a platter, and to the liquor add

a small piece Leb-kuchen or ginger cake, and stir in the well-beaten

yolks of four eggs; stir carefully or it will curdle. If not sweet

enough add more sugar. Pour over fish. Shad or trout is the best fish to

use.

 

 

FISH STOCK

 

Put in a saucepan a tablespoon of butter or butter substitute, add a

tablespoon each of chopped onion, carrot and turnip. Fry them without

browning, then add fish-bones, head, and trimmings, a stalk of celery,

sprigs of parsley and of thyme, a bay-leaf, a tomato or a slice of

lemon. Cover with water and let them simmer for an hour or more. Season

with salt and pepper and strain.

 

 

PIKE WITH EGG SAUCE

 

Clean the fish thoroughly, and wash it in hot water, wipe dry and salt

inside and out. If you heat the salt it will penetrate through the meat

of the fish in less time. Take a kettle, lay in it a piece of butter

about the size of an egg; cut up an onion, some celery root, parsley

root and a few slices of lemon, lay the fish in, either whole or cut up

in slices; boil in enough water to just cover the fish, and add more

salt if required, add a dozen whole peppers, black or white; season with

ground white pepper. Let the fish boil quickly. In the meantime beat up

the yolks of two eggs, and pound a dozen almonds to a paste, add to the

beaten yolks, together with a tablespoon of cold water. When done remove

the fish to a large platter; but to ascertain whether the fish has

cooked long enough, take hold of the fins, if they come out readily your

fish has cooked enough. Strain the sauce through a sieve, taking out the

slices of lemon and with them garnish the top of the fish; add the

strained sauce to the beaten eggs, stirring constantly as you do so;

then return the sauce to the kettle, and stir until it boils, remove

quickly and pour it over the fish. When it is cold garnish with curly

parsley.

 

 

GEFILLTE FISCH

 

Prepare trout, pickerel or pike in the following manner: After the fish

has been scaled and thoroughly cleaned, remove all the meat that adheres

to the skin, being careful not to injure the skin; take out all the meat

from head to tail, cut open along the backbone, removing it also; but do

not disfigure the head and tail; chop the meat in a chopping bowl, then

heat about a quarter of a pound of butter in a spider, add two

tablespoons chopped parsley, and some soaked white bread; remove from

the fire and add an onion grated, salt, pepper, pounded almonds, the

yolks of two eggs, also a very little nutmeg grated. Mix all thoroughly

and fill the skin until it looks natural. Boil in salt water, containing

a piece of butter, celery root, parsley and an onion; when done remove

from the fire and lay on a platter. The fish should be cooked for one

and one-quarter hours, or until done. Thicken the sauce with yolks of

two eggs, adding a few slices of lemon.

 

This fish may be baked but must be rolled in flour and dotted with bits

of butter.

 

 

RUSSIAN FISH CAKES

 

Take three pounds of fish (weakfish or carp, pickerel or haddock or

whitefish, any fat fish with a fish poor in it). Remove skin and bones

from the fish and chop flesh very fine, add a good-sized onion, minced

or grated, make a depression in the centre of the chopped fish and add

three-quarters cup of water, one-half cup of soft bread crumbs, salt and

pepper to taste, one-fourth cup of sugar, two egg whites and two

tablespoons of melted butter. Chop until very smooth and form into cakes

containing a generous tablespoonful each. Put the bones and skins into a

saucepan with an onion sliced and a tablespoon of butter and add the

fish cakes. Cover with water and simmer for one and a quarter hours.

Then remove the cakes and strain off the gravy into the two egg yolks

which have been slightly beaten together with one teaspoon of sugar;

stir over the heat until thickened, but do not boil it. Pour over fish

cakes and serve either hot or cold. The butter and sugar may be omitted

if so desired.

