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ISSUED BY
THE WOMAN'S AUXILIARY

December, 1916

FISH

MAITRE D'HOTEL BUTTER.

     One-fourth pound butter creamed; add gradually 2 tablespoons lemon juice, 1 tablespoon finely chopped parsley, 2 ounces sardellen cleaned and bones removed mixed with 4 ounces butter and rubbed through a sieve.

     Cover and keep cold until ready to serve.

--Mrs. H. Stubenrauch.    

HECHT (PIKE) BLAUGEKOCHT.

     Take a fish which has been well cleaned (from 3 to 4 pounds), fasten tail in mouth with needle and thread.  Lay on a platter, cover with hot vinegar.  Put in a kettle about 3 or 4 quarts of water.  When boiling, add 3 tablespoons salt, 1 tablespoon butter, 2 onions, 1 bunch of herbs and 12 whole peppers.  Then add fish, let it come to a boil, skim.  Take kettle from fire and let fish remain in water for half an hour.

     Serve with parsley, potatoes and slices of lemon.  Grated horseradish with vinegar mixed with salt and melted butter.  Finely chopped sardellen taste very well, also, but then omit horseradish.

--Mrs. H. Stubenrauch.     

MAYONNAISE FISH.

     Three eggs boiled hard, chop white very fine; 1 cup parsley, 1 cup of chopped celery, a large onion chopped, 1/2 sardellen chopped fine.

     Smooth the yolks very fine, by degrees add 1 tablespoon butter, a pinch red pepper, a little salt and heat the vinegar (1 cup).  Add to the above and mix well.  Boil fish in salt water, when cold add the above over fish when ready to serve.

--Mrs. David Mayer.    

CREOLE SAUCE FOR FISH

     Take 1/2 can tomatoes, 1/2 can peas, 1/2 can button mushrooms, 10 stuffed olives cut in half, 1 large green pepper sliced thin, 1 large onion sliced thin, 1 teaspoonful salt and three dashes of paprika.  Let all this cook slowly 15 minutes, then add 1 teaspoonful of butter and 1 teaspoonful of flour mixed.  Let cook a few minutes longer to thicken.  Serve with or over fish.  Also good with steaks.

--Mrs. C. Mueller.     

   

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