Lobsters Recipes

LOBSTERS AND THEIR PREPARATION

To prepare a lobster, which should be alive, grasp it firmly by the back, plunge it quickly, head first, into a kettle of rapidly boiling water, and then submerge the rest of the body. Be sure to have a sufficient amount of water to cover the lobster completely. Boil rapidly for 5 minutes; then lower the flame or remove to a cooler part of the stove and cook slowly for 1/2 hour. Remove from the water and allow cooling. After being prepared in this way, a lobster may be served cold or it may be used in the preparation of various made dishes. If it is to be used without further preparation, it is often served from the shell, which is usually split open. Mayonnaise or some other sauce is generally served with lobster. The flesh is removed from the shell with a small fork as it is eaten. The majority of the dishes made from lobster require that the flesh be removed from the shell.


LOBSTER SALAD -1

Lobster meat may be either fresh or canned, but, of course, fresh lobster meat is more desirable if it can be obtained.

2 c. lobster meat
1 c. diced celery
French dressing
Lettuce
Mayonnaise
1 hard-cooked egg

Chill lobster meat and add the diced celery. Marinate with French dressing, and allow this mixture to stand for 1/2 hour or so before serving. Keep as cold as possible. Drain off the French dressing and heap the salad mixture on garnished salad plates or in a salad bowl garnished with lettuce. Pour mayonnaise dressing over the top, garnish with slices of hard-cooked egg, and serve. Sufficient to Serve Six.


LOBSTER SALAD -2

Lobsters are done when they assume a red color, which will only require a few minutes hard boiling. Remove the skin and bones, pick to pieces with a fork, marinate them, i.e., place in a dish and season with salt, pepper and a little oil, plenty of vinegar and a little onion cut up; then cover and let stand two or three hours. Cut up hard boiled eggs for a border, line the bottom of the dish with lettuce leaves, and place the lobster on the dish in a ring. Mayonnaise can be used if desired, but the lobster is excellent without it.

Scallops Recipes

SCALLOPS AND THEIR PREPARATION

Scallops, which are another form of bivalves, are less commonly used for food than oysters and clams. Scalloped dishes get their name from the fact that scallop shells were originally used for their preparation. Not all of the scallop is used for food; merely the heavy muscle that holds the two shells together is edible. Scallops are slightly higher in protein than oysters and clams and they also have a higher food value than these two mollusks. The most common method of preparation for scallops is to fry them, but they may also be baked in the shells.


FRIED SCALLOPS.

If scallops are properly fried, they make an appetizing dish. As they are a rather bland food, a sauce of some kind, preferably a sour one, is generally served with them. Select the desired number of scallops and wash thoroughly. Dip first into either fine bread crumbs or cracker crumbs, then into beaten egg, and again into the crumbs. Fry in deep fat until a golden brown, remove, and drain. Serve with lemon or a sour sauce, such as horseradish or tomato sauce.


BAKED SCALLOPS.

If a tasty as well as a slightly unusual dish is desired to give variety to the diet, baked scallops will undoubtedly find favor. As shown in the accompanying recipe, mushrooms are one of the ingredients in baked scallops and these not only provide additional material, but improve the flavor. To prepare baked scallops, clean the desired number, parboil for 15 minutes, drain, and cut into small pieces. For each cupful of scallops, melt 2 tablespoonfuls of butter in a frying pan, sauté in it 1 tablespoonful of chopped onion, and add 1/2 cupful of chopped mushrooms. When these have browned, add 2 tablespoonfuls of flour and 1 cupful of milk. Cook until thick and then add the scallops. Fill the scallop shells with the mixture, sprinkle with buttered bread crumbs, place in the oven, and bake until the crumbs are brown.

Fish Soup

FISH SOUP -1

Select a large, fine fish, clean it thoroughly, put it over the fire with a sufficient quantity of water, allowing for each pound of fish one quart of water; add an onion cut fine and a bunch of sweet herbs.
When the fish is cooked, and is quite tasteless, strain all through a colander, return to the fire, add some butter, salt and pepper to taste.
A small tablespoonful of Worcestershire sauce may be added if liked.
Serve with small squares of fried bread and thin slices of lemon.


FISH SOUP -2

Ingredients: 3 pints Fish Stock, 1 pint Milk, Cornflour, Vegetables and Fish. Remove all the fat from the fish stock and put it into a saucepan with six white peppercorns, an onion, one slice of turnip, a fagot of herbs, and some carrot.
Boil this together for twenty minutes, then strain out the vegetables and pour back into the saucepan.
Mix a tablespoonful of cornflour smoothly with the milk and stir it in;
continue stirring till it boils.
Skin and fillet the fish and cut it into dice, put these pieces of fish into the soup, and simmer for ten minutes.
Just before serving add a few drops of lemon juice, and salt to taste.
Pour into a tureen and sprinkle a little chopped parsley on top.