 

 

GEFILLTE FISCH WITH EGG SAUCE

 

Cut a five-pound haddock into four-inch slices. Cut a big hole into each

slice, preserving the backbone and skin. Put this meat, cut from the

fish, into a wooden tray, add to it four large onions and a sprig of

parsley. Chop until very fine, then add two eggs, a dash of pepper and

cinnamon, a pinch of salt, and a tablespoon of sugar. To this add enough

cracker dust to stiffen it. Put this filling into the holes cut in the

fish.

 

Take a saucepan, put in one sliced onion, a sprig of parsley, a small

sliced carrot, a dash of pepper, and a pinch of salt. Put the fish into

the saucepan, cover with cold water, and let it boil slowly for one

hour. At the end of the hour take out the fish, and put on a platter.

Preserve the water or gravy in which the fish was boiled for the sauce.

 

Egg sauce for fish: Beat the yokes of two eggs thoroughly. Into the

beaten yolks slowly pour the gravy in which the fish was boiled,

stirring constantly. Stand this on the back of the stove to boil for

five minutes, stirring constantly so as to prevent burning.

 

 

FILLED FISH--TURKISH STYLE

 

No. 1. Bone some fat fish, boil in salt and water; when done take a

little of the fish soup, one egg, beat until light, add gradually the

juice of one-half lemon.

 

 

FRITADA

 

No. 2. Steam the fish and bone. Take four good-sized tomatoes, cut them

up, add chopped parsley, scallions or leeks cut in small pieces, a

little celery, salt and pepper to taste and four eggs well-beaten; mix

all these ingredients very well with the boned fish, form in omelet

shape. Place in oven in pan greased with olive oil and bake until well

browned.

 

 

HECHT (PICKEREL)

 

This fish is best prepared "scharf." Clean your fish thoroughly and salt

the day previous; wrap it in a clean towel and lay it on ice until

wanted. Line a kettle with celery and parsley roots; cut up an onion,

add a lump of fresh butter, and pack the fish in the kettle, head first,

either whole or cut up; sprinkle a little salt and white pepper over all

and add about a dozen peppercorns; put on enough water to just cover,

and add a whole lemon cut in slices. Do not let the fish boil quickly.

Add about a dozen pounded almonds. By this time the fish will be ready

to turn, then beat up the yolks of two eggs in a bowl, to be added to

the sauce after the fish is boiled. Try the fish with a fork and if the

meat loosens readily it is done. Take up each peace carefully, if it has

been cut up, and arrange on a large platter, head first and so on, make

the fish appear whole, and garnish with the slices of lemon and sprigs

of parsley; then mince up some parsley and garnish top of the fish,

around the lemon slices. Thicken the gravy by adding the beaten yolks,

add a tablespoon of cold water to the yolks before adding to the boiling

sauce; stir, remove from the fire at once and pour over the fish. If you

prefer the sauce strained, then strain before adding the yolks of the

eggs and almonds.

 

Haddock, sea-bass, pike, perch, weakfish and porgies may be cooked

"scharf."

 

 

FRESH COD OR STRIPED BASS

 

Cut into pieces ready to serve, after which salt them for an hour. Into

the fish kettle put a quantity of water, large onion sliced, carrot also

sliced, turnip, celery root, and boil fifteen minutes. Add the fish and

two tablespoons of butter, tiny piece of cinnamon, pepper to taste. Boil

fifteen minutes longer, then add teaspoon of flour mixed with cold

water. Boil up well and add salt or pepper if needed. Remove fish and

arrange on platter. Beat yolks of two eggs with a tablespoon of cold

water; after straining out vegetables, add the hot gravy in which fish

was boiled. Return to fire and stir till thick enough. Garnish with

chopped parsley.

 

 

AHILADO SAUCE (TURKISH)

 

Mix some tomato sauce, olive oil, parsley, salt and pepper. Boil sauce

first, and add boiled sea-bass or flounders.

