Crabmeat Casserole with Bacon (1952)

• 1/2 lb crabmeat (chopped or flaked)
• 1 tomato, sliced
• 3 strips bacon
• Buttered bread crumbs
• 1/2 tbspn butter
• 1/4 cup water
• 1/2 clove garlic, chopped
• 1/2 cup grated sharp cheese
• 1 tbspn flour (heaping)
• 1/2 tspn dry mustard
• 1 tbspn vinegar
• 3/4 cup milk
• 1/2 tspn salt
• Red pepper

Combine butter, garlic, water, and cheese in double boiler, and cook 10 minutes over hot water. Mix flour mustard, vinegar, and stir milk into this. Add salt and pepper.

When mixed, add slowly to cheese mixture, and cook until quite thick. Put crabmeat in a buttered baking dish. Pour cheese cheese sauce over it. and top with bread crumbs. Cover top with tomato slices and bacon.

Cover the cook 35 minutes in 400 degree over. Just before serving, remove cover and brown bacon. Serves 4.

More "Lost" Shellfish Recipes

Celery Victor with Crab Legs or Shrimp (1946)

Shrimp Stroganoff (1978)

(Origin - "The Memphis Cook Book" published by The Junior League of Memphis, 1952. This recipe was contributed by Mrs. Keith M. Spurrier, Jr.) 

Classic American Brook Trout with Bacon (1968)

• 8 strips of bacon
• 4 brook trout, about 3/4 to 1 lb each, eviscerated but with heads and tails on
• Salt
• Freshly ground black pepper
• 1 1/2 to 2 cups white or yellow cornmeal

In a large, heavy skillet, cook the bacon over moderate heat until it has rendered all its fat and is brown and crisp. 

Wash the fish under cold running water, and dry them thoroughly with paper towels. Sprinkle them inside and out with salt and a few grindings of black pepper.  Dip them in cornmeal, shaking them gently to remove any excess. 

Heat the bacon fat in the skillet over high heat until a light haze forms over it. Add the fish and cook them for about 5 minutes on each side, turning them over carefully with tongs. 

Regulate the heat to that the trout will brown evenly without burning. Remove to a heated platter, arrange the bacon strips around them, and serve at once. Serves 4.

More "Lost" Fish Recipes

Fish in Beer Sauce (1949)

Sole with Grapes in White Wine (1961)

(Origin - "Recipes : American Cooking -- Foods of the World" published by Time-Life Books, 1968.) 

Pizza Fish Fillets (1969)

• 2 lbs fish fillets
• bread crumbs, finely ground
• Spaghetti (or tomato) sauce
• Mozzarella cheese, grated

Season fish fillets with salt and pepper, and roll in finely ground bread crumbs.  Fry until golden, and fish flakes when tested with fork.

Ladle 1 ounce of spaghetti  sauce over each fillet, and sprinkle each generously with mozzarella cheese. Broil until cheese melts and browns slightly. Serve immediately. 

"Garnish with a slice of pineapple, if desired. Good when accompanied with french fries."

More "Lost" Recipes from "Marine Fish Cookbook"
Fish Platter with Bacon and Potatoes (1969)

Poached Halibut with Wine Shrimp Sauce (1969)

(Origin - "Marine Fish Cookbook" by the State of Washington Department of Fisheries; Iola Berg, Editorial Assistant; 1969.)

Fish in Beer Sauce (1949)

• 5 oz shallots, finely cut and braised in butter
• 2 oz gingersnap cookie crumbs
• 1 stalk celery, finely chopped
• Parsley
• Salt to taste
• Bottle of beer

Put fish in kettle and add the shallots, celery, gingersnap crumbs, parsley, and salt. Cover the whole with a bottle of beer, and cook slowly until done. 

To prepare a sauce, use the fish broth cooked down to 2/3 of its volume, and put through a sieve. Add 5 ozs butter, beaten slightly, and pour over fish when served. 

(Origin - "The Storz Cookbook" compiled by Arthur C Storz of the Storz Brewing Co. of Omaha, Nebraska. 1949.) 

More "Lost" Beer Recipes

Beer Meat Loaf (1971)

Baked Beer Cheesy Fondue (1968)

Parsnips Stewed in Dark Beer (1627)

Fish Platter with Bacon and Potatoes (1969)

• 2 lbs cod or other firm white fish, baked or boiled 
• 1/4 lb bacon, diced 
• 6 medium potatoes 
• 8 small carrots 
• 6 small onions 
• 2 tbspns finely chopped parsley 
• 2 hard-boiled eggs 
• 2 cups thin white sauce (see below)

Fry bacon until crisp. Set aside. Boil potatoes, carrots, and onions in salted water until tender. 

Place fish on large, heated platter, and surround with cooked vegetables. Pour bacon bits over fish.  Cover with white sauce, and garnish with chopped parsley and sliced, hard-boiled eggs.  Serves 4 to 6.

