Davis' sea food recipes / Frank E. Davis Fish Company.

  • Frank E. Davis Fish Company.
Date:
[between 1910 and 1919?]
Catalogue details

Licence: Public Domain Mark

Credit: Davis' sea food recipes / Frank E. Davis Fish Company. Source: Wellcome Collection.

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    white sauce. Those who like fish with the least amount of salt will pre- fer this dish to many others because the cream reduces the salty flavor very much. BOILED MACKEREL Freshen as directed. Put it on to boil in cold water with white potatoes, and boil gently for thirty minutes. MACKEREL AU GRATIN Prepare as for creamed mackerel. Sprinkle some grated cheese over the top and set it in the oven ten or fifteen minutes before serving until cheese is melted and browned (probably fifteen minutes). SCALLOPED MACKEREL (PLAIN) (1) (a) Use cold boiled or broiled mackerel. Break with a fork into large flakes. Put one and one-half cups of this in a small baking dish. Pour over it one cup white sauce lifting the fish a little with a fork to let the sauce down through it. Sprinkle the top liberally with bread or cracker crumbs and dot generously with small dabs of butter. Bake one-half hour in a hot oven. Should be a nice brown. (b) Or prepare in same way using instead of one cup of white sauce one-half cup of white sauce mixed with one-half cup tomato juice in which a salt spoonful of soda has been dissolved. SCALLOPED MACKEREL 2 Freshen the mackerel and pick it into bits, carefully removing bones and skin. Put in a buttered baking dish a layer of force, rolled shredded wheat biscuits, or any of the ready-to-serve cereals, then a layer of the flaked mackerel. Continue until about three-quarters of an inch from top of dish. Fry, but do not brown, one slice onion in three tablespoons butter ; remove onion, add two tablespoons cornstarch and blend thoroughly. Add a little at a time two cups milk and cook until thick with one tea- spoon chopped parsley and dash of pepper. Pour this over the fish. Add a thin layer of crumbs with which a tablespoonful of melted butter has been blended and bake in moderate oven from thirty to forty-five minutes according to size of dish. SCALLOPED MACKEREL WITH TOMATO Cook one can tomatoes with one bay leaf, blade mace, slice onion and three cloves for twenty minutes and add pinch soda and strain. Cook two tablespoons cornstarch in two tablespoons butter. Gradually add the strained tomato pulp and cook until it thickens. Then pour over the mackerel and crumbs prepared as above and bake. Cold boiled potatoes sliced thinly may be substituted for the crumbs in either recipe. Always put the layer of crumbs and butter over the top. A sprinkling of grated cheese may be added if desired. SALT HERRING Freshen and prepare by the same recipes as salt mackerel. : :
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