 

 

BOILED TROUT

 

Cut up a celery root, one onion, and a sprig of parsley, tie the fish in

a napkin and lay it on this bed of roots; pour in enough water to cover

and add a dash of vinegar--the vinegar keeps the fish firm--then boil

over a quick fire and add more salt to the water in which the fish has

been boiled. Lay your fish on a hot platter and prepare the following

sauce: set a cup of sweet cream in a kettle, heat it, add a tablespoon

of fresh butter, salt and pepper, and thicken with a tablespoon of flour

which has been wet with a little cold milk, stir this paste into the

cream and boil about one minute, stirring constantly; pour over the

fish. Boil two eggs, and while they are boiling, blanch about a dozen or

more almonds and stick them into the fish, points up; cover the eggs

with cold water, peel them, separate the whites from the yolks, chop

each separately; garnish the fish, first with a row of chopped yolks,

then whites, until all is used: lay chopped parsley all around the

platter.

 

Fresh cod and striped bass may be cooked in this way.

 

 

FISH PIQUANT

 

Cook any large fish in salt water--salmon is particularly nice prepared

in this style--add one cup of vinegar, onions, celery root and parsley.

When the fish is cooked enough, remove it from the fire, kettle and

all--letting the fish remain in its sauce until the following sauce is

prepared:--

 

Take the yolks of two eggs, one-half teaspoon of Colman's mustard (dry),

salt, pepper, a tablespoon of butter, a tablespoon of vinegar, one-half

glass water and some fish gravy. Boil in double boiler until thick. Take

some parsley, green onions, capers, shallots and one large vinegar

pickle and some astragon, chop all up very fine; chop up the hard-boiled

whites separately and then add the sauce; mix all this together

thoroughly, then taste to see if seasoned to suit.

 

 

SALMON CUTLETS

 

Take the remains of some boiled salmon or a small can of salmon, three

tablespoons of mashed potatoes, one of bread crumbs, one of chopped

parsley, a little flour, mace, an egg, pepper and salt.

 

Mix the ingredients well together, bind with the egg, let stand an hour,

then form into little flat cutlets, roll in bread crumbs and fry in hot

oil, drain on paper and send to table garnished with parsley.

 

 

PAPRIKA CARP

 

Slice and salt three pounds of carp. Steam four sliced onions with one

cup of water, to which has been added one teaspoon of paprika, add the

sliced carp and cook very slowly until the fish is done.

 

 

REDSNAPPER WITH TOMATO SAUCE

 

Scale thoroughly, salt and pepper inside and out, and lay upon ice,

wrapped in a clean cloth overnight. When ready to cook cut up the celery

or parsley root, or both, two large onions, a carrot or two, and let

this come to a boil in about one quart of water, then lay in the fish,

whole or in pieces; let the water almost cover the fish; add a lump of

fresh butter and three or four tomatoes (out of season you may use

canned tomatoes, say three or four large spoonfuls); let the fish boil

half an hour, turning it occasionally. Try it by taking hold of the

fins, if they come out readily, the fish is done. Take it up carefully;

lay on a large platter and strain the sauce; let it boil, thicken it

with the well-beaten yolks of two eggs, adding the sauce gradually to

the eggs and stirring constantly. Garnish the fish with chopped parsley,

letting a quantity mix with the sauce.

 

Redsnapper is also very good fried.

 

 

BONED SMELTS, SAUTED

 

Take a dozen raw smelts; split them from the back lengthwise, leaving

the head and tail intact; take out the large center bone without opening

the stomach and season with salt. Put four ounces of butter into a

saucepan, and when quite hot place the smelts in it, so that the side

which was cut open is underneath. When they have attained a nice color,

turn them over and finish cooking. When ready, arrange them on a very

hot dish, pour the butter in which they were cooked over them, squeeze a

little lemon on them, then add over all some finely chopped green

parsley. Serve.

