Bygone Recipes – Fish

Stuffing Ingredients

• 2 tablespoons butter (28g)
• 1 cup cracker crumbs (approx. 100g) or dried bread crumbs (approx. 65g)
• 1 teaspoon finely chopped parsley
• 1 tablespoon chopped pickles
• 1 teaspoon salt
• few drops onion juice
• ¼ to ½ cup milk or water (60 to 120ml)

Method

1. Melt butter, add remaining ingredients, and stir lightly with a fork until heated through. If a dry stuffing is preferred, omit liquid.
2. Wash and wipe bluefish, stuff, and sew.
3. Cut three gashes on either side of fish and insert a slice of salt pork in each gash (if desired fancy, pink the edges of the salt pork).
4. Season with salt and pepper, brush with melted butter, and dredge with flour.
5. Place on a greased fish sheet, or on two four-inch-wide pieces of cheese cloth. Set in dripping pan, surround with finely chopped pork; bake, allowing fifteen minutes to the pound; baste with salt pork fat. There should be sufficient in the pan; if not, try out an additional quantity of pork.
6. When the fish is browned on one side, it should be turned, basted and browned on the other. To avoid this turning, many prefer to skewer the fish in the shape of the letter S, and place as if swimming in the pan.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 slices of halibut cut from middle of fish
• salt
• pepper
• lemon juice
• melted butter
• 2 cups oyster stuffing (see Baked Haddock With Oyster Stuffing Recipe)

Method

1. Wash and wipe fish.
2. Place one slice on a buttered fish sheet, brush with melted butter, sprinkle with salt and pepper, cover with oyster stuffing.
3. Place second slice on top of oysters, season, and brush with butter.
4. Bake forty minutes, basting frequently with melted butter, turning pan often in order that the fish may be uniformly browned.
5. Remove to hot platter; garnish with potato balls, parsley, and lemon; Hollandaise, Tomato or Bechamel Sauce

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Stuffing Ingredients

• 2 cups oysters (approx. 450g)
• ¼ cup butter (57g)
• 1 tablespoon chopped parsley
• 1 cup cracker crumbs (approx. 100g)
• salt
• pepper

Method

1. Drain oysters; mix crumbs, melted butter and parsley. Season highly with salt and pepper. Sprinkle oysters with salt and pepper and mix with crumbs.
2. Remove head, tail and bone from haddock.
3. Season with salt, pepper and lemon juice.
4. Stuff with oyster stuffing and sew.
5. Place on fish sheet or strips of cheese cloth in baking pan, dot with butter, and sprinkle with salt and pepper.
6. Bake, allowing twelve minutes to the pound, basting with melted butter, or after fish is stuffed, place in pan; cover with buttered cracker crumbs and baste.
7. Remove from pan to hot platter; garnish with parsley and pickles, and serve with Tomato, Hollandaise Sauce, or Egg sauce.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• a 4-pound cod (1.8kg)
• 2 tablespoons chopped onion
• 2 tablespoons chopped carrot
• 1 sprig parsley
• 2 quarts water (1.9 litres)
• 1 tablespoon salt
• bay leaf and clove
• ½ cup vinegar (120ml)

Method

1. Wash and wipe fish.
2. Cover with boiling water and add remaining ingredients; bring quickly to the boiling point, and keep just below the boiling point until fish separates slightly in flakes—about thirty minutes.
3. A fish kettle is the most convenient receptacle for cooking fish whole. If one is not available, use a piece of cheese cloth just large enough to cover fish and tie loosely with string.
4. All other boiled fish may be cooked in the same way as boiled cod.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 egg yolks well beaten
• ½ cup milk (120ml)
• 1 tablespoon olive oil
• ⅞ cup flour (approx. 105g)
• salt, pepper, cayenne
• 2 egg whites stiffly beaten
• 1 tablespoon lemon juice

Method

1. Combine ingredients in order given; let stand ten minutes.
2. Remove clams from shell, cut off heads, cover with batter, and fry until golden brown in hot fat.
3. Drain on brown paper.
4. As clams contain so much water, only a few should be put into the fat at once.
5. Oysters in batter may be prepared in the same way as Clam Fritters.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 8 red peppers
• 1 pint crab meat (approx. 320g)
• 4 tablespoons butter (56g)
• 4 tablespoons flour
• 1 tablespoon onion
• salt, pepper, paprika
• mustard, cayenne, nutmeg
• 1 cup cream (240ml)