Fish Salad

FISH SALAD -1

Cold Boiled Fish
1 Lettuce
1 Egg
Salad Dressing

flake up the fish free from skin and bone.
Wash and dry the lettuce and shred it up, mix the fish with salad dressing.
Put a layer of lettuce at the bottom of the bowl, then one of fish and dressing.
Do this alternatively, leaving plenty of lettuce for the top; garnish with hard boiled eggs cut into slices.


FISH SALAD -2
(Salmon or Tuna fish)

1 can salmon or tunny (or tuna) fish
1 cupful shredded cabbage or sliced celery

Drain the oil from the fish; remove the bone and bits of skin.
Add the cabbage or celery, and Mayonnaise or Cream Salad Dressing.
Arrange on lettuce and garnish as desired.
If Cream Dressing is used with salmon, the oil drained from the salmon may be used for the fat of Cream Dressing.
The salmon may be marinated before adding the other ingredients.
When this is done, the salad dressing may be omitted.
Salmon contains so much fat that it is not well to add more oil after marinating.


FISH SALAD -3

Cut in small pieces any cold dressed fish, turbot or salmon are the best suited; mix it with half a pint of small salad, and a lettuce cut small, two onions boiled till tender and mild, and a few truffles thinly sliced;
pour over a fine salad mixture, and arrange it into a shape, high in the centre, and garnish with hard eggs cut in slices;
a little cucumber mixed with the salad is an improvement.

The mixture may either be a common salad mixture, or made as follows:
take the yolks of three hard boiled eggs, with a spoonful of mustard, and a little salt, mix these with a cup of cream, and four table-spoonsful of vinegar, the different ingredients should be added carefully and worked together smoothly, the whites of the eggs may be trimmed and placed in small heaps round the dish as a garnish.


FISH SALAD WITH VINAIGRETTE.

If the boiled fish is whole, take off the head and skin, and then place it in the centre of a dish. Have two cold hard-boiled eggs, and cut fine with a knife or spoon.
Sprinkle the fish with this, and garnish either with small lettuce leaves, water-cresses, or cold boiled potatoes and beets, cut in slices.
Place tastefully around the dish, with here and there a sprig of parsley.
Serve the vinaigrette sauce in a separate dish.
Help to the garnish when the fish is served, and pour a spoonful of the sauce over the fish as you serve it.
This makes a nice dish for tea in summer, and takes the place of a salad, as it is, in fact, a kind of salad.

Casserole Fish Recipe

CASSEROLE OF FISH

Cook 1 cupful of rice or barley. Measure the ingredients given in Salmon Timbale or Loaf, using salmon or any kind of canned or cooked fish, and prepare a fish loaf. Let the cereal cool slightly after cooking. Then line a baking dish or a mold with about three fourths of the cooked rice or barley, pressing it in the dish firmly with a spoon. Put the fish mixture in the cavity and cover it with the remainder of the cereal. Steam the food 30 to 45 minutes. Turn from the mold and serve hot with White Sauce as directed for Salmon Timbale.



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.

Salmon Recipe

SALMON DRESSING

Take a piece of fresh Salmon, and wash it clean in a little Vinegar and water, and let it lie a while in it, then put it into a great Pipkin with a cover, and put to it some six spoonfuls of water and four of Vinegar, and as much of white-wine, a good deal of Salt a handful of sweet herbs, a little white Sorrel, a few Cloves, a little stick of Cinamon, a little Mace; put all these in a Pipkin close, and set it in a Kettle of seething water, and there let it stew three hours.



SALMON PUDDING

Remove the bone, skin and oil from two pound cans of salmon. Boil together two cupfuls of white bread crumbs and one cupful of milk. Take from the fire, and add one cupful of boiled rice, a teaspoonful of salt, a saltspoonful of pepper, a teaspoonful of onion juice, and four eggs slightly beaten. Mix and work in the fish. Press the whole through a colander, and pack it at once into a mold. Cover and steam three-quarters of an hour. Serve hot with cream sauce. This will serve twelve persons.



SALMON PATTIES.

Delicious patties can be made from salmon by combining it with bread crumbs and using a thick white sauce to hold the ingredients together. These may be either sauted in shallow fat or fried in deep fat.