 

 

FISH WITH HORSERADISH SAUCE

 

Clean three pounds of fresh salmon, bone, salt and let stand several

hours. Place in fish kettle with boiling salt water (one teaspoon of

salt to one quart of water), and let boil one-half hour or until well

cooked. Lift out carefully, place on hot platter and pour over

one-fourth cup of melted butter and sprinkle well with one tablespoon of

parsley. Serve in a separate bowl the following sauce; a large spoonful

with each portion of fish: Peel one-half pound of horseradish root,

grate and mix well with one pint of cream beaten stiff. The fish must

be hot and the sauce cold.

 

 

FISH WITH SAUERKRAUT

 

Fry an onion in butter (or vegetable oil), add sauerkraut and cook. Boil

the fish in salt water, then bone and shred. Fry two minced onions in

butter or oil, put them into the kettle with the fish, add two egg

yolks, butter or oil, a little pepper and a tablespoon of breadcrumbs;

steam for half hour and serve with the kraut.

 

 

FILLET OF SOLE A LA MOUQUIN

 

Thoroughly wash and pick over a pound of spinach, put it over the fire

with no more water than clings to the leaves and cook for ten minutes;

at the end of that time drain the spinach and chop it fine. Have ready

thin fillets of flounder, halibut, or whitefish. Cover them with

acidulated warm water--a slice of lemon in the water is all that is

wanted, and add a slice of onion, a sprig of parsley and a bit of bay

leaf. Simmer for ten minutes and drain. Put the minced spinach into the

bottom of the buttered baking-dish, arrange the fillets on it, cover

with a cream sauce to which a tablespoon of grated cheese has been

added, and brown in the oven.

 

 

FILLET DE SOLE A LA CREOLE

 

Fillet some large flounders, and have fishman send you all the bones;

put the bones on to boil; wash, dry, and season the fillets; roll them

(putting in some bits of butter), and fasten each one with a wooden

toothpick. Strain the water from the bones; thicken with a little brown

flour and onion; add to this one-half can of tomatoes, a little cayenne

pepper, salt, and chopped green peppers. Let this sauce simmer for a

couple of hours (this need not be strained); put the fillets in a

casserole, and pour some of this sauce over them, and put in the oven

for about fifteen minutes. Then pour over the rest of the tomato sauce,

sprinkle a little chopped parsley and serve. One can add a few mushrooms

to the sauce. The mushrooms must be fried in butter before being added

to the sauce.

 

 

BAKED BLACK BASS

 

After having carefully cleaned, salt well and lay it in the baking-pan

with a small cup of water, and strew flakes of butter on top, also salt,

pepper and a little chopped parsley. Bake about one hour, basting often

until brown. Serve on a heated platter; garnish with parsley and lemon

and make a sauce by adding a glass of sherry, a little catsup and

thicken with a teaspoon of flour, adding this to fish gravy. Serve

potatoes with fish, boiled in the usual way, making a sauce of two

tablespoons of butter. Add a bunch of parsley chopped very fine, salt

and pepper to taste, a small cup of sweet cream thickened with a

tablespoon of flour. Pour over potatoes.

 

 

BAKED FLOUNDERS

 

Clean, wipe dry, add salt and pepper and lay them in a pan; put flakes

of butter on top, an onion cut up, some minced celery and a few bread

crumbs. A cup of hot water put into the pan will prevent burning. Baste

often; bake until brown.

 

 

BAKED BASS A LA WELLINGTON

 

Remove the scales and clean. Do not remove the head, tail, or fins. Put

into a double boiler one tablespoon of butter, two cups of stale bread

crumbs, one tablespoon of chopped onion, one teaspoon of chopped

parsley, two teaspoons of chopped capers, one-fourth cup of sherry. Heat

all the above ingredients, season with paprika and salt, and stuff the

bass with the mixture. Sew up the fish, put into a hot oven, bake and

baste with sherry wine and butter.

 

A fish weighing four or five pounds is required for the above recipe.

 

 

BAKED FISH--TURKISH STYLE

 

Take perch and stuff with steamed onion to which has been added one

well-beaten egg, two tomatoes cut up in small pieces, some bread crumbs,

chopped parsley or celery, salt and pepper to taste. Bake until the fish

is nicely browned.

