As fish of this kind has considerable thick flesh,
it is very good for baking. Other methods of cookery may, of course, be
applied to it, but none is more satisfactory than baking.
To bake a finnan haddie, wash it in warm water and put it to soak in
fresh warm water. After it has soaked for 1/2 hour, allow it to come
gradually to nearly the boiling point and then pour off the water. Place
the fish in a baking pan, add a piece of butter, sprinkle with pepper,
and pour a little water over it. Bake in a hot oven until it is nicely
browned. Serve hot.
66. CREAMED FINNAN HADDIE.--The flavor of finnan haddie is such that
this fish becomes very appetizing when prepared with a cream sauce. If,
after combining the sauce with the fish, the fish is baked in the oven,
an especially palatable dish is the result.
To prepare creamed finnan haddie, freshen the fish and shred it into
small pieces. Then measure the fish, put it into a baking dish, and
pour an equal amount of white sauce over it. Sprinkle generously with
crumbs and bake in a hot oven until the crumbs are browned. Serve hot.
67. BOILED SALMON.--When smoked salmon can be secured, it makes a
splendid fish for boiling. If it is cooked until tender and then served
with a well-seasoned sauce, it will find favor with most persons.
Freshen smoked salmon in warm water as much as seems necessary,
remembering that the cooking to which it will be subjected will remove a
large amount of the superfluous salt.
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