2 c. finely minced salmon
1 c. fresh bread crumbs
1 c. thick white sauce
1/2 tsp. salt
1/8 tsp. pepper
Dry bread crumbs

With the salmon, mix the fresh bread crumbs and the white sauce. Season with salt and pepper. Shape into round patties, roll in the dry bread crumbs, and fry in deep fat or saute in shallow fat. Serve hot with or without sauce.



SALMON COLLAR

Take the side of a middling salmon, and cut off the head, take out all the bones and the outside, season it with mace, nutmeg, pepper and salt, roll it tight up in a cloth, boil it, and bind it up with pickle; it will take about an hour boiling; when it is boiled bind it tight
again, when cold take it very carefully out of the cloth and bind it about with filleting; you must not take off the filleting but as it is eaten.



SALMON PICKLE

Take two or three quarts of water, a jill of vinegar, a little Jamaica pepper and whole pepper, a large handful of salt, boil them altogether, and when it is cold put in your salmon, so keep it for use.

Salmon Baked Recipe

SALMON BAKED IN SLICES.

Take out the bone and cut the flesh into slices. Season them with cayenne and salt. Melt two ounces of butter that has been rolled in flour, in a half pint of water, and mix with it two large glasses of port wine, two table-spoonfuls of catchup, and two anchovies. This allowance is for a small quantity of salmon. For a large dish you must proportion the ingredients accordingly. Let the anchovies remain in the liquid till they are dissolved. Then strain it and pour it over the slices of salmon. Tie a sheet of buttered paper over the dish, and put it into the oven. You may bake trout or carp in the same manner.



SALMON STEAKS

Split the salmon and take out the bone as nicely as possible, without mangling the flesh. Then cut it into fillets or steaks about an inch thick. Dry them lightly in a cloth, and dredge them
with flour. Take care not to squeeze or press them. Have ready some clear bright coals, such as are fit for beef-steaks. Let the gridiron be clean and bright, and rub the bars with chalk to
prevent the fish from sticking. Broil the slices thoroughly, turning them with steak tongs. Send them to table hot, wrapped in the folds of a napkin that has been heated. Serve up with them anchovy, or prawn, or lobster sauce.



SALMON CROQUETTES -1

One pound of cooked salmon (about one and a half pints when chopped), one cup of cream, two tablespoonfuls of butter, one tablespoonful of flour, three eggs, one pint of crumbs, pepper and salt; chop the salmon fine, mix the flour and butter together, let the cream come to
a boil, and stir in the flour and butter, salmon and seasoning; boil one minute; stir in one well-beaten egg, and remove from the fire; when cold make into croquettes; dip in beaten egg, roll in crumbs and fry. Canned salmon can be used.



SALMON CROQUETTES -2

One can of salmon, minced very fine; two large Irish potatoes, boiled and mashed; half of a small onion, chopped fine; two raw eggs; salt and black pepper; two tablespoonfuls of Worcestershire sauce. Rub these together until very light. Make into balls, roll in cracker dust and fry in boiling lard.

Smoked Salmon Recipe

Smoked Salmon

Cut the fish up the back; clean, and scale it, and take out the roe, but do not wash it. Take the bone neatly out.
Rub it well inside and out with a mixture of salt and fine Havanna sugar, in equal quantities, and a small portion of saltpetre.
Cover the fish with a board on which weights are placed to press it down, and let it lie thus for two days and two nights.
Drain it from the salt, wipe it dry, stretch it open, and fasten it so with pieces of stick. Then hang it up and smoke it over a wood fire.
It will be smoked sufficiently in five or six days.
When you wish to eat it, cut off slices, soak them awhile in lukewarm water, and broil them for breakfast.



Salmon Mold

A change from the usual way of serving salmon can be had by making a salmon mold. Besides being a delicious dish and providing variety in the diet, salmon mold is very attractive.

2 c. salmon
2 Tb. vinegar
1/2 tsp. salt
1/8 tsp. pepper
1 Tb. gelatine
1-1/2 c. boiling water

Remove all skin and bones from the salmon when it is taken from the can, and mince it thoroughly with a fork.
Add the vinegar, salt, and pepper.
Prepare the gelatine by dissolving it in the boiling water.
Add the seasoned salmon to the prepared gelatine.
With cold water, wet a ring-shaped mold having an open space in the center. Pour the salmon-and-gelatine mixture into this mold, and allow it to stand until it solidifies.
Arrange a bed of lettuce leaves on a chop plate, turn the mold out on this, and fill the center with dressing.
Serve at once.
Sufficient to Serve Six.