 

 

SAUCE AGRISTOGA

 

Fry any fish in oil, and serve the following:--

 

Beat very well two whole eggs, add two tablespoons of flour diluted with

cold water, add gradually the juice of one lemon.

 

 

ZUEMIMO SAUCE

 

Heat one teaspoon of oil, add one tablespoon of flour, add slowly

one-half cup of vinegar diluted with water; season with salt and sugar.

If no other fish can be procured, salt herring may be used.

 

 

SHAD ROE

 

Parboil the roe in salted water ten minutes. Drain; season with salt,

pepper and melted butter; form into balls, roll in beaten egg and

cracker crumbs and fry in hot oil or any butter substitute.

 

The roe can be baked and served with tomato sauce.

 

 

BAKED SHAD

 

Clean and split a three-pound shad. Place in a buttered dripping pan.

Sprinkle with salt and pepper, brush with melted butter and bake in a

hot oven thirty minutes.

 

 

SCALLOPED FISH ROE

 

Boil three large roes in water with a little vinegar for ten minutes.

Plunge into cold water; wipe the roe dry. Mash the yolks of three

hard-boiled eggs into a cup of melted butter, teaspoon of anchovy paste,

tablespoon of chopped parsley, juice of half a lemon, salt and pepper to

taste. Add a cup of bread crumbs and then mix in lightly the roe that

has been broken into pieces. Put all in baking dish, cover with bread

crumbs and flakes of butter, and brown in oven.

 

 

BAKED MACKEREL

 

Split fish, clean, and remove head and tail. Put in buttered pan,

sprinkle with salt and pepper and dot over with butter (allowing one

tablespoon to a medium-sized fish), pour over two-thirds of a cup of

milk. Bake twenty-five minutes in a hot oven.

 

 

STUFFED HERRING

 

Make a dressing of two tablespoons of bread crumbs, one tablespoon of

chopped parsley, two tablespoons of butter, juice of one-half lemon, and

pepper and salt to taste. Add enough hot water to make soft. Fill the

herrings, roll up, tie in shape. Cover with greased paper and bake ten

to fifteen minutes.

 

 

FISH WITH GARLIC

 

Clean, salt fish one half hour, wash and dry with a clean cloth; cut

garlic very thin, rub over fish; place in oven to bake; bake until odor

of garlic has disappeared; then let fish cool.

 

 

BAKED CHOPPED HERRING

 

Soak herring one hour in water and then one and a half in sweet milk,

skin, bone and chop; cut up a medium-sized onion, fry in butter until

golden brown, add a cup of cream, two egg yolks and one-fourth cup of

white bread crumbs, then put in a little more cream. Butter pan,

sprinkle with crumbs or cracker dust, then put in herring, pepper

slightly. Bake in moderate oven three-quarters of an hour.

 

 

MARINIRTE (PICKLED) HERRING

 

Take new Holland herring, remove the heads and scales, wash well, open

them and take out the milch and lay the herring and milch in milk or

water over night. Next day lay the herring in a stone jar with alternate

layers of onions cut up, also lemon cut in slices, a few cloves, whole

peppers and a few bay leaves, some capers and whole mustard seed. Take

the milch and rub it through a hair sieve, the more of them you have the

better for the sauce; stir in a spoon of brown sugar and vinegar and

pour it over the herring.

 

 

SALT HERRING

 

Soak salt herring over night in cold water, that the salt may be drawn

out. Drain and serve with boiled potatoes, or bone and place in kettle

of cold water, let come to a boil and let simmer a few minutes until

tender, drain and pour melted butter over them and serve hot with boiled

or fried potatoes.

 

 

BROILED SALT MACKEREL

 

Freshen the fish by soaking it over night in cold water, with the skin

uppermost. Drain and wipe dry, remove the head and tail; place it upon a

butter broiler, and slowly broil to a light brown. Place upon a hot

dish, add pepper, bits of butter, a sprinkling of parsley and a little

lemon juice.

