Wrap
a thin slice of salt pork around each one, season with salt and
pepper, wrap in buttered paper, fasten firmly, and bake in a slow
oven for twenty minutes. Serve in the papers.
ESCALLOPED TROUT
Boil two trout in salted water, drain and flake, removing all the
bones. Fry a small chopped onion in butter, add a tablespoonful of
flour and two cupfuls of milk. Cook until thick, stirring constantly.
Put a layer of the boned fish in a buttered baking-pan, add a layer
of the sauce, sprinkle with minced parsley, and repeat until the
dish is full. Cover with crumbs, dot with butter, and brown in
the oven.
[Page 429]
FIFTEEN WAYS TO COOK TURBOT
BOILED TURBOT
Wash the fish carefully and soak it for an hour in salted water,
drain, and rinse in fresh water. With a sharp knife score the black
skin in a straight line from head to tail. Boil the fish in salted
and acidulated water to cover, drain, garnish with parsley and
lemon, and serve with any preferred sauce.
BROILED TURBOT
Clean a small turbot and marinate for an hour in seasoned oil and
vinegar or lemon-juice. Drain, broil, and serve with any preferred
sauce.
BROILED TURBOT A LA PROVENCE
Soak the fish for four hours in a marinade of oil and lemon-juice,
seasoned with sliced carrot, onion, bay-leaf, thyme, parsley, and
garlic.
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