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This eBook from the Gutenberg Project consists of approximately 267 pages of information about The Story of Crisco.

Fish stock is made from the bones, skin and trimmings of white fish.  These are broken small and generally flavored with onion, parsley, herbs, and seasonings.  The proportion of water used is rather larger, as the flavor is much stronger and also more easily extracted than from meat.

Baked Halibut

2 lbs. halibut 1 cupful tomatoes 2 tablespoonfuls flour 2 tablespoonfuls Crisco 3/4 teaspoonful salt 1/8 teaspoonful pepper

Clean fish, season with salt and pepper, dredge with flour, place in Criscoed baking pan, pour over tomatoes, and dot with Crisco.  Bake in a moderate oven, basting often.

Baked Salmon with Colbert Sauce

1 slice salmon, 1-1/2 lbs. in weight 4 tablespoonfuls melted Crisco 1 tablespoonful chopped parsley 1 tablespoonful tarragon vinegar 1 chopped shallot, gherkin and anchovy Salt, pepper, and red pepper to taste and water

  For Sauce

4 tablespoonfuls Crisco 2 tablespoonfuls flour 1 teaspoonful lemon juice 3 anchovies 1 tablespoonful chopped parsley Pepper to taste 2 cupfuls fish stock, or milk and water

For fish. Mix Crisco with shallot, gherkin, anchovy, and seasonings, lay salmon in this mixture and let it “marinade,” as it is called, for one hour.  At the end of that time lift it out; do not shake off any ingredients that are sticking to it.  Now lay it in a well Criscoed fireproof dish, cover it with a greased paper, and bake in moderate oven for thirty minutes.

For sauce. Melt Crisco in small saucepan, stir in flour, add fish stock and stir until it boils and thickens.  Rub anchovies through fine sieve, and add with seasonings.  Serve in hot tureen with fish.

Baked Shad

1 shad weighing 4 lbs. 1/4 lb. mushrooms 1/2 cupful Crisco 2 tablespoonfuls chopped parsley 2 tablespoonfuls chopped chives 1 cupful breadcrumbs 1 egg Salt and white pepper Salt pork 1 cupful cream 1 teaspoonful cornstarch

Clean, wipe and dry the shad.  Melt Crisco, add breadcrumbs, chopped mushrooms, parsley, chives, egg well beaten, salt and pepper.  Stuff fish with this forcemeat, then lay it in a greased pan, put thin strips of salt pork over it and bake in hot oven for forty minutes.  Lay the fish on a hot platter.  Pour cream into baking pan, add cornstarch and stir till boiling.  Serve with the fish.

Cassolettes of Fish

1/2 lb. cold cooked fish or shrimps 1/2 cupful milk 4 tablespoonfuls Crisco 1/2 cupful water 2 tablespoonfuls cream 2 eggs 4 tablespoonfuls flour Salt, pepper, and red pepper to taste 1 teaspoonful lemon juice 2 lbs. cooked potatoes

Rub potatoes through a sieve, add little salt and pepper, 1 egg well beaten, and 2 tablespoonfuls melted

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