Fish Recipe – 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.

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Fish Recipe – Fish Au Gratin

Take any kind of light fish that is, cod, cusk, flounder, etc.
Skin the fish by starting at the head and drawing down
towards the tail; then take out the bones.

Cut the fish into pieces about three inches square, and salt
and pepper well.

Butter such a dish, as you would use for escolloped oysters.

Put in one layer of fish, then moisten well with sauce; add
more fish and sauce, and finally cover with fine bread
crumbs.

Bake half an hour.

The dish should be rather shallow, allowing only two layers
of fish.

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Fish Recipe – Fish Croquettes

1-1/2 c. cold fish
1 c. cold steamed rice
1 c. thick white sauce
Salt and pepper
1 egg
Crumbs

Mince the fish into small pieces, mix with the rice, and add
the white sauce. Season with salt and pepper and shape into
croquettes.

Dip into slightly beaten egg, roll in crumbs, and fry in
deep fat.

Drain and serve with any desired sauce.

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Fish Recipe – Fish Chowder -3

Five pounds of any kind of fish, (the light salt-water fish is
the best), half a pound of pork, two large onions, one quart of
sliced potatoes, one quart of water, one pint of milk,
two table-spoonfuls of flour, six crackers, salt, pepper.

Skin the fish, and cut all the flesh from the bones. Put the
bones onto cook in the quart of water, and simmer gently ten
minutes.

Fry the pork; then add the onions, cut into slices.

Cover, and cook five minutes; then add the flour, and cook
eight minutes longer, stirring often.

Strain on this the water in which the fish bones were cooked
and boil gently for five minutes; then strain all on the
potatoes and fish. Season with salt and pepper, and simmer
fifteen minutes.

Add the milk and the crackers, which were first soaked for
three minutes, in the milk.

Let it boil up once, and serve. The milk maybe omitted, and a
pint of tomatoes used, if you like.

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Fish Recipe – Fish Chowder -2

1/2 pound salt fish or
2 pounds fresh fish
1 quart potatoes cut in pieces
2 tablespoonfuls bacon drippings or other fat
1 onion, chopped
2 tablespoonfuls corn-meal
1 pint milk
Crackers

If salt fish is used, hold it under running water for a few
minutes, then shred it. 

If fresh fish is used, Wash it, remove bones if possible, and
cut it into six or eight pieces. 

Brown the onion in the fat. Into a kettle put layers of fish and
potatoes and add a little browned onion and corn-meal to
each layer.

Cover with hot water and boil gently until the potatoes are
tender.

Add the milk and continue heating until the mixture is hot.

Just before serving, add a few crackers broken into pieces.

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