Fish Preparations from the Marlinton Presbyterian Church Ladies' Aid Society

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Fish Preparations from the Marlinton Presbyterian Church Ladies' Aid Society

The "Six Hundred Tested Recipes" compiled by the Ladies' Aid Society of the Marlinton Presbyterian Church in 1920 contains various methods for preparing fish.

• Creamed Fish: This recipe calls for cooked fish that is free of skin and bones. The fish is flaked and seasoned with pepper and salt. A white sauce is prepared with butter, flour, milk, and onion juice. The sauce is combined with the fish and transferred to a baking dish, topped with buttered breadcrumbs, and baked for fifteen minutes.
• Planked Shad: The recipe instructs cooks to split a shad down the back while leaving the head intact, then clean and draw it. A maple plank, measuring 2 feet by 18 inches by 1 inch, is heated in the oven and then floured. The shad is placed flesh-side up on the plank, sprinkled with flour, salt, and pepper, and baked for one hour.
• Baked Shad: The compiler highlights a belief that baking is the optimal cooking method for shad. A stuffing is prepared using bread crumbs, salt, pepper, butter, parsley, and the beaten yolk of an egg, which is used to fill the fish. A small amount of water and butter are poured over the fish before baking it, similar to a fowl.
• Hollandaise Sauce: This sauce, specifically intended for baked salmon, is prepared using butter, egg yolks, flour, lemon, and boiling water or veal stock. The butter is melted, flour is added and allowed to bubble, followed by the addition of boiling water. The mixture is removed from the heat, and egg yolks are incorporated before returning to the heat for a minute. Finally, lemon juice and small pieces of butter are stirred in until well combined.