Thin White Sauce

Mix together in a saucepan until smooth:

• 2 cups milk
• 2 tbspns flour
• 2 tbspns butter
• Salt and pepper to taste

(Origin - "Marine Fish Cookbook" by the State of Washington Department of Fisheries; Iola Berg, Editorial Assistant; 1969.)

More "Lost" Fish Recipes

Halibut a la Victor (1958)

Coquille St. Jacques Scallops (1968)

Poached Halibut with Wine Shrimp Sauce, (1969)

• 2 lbs halibut steaks, fresh or frozen
• 1 cup white wine
• 1 cup water
• 2 tbspns butter
• 2 tbspns flour
• 2 cups reserved fish stock
• 2 egg yolks
• 1 tbspn lemon juice 
• 1 tbspn minced parsley
• 5 to 6 oz small shrimp, fresh or canned
• 1 bay leaf
• 1 tspn salt
• Dash thyme

Place halibut in a saucepan. Add wine, water, and seasonings.  Bring to a boil. Then reduce heat and simmer 10 to 15 minutes, or until halibut flakes easily with a fork.

Melt butter and add flour, stirring until smooth. Cook until thick and creamy. Combine egg yolks, lemon juice, and parsley. Stir slowly into sauce.

Add shrimp and simmer 5 minutes.  Spoon sauce over halibut.  Serve additional sauce on the side. Serves 6.  (Shrimp sauce may also be poured over poached halibut, and baked at 325 degrees for 20 minutes.)

(Origin - "Marine Fish Cookbook" by the State of Washington Department of Fisheries; Iola Berg, Editorial Assistant; 1969.)

More "Lost" Fish Recipes

Sole with Grapes in White Wine (1961)

Halibut Portuguesa in Sherry (1965)

Coquille St. Jacques Scallops (1968)

Halibut a la Victor (1958)

New Orleans Bouillabaisse with White Wine (1891)

Bouillabaisse:

• 6 slices red snapper
• 6 slices redfish
• 3 cloves garlic, minced
• 3 sprigs thyme, chopped or 1 tspn dried thyme
• 3 sprigs parsley, chopped
• 3 bay leaves, crushed
• 1 tspn allspice
• 2 tbspns olive oil
• 3 mild onions, chopped
• 2 cups dry white wine
• 6 large ripe tomatoes, fresh or canned
• 1/2 lemon, thinly sliced
• 1/4 tspn saffron
• Salt and pepper
• Cayenne
• 12 slices, French bread
• 1/2 stick butter

Court bouillon:

• Head of red snapper
• 1-1/2 qts boiling mater
• 1 onion, sliced
• Bunch of herbs (thyme, parsley, bay leaf)

To make the court bouillon:  Place the red snapper head in boiling water with the bunch of herbs and sliced onion.  Cook over a low heat, uncovered, until liquid is reduced to about 1 pint.  Strain and set aside liquid.

To make the Bouillabaisse: Sprinkle the slices of red snapper and redfish with salt, pepper, and cayenne.  Combine garlic, thyme, parsley, bay leaves, and all spice, and sprinkle ovef fish slices.  Let stand for 30 minutes to permeate the fish.  

Heat olive oil in a large heavy kettle, add chopped onion, and cook over a low heat until limp.  Lay fish slices on top (do not overlap), cover, and cook slowly for 5 minutes.  Turn slices, and cook for another 5 minutes.  Carefully transfer fish to a platter.  

Add wine to kettle, then add the tomatoes (sliced, if fresh ones are used), lemon slices, and court bouillon set aside.  Cook, uncovered, until liquid is reduced by half.  Return fish slices to the liquid, and simmer gently for 5 minutes.  

Meanwhile, dissolve saffron in a little of the hot liquid from the kettle. Set aside.  Saute slices of French bread in melted butter, and place on a large, deep serving dish.  Put a slice of fish on top of each piece of bread, and spread the saffron mixture over the fish.  Pour hot broth over all , and serve immediately.  Serves 12.

Variation Note - To the simmering bouillon, add 1/2 pounds large uncooked shrimp and 1 pound lobster tails. Cook 5 minutes, then remove from liquid. Set shrimp aside. Do the same with lobster tails. Unshell after cooking.  Cut lobster meat into small pieces. In a separate pan, steam open a dozen cherry stone clams and 1/2 pound mussels. Before serving the Bouillabaisse, add shrimp and lobster to liquid. Place clams and mussels in the serving dish with the slices of sauteed bread.

(Origin - "The American Heritage Cookbook and Illustrated History of American Eating and Drinking" by the editors of American Heritage magazine, 1964.)

