HADDIE À LA MARTIN
Make the cream sauce, add the flaked Finnan Haddie, according to the recipe for Finnan Haddie à la Delmonico, add one half-cupful of shredded green peppers, let boil up once, and serve on toast.
FINNAN HADDIE FISH BALLS
Prepare as Codfish Balls II.
BROILED FINNAN HADDIE
Parboil, drain, wipe, then skin. Broil, pour over melted butter, sprinkle with pepper and minced parsley. Serve with lemon quarters.
PICKED-UP FINNAN HADDIE
Cut the fish in convenient pieces for serving. Cover with boiling water, boil five minutes, drain, and rinse in fresh boiling water. Arrange on a platter, dot with butter, put in the oven, and when the butter sizzles, serve.
CREAMED ROAST FINNAN HADDIE
BROILED FINNAN HADDIE—II
Soak in cold water half an hour, and in boiling water ten minutes. Wipe dry, marinade in oil and lemon-juice, and broil as usual.
BAKED SMOKED HADDOCK
Put the haddock into a baking-pan, cover with boiling water, drain, dot with butter, sprinkle with black pepper, and bake in a hot oven for ten minutes. Serve very hot.
BROILED SMOKED HADDOCK
Rub with butter, dredge with flour, and broil over clear coals, or under a gas flame.
FRIED SMOKED HADDOCK
Cover with olive oil and soak over night. Skim out and fry brown in the oil. Pepper well and serve at once with lemon quarters and a garnish of parsley.
HERRING BALLS
Partly boil bloaters or herrings, skin, add an equal bulk of mashed potatoes made from baked potatoes. Add a lump of butter and enough cream to soften it. Form into balls, dip in egg and crumbs, and fry in deep fat.
POTOMAC HERRING
Those having roe are preferable. Put into a frying-pan with boiling water to cover, boil five minutes, drain, add a lump of butter, and return to the fire. When it melts, and the fish is well covered with it, serve.
KIPPERED HERRING
See Potomac Herring.
BROILED SMOKED HERRING
Soak over night. Pour boiling water over it in the morning; when the water cools, plunge it into ice water for five minutes, wipe dry, and broil under a gas flame.
BROILED SALT MACKEREL
Wash in several waters, remove the head and part of the tail. Scrape the thin black skin from the inside. Put the fish in a pan of cold water, skin side up, over night at least, and, if very salt, by four o’clock in the afternoon. In the morning wash in fresh cold water, wipe dry on a clean cloth, rub with melted butter, sprinkle with pepper, and broil carefully. It must be watched every moment, as it burns easily. When brown, serve on a hot platter, dot the fish with bits of butter, and garnish with parsley and lemon quarters.
CREAMED SALT MACKEREL
Freshen according to directions previously given. Put in cold water, bring to a boil, then drain. Pour over it half a cupful of cream. Roll a piece of butter the size of an egg in flour and add to the cream. Let boil up once and serve.
BOILED SALT MACKEREL
Freshen according to directions previously given, rinse thoroughly. Tie in a cloth, put into a kettle of cold water, bring slowly to the boil, and cook half an hour. Remove the cloth, take out the backbone, and pour over melted butter and half a cupful of cream. Sprinkle with black pepper and garnish with parsley.
BOILED SALT MACKEREL, CREAMED
Prepare as above. Heat a cupful of milk to the boil. Stir into it a teaspoonful of cornstarch made smooth with a little cold milk. When it thickens, add two tablespoonfuls of butter, and a little pepper, salt and minced parsley. Beat an egg very light, pour the sauce gradually over it, reheat for about a minute. Pour over the fish and garnish with slices of hard-boiled eggs.
BAKED SALT MACKEREL
Freshen according to directions previously given. Put into a baking-pan and pour on boiling water to cover. When the water cools, drain. Cover the fish with dots of butter, pour over half a cupful of cream or milk, and bake till brown.
FRIED SALT MACKEREL
Freshen according to directions previously given, soaking a full twenty-four hours and changing the water frequently. In the morning, drain, wipe dry, dredge with flour, and fry brown in butter. Garnish with lemon quarters and parsley.
BOILED SALT MACKEREL—II
Freshen, and boil in water made very acid with lemon-juice. Serve with melted or drawn butter.
BROILED SALT MACKEREL—II
Freshen, wipe dry, and soak for an hour in French dressing, made of three tablespoonfuls of olive oil, and one of lemon-juice or tarragon vinegar. Broil as usual.
BROILED SALT SALMON
Soak the salmon twenty-four hours in cold water, changing the water frequently. Drain, wipe dry, rub with butter, and broil over a clear fire. Serve with melted butter. Garnish with lemon quarters and parsley.
BROILED SMOKED SALMON
Rub with butter and broil with the flesh side nearest the fire. Serve on a hot platter with lemon quarters, melted butter, and parsley.
BROILED KIPPERED SALMON
Cut the salmon into strips, rub very lightly with butter, sprinkle with pepper, and broil as usual.
FRIED KIPPERED SALMON
See Fried Smoked Haddock.
BROILED SMOKED SALMON
Wash a piece of smoked salmon in three or four waters, parboil fifteen minutes. Skim out, wipe dry, rub with butter, and broil. Cover with melted butter, sprinkle with pepper and minced parsley, and garnish with lemon quarters.
FRIED SMOKED SALMON
Wash and parboil the salmon, drain, wipe, dip in egg and crumbs, and fry. Serve with lemon quarters and parsley.
Roughly speaking, the recipes for