WHEN buying fish, press the finger firmly on it. If it be fresh, the impression made will rise as to leave no trace of the finger; but should the fish be stale the impression will remain. Sea that the eyes are bright and the gills red.
Fish should never be laid one on the top of the other, but should be wrapped separately in a cloth that has been wrung out in clean water, and kept in a cool place. When boiling, a spoonful of vinegar added to the water will, make the fish firm and tender.
In boiling fish let there be about two inches of water over the fish; if it is cooked with the skin on, it should be placed in cold water. Allow a dessertspoonful of salt to every quart of water.
Fish for frying should always be dried thoroughly and thickly dredged with flour before being brushed over with egg and bread-crumbs. It will be much improved by the addition of a teaspoonful of lemon-juice to the fat in which it is fried.
To skin a dried haddock, hold it in front of the fire for a few minutes, when the skin can then be very easily removed.
Fish which contain few bones may be converted into fillets by dividing the flesh from the backbone in long, wide strips, and then removing any smaller bones. Soles supply the best fillets.
Tako cold boiled cod, add two-thuds as much hot mashed potatoes as fish, a little butter, two or three well-beaten eggs, and enough milk to make a smooth paste; season with pepper. Mako into round cakes, and fry in dripping or lard.
Put one tablespoon-ful of butter, the same of flour, and one-half a tablespoonful of salt and a pinch of white pepper in a saucepan over the fire. When mixed add gradually a cupful of hot milk, and stir until smooth and thick. Remove the skin and bone from some cooked codfish, and break into flakes. Add one cupful of the prepared fish to the sauce, and simmer very gently for ten minutes. Add a few drops of lemon-juice, and when very hot pour over buttered toast.
Remove all skin and bones from some cold cooked cod, and mix with a broakfastcupful of boiled rice in which has been mixed two ounces of butter. Mix in the fish, season with salt, pepper, and a dash of cayenne. Add two lightly beaten eggs, stir together quickly over the fire for a few minutes, and serve very hot.
After removing the bones, place the remains of cold cooked cod in a pie-dish, and between each layer put a few oysters and a little seasoning. To every pound of fish add three tablespoonfuls of white stock and a little butter, cover with puff paste, and bake for half an hour, Thicken a teacupful of cream with a little flour, and boil. Pour into the pie through a hole in the top, and serve.
Cods Head and Shoulders
After cleaning the fish, rub with salt about an hour before dressing it. Lay it in the fish-kottle with water enough to cover, and keep it just simmering. If the water boils away, pour a little more in at the side of the kettle. Add five teaspoonfuls of salt to each gallon of water used, and bring slowly to a boil. Skim carefully, and Avhen the wator has once boiled simmer gently until cooked. Serve on a hot napkin garnished with parsley, horse-radish, cut lemon, and the liver.
Mash boiled potatoes with a little milk. Mix with some flaked codfish, and stir in the beaten whites of two eggs. Put into a pie-dish, with a little butter, and bake for a few minutes in a quick oven.
Mix half a pound of flour with a little water until it is as thick as ordinary paste, add a pinch of salt and the yolks of two eggs. Beat the whites to a stiff froth, and mix with the batter. Dry the fish well, dip in the mixture, and fry quickly.
Place a filleted cod of about three pounds on a buttered dish, pepper and salt to taste: then sprinkle over it one breakfastcupful of breadcrumbs, place small pieces of butter over the top, beat up an egg in a breakfast-cupful of milk, and pour gently over the fish. Bake in a moderate oven for an hour and a half, and serve very hot.
Clean thoroughly, dry on a folded cloth, dredge flour lightly over them, brush them with well-beaten eggs, and dip in bread-crumbs. Have ready some boiling lard or dripping, enough to quite cover the fish. Let the fat come to boiling point, and then immerse the fish in it. Turn the fish when it is brown on one side to the other; put on a sieve to drain. Serve on a napkin very dry.
Remove the skin and bones from about three-quarters of a pound of cold boiled fish, and put it with the same quantity of cold boiled potatoes into a basin, with a seasoning of salt and anchovy-sauce, and the yolks of two eggs. Mix all together, then add the stiffly-whipped whites of the eggs. Drop spoonfuls of this mixture into boiling fat, and fry to a light brown. Dish up on a dinner-napkin, and serve very hot, garnished with fried parsley.
Carefully extract all bones from any cooked fish, boil rice of the same weight as the fish twenty minutes, and two eggs four minutes. Chop the latter up very finely, and mix all the ingredients together. Stir over the fire until thoroughly hot; then serve pyramid fashion on a very hot dish.
