PLANKED WHITEFISH--II
Clean and split a large whitefish, remove the bone, and tack on
a buttered fish-plank, skin-side down. Season with salt, pepper,
butter, and lemon-juice, and bake in the oven.
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CREAMED WHITEFISH A LA MADISON
Steam a large whitefish until tender, take out the bones, and flake
fine. Cook together one tablespoonful of butter and two of flour,
add two cupfuls of milk, and cook until thick, stirring constantly.
Season with parsley, thyme, grated onion, salt, and pepper, take
from the fire, add two eggs well-beaten, and three tablespoonfuls
of butter. Put in a buttered baking-dish a layer of fish, then a
layer of sauce, and repeat until the dish is full, having crumbs
and butter on top. Brown in the oven.
JELLIED WHITEFISH
Boil two pounds of whitefish in salted and acidulated water, with
four bay-leaves, a tablespoonful of pepper-corns, and half a dozen
cloves. Take out the fish, strain the liquid, and reduce by rapid
boiling to a quantity barely sufficient to cover the fish. Add
the juice of a lemon and two ounces of dissolved gelatine. Flake
the fish with a fork, removing all skin, fat, and bone, mix with
the liquid, pour into a fish mould, wet with cold water, and put
on ice until firm.
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