More "Lost" New Orleans Recipes

New Orleans Sweet Potato Pone (1932)

New Orleans Bourbon Bread Pudding (1984)

New Orleans Gingerbread with Orange (1883)

New Orleans Shrimp Remoulade (1975)

New Orleans Oysters A La Poulette (1932)

Sole with Grapes in White Wine (1961)

• 1 lb of small sole filets
• 1/2 cup dry white wine
• 1/2 up seedless green grapes, cut in half
• 1 tbspn lemon juice
• 1 tspn chervil
• 1/4 cup butter
• 1/2 tspn salt
• 1/2 tspn grated lemon peel
• Paprika and cayenne pepper to taste

Melt butter in heavy frying pan.  Add filets and cook for about 5 minutes or until very lightly browned. Turn carefully with spatula.  

Sprinkle filets with salt, lemon, and cayenne. Pour wine over fish, and cook until done.  With spatula, lift sole out to serving dishes or platter.  Sprinkle with paprika.  

To sauce remaining in the pan, add grapes, lemon peel,and chervil.Bring sauce to boil and simmer for a few minutes until grapes are hot.  Pur over filets and serve at once. Serves up to 4.  

(Origin - "The Spice Islands Cookbook" by the Spice Islands Home Economics Staff.  Published by the Lane Book Company, 1961. Aside: Lane Book Company of Menlo Park, CA also published Sunset magazine and Sunset cookbooks.)

Sole Vanessi in White Wine (1978)

• 6 3-oz sole fillets
• 3 slice Swiss cheese, halved lengthwise
• 6 ozs crabmeat
• 6 mushroom caps, large
• 2 tbspns, chopped mushrooms
• 1 cup fish stock
• 1/3 cup cream
• 2 tspns butter
• 1 1/2  tspns lemon juice
• 3 tbspns white wine
• 2 tbspns clarified butter
• 3 tbspns flour
• 1/2 tspn dried basil, crushed
• Salt 

Placed fish on waxed paper and sprinkle lightly with salt.  On each sole fillet, place 1/2 Swiss cheese slice,  1 ounce crab meat, a sprinkle of basil, and a mushroom cap.  Roll up and place seam-side down in a baking dish. Set aside.

In saucepan, cook 2 teaspoons butter, chopped mushrooms, shallots, and 1 teaspoon lemon juice until mushrooms are tender.  Add white wine and cook until almost evaporated. Add clarified butter and flour, and mix well.  

Add fish stock; cook and stir until thickened and bubbly.  Add cream, 1/2 teaspoon lemon juice, and salt to taste.  Strain, and pour sauce over rolled fish fillets.  Sprinkle with paprika, if desired.  

Cover and bake in 400 degree over for 25 to 30 minutes.  Makes 6 servings.

(Origin - "Benson & Hedges 100's presents 100 Recipes from 100 of the Greatest Restaurants" published by Meredith Corporation, 1978. Recipes selected and edited by Pat Jester. ASIDE - Recipe is from Sardine Factory of Monterey, California.)

Lemon White-Wine Fish Sauce (1963)

• 2 lemons
• 1 cup California Chablis or other white wine
• 1 1/2 tbspns butter
• 1 tbspn cornstarch
• 1/4 tspn salt

Remove peel from one lemon, and slice lemon very thinly.  Squeeze juice from second lemon. 

Make a smooth paste of cornstarch, wine, and salt.  Melt butter in small saucepan, and add paste.  Cook, stirring constantly, until mixture is clear and slightly thickened.  

Add lemon juice and slices. Heat a few minutes longer.  Serve over baked, broiled,  or poached fish.

(Origin - "Favorite Recipes of California Winemakers" collected and published by the Wine Advisory Board of San Francisco, 1963. This recipe was from Mrs. Walter Richert of Richert & Sons; Morgan Hill, California.)

Halibut Portuguesa in Sherry (1965)

• 1 1/2 lbs halibut steak
• 3/4 cups California sherry
• 2 small ripe tomatoes, chopped
• 1 medium onion, finely minced
• 2 cloves garlic, crushed
• 1/4 cup olive oil
• 3 tbspns tomato paste
• 1/2 cup water
• 3 tbspns butter
• 1/4 cup fresh parsley, chopped
• 1 tspn sugar
• 3 slices lemon
• Salt

Place halibut in an oiled shallow baking dish. Sprinkle with salt and a few drops of lemon juice. Simmer tomatoes onion,and garlic in olive oil until soft and golden. Add tomato paste, parsley, sugar, and California sherry (which has previously been brought to a boil twice). Salt to taste.  Add water, stirring to blend.

Pour sauce over the halibut, and top with lemon slices.  Place dots of butter on fish between lemon slices.  Cover dish completely with foil, wrapping foil around bottom of dish. Bake in moderately hot oven (375 degrees) for 1 hour.  Serves 3 to 4. Serve with fluffy rice.

