Baked Stuffed Squid

6 squid
1 tsp poultry seasoning
2 tsp melted butter
2 cups bread crumbs
½ tsp salt
1 onion chopped

Clean squid by removing tentacles and skin. Wash thoroughly
and sprinkle with salt. Make a dressing by combining
poultry seasoning , butter, crumbs and onion. Stuff the
squid, adding strips of fat pork to each squid. Place
the squid on skewers and sew the ends. Wrap in aluminum
foil and bake for ¾ hour in a 350 degrees oven.

Cod au Gratin

4 Lbs. Fresh boned fillet of cod
24 oz. Fresh milk
4 oz. Margarine or butter
½ oz. Salt
4 oz. Flour
1 oz. Parmesan cheese ( white grated)
10 oz. Old fashion cheddar cheese

First put cod in two quart salted hot water. Simmer
ten minutes. Then drain, flake fish a little but
don’t mush. Put milk in double boiler. Meanwhile,
melt butter and add flour to melted butter. Put aside.
When milk starts to foam on top and rise a little, add
flour and butter mixture. Stir until thick and smooth.
Take off and add very lightly to fish. Put into ten heat
proof bowls. Add grated cheddar cheese on top ,
sprinkle on parmesan grated cheese and top with paprika.
Put under boiler or in hot oven to lightly brown on top.
Serves 10 people.

Deep Fried Fish

1 cup milk
1 egg
½ cup flour
few grains salt

Cut fish in squares and salt. Dip each piece in batter until
completely covered.Then place in boiling cooking oil
until golden brown.

Deep Fried Squid Rings

Clean squid and parboil for 5 minutes.
Cut into rings and dip into batter.

BATTER:
1 cup flour
1 tsp baking powder
1 tsp salt
1 egg

Combine ingredients, adding milk enough to make batter smooth.
After dipping rings, drop into hot fat and cook until
golden brown.

Fish & Brewis

4cakes hard bread
2 lbs salt cod
1 cup salt pork, finely diced

DRAWN BUTTER:
¼ cup butter
2 medium onions, chopped
2 tbsp flour
1 cup water

Break each bread into 2 or 3 pieces and soak for 6-8 hours, or
overnight, in cold water. Use lots of water because it
will be absorbed. Soak salt cod in separate bowl of cold
water for 6-8 hours, or overnight. Change water once or
twice if you prefer less salt. If using fresh fish, add
1 tsp of salt to water when cooking. In the morning,
change water on cod and simmer gently until tender, 5-10
minutes. Remove from heat and drain. Skin, bone and flake
fish. Place hard bread in saucepan with enough water to
cover bread, use water in which it soaked. Heat slowly just
until it comes to a boil. Remove from heat and drain
immediately. Add cooked, flaked fish and mix. Keep hot.
Fry salt pork until golden brown and crisp. These
scrunchions and fat may be poured over fish and
brewis mixture when served, or mixed with it. Serve hot.
Drawn butter is sometimes used instead of scrunchions.

Drawn butter:
Melt butter in saucepan, add chopped onions and fry gently
until lightly golden and soft , about 10 minutes. Do not
brown. Sprinkle flour over onions and mix in thoroughly.
Remove from heat. Gradually , while stirring , add half
water. Place back on heat and bring to boil, stirring
constantly. Beat until shiny and smooth. Slowly add
remaining water or until desired consistency is reached.
Cook over low heat 2-3 minutes. Serve over fish and brewis.
 
 
 
 

Above recipes reprinted with permission of sparkls
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