|
Classic
Cook Books
< last page | next page >
page 480
13. Stuffing for Baked Fish. Soak dry bread or crumbs in water. Press dry, and
add the following ingredients: A piece of butter the size of an egg, 1 1/2
tablespoonful of Summer savory, 1 tablespoonful of thyme 3/4 tablespoonful of
majoram, salt to taste, and 1 teaspoonful of pepper. A beaten egg may also be
added.
SHELL FISH.
1. Lobster Croquettes. Take remnants of lobster and pound until the dark and the
light meat and coral are well mixed; add to the fish not quite as much bread
crumbs as you have fish, season with salt and pepper; add some melted
butter--about 2 tablespoonfuls--form into round balls, roll in egg, then in fine
bread crumbs and fry in hot lard.
2. Deviled Crabs. Boil and mince 1/2 dozen fresh crabs, 2 ounces of butter, 1
teaspoonful of mustard. cayenne pepper and salt to taste. Put the meat into a
bowl and carefully mix through it an equal quantity of fine bread crumbs. Cream
the butter, mix the mustard well with it, then stir in carefully (a handful at a
time) the mixed crabs, a teaspoonful of cream and the crumbs. Season with pepper
and salt, fill the crab shells with the mixture, sprinkle bread crumbs over the
tops, put small pieces of butter over the tops of each, and brown them quickly
in a hot oven.
3. Crab Pie. Throw some live crabs into boiling salted water, boil for 1/4 hour.
When cold pick the meat from the claws and body. Chop together and mix with it
bread crumbs, pepper, salt and a little butter. Put this into the shells and
brown in the oven. A crab shell will hold the meat of two crabs.
4. Fried Oysters. Take large oysters and dry them in a napkin; then heat an
ounce each of butter and lard in a thick frying pan. Season with pepper and
salt, and then dip each one into egg and cracker crumbs. Place them into the hot
grease and fry a delicate brown. Serve them crisp and hot.
< last page | next page >
Classic
Cook Books
|