Method

1. Parboil red peppers.
2. Make a White Sauce with butter, flour, cream and seasonings.
3. Add crab meat, fill peppers with crab mixture, cover with buttered and seasoned soft bread crumbs, and bake until crumbs are brown.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 pint lobster meat (approx. 343g)
• 4 tablespoons butter (56g)
• 4 tablespoons flour
• parsley
• salt, pepper, cayenne
• 2 cups cream (480ml)
• 1 red pepper cut in ribbons
• 1 teaspoon lemon juice

Method

1. Make a White Sauce of butter, flour, seasonings and cream.
2. Parboil red pepper, add to sauce with lobster meat, reheat, and serve on rounds of buttered toast.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups lobster meat (approx. 290g)
• 2 tablespoons butter (28g)
• 1 tablespoon grated onion
• ¼ cup cream (60ml)
• 2 tablespoons flour
• ½ cup chicken stock (120ml)
• 1 tablespoon lemon juice
• 1 egg yolk
• salt and cayenne

Method

1. Melt butter; add onion, flour, stock and lemon juice; cook five minutes; season with salt and pepper; add cream, in which yolk of egg has been beaten, and lobster meat.
2. When hot, serve in fontage cups.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 pint oysters (approx. 532g)
• 2 tablespoons butter (28g)
• 1 tablespoon lemon juice
• 2 tablespoons flour
• 2 eggs
• ½ cup cream (120ml)
• salt and pepper
• 2 tablespoons wine
• 1 cup chopped celery (approx. 100g)

Method

1. Melt butter, add oysters and cook one minute. Remove oysters, add remaining ingredients except wine, cook until thick, add oysters and wine, and serve in fontage cups.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups lobster meat (approx. 290g)
• 2 tablespoons butter (28g)
• 2 tablespoons flour
• 1 tablespoon chopped onion
• 1 tablespoon curry
• 1 cup cream or stock (240ml)
• 3 egg yolks
• salt, paprika and cayenne

Method

1. Melt butter; add onion; when yellow add flour, curry and cream.
2. Cook five minutes.
3. Season; add egg yolks and lobster meat.
4. Fill Rice Timbale Cases, reheat, and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups cold cooked fish (approx. 450g)
• salt and pepper
• lemon juice and onion juice
• 1 cup Croquette Sauce (240ml)
• 1 tablespoon chopped parsley

Method

1. Mix all ingredients; add more lemon juice if needed.
2. Shape, dip in crumbs, egg and crumbs, fry in deep fat.
3. One cup tomato may be substituted for the one cup milk or stock in Croquette Sauce.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup raw fish (approx. 135g)
• ¼ cup almonds (approx. 35g)
• 1 teaspoon salt
• few drops onion juice
• few grains cayenne
• 1 cup whipped cream (approx. 120g)
• 4 egg whites
• 1 tablespoon lemon juice

Method

1. Chop fish and press through a sieve; add onion juice, lemon juice, salt and pepper.
2. When well mixed add whipped cream, almonds finely chopped, and egg whites beaten to a stiff froth.
3. Fill buttered timbale molds with this mixture, set in pan of hot water, and bake ten to fifteen minutes.
4. Serve hot with Cucumber or Tomato Sauce, or cold, with Mayonnaise Dressing.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ½ cup flour (approx. 60g)
• ½ teaspoon salt
• 1 tablespoon olive oil
• 1 egg yolk
• cayenne
• ⅓ cup milk (80ml)

Method

1. Mix ingredients in order given until smooth, strain, and let stand over night in a warm place.
2. Heat fontage iron in hot fat, drain, dip in batter, place in hot fat, and fry until a delicate brown.
3. Remove from iron, invert, and drain.
4. These cups are used for all kinds of creamed mixtures and forcemeats, and are used instead of patty shells and croustades.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 6 fillets of sole
• 4 anchovies boned and skinned
• 2 teaspoons lemon juice
• 2 teaspoons butter (28g)
• ¼ teaspoon mustard
• salt, cayenne pepper

Method

1. Prepare the fillets, sprinkle with salt and pepper; spread with remaining ingredients blended.
2. Roll fillets, dip in crumbs, egg and crumbs, fry in deep fat, and drain on brown paper.
3. Serve on a napkin and garnish with lemon and water cress.
4. Fillets prepared in this way may also be baked in the oven with white wine, and served garnished with French fried potatoes and parsley.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 quart scallops (approx. 473g)
• salt and pepper
• 1 egg
• flour
• crumbs

