The Art of Jewish Cooking Read Online Free PDF Page B

lemon juice
    1 egg, beaten
    2 cups cooked flaked halibut
    ½ cup bread crumbs
    Cook the onion in the butter for 5 minutes. Sprinkle with the flour and gradually add the milk, stirring constantly until mixture reaches the boiling point. Add the salt, mustard, Worcestershire sauce, lemon juice, egg and halibut. Mix lightly and divide among 6 buttered baking dishes. Sprinkle with the bread crumbs.
    Bake in a 350° oven 20 minutes. Serves 6.

Mock Scallops
    2 pounds halibut, ½ inch thick
    ¾ cup sifted flour
    1½ teaspoons salt
    ¼ teaspoon pepper
    ¼ teaspoon paprika
    1 cup milk
    6 tablespoons butter
    Cut the halibut in ½-inch cubes to resemble bay scallops.
    Mix together the flour, salt, pepper and paprika. Dip the cubes in the milk and then in the seasoned flour.
    Cook the scallops in the butter over low heat, until browned on all sides. Serve with tartar sauce and lemon wedges. Serves 6–8.

Baked Salmon
    2 tablespoons butter
    4 slices salmon
    2 teaspoons salt
    ¼ teaspoon pepper
    1 onion, sliced
    1 bay leaf
    1 cup light cream
    Melt the butter in a baking dish. Arrange the salmon in it and sprinkle with the salt and pepper. Surround with the onion slices and bay leaf.
    Bake in a 375° oven 15 minutes. Pour the cream over the fish and bake for additional 25 minutes, basting frequently. Serves 4–6.

Baked Fish and Vegetables
    ¼ cup salad oil
    6 slices carp, pike or whitefish
    3 teaspoons salt
    ¾ teaspoon pepper
    2 tomatoes, diced
    1 package frozen mixed vegetables, defrosted
    3 potatoes, peeled and diced
    2 onions, sliced
    ¼ teaspoon garlic powder
    Heat the oil in a baking pan. Sprinkle the fish with half the salt and pepper and place in the pan. Bake in a 425° oven 10 minutes. Add the tomatoes, mixed vegetables, potatoes, onions, garlic powder and remaining salt and pepper. Cover. Reduce the heat to 350° and bake an additional 40 minutes, removing the cover for the last 15 minutes. Serves 6–8.

Sweet-and-Sour Fish
    2 onions, thinly sliced
    2 lemons, sliced
    ⅓ cup brown sugar
    ¼ cup seedless raisins
    1 bay leaf
    6 slices whitefish, pike or salmon
    2 teaspoons salt
    2 cups water
    6 gingersnaps, crushed
    ⅓ cup cider vinegar
    ¼ cup sliced blanched almonds
    Combine the onions, lemon slices, brown sugar, raisins, bay leaf, fish, salt and water in a saucepan. Cover and cook over low heat 25 minutes. Transfer fish to a platter.
    Add the gingersnaps, vinegar and almonds to the fish stock. Cook over low heat, stirring constantly, until smooth. Pour over the fish. Serve warm or cold. Serves 6.

Pickled Pike
    4 onions, sliced
    6 slices pike
    1½ teaspoons salt
    ¼ teaspoon pepper
    2 cups water
    ½ cup white vinegar
    1½ tablespoons sugar
    2 teaspoons pickling spice
    2 bay leaves
    Combine 2 sliced onions, the pike, salt, pepper and water in a saucepan. Bring to a boil and cook over low heat 25 minutes.
    Carefully remove the fish and place in a bowl or jar alternating in layers with the remaining 2 sliced onions.
    Mix the vinegar, sugar, pickling spice and bay leaves with the fish stock. Bring to a boil and pour over the fish. cover and let pickle in the refrigerator for 2 days before serving. Serves 6 and will keep 2 weeks.

Marinated Salmon
    6 slices salmon
    3 onions, sliced
    3 cups water
    2 teaspoons salt
    ½ cup lemon juice
    ½ cup white vinegar
    1 teaspoon pickling spice
    1 bay leaf
    ¼ teaspoon whole peppercorns
    Combine the salmon, onions, water and salt in a deep skillet. Bring to a boil and cook over low heat 25 minutes. Carefully transfer salmon to a bowl or platter.
    Add the lemon juice, vinegar, pickling spice, bay leaf and peppercorns to the fish stock. Bring to a boil and cook 2 minutes. Pour over the fish and chill 24 hours before serving. Serves 6–8.

Fish Cakes
    2 cups cooked and flaked codfish
    2 cups mashed potatoes
    3 tablespoons melted butter
    2 teaspoons salt
    ½ teaspoon pepper
    2 eggs, beaten
    ½ cup milk
    Butter or fat for frying
    Mix all the ingredients together and taste to correct seasoning.