Flounder a la Creme

1 flounder about 2 lbs. 2 cupfuls milk 1 tablespoonful cream 3 tablespoonfuls Crisco 1 blade mace 6 whole white peppers 4 tablespoonfuls flour Lemon juice Salt and pepper to taste

Skin flounder, and take fillets off neatly by sharply cutting down the middle of back, and pressing the knife close to the bones.  This will produce 4 long fillets.  Cut each of them in half lengthways, and tie up in pretty knot; sprinkle a little salt over and put them aside.  Wash skin bones of fish, put them into a small saucepan with milk, mace, and whole peppers and simmer for half hour; strain milk into clean saucepan; add fillets, and allow to simmer for ten minutes.  Lift them out, and add to milk the Crisco and flour beaten together; stir till it becomes quite smooth; add salt, pepper and lemon juice to taste, and cream; put in fillets gently to warm through; dish neatly and pour the sauce over them.  Serve very hot.

Flounder a la Turque

  For Fish

1 large flounder 1 teaspoonful chopped parsley 3 tablespoonfuls breadcrumbs 2 tablespoonfuls Crisco 1/2 teaspoonful powdered herbs 1 pinch powdered mace Salt, pepper, and red pepper to taste 1/2 cupful picked shrimps

  For Sauce

1/2 lemon 1 egg 1/2 cupful melted Crisco 1 yolk of egg 1/2 teaspoonful mustard 1/2 teaspoonful salt 1 pinch red pepper 1 tablespoonful vinegar 2 chopped gherkins

  1 teaspoonful chopped parsley

For fish. Wash dry and trim flounder.  On one side make cut down center from near head to near tail and raise flesh from the bones.  Make a stuffing with Crisco, parsley, breadcrumbs, herbs, shrimps, lemon juice, seasonings, and nearly all the egg, and insert under the fillets of the flounder, leaving the center open.  Dot with Crisco.  Brush fish over with remaining egg, sprinkle with browned breadcrumbs, put on Criscoed baking tin, and bake thirty minutes.  Serve with sauce.

For sauce. Put egg yolk into a bowl, and, with a wooden spoon stir a little; then add by degrees melted Crisco, stirring constantly; then add seasonings, vinegar, gherkins and parsley.

Fish Pudding

(Kate B. Vaughn)

  For Pudding

2 lbs. cooked fish 1 cupful milk 1 tablespoonful flour 1 tablespoonful Crisco 2 eggs Salt and pepper to taste 1/4 teaspoonful onion juice 1 tablespoonful Worcestershire sauce Cream sauce

  For Sauce

3 tablespoonfuls flour 3 tablespoonfuls Crisco 1 slice carrot 1 slice onion 1 slice celery 1 blade of mace 1 bay leaf 6 whole peppers 1 sprig of parsley 1/4 teaspoonful salt

  1 cupful thick cream

For pudding. Boil fish in boiling salted water till done.  Shred or break in small pieces, and free from skin and bone.  Blend Crisco and flour in a saucepan over fire, add milk and stir till boiling, remove from fire, add eggs well beaten, seasonings, and mix well.  Turn into Criscoed fireproof dish, cover with greased paper, set in warm water, and bake in moderate oven for thirty minutes.  Serve with the sauce, potato balls, and chopped parsley.