Method

1. Wash, drain, and parboil scallops.
2. Season; dip in flour, egg and crumbs and fry in deep fat.
3. Drain and serve with Sauce Tartare.
4. Garnish with parsley and lemon

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 pounds whitebait (908g)
• salt, pepper
• flour
• lemon slices

Method

1. Dry whitebait in towel; sprinkle with salt and pepper; dredge napkin with flour. Shake whitebait in napkin until each little fish is covered with flour.
2. Dip frying basket in hot fat; cover bottom of frying basket with floured whitebait; plunge into hot fat; fry until a golden brown; drain on brown paper.
3. Serve on napkin.
4. Garnish with lemon and parsley. Brown bread is served with these fish.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup cooked fish (approx. 225g)
• 2 tablespoons butter (28g)
• 2 tablespoons flour
• ¾ cup milk (180ml)
• 3 egg yolks
• 1 teaspoon salt
• few grains cayenne
• 1 tablespoon lemon juice
• 1 teaspoon parsley
• 3 egg whites

Method

1. Melt butter; add flour, milk, seasonings and parsley; cook five minutes.
2. Add fish, boil two minutes; add egg yolks. Cool. Fold in stiffly beaten whites.
3. Fill molds with this mixture.
4. Set in a pan of hot water and bake twenty minutes.
5. Remove from mold and serve at once with Lobster, Shrimp, or Hollandaise Sauce.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups chopped lobster meat (approx. 290g)
• salt, pepper and cayenne
• ¼ teaspoon nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon parsley
• 2 hard-cooked egg yolks
• 1 cup Croquette Sauce (240ml)

Method

1. Mix ingredients in order given; shape in croquette or chop form; dip in crumbs, egg and crumbs.
2. Fry in deep fat.
3. If in chop form, make incision and insert small lobster claw.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 quart oysters (approx. 887g)
• 1 quart milk (946ml)
• 4 tablespoons butter (56g)
• salt and pepper
• 4 tablespoons cracker crumbs (approx. 25g)

Method

1. Drain oysters from liquor; heat liquor to boiling point. Skim.
2. Scald milk in double boiler; add liquor and oysters; cook until edges of the oysters shrivel; add butter, salt and pepper.
3. Serve at once.
4. If cracker crumbs are used, combine butter and cracker crumbs and add to oyster mixture.
5. Oysters and oyster liquor must not be added to milk until just before serving, as the mixture is apt to curdle if the oysters are allowed to stand in the milk.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 shad with backbone removed
• 4 tablespoons butter (56g)
• few drops onion juice
• 1 tablespoon salt
• 2 tablespoons finely chopped parsley
• 2 tablespoons white wine
• few grains cayenne

Method

1. Wipe shad; place skin side down on oak plank.
2. Sprinkle with salt and pepper; spread with butter.
3. Cook in hot oven twenty to thirty minutes.
4. Brown with a salamander (Overhead grill).
5. Spread with parsley and white wine.
6. Garnish with highly seasoned hot mashed potato pressed through a pastry bag and tube. Also radishes cut in shape of roses, lemons cut in shape of crescents and dipped in chopped parsley, and sprigs of parsley.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup rice (approx. 190g)
• salt, pepper and cayenne
• lemon juice, onion juice
• 4 cups milk (960ml)

Method

1. Wash rice; add seasonings and milk.
2. Cook in double boiler until milk is absorbed and rice is tender.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 flounders
• 2 tablespoons butter (28g)
• 1 tablespoon finely chopped parsley
• 1 tablespoon lemon juice
• salt, pepper and cayenne
• ½ cup cream (120ml)
• 4 hard-cooked eggs
• 4 lemons

Method

1. Make eight fillets from the flounder.
2. Melt butter; add lemon juice and parsley.
3. Dip fillets in this mixture; roll and skewer fillets; put in baking dish; sprinkle with salt, pepper and cayenne.
4. Cover with cream and cook in oven until tender.
5. Arrange on platter, pour around the fillets Béchamel Sauce, and garnish with lemon basket in the center, filled with sauce, yolks of eggs pressed through ricer and whites cut in shape of petals.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 3 tablespoons butter (42g)
• 5 tablespoons flour
• 1 cup stock or milk (240ml)
• salt and pepper
• celery salt
• lemon juice
• few drops onion juice

