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Boiled Lobster

Boiled Lobster image

These crustaceans are usually sold ready-boiled. When served, crack the claws and cut open the body, lay neatly on a napkin-covered dish, and garnish with a few sprigs of parsley. Lobster so served is usually eaten cold.

To Choose Lobsters

To Choose Lobsters image

These are chosen more by weight than size, the heaviest are best; a good small-sized one will not unfrequently be found to weigh as heavily as one much larger. If fresh, a lobster will be lively and the claws have a strong motion when the eyes are pressed with the finger.

The male is best for boiling; the flesh is firmer, and the shell a brighter red; it may readily be distinguished from the female; the tail is narrower, and the two uppermost fins within the tail are stiff and hard. Those of the hen lobster are not so, and the tail is broader.

Hen lobsters are preferred for sauce or salad, on account of their coral. The head and small claws are never used.

Baked White Fish

Baked White Fish image

Fill the fish with a stuffing of fine bread-crumbs and a little butter; sew up the fish; sprinkle with butter, pepper, and salt. Dredge with flour and bake one hour, basting often, and serving with parsley sauce or egg sauce.

Broiled White Fish--Fresh

Broiled White Fish--Fresh image

Wash and drain the fish; sprinkle with pepper and lay with the inside down upon the gridiron, and broil over fresh bright coals. When a nice brown, turn for a moment on the other side, then take up and spread with butter. This is a very nice way of broiling all kinds of fish fresh or salted. A little smoke under the fish adds to its flavor. This may be made by putting two or three cobs under the gridiron.

Rizzared Haddock

Rizzared Haddock image

First, of course, procure your fish, clean them thoroughly, rub them well with salt, and let them lie for one night, after which hang them in the open air, to dry, in a shady place. In two days they will be ready for the gridiron. Before cooking them take out the backbone and skin them, if desired (I never do skin them), broil till ready, eat with a little fresh butter.

Haddocks can be boiled with advantage: all that is necessary is to put plenty of salt in the water, and not to serve them till they are well done. As a general rule, it may be ascertained when fish is sufficiently cooked by the readiness with which the flesh lifts from the bone. Stick a fork into the shoulder of a cod or haddock and try it. If living sufficiently near the sea, procure sea water in which to boil your haddocks.

Curried Haddock

Curried Haddock image

Curried haddock is excellent. Fillet the fish and curry it in a pint of beef stock slightly diluted with water, and thickened with a tablespoonful of curry powder. Some cooks chop up an onion to place in the stew. It will take an hour to ready this fish. If preferred, fry the fish for a few minutes in clean lard or oil before stewing it in the curry.

Baked Haddock

Baked Haddock image

Choose a nice fish of about six pounds, which trim and scrape nicely, gutting it carefully, fill the vacuum with a stuffing of veal, chopped ham, and bread-crumbs, sew up with strong thread, and shape the fish round, putting its tail into its mouth, or, if two are required, lay them along the dish reversed--that is, tail to head; rub over with plenty of butter, or a batter of eggs and flour, and then sprinkle with bread-crumbs. Let the oven be pretty hot when put in. In about an hour the fish will be ready. Serve on the tin or aisset in which they have been baked, placing them on a larger dish for that purpose. Mussel sauce is a good accompaniment.

Broiled Trout

Broiled Trout image

Clean and split them open, season with a little salt and cayenne; dip in whipped egg, dredge with flour, and brander over a clear fire. Serve with sauce.

Boiled Trout

Boiled Trout image

Let the water be thoroughly a-boil before you put in the fish. See that it is salt, and that a dash of vinegar has been put in it. Remove all scum as it rises, and boil the fish till their eyes protrude. Lift them without breaking, drain off the liquor, and serve on a napkin if you like. To be eaten with a sauce according to taste, that is, it can be made of either anchovies or shrimps.

Salmon Loaf

Salmon Loaf image

Pour off oil and pick into small pieces the salmon from 1 can; to this add 1 1/2 cups bread crumbs, 3 eggs, 1 cup milk or water, butter size of walnut, salt and pepper to taste. Bake 45 minutes.