Fish Kedgeree (2)
Melt one ounce of butter in a pan, and add to it half a pound of boiled rice, half a pound of flaked cold boiled fish, and the chopped white of a hard-boiled egg. Season with salt, pepper, and a little mace. When it is thoroughly hot pile it up on a dish and garnish with finely chopped parsley and the yolk of the egg rubbed through a sieve.
Chop cold fish very small, mix with it twice its weight in macaroni boiled tender, and three ounces of grated cheese. Mix well together, put it on a dish with a few pieces of butter on the top, grate cheese thickly over it, and brown in a quick oven.
Rub one and a half pounds of cold potatoes through a sieve, or mash them finely with a fork. Melt one ounce of dripping in a saucepan, stir in the potatoes, and add one tablespoonful of milk. Then take one pound of cold fish, remove the skin and bones, and cut up very small. Put in a greased pie-dish, season with salt and pepper, and add about one tablespoonful of milk.
Cover the dish with one and a half pounds of mashed potatoes. Smooth this down, mark all over neatly with a fork, and bake for three-quarters of an hour.
Fish Pie (2)
Butter a pie-dish, and strew over it a few bread-crumbs. Flake the remains of any cold fish, add cayenne and anchovy and a little sauce. Lay it in the pie-dish, fill up with mashed potatoes, and over them put a few more breadcrumbs and some little pieces of butter. Bake for half an hour.
Fish Pie (3)
Fry some butter with chopped onions, parsley, pepper, and salt until it becomes slightly brown. Add rather thick slices of any kind of fish and shake the pan over the fire for a few minutes. Put the whole into a pie-dish and cover with milk sufficient for the fish to boil in. Cover with a good paste, bake a nice brown, and serve hot or cold.
Fish Pie (4)
Remove the skin and bones from a pound and a half of any cold fish. Make a thick, white sauco with half a pint of milk, three dessertspoonfuls of flour, a few drops of essence of anchovy, pepper, salt, and butter. Put the fish in the sauco and let all get thoroughly hot. Turn into a pic-dish, sprinkle breadcrumbs thickly over the top, and add little lumps of butter. Brown in the oven, and serve hot with cut lemon.
Fish and Tomato Pie
Take any cold fish, remove the skin and bones, and break it in small pieces. Butter a pie-dish; put in the fish. Slice two or more tomatoes also two hard-boiled eggs. Put all into the pie-dish; pour a butter sauco over them. Season to taste. Cover either with pasto or mashed potatoes. Brown in oven or before the fire.
Break into flakes cold cooked fish; season with salt, pepper, and a very little mace. Then put into a jar, tie tightly with a piece of muslin and cover with a pasto made of flour and water. Stand the jar in a pan of water, and bake in a moderate oven for one hour. Stand asido till cool, then pound the fish to a paste; pack it back into the jar, and cover with melted butter.
Frco the remains of any cold boiled fish from skin and bones, and mix it with the same quantity of mashed potato. To every pound of this mixture add an oimco of butter and a little minced parsley. Make into a stiff pasto with beaten eggs, and form into a mound shape.
Place it in a greased tin, brush over with beaten egg, and sprinkle with breadcrumbs. Bako in a moderate oven until a golden-brown, and serve with white sauce, garnished with parsley and cut lemons.
Fish Pudding (2)
Pare some potatoes, boil and mash. Cut any white fish into pieces, and mash this with so mo butter or dripping into a smooth paste with the potatoes; season with pepper and salt. Put into a shallow dish, smooth over with a fork, and bake in the oven to a light brown.
Fish Pudding (3)
Remove the skin and bone from a pound of any kind of white fish, and mix with tliree ounces of chopped suet, and the samo quantity of breadcrumbs. Flake the fish, then mix it well with the suet and breadcrumbs. Add two teaspoonfuls of minced parsley, and one teaspoonful of chopped onions, season with salt and pepper. Beat up two eggs with half a pint of milk, and pour over the other ingredients.
Put the mixture into a well-greased basin, cover with a piece of greased paper, and steam for an hour. Turn out and serve with egg sauco.
Flako and minco the remains of any cold fish. Mix it with one-third of its weight of breadcrumbs. Moisten with beaten egg, and soason to taste. Make into balls; dip each into beaten egg and then into fino breadcrumbs, and fry a golden-brown. Serve with fried parsley and cut lemon.
Mince finely the remains of any boiled fish, adding a little butter, some stale pieces of bread dipped in milk, a shallot, and some chopped parsley, with cayenne pepper and salt to taste. Mix all with a beaten egg, and dredge in a little flour. Form the mixture into rolls, and dip in egg and breadcrumbs, and fry in fat to a golden-brown colour. Dram well, pile on a hot dish, and garnish with fried parsley.
