CREAMED TUNA FISH

Combining canned tuna fish with a cream sauce and serving it over toast makes a dish that is both delicate and palatable one that will prove very satisfactory when something to take the place of meat in a light meal is desired.

3 Tb. butter
3 Tb. flour
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
1-1/2 c. hot milk
1-1/2 c. tuna fish
1 egg

Melt the butter in a saucepan and add the flour, salt,
pepper, and paprika. Stir well, pour in the milk, and
when this has thickened add the tuna fish. Allow this
to heat thoroughly in the sauce. Just before serving,
add the slightly beaten egg and cook until this has
thickened.

Pour over toast and serve. Sufficient to Serve Six.

icerocket tags: fish recipe creames tuna fish tuna fish

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BROILED SCROD WITH POTATO BORDER

Young cod that is split down the back and that has had
the backbone removed with the exception of a small portion
near the tail is known as scrod. Such fish is nearly always
broiled, it may be served plain, but it is much more
attractive when potatoes are combined with it in the form
of an artistic border.

To prepare this dish, broil the scrod according to the
directions given here, then place it on a hot platter
and spread butter over it. Boil the desired number of
potatoes until they are tender, and then force them
through a ricer or mash them until they are perfectly
fine. Season with salt, pepper, and butter, and add
sufficient milk to make a paste that is a trifle stiffer
than for mashed potatoes. If desired, raw eggs may also
be beaten into the potatoes to serve as a part of the
moisture. Fill a pastry bag with the potatoes thus prepared
and press them through a rosette tube in any desired
design on the platter around the fish.

Bake in a hot oven until the potatoes are thoroughly
heated and are browned slightly on the top.

Tags: fish recipes|broiled scrod

BROILED SHAD ROE

The mass of eggs found in shad is known as the 'roe of shad'.
Roe may be purchased separately, when it is found in the markets,
or it may be procured from the fish itself. It makes a delicious
dish when broiled, especially when it is rolled in fat and bread
crumbs.

Wash the roe that is to be used and dry it carefully between
towels. Roll it in bacon fat or melted butter and then in fine
crumbs. Place in a broiler, broil until completely done on one
side, turn and then broil until entirely cooked on the other
side. Remove from the broiler and
pour melted butter over each piece. Sprinkle with salt and pepper,
and serve hot.

Tags: fish recipes|shad roe

BROILED FRESH MACKEREL

Probably no fish lends itself better to broiling
than fresh mackerel, as the flesh of this fish is
tender and contains sufficient fat to have a good
flavor. To improve the flavor, however, strips of
bacon are usually placed over the fish and allowed
to broil with it.

Clean and skin a fresh mackerel. Place the fish
thus prepared in a broiler, and broil first on one
side and then on the other. When seared all over,
place strips of bacon over the fish and continue to
broil until it is done. Remove from the broiler,
season with salt and pepper, and serve.


Tags: fish recipes|mackerel

BROILED FISH

The best way in which to cook small fish, thin strips
of fish, or even good-sized fish that are comparatively
thin when they are split open is to broil them. Since
in this method of cooking the flavor is entirely
retained, it is especially desirable for any fish of
delicate flavor.

To broil fish, sear them quickly over a very hot fire
and then cook them more slowly until they are done,
turning frequently to prevent burning. As most fish,
and particularly the small ones used for broiling,
contain almost no fat, it is necessary to supply fat
for successful broiling and improvement of flavor. It
is difficult to add fat to the fish while it is broiling,
so, as a rule, the fat is spread over the surface of
the fish after it has been removed from the broiler.
The fat may consist of broiled strips of bacon or salt
pork, or it may be merely melted butter or other fat.


Tags: fish recipes|broiled fish

BOILED COD

A fish that lends itself well to boiling is fresh cod.
In fact, codfish prepared according to this method and
served with a sauce makes a very appetizing dish.

Scale, clean, and skin a fresh cod and wrap it in a single
layer of gauze or cheesecloth. Place it in a kettle or a
pan of freshly boiling water to which has been added
1 teaspoonful of salt to each quart of water. Boil until
the fish may be easily pierced with a fork, take from the
water, and remove the gauze or cheesecloth carefully so as
to keep the fish intact.

Serve with sauce and slices of lemon.


Tags: fish recipes|boiled cod