Page:Lavine - Recipes Tried and True.djvu/19



Clean, salt and pepper and let stand several hours. Boil enough water to almost cover fish with one onion cut up, one tablespoon carrot. Add fish (cut in pieces is better) and let simmer until the flesh leaves the bones. Strain and reserve fish stock if wanted. Serve with lemon, hollandaise, egg or mustard sauce.

Split lobster and glaze with olive oil or butter. Broil on hot fire with meat side to the fire. When well done season with salt, cayenne and plenty of melted butter; or place in spider, season, place in oven and baste. Same for any broiling fish.

Remove skin and bone from canned salmon or cooked salmon. Shred and add one tablespoon lemon juice to white sauce. Serve hot on toast.


 * 1 doz. live crabs,

2 eggs,

Salt, pepper,

2 teaspoons mustard,

3 crackers,

Cracker dust

Butter,

Lemon, parsley.

Boil crabs till red. When cold, pick out all the meat, crack claws, pick, reserving small ones for soup. Mix meat with eggs, salt, pepper, mustard according to taste, crackers soaked in water and pressed well. Fill shells, sprinkle with cracker dust, flakes of butter and bake from twenty to thirty minutes until light brown. Serve with slices of lemon and parsley.