(Origin - "Adventures in Wine Cookery" collected and published by the Wine Advisory Board of San Francisco, 1965. Recipe was from Mrs. Walter H. Sullivan Jr. of Beaulieu Vineyard in Rutherford, California.) 

Salmon a La Marsala Wine (1965)

• 5 lbs, salmon (whole preferably)
• 1 Italian sausage, sliced
• 1 cup, California Marsala 
• 3 carrots, sliced
• 3 white onions, whole
• 1/4 cup, diced celery
• 1 1/2 tspns, salt
• 1/2 tspn oregano
• 1/2 tspn rosemary
• Pepper to taste

In a Dutch oven, fry sausage until partially brown. Add salmon and brown.  Cover and simmer for 30 minutes.

Add remaining ingredients. Cook over low heat until tender, about 1 hour.  

Serve with tossed green salad with olive oil and wine vinegar dressing, and Italian garlic bread. Serves 5 to 6.

(Origin - "Adventures in Wine Cookery" collected and published by the Wine Advisory Board of San Francisco, 1965. Recipe was from Mrs. Ralo D. Bandiera of Bandiera Wines of Cloverdale, California.) 

Coquille St. Jacques Scallops (1968)

• 1 1/2 lbs sea scallops, cut into pieces
• Meat from 1 crab, or 1 can crab meat
• 1 1/2 cups dry white wine
• 1 cup milk
• 1 cup mushrooms, coarsely chopped
• 3 tbspns cheese, grated
• 1 tbspns bread crumbs
• 2 tbspns flour
• 1/2 tspn salt
• 1/4 tspn white pepper

Place scallops, wine, salt and pepper in large heavy saucepan; bring to a boil.  Reduce heat; simmer for 5 minutes. Drain; reserve iquid.

Heat 2 tablespoons butter in heavy saucepan; add flour, reserved liquid and milk.  Cook for 3 minutes, stirring constantly. Add scallops, crab and mushrooms.  Cook for 5 minutes, stirring constantly.  Remove from heat. Stir in cheese. Correct seasonings, to taste.  

Fill individual shells or casseroles with mixture. Sprinkle with bread crumbs and dot with remaining butter.  Broil until brown. Serves 4 to 6.

(Origin - "The Panhellenic Cookbook: Meats" gathered by the Montgomery, Alabama Panhellenic Council, 1968. Recipe by Alice Weber Johnson of Carmel Valley, California, Pi Beta Phi.)

Halibut a la Victor (1958)

• 2 lb piece of halibut
• 1/2 lb small shrimp
• 1 small can, sliced, marinated mushrooms
• 1 tbspn melted butter
• 1/4 cup parsley, finely chopped
• 2 cloves garlic, sliced lengthwise
• 2 eggs yolks
• 1 cup light cream
• 1/4 cup sherry
• 2 tspns vinegar
• 1/2 tspn salt
• pinch of rosemary
• 2 tbspns butter

Simmer fish in small amount of water, to which you have added the salt and   vinegar, just until tender. Bone fish and break the meat into fairly small pieces; place in baking dish. 

Lightly saute garlic and parsley in melted butter; add mushrooms and marinade, and simmer for 5 minutes.  Stir in milk, shrimp, and rosemary, and simmer 10 to 15 minutes.  

Beat egg yolks with cream and sherry, and add to mixture. Cook until thickened.  Add butter. Pour thickened mixture over halibut and mix lightly.

Bake in moderate oven (350 degrees) for 15 to 20 minutes until lightly browned. Serves 6.

(Origin - "Cooking with Casseroles," a Sunset Book, 1958. By the Editors of Sunset Books and Sunset Magazine.)

Curried Lobster (1933)

• 1 lobster (1 to 1/2 pound size), boiled, meat cut in dice
• 1 cocoanut, grated
• 1 quart of milk
• 1 tablespoonfuls of curry powder
• 1 large onion, chopped
• 1 finger of fresh ginger root, chopped
• 1 small piece of garlic, chopped
• 2 tablespoonfuls of flour
• 2 tablespoonfuls of butter

Grate cocoanut. Heat milk to blood heat. Pour over cocoanut, and let stand 3 or 4 hours, then strain. (Discard coconut.)  Chop onion, garlic, and ginger, and fry in butter for 15 minutes, not too brown.  Put in curry powder and some more butter, and fry for 5 minutes.  Mix 2 tablespoonfuls of butter and flour and add, letting it cook until butter melts nicely, then add strained milk and cook, stirring until it is of the consistency of custard.  

A small piece of chili pepper chopped finely (after taking out seeds) is nice if you like it hot.  Add lobster, and put into double boiler to reheat. Do not let boil again, or it will curdle.  Good served on toast, or with rice or spaghetti, cooked plainly.

(Origin - "Sunset All-Western Cook Book" by Genevieve A. Callahan, published by Stanford University Press, 1933.)