 

 

BOILED SALT MACKEREL

 

Soak mackerel over night in cold water, with the skin side up, that the

salt may be drawn out, change the water often, and less time is

required. Drain. Place mackerel in shallow kettle, pour water over to

cover and boil ten to fifteen minutes or until flesh separates from the

bone. Remove to platter and pour hot, melted butter over and serve with

hot potatoes.

 

They may also be boiled and served with a White Sauce.

 

 

MARINIRTE FISH

 

Take pickerel, pike or any fish that is not fat, cut into two-inch

slices, wash well, salt and set aside in a cool place for a few hours.

When ready to cook, wash slightly so as not to remove all salt from

fish. Take heads and set up to boil with a whole onion for twenty-five

minutes, then add the other pieces and two cups of vinegar, one cup of

water, four bay leaves and twelve allspice, a little pepper and ginger.

Cook for thirty-five minutes longer. Taste fish, add a little water or a

little more vinegar to taste. Then remove fish carefully so as not to

break the pieces and let cool. Strain the sauce, return fish to same,

adding a few bay leaves and allspice. Set in a cool place until sauce

forms a jelly around the fish. Can be kept covered and in a cool place

for some time.

 

 

SOUSED HERRING

 

Split and half three herrings, roll and tie them up. Place them in a pie

plate, pour over them a cup of vinegar, add whole peppers, salt, cloves

to taste and two bay leaves. Bake in a slow oven until soft (about

twenty minutes).

 

 

SALMON LOAF

 

Blend together one can of salmon, one cup of grated bread crumbs, two

beaten eggs, one cup of milk, one teaspoon of lemon juice, one-half

teaspoon of paprika, one-half teaspoon of salt, one tablespoon of

chopped parsley and one tablespoon of onion juice. Place in a greased

baking dish. Sprinkle top with thin layer of bread crumbs. Bake in hot

oven for thirty minutes or until the crumbs that cover the dish are

browned. Serve with a white sauce.

 

 

CREAM SALMON

 

Remove salmon from the can, place it in a colander and wash under

running water or scald with boiling water. Break into small pieces, stir

into one cup of hot cream sauce; bring all to a boil and serve in patty

cups or on toasted bread or crackers.

 

 

PICKLE FOR SALMON

 

Take equal parts of vinegar, white wine and water. Boil these with a

little mace, a clove or two, a bit of ginger root, one or two whole

peppers and some grated horseradish. Take out the last named ingredient

when sufficiently boiled, and pour the pickle over the salmon,

previously boiled in strong salt and water.

 

 

KEDGEREE

 

Cut up in small pieces about a pound of any kind of cooked fish except

herring. Boil two eggs hard and chop up. Take one cup of rice and boil

in the following manner:--After washing it well and putting it on in

boiling water, with a little salt, let it boil for ten minutes, drain it

almost dry and let it steam with the lid closely shut for ten minutes

longer without stirring. Take a clean pot and put in the fish, eggs,

rice, a good dessertspoon of butter, and pepper and salt to taste. Stir

over the fire until quite hot. Press into a mould and turn it out at

once and serve.

 

 

SWISS CREAMED FISH

 

Mix smoothly in one cup of cold water a teaspoon of flour. Stir it into

one cup of boiling milk and when thick and smooth add the meat of any

cold fish, picked free from skin and bones. Season with salt, pepper and

a tablespoon of butter. If the cream is desired to be extra rich one

well-beaten egg may be added one minute before removing from the fire.

Serve hot. A pinch of cayenne or a saltspoon of paprika is relished by

many.

 

 

COD FISH BALLS

 

Put the fish to soak over night in lukewarm water. Change again in the

morning and wash off all the salt. Cut into pieces and boil about

fifteen minutes, pour off this water and put on to boil again with

boiling water. Boil twenty minutes this time, drain off every bit of

water, put on a platter to cool and pick to pieces as fine as possible,

removing every bit of skin and bone. When this is done, add an equal

quantity of mashed potatoes, a tablespoon of butter, a very little salt

and pepper, beat up one egg and a little milk, if necessary, mix with a

fork. Flour your hands well and form into biscuit-shaped balls. Fry in

hot oil.

