Recipes for Sea Food : How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp
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Boston Public Library (Boston (Pu6Cic LiSrary gift of (Benjamin andJane Thompson RECIPES FOR SEA FOOD HOW TO PREPARE AND SERVE FISH, OYSTERS, CLAMS, SCALLOPS, LOBSTERS, CRABS, AND SHRIMP Containing in Addition AN EXPERT TREATISE ON FISH AS A FOOD — ADVICE TO THE COOK— TIME TABLES FOR COOKING—TABLES OF MEASURES AND PROPORTIONS—RULES FOR THE KITCHEN—TERMS USED IN COOKING-PRAC- TICAL POINTS — HOUSEHOLD HINTS- EXTRACTS FROM THE GAME LAWS OF MASSACHUSETTS PRESENTED BY FREEMAN & COBB CO. BOSTON, MASS. 7 Copyrighted, 1913, By J. H. Griffin. BOSTON FISH MARKET CORPORATION TESSEES of New Commonwealth Wharf in South J—' Boston, a cut of which will be found on cover, built especially and to be used exclusively for the fresh fish business. Made entirely of cement, brick and glazed tile, thoroughly hygienic, in keeping with require- ments of Board of Health, and fireproof. Provides dock berths for forty vessels and can unload from eighty Vessels at same time. Contains an Adminis- tration Building and Cold Storage and Power Plant, and two long buildings containing forty-four fish stores. The entire property comprises 537,100 square feet. Spur tracks on our property will make railroad facilities ample to all parts of the country. Governor Draper, realizing the value of the industry to his State, was principal factor in getting the lease. The property is the best appointed, and second in size only to Grimsby, England, of any fish market in the world. (iii) NEW ENGLAND FISH EXCHANGE FORMED September, 1908, to maintain a room for the purchase and sale of fish, guaranteeing the consum- mation of all sales and purchases registered with it, serving both dealers and captains of vessels. Through its various channels it aims to better all conditions of the industry. Acts as clearing agency for all dealers and matters in general pertaining to the business. We will be glad to co-operate with the Health Board of any section to prevent the sale of bad fish. W. K. BEARDSLEY, Manager. (iy) WHOLESALE FISH DEALERS' CREDIT ASSOCIATION OWING to the magnitude of the business as represented from a financial standpoint, the large and varied territory over which it expands, it became imperative to safeguard as far as possible the individual and collective interests of all the dealers and to that end the "Wholesale Fish Dealers* Credit Association" (two departments. Credit and Collection) was formed. Its additional purpose also is to protect the honest re- tailer, so far as lies in its power, against the competition of the unscrupulous and designing who do not pay their honest obligations. It is advisable, when seeking credit, to file with the association a statement on blanks provided for this purpose. These statements are affirmed or denied by our Corre- spondents who represent the association in all parts of this country and Canada. Such references qualify or deny the seeker to an open account. Delinquents or "slow pay'* are put on a cash basis. Unscrupulous retailers or those who by design or sharp practice do not meet their honest obligations, arrangements are perfected for their prosecution. The compiled records, both credit and undesirables, are open to the inspection of all the dealers, hence it behooves any and all retailers to observe the one golden maxim, /. e., "Honesty is the Best Policy.