Method

1. Melt butter; add flour, seasonings and milk. Cook until thick. This sauce is sufficient to thicken two cups of meat, for all kinds of croquettes.
2. It may be varied by adding two egg yolks or one egg.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 6 medium-sized trout
• olive oil or melted butter
• cornmeal
• salt and pepper
• 2 tablespoons lard or butter (28g)

Method

1. Wash and wipe fish.
2. Sprinkle with salt and pepper, dip in olive oil, roll in cornmeal, and sauté until brown, and crisp in butter or lard.
3. Drain on brown paper.
4. Serve on hot platter, and garnish with lemon and cress.
5. All kinds of small fish may be cooked in the same manner.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups cold cooked fish (approx. 450g)
• 2 cups oysters (approx. 450g)
• 2 cups White Sauce (480ml)
• 1 cup buttered crumbs (approx. 130g)

Method

1. Arrange fish, oysters and White Sauce in alternate layers.
2. Cover with buttered crumbs and bake until crumbs are brown.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 quart oysters (approx. 887g)
• 1 cup fine bread crumbs (approx. 65g)
• 1 teaspoon salt
• ¼ cup butter (57g)
• 2 tablespoons parsley
• 2 tablespoons celery
• ½ teaspoon paprika
• 1 cup cream (240ml)
• ¼ cup wine (60ml)

Method

1. Clean oysters.
2. Butter a baking dish; arrange a layer of oysters in the bottom of the dish.
3. Mix butter and bread crumbs; sprinkle oysters with crumbs, parsley, celery, paprika, salt and two tablespoons of cream.
4. Continue arranging in layers until dish is filled, having crumbs for the last layer.
5. Just before baking, add wine and bake twenty minutes.
6. Oysters are best baked in a shallow dish so as to have two layers of oysters only.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 pint scallops (approx. 284g)
• 1 cup mushrooms, chopped (approx. 100g)
• 2 tablespoons onion
• 4 tablespoons butter (56g)
• 4 tablespoons flour
• 1 cup cream (240ml)
• ½ cup scallop liquor (120ml)
• salt, pepper, cayenne

Method

1. Parboil scallops.
2. Drain and cut in slices.
3. Melt butter; add onion and mushrooms, cook five minutes; add scallops, cook five minutes; add liquids, cook until thick.
4. Place mixture in buttered baking dish or scallop shells; dot with butter; cover with buttered and seasoned crumbs; bake until crumbs are brown.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups cooked shad roe (372g)
• 2 egg yolks
• 1 tablespoon parsley
• 1 cup Croquette Sauce (240ml)
• salt, pepper, cayenne
• lemon juice

Method

1. Cut shad roe in small pieces; add seasonings, sauce and yolks of eggs.
2. Shape; dip in crumbs, egg and crumbs; fry.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 quart oysters (approx. 887g)
• 12 slices bacon
• salt, pepper
• 6 squares buttered toast

Method

1. Drain oysters from their liquor and dry between towels.
2. Cut the bacon in pieces half the size of the oysters.
3. Arrange the oysters and bacon in alternate layers on wooden skewers, being careful to pierce the hard muscle.
4. Place in a hot pan and bake in a hot oven until bacon is done. Ten minutes should suffice.
5. Serve one skewerful on each slice of buttered toast.
6. Many persons like the liquor of the oysters heated, strained, and poured over the toast just before serving.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 pint oysters (approx. 533g)
• 2 tablespoons butter (28g)
• 2 tablespoons onion
• 4 tablespoons flour
• ½ cup cream (120ml)
• ½ cup finely cut chicken (140g)
• ½ cup chicken stock (120ml)
• ½ cup oyster liquor (120ml)
• salt, cayenne, nutmeg
• 3 egg yolks
• parsley

Method

1. Melt butter; add onion; when yellow, add flour; when well blended, add liquids and seasonings.
2. Cook five minutes; add chicken, yolks of eggs beaten until thick and cream beaten until stiff.
3. When thick, cool.
4. Parboil oysters; drain and dry.
5. Cover oysters with chicken mixture, dip in crumbs, egg and crumbs, and fry in hot fat.
6. Drain. Serve on hot dish and garnish with lemon and Mayonnaise Dressing

Title

Lowney’s Cook Book

Author

Maria Willet Howard