 

 

FINNAN HADDIE

 

Parboil ten minutes and then broil like fresh fish.

 

To bake, place the fish in a pan, add one cup of milk and one cup of

water; cover. Cook ten minutes in hot oven. Remove cover, drain, spread

with butter and season with pepper.

 

 

FINNAN HADDIE AND MACARONI

 

Break up and cook until tender about a package of macaroni. Pick up the

finnan haddie until you have about three-quarters as much as you have

macaroni. Mix in a greased baking-dish and pour over a drawn butter

sauce, made with cornstarch or with any good milk or cream dressing,

then cover with bread or cracker crumbs or leave plain to brown in oven.

Bake from twenty to thirty minutes.

 

 

SCALLOPED FISH, No. 1

 

Line a buttered baking-dish with cold flaked fish. Sprinkle with salt

and pepper; add a layer of cold cooked rice, dot with butter; repeat and

cover with cracker or bread crumbs. Bake fifteen to twenty minutes.

 

 

SCALLOPED FISH, No. 2

 

Butter a dish, place in a layer of cold cooked fish, sprinkle with bread

crumbs, parsley, salt, butter and pepper; repeat. Cover with white

sauce, using one tablespoon of flour to two tablespoons of butter and

one cup of milk. Sprinkle top with buttered bread crumbs and bake.

 

 

 

 

*SAUCES FOR FISH AND VEGETABLES*

 

 

These sauces are made by combining butter and flour and thinning with

water or other liquid. A sauce should never be thickened by adding a

mixture of flour and water, as in that case the flour is seldom well

cooked; or by adding flour alone, as this way is certain to cause lumps.

The flour should be allowed to cook before the liquid is added.

 

All sauces containing butter and milk should be cooked in a double

boiler.

 

If so desired, any neutral oil--that is, vegetable or nut oil--may be

substituted for the butter called for in the recipe.

 

Care in preparation of a sauce is of as much importance as is the

preparation of the dish the sauce garnishes.

 

 

DRAWN BUTTER SAUCE

 

Melt two tablespoons of butter and stir in two tablespoons of flour. Add

carefully one cup of boiling water, then season with one-half teaspoon

of salt and a dash of pepper and paprika.

 

Many sauces are made with drawn butter as a foundation. For caper sauce

add three tablespoons of capers.

 

For egg sauce add one egg, hard-boiled and chopped fine.

 

 

BEARNAISE SAUCE

 

There are several ways of making Bearnaise sauce. This is one very

simple rule: Bring to the boil two tablespoons each of vinegar and

water. Simmer in it for ten minutes a slice of onion. Take out the onion

and add the yolks of three eggs beaten very light. Take from the fire,

add salt and pepper to season, and four tablespoons of butter beaten to

a cream, and added slowly.

 

*Quick Bearnaise Sauce.*--Beat the yolks of four eggs with four

tablespoons of oil and four of water. Add a cup of boiling water and

cook slowly until thick and smooth. Take from the fire, and add minced

onion, capers, olives, pickles, and parsley and a little tarragon

vinegar.

 

 

CUCUMBER SAUCE

 

Pare two large cucumbers; remove seeds, if large; chop fine and squeeze

dry. Season with salt, vinegar, paprika and add one-half cup of cream.

 

 

SAUCE HOLLANDAISE

 

Mix one tablespoon of butter and one of flour in a saucepan and add

gradually half a pint of boiling water. Stir until it just reaches the

boiling point; take from the fire and add the yolks of two eggs. Into

another saucepan put a slice of onion, a bay leaf, and a clove of

garlic; add four tablespoons of vinegar, and stand this over the fire

until the vinegar is reduced one-half. Turn this into the sauce, stir

for a moment; strain through a fine sieve; add half a teaspoon of salt

and serve. This sauce may be varied by adding lemon juice instead of

vinegar, or by using the water in which the fish was boiled. It is one

of the daintiest of all sauces.