** While yet in its infancy, the association has demon- strated its worth, proven a valuable adjunct to our line, and has received many flattering testimonials from different business sections oi the country. B. A. DOHERTY, Manager. CONTENTS PAGE Fish as Food 1 Advice to the Cook 42 Rules for Kitchen 42 Time Tables for the Cook 43 How to Measure 44 Weights and Measures 44 Table of Measures 45 Proportions 45 Table of Proportions 46 Advice for the Care of Kitchen Utensils 46 Practical Points 47 Household Hints 48 Terms Used in Cookery .' 51 Extracts from Fish and Game Laws of Massachusetts . 53 Recipes for Sea Food Fish, etc 55 Fish and Meat Sauces 97 Oysters 102 Clams 122 Scallops 128 Lobsters 130 Crabs 140 Shrimps 145 (vii) INDEX OF RECIPES FISH Page Baked 55 Codfish, Salt, Dish 73 Balls 67 Creamed Fish. 66 Bass, Baked 67 Croquettes 67 Bass, Palmettes of Striped, , . 57 Croustade, Corn-starch 59 Bass or other Fish, Boiled. , . 58 Cutlets 67 Bluefish, Baked, 58 Eels, Baked 73 Bluefish, Broiled, Anchovy Eels, Baked with Tartare Butter 58 Sauce 73 Bluefish and other kinds. Eels, Fried, No. 1 73 Fried 58 Eels Fried in Batter, No. 2. 73 Bluefish, Sweet-pepper Butter 58 Finnan Haddie 71 Broiled, No. 1 56 Finnan Haddie, Savory 71 Broiled, No. 2 56 Finnan Haddies 72 Broth 57 Forcemeat, No. 1 70 Cakes 63 Forcemeat, No. 2 70 Canapes of Meat or Fish 63 Forcemeat, Veal, for Fish. 70 Catfish, Fried 72 Fried 56 Chartreuse of Fish a la Hau- Frog Legs 74 raise 94 Frog Legs, a la Mariniere .... 74 Chowder, No. 1 63 Frogs, Stewed, a la Poulette.. 74 Chowder, No. 2 63 with Green Peppers 68 Chowder, No. 3 64 au Gratin 68 Chowder, No. 4 64 Haddock, Baked 71 Chowder, No. 5 64 Halibut, Baked Chicken — Chowder, Cape Ann Fish .... 65 Hollandaise Sauce 77 Chowder, New England 65 HaUbut, Baked, No. 1 75 Cod, Baked 59 Halibut, Baked, No. 2 75 Cod or Halibut, Baked 74 Halibut, Boiled 76 Cod, Boiled, with Oysters, No. 1 60 Halibut, Broiled, No. 1 76 Cod, Boiled, No. 2 61 Halibut, Broiled, No. 2 76 Cod or Scrod, Broiled 61 Halibut, Broiled, with Maitre Cod, Curried 67 d' Hotel Butter, No. 1 76 Cod or Haddock, Fried 59 Halibut, Maitre d'H6tel, No. 2. 76 Cod's Head, Baked 60 Halibut Cutlets 77 Cod, Shredded, baked Avith Halibut, Fried 76 Cream Sauce 70 Halibut, Fried Fillets of 77 Cod, Slices, a la Seville 69 Halibut Rabbit 77 Codfish, to Cook Salt 87 Halibut Salad 78 Codfish Balls, No. 1 61 Halibut Salad with Cucumber Codfish Balls, No. 2 61 Spirals 78 Codfish Balls, No. 3 61 Halibut, Scalloped 77 Codfish Balls, No. 4 62 Hash . 