The International Jewish Cook Book. Florence Kreisler Greenbaum
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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.
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