 

 

MUSTARD SAUCE

 

Mix two tablespoons of vinegar and one of mustard, one teaspoon of oil

or butter melted, pepper and salt to taste. Add this to two hard-boiled

eggs chopped fine, with a small onion and about the same quantity of

parsley as eggs; and mix all well together.

 

 

MAITRE D'HOTEL BUTTER

 

Work into one-half cup of butter all the lemon juice it will take, and

add a teaspoon of minced parsley.

 

 

PICKLE SAUCE

 

Cream two tablespoons of butter, add one teaspoon of salt and one

tablespoon of chopped pickle. A speck of red pepper may be added.

 

 

SARDELLEN, OR HERRING SAUCE

 

Brown a spoon of flour in heated fat, add a quantity of hot fish stock

and a few sardellen chopped fine, which you have previously washed in

cold water, also a finely-chopped onion. Let this boil a few minutes,

add a little vinegar and sugar; strain this sauce through a wire sieve

and add a few capers and a wineglass of white wine and let it boil up

once again and thicken with the yolk of one egg.

 

 

SAUCE VINAIGRETTE

 

Rub the mixing bowl with a clove of garlic, add one-half teaspoon of

salt, dash of white pepper, and a teaspoon of cold water or a bit of

ice, then four tablespoons of oil. Mix until the salt is dissolved,

remove the ice and add ten drops of tabasco sauce, two tablespoons

tarragon vinegar, one tablespoon grated onion, one tablespoon chopped

parsley and one chopped gherkin.

 

 

ANCHOVY SAUCE

 

Mix six tablespoons of melted butter and one and one-half teaspoons

anchovy paste, place in double boiler and allow to boil for about six

minutes. Flavor with lemon juice.

 

 

SAUCE PIQUANTE

 

To one pint of drawn butter add one tablespoon each of vinegar and lemon

juice and two tablespoons each of chopped capers, pickles, and olives,

one-half teaspoon onion juice, a few grains cayenne pepper.

 

 

SAUCE TARTARE

 

Add to a half pint of well-made mayonnaise dressing two olives, one

gherkin and one small onion, chopped fine. Chop sufficient parsley to

make a tablespoonful, crush it in a bowl and add it first to the

mayonnaise. Stir in at least a tablespoon of drained capers and serve

with fried or broiled fish.

 

 

WHITE SAUCE (FOR VEGETABLES)

 

Place two tablespoons of butter in a saucepan; stir until melted: add

two tablespoons of flour mixed with one-fourth of a teaspoon of salt and

a few grains of pepper. Stir until smooth. Add one cup of milk gradually

and continue to stir until well mixed and thick. Chopped parsley may be

added. Used for creamed vegetables--potatoes, celery, onion, peas, etc.

 

 

CREAM MUSTARD SAUCE

 

Make white sauce as directed above. Mix one tablespoon of mustard with a

teaspoon of cold water and stir into the sauce about two minutes before

serving. The quantity of mustard may be increased or diminished, as one

may desire the flavor strong or mild.

 

 

CURRY SAUCE

 

Use one teaspoon of curry in the flour while making white sauce.

 

 

SPANISH SAUCE

 

Cook one onion and green pepper chopped fine in hot butter; add four

tablespoons of flour, stir until smooth. Add two cups of strained

tomatoes. Season with salt and pepper.

 

 

TOMATO SAUCE

 

Brown one tablespoon butter with one minced onion, then add one

tablespoon of flour. When brown stir in two cups of tomatoes which have

previously been cooked and strained, add also one teaspoon of sugar, a

pinch of salt, pepper, and red pepper, also one tablespoon of vinegar

and one tablespoon of tomato catsup.



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