67 Codfish Balls, No. 5 62 Herring Salad 78 Codfish Balls, No. 6 62 Loaf 66 Codfish, Creamed Salt 88 Mackerel, Baked, No. 1 79 Codfish Fritters 61 Mackerel, Baked, No. 2 79 Codfish a la Mode 68 Mackerel, Baked, No. 3 79 Codfish Pie, Colonial, with Mackerel, Broiled 79 Crust 65 Mackerel, Broiled Salt 80 (ix) . INDEX OF RECIPES Page Page Mackerel, Fresh, Boiled 79 Sardines, Baked, No. 2 92 Mackerel, Fried 79 Sardines au Gratin 93 Mackerel, Salt 79 Sardine Salad 93 Mackerel, Salt, in Cream..,. 80 Sardine Sandwiches 93 Mackerel, To Boil Salt 80 Scalloped, No. 1 81 Mackerel, To Broil and Fry Salt 80 Scalloped, No. 2 81 Maigre Fish Pie 69 Scrod, Broiled 82 or Meat Ramekins 80 Shad, Baked 89 Norwegian Fish-Pudding .... 69 Shad, Broiled 88 Panned 56 Shad, Broiled, a I'Abbe with Perch, Fried 80 Herb Sauce 89 Planked 80 Shad, Cleaning 88 Rockfish, Boiled 80 Shad, Planked, No. 1 88 Roe, Fried 81 Shad, Planked, No. 2 88 Salad 86 Shad, Roast, with Sauce 89 Salmon, Baked, Ko. 1 82 Shad or Bluefish, Pickled 90 Salmon, Baked, No. 2 82 Shad Roe, Baked 89 Salmon, Baked, with Cream Shad Roe Cromeskies 90 Sauce 82 Small, Baked 59 Salmon, Boiled 83 Smelts 90 Salmon, Boiled Plain 83 Smelts, Baked 91 Salmon Bone, Broiled 84 Smelts, Broiled 91 Salmon, Broiled, No. 1 83 Smelt Croquettes 91 Salmon, Broiled, No. 2 83 Smelts, Fried, a la Parisienne 91 Salmon, Canape of Smoked.. 84 Smelts, Sauted 92 Salmon Croquettes 84 Smelts, Stuffed 92 Salmon Cutlets 84 Smelts as a Garnish 90 Salmon, Darne of 85 Sole, Fillet of. No. 1 93 Salmon, Fillets of, a la Veni- Sole, Fillet of. No. 2 94 tienne 85 Sole, Fillets of, a la Venitienne 95 Salmon Mousse a la Martinot 85 Sole Normande, with Sauce. 94 Salmon or Meat Omelet 86 Sole, Lobster, or Salmon, Salmon, Pickled 87 Sandwiches of Fillets of . 95 Salmon and Rice 84 Spiced 81 Salmon Sandwiches 86 Steamed • 56 Salmon, Smoked, Broiled. ... 86 Stewed, with Oysters 81 Salmon Steaks or Cutlets, Stuffing for Baked Fish, No. 1. 60 Fried 84 Stuffing, Bread, for Fish, No. 2. 60 Salt Fish, Broiled 87 Stuffing, Bread, No. 3 60 Salt Fish in Cream 88 Timbales 95 Salt Fish Dinner 87 Toast 71 Salt Fish, Soaking 87 Tongues and Sounds 96 Sardines, Baked, No. 1 92 Turbot a la Crgme 96 FISH AND MEAT SAUCES Brown 97 Herb 100 Clam 99 Hollandaise 98 Court Bouillon for all Sorts of Horse- Radish 98 Fresh Water Fish 99 How to Make Sauce 97 Drawn Butter, No. 1 98 Lobster 100 Drawn Butter, No. 2 98 Maitre d'Hotel Butter, No. 1, 98 Effg, No. 1 99 Maitre d'Hotel Butter, No. 2 . 101 Fish Cream 101 Martinot for Fish 100 INDEX OF RECIPES Page Page Mayonnaise Salad Dressing , . 99 Tartare 101 Mint 99 Tartare, No. 1 98 Mussel 100 Tartare, No. 2 101 Shad 100 Tomato, No. 1 98 Shrimp 101 Tomato, No. 2 101 OYSTERS To Prepare for Cooking 102 Omelet, No. 3 112 Baked in Shells, No. 1 103 On a Block of Ice 119 Baked, No. 2 103 On the Half Shell 119 Baked on Toast 121 Panned, No. 1 112 a la Bechamel 102 Panned, in the Shell, No. 2 . 112 a la Beleveu 102 Panned, No. 3 112 Bisque 103 Patties, No. 1 112 Broiled, No. 1 103 Patties, No. 2 113 Broiled, No. 2 103 Patties, No. 3 113 Broiled, No. 3 104 Pickled, No.