Salmon Cutlets

Cut salmon into steaks or cutlets about an inch thick.
Wipe them with a dry cloth, and season them with salt and cayenne pepper.
Have ready a pan of yolk of egg well beaten, and a large flat dish of grated bread crumbs.
Put some fresh lard or clarified beef dripping into a frying pan, and hold it over a clear fire till it boils.
Dip your cutlets into the beaten egg, and then into the bread crumbs.
Fry them of a light brown. Serve them up hot, with the gravy in the bottom of the dish.

Baked Fish Recipes #3

Baked Fillets of White Fish

When whitefish of medium size can be secured, it is very often stuffed and baked whole, but variety can be had by cutting it into fillets before baking it.
Besides producing a delicious dish, this method of preparation eliminates carving at the table, for the pieces can be cut the desired size for serving.

Prepare fillets of whitefish according to the directions given for filleting fish.
Sprinkle each one with salt and pepper, and dip it first into beaten egg and then into bread crumbs.
Brown some butter in a pan, place the fish into it, and set the pan in a hot oven.
Bake until the fillets are a light brown, or about 30 minutes.
Remove to a hot dish, garnish with parsley and serve with any desired sauce.



Baked Finnan Haddie

When haddock is cured by smoking, it is known as 'finnan haddie'.
As fish of this kind has considerable thick flesh, it is very good for baking.
Other methods of cookery may, of course, be applied to it, but none is more satisfactory than baking.
To bake a finnan haddie, wash it in warm water and put it to soak in fresh warm water.
After it has soaked for 1/2 hour, allow it to come gradually to nearly the boiling point and then pour off the water.
Place the fish in a baking pan, add a piece of butter, sprinkle with pepper, and pour a little water over it.
Bake in a hot oven until it is nicely browned. Serve hot.



Baked Rock Fish

Rub the fish with salt, black pepper, and a dust of cayenne, inside and out;
prepare a stuffing of bread and butter, seasoned with pepper, salt, parsley and thyme;
mix an egg in it, fill the fish with this, and sew it up or tie a string round it; put it in a deep pan, or oval oven and bake it as you would a fowl.
To a large fish add half a pint of water; you can add more for the gravy if necessary; dust flour over and baste it with butter.
Any other fresh fish can be baked in the same way.
A large one will bake slowly in an hour and a half, small ones in half an hour.

Baked Fish Recipes #2

Baked Halibut Recipe

Because of its size, halibut is cut into slices and sold in the form of steaks.
Halibut slices are often sauted, but they make a delicious dish when baked with tomatoes and flavored with onion, lemon, and bay leaf.

2 c. tomatoes
Few slices onion
1 bay leaf
1 tsp. salt
1/8 tsp. pepper
2 thin slices bacon
1 Tb. flour
2 lb. halibut steak

Heat the tomatoes, onion, and bay leaf in water.
Add the salt and pepper and cook for a few minutes.
Cut the bacon into small squares, try it out in a pan, and into this fat stir the flour.
Pour this into the hot mixture, remove the bay leaf, and cook until the mixture thickens.
Put the steaks into a baking dish, pour the sauce over them, and bake in a slow oven for about 45 minutes.
Remove with the sauce to a hot platter and serve.



Baked Blue Fish Recipe

Take 2 lb Bluefish fillets,
1/2 c. Milk,
1 c. Bread crumbs,
1/4 lb Butter,
2 tb Lemon juice,
1/2 c Seafood seasoning, Salt and pepper to taste.
Preheat the oven to 450°.
Dip fish in milk; sprinkle lightly with salt and pepper.
Coat fish with the bread crumbs.
Place 1/2 table-spoon butter on each fillet; sprinkle with lemon juice and fish seasoning.
Place fish in well buttered baking pan.
Bake for ten to fifteen minutes.

Baked Fish Recipes #1

Baked Fish Recipe

Good-sized fish, that is, fish weighing 4 or 5 pounds, are usually baked.
When prepared by this method, fish are very satisfactory if they are spread out on a pan, flesh side up, and baked in a very hot oven with sufficient fat to flavor them well.
A fish of large size, however, is especially delicious if its cavity is filled with a stuffing before it is baked.

When a fish is to be stuffed, any desired stuffing is prepared and then filled into the fish.
With the cavity well filled, the edges of the fish are drawn together over the stuffing and sewed with a coarse needle and thread.

Whether the fish is stuffed or not, the same principles apply in its baking as apply in the roasting of meat; that is, the heat of a quick, hot oven sears the flesh, keeps in the juices, and prevents the loss of flavor, while that of a slow oven causes the loss of much of the flavor and moisture and produces a less tender dish.
Often, in the baking of fish, it is necessary to add fat.
This may be done by putting fat of some kind into the pan with the fish.