Fish Rolls (2)
Take the flesh from one boiled or steamed whiting. Remove all bones and skin. Put in a basin with one and a half tablespoonfuls of fresh white crumbs, half a tablespoonful of warmed butter, salt and pepper. Boat well to a paste, and add one wcll-boaten egg. Boat again, and then rub the mixture through a wiro-sievo. Add one toaspoonful of chopped parsley and half a teaspoonful of anchovy essenco. Brush over with raw beaten egg, and cover igain with crumbs. Fry in hot fat until golden-brown. Drain on paper, and garnish with parsley.
Take the water that any white fish has been boiled in, add milk, pepper, and salt to tasto, and thicken with flour. Pour the boiling soup on to a woli-beaton egg, and serve.
Mix two ounces of cooked macaroni and four ounces of any kind of boiled white- fish, one ounce of butter, and a gill of hot milk. Season with pepper, salt, and lomon-juice. Mix all thoroughly with two well-beaton eggs, and pour into a buttered mould. Steam for half an hour. Serve with white sauce and garnish with cut lemon and paraley.
Haddock au Rez
Boil some rice and keep it very hot. Boil a fresh haddock gently, taking care not to break it. Arrange the rice on a hot dish in a mound, lay the fish on this, and pour parsley sauce over the whole.
Clean a fresh haddock, put it in a baking-tin with four ounces of beef-dripping, some chopped herbs, and a little seasoning. Bako for three-quarters of an hour in a brisk oven, turning it once, so that both sides are browned. Baste well during the cooking. Serve on a hot dish, garnished with parsley.
Haddock, Baked (2)
After cleaning and drying the haddock, fill the insido with veal stuffing, and sew it up; curl the tail into the mouth. Brush with beaten egg, and roll in breadcrumbs. Bake in a moderately warm oven for an hour, and serve with melted butter or brown gravy.
Cook a dried haddock, and when cold remove the bones from the fish, and chop it very finoly. Add to it an ounce and a half of butter, one gill of milk, a toaspoonful of chopped parsley, and dredge the mixture well with flour and place it in a clean pan; stir it over a fire until the fish is hot through. Have a hard-boiled egg ready, and hot buttorod toast. Pile the mince on the toast, and arrango the egg, cut in rings, on the top. Serve vory hot.
Clean a fresh haddock, and place in a dish back down-wards. Then have some onions boiled and chopped with a little sage and breadcrumbs. Season to tasto. Fill the insido of the fish with the mixture, and bako with a little dripping, basting well until nicoly browned. Serve very hot.
Mix together one cupful of cold baked haddock and one of mashed potatoes. Add gradually half a cupful of milk, and salt and pepper to season. Stir in a well-beaten egg. Put in a buttered mould and bako in the oven till very hot, then beat the white of another egg stiffly and stir into the yolk beaten with salt and popper. Heap over the fish, and brown.
Clean a haddock, and then fill with well-seasoned bread-filling made of bread-crumbs moistened with warm milk, and a little bit of chopped onion. Pass the tail through the eye-sockots, holding it in place with a skewer.
Bako in the oven until the fish soparates from the bono, basting with broth or sauce occasionally to keep the fish moist. When nearly done, sprinkle with very fine buttered bread-crumbs. Allow to brown, and serve with tomato sauce. Garnish with parsley and lemon slices.
Place a dried haddock in a tin in the oven with a piece of butter on the top of it, and bake for ten minutes. Then remove all bones and skin and chop very finely. Put the fish with an ounce and a half of butter in a saucepan. Heat thoroughly, and season. Serve the fish between little squares of buttered toast garnished with parsley.
Haddock Toast (2)
Put the flaked pieces of a small dried haddock into a stew-pan, with a lump of butter and a little cream, and season with pepper. Stir until quite hot, but do not boil. Place on croutons of fried bread, and serve very hot.
Haddock Toast (3)
Scald a small dried haddock and bako it in a buttered paper.- Take about half a pound of the fish, freed from skin and bone, add to it an ounce of fresh butter, a little cayenne pepper, and chop very small. Make some small croutons of fried bread, and scatter chopped parsley ovor, and on each put a small cone-shaped heap of the haddock. Make all hot in the oven, and serve.
Take half a tea-spoonful of minced parsley, one table-spoonful of minced button-muslirooms, half a teaspoonful of lomon-juice, pepper, and salt, and sprinkle on the bottom of a deep dish. Lay on tins a pound of halibut, adding a few more mushrooms, a little par-sloy, one tablespoonful of ketchup, and one gill of water. Lay a few pieces of butter on top, and bako for a quarter of an hour. Lift out the fish. Beat the yolk of an egg in a little cold water and a toaspoonful of vinegar. Stir this into the liquid in the tin until the egg thickens. Serve the fish with the sauce poured over.
Tie in a piece of cheese-cloth a thick slico of halibut of about three pounds, and put in a fish-kettle; cover with warm water salted, and with the juice of half a lemