Take large oysters, drain off liquor, dip oyster first in
beaten egg seasoned with salt and pepper, then in rolled
cracker crumbs and fry in hot lard and butter.
(Many prefer deep fat).

If fish is large it may be stuffed before baking. If not,
place fish on strips of bacon in baker. Add a few drops of
lemon juice and place several slices of bacon on top. Cover
and bake for about 3/4 hour in rather hot oven. Garnish
with parsley.

2 herrings (Schmaltze) salt, pepper, cinnamon and
1 apple vinegar to taste
1 slice of bread 4 eggs
1 onion
Fillet herring and soak over night. Chop herring, apple, and
onion. Add bread which has been soaked and squeezed dry. Add
vinegar, salt, pepper, and cinnamon. Beat in eggs. Pour into
an ungreased pie plate. Bake in 350° oven for approximately
45 minutes or until a knife placed in herring comes out clean.
Cut up into squares and serve on crackers as an appetizer.

GEFILTE FISH, as a first course or in very tiny balls as an
hors d'oeuvre, SEE Fish section, p.104-105
MOCK GEFILTE FISH, SEE Fish section, p.105
For recipes for PICKLED HERRING, PICKLED LOX, PICKLED FISH,
and other types of BAKED HERRING, SEE Fish Section. 109-112

1 schmaltze herring
1 slice of white bread
1 hard boiled egg vinegar
1 onion

Clean herring thoroughly and soak over nite. Bone and chop. Add onion and egg and chop together. Soak bread in vinegar and add to herring, chopping very well. Serve on lettuce leaf as an appetizer.

several pieces of ready-made pickled herring
2 apples
1 green pepper
1 medium onion
2 hardboiled eggs

Skin pieces of herring and remove the bones thoroughly. Chop or put through the meat grinder with remaining ingredients. If desired seasongs to taste may be added, but usually no other flavoring is needed.

Two pounds halibut or white fish, whites of 2 eggs, salt and pepper. Boil fish and chop half of it very fine, add white of the eggs. Butter small timbale moulds and line with the mixture. Put 1 cup milk into double boiler, rub together 2 tablespoons flour and 2 of butter, and add to milk; stir till quite thick, add to the remaining half of fish, season with salt and pepper, and fill in the centers of mould. Heat in a pan of hot water. When you are ready to serve them, turn out on individual plates and serve with Newburg sauce.

Drain the oysters in a piece of cheese cloth. Season with salt and pepper, dip them in bread crumbs, then in beaten egg, to which one tablespoonful of water has been added. Dip again in bread crumbs and fry in smoking hot fat. Drain on paper to absorb the fat.

Cook 1 pint of oysters in their own liquid. Put 1 pint of milk in a double boiler, rub together with 1 tablespoonful of butter and 1 of flour. Add them to the milk, stir until it slightly thickens. Add the oysters and season with salt and pepper.

Drain 1 pint of oysters thoroughly. Heat a granite pan, pour in the oysters and shake it over the fire. When the oysters are thoroughly cooked, add one tablespoonful of butter, and salt and pepper to taste.