Bake Haddock Recipe

As haddock is a good-sized fish, it is an especially suitable one for baking.
However, it is a dry fish, so fat should be added to it to improve its flavor.
When haddock is to be baked, select a 4 or 5-pound fish,
clean it thoroughly, boning it if desired,
and sprinkle it inside and out with salt.

Fill the cavity with any desired stuffing and sew up.
Place in a dripping pan, and add some fat or place several slices of high fat meat around it.

Bake in a hot oven for about 1 hour.
After it has been in the oven for about 15 minutes, baste with the fat that will be found in the bottom of the pan and continue to baste every 10 minutes until the fish is done.
Remove from the pan to a platter, garnish with parsley and slices of meat, and serve with any desired sauce.

Baked Salmon Whole

Having cleaned a small or moderate sized salmon, season it with salt, pepper, and powdered mace rubbed on it both outside and in.
Skewer it with the tail turned round and put to the mouth.
Lay it on a stand or trivet in a deep dish or pan, and stick it over with bits of butter rolled in flour.
Put it into the oven, and baste it occasionally, while baking, with its own drippings.
Garnish it with horseradish and sprigs of curled parsley, laid alternately round the edge of the dish; and send to table with it a small tureen of lobster sauce.

Baked Salmon Recipe

BAKED SALMON TROUT

This deliciously flavored game-fish is baked precisely as shad or white fish, but should be accompanied with cream gravy to make it perfect.
It should be baked slowly, basting often with butter and water.

When done have ready in a saucepan a cup of cream, diluted with a few spoonfuls of hot water, for fear it might clot in heating, in which have been stirred cautiously two tablespoonfuls of melted butter, a scant tablespoonful of flour, and a little chopped parsley.

Heat this in a vessel set within another of boiling water, add the gravy from the dripping-pan, boil up once to thicken, and when the trout is laid on a suitable hot dish, pour this sauce around it.
Garnish with sprigs of parsley.

Salmon Salad Recipes

SALMON SALAD #1

Persons who are fond of salmon will find salmon salad a very agreeable dish.
In addition to affording a means of varying the diet, this salad makes a comparatively cheap high-protein dish that is suitable for either supper or luncheon.

2 c. salmon
1 c. diced celery
1/4 c. diced Spanish onion
3 or 4 sweet pickles, chopped fine
French dressing
Salad dressing
Lettuce

Look the salmon over carefully, removing any skin and bones.
Break into medium-sized pieces and mix carefully with the celery, onion, and chopped pickles.
Marinate this with the French dressing, taking care not to break up the salmon.
Drain and serve with any desired salad dressing on salad plates garnished with lettuce.




SALMON SALAD #2

1 can salmon fish
1 cupful shredded cabbage or sliced celery

Drain the oil from the fish; remove the bone and bits of skin. Add the cabbage or celery, and Mayonnaise or Cream Salad Dressing.
Arrange on lettuce and garnish as desired.
If Cream Dressing is used with salmon, the oil drained from the salmon may be used for the fat of Cream Dressing.
The salmon may be marinated before adding the other ingredients. When this is done, the salad dressing may be omitted.
Salmon contains so much fat that it is not well to add more oil after marinating.

Tuna Salad Recipe

TUNA SALAD #1

A salad that is both attractive and appetizing can be made by using tuna fish as a foundation. This fish, which is grayish-white in color, can be obtained in cans like salmon. As it is not high in price, it gives the housewife another opportunity to provide her family with an inexpensive protein dish.

1 c. tuna fish
1/2 c. diced celery
1 c. diced cucumber
Salt and pepper
Vinegar
Lettuce
Mayonnaise

Open a can of tuna fish, measure 1 cupful, and place in a bowl.
Dice the celery and cucumber, mix with the fish, and sprinkle with salt and pepper.
Dilute some vinegar with water, using half as much water as vinegar, and sprinkle enough of this over the mixture to flavor it slightly.
Allow the mixture to stand for about 1/2 hour in a refrigerator or some other cold place and just before serving pour off this liquid.
Heap the salad on lettuce leaves, pour a spoonful of mayonnaise over each portion, and serve.



TUNA SALAD #2

1 can tuna fish
1 cupful shredded cabbage or sliced celery

Drain the oil from the fish; remove the bone and bits of skin.
Add the cabbage or celery, and Mayonnaise or Cream Salad Dressing.
Arrange on lettuce and garnish as desired.
If Cream Dressing is used with tuna, the oil drained from the fish may be used for the fat of Cream Dressing.
The tuna may be marinated before adding the other ingredients.
When this is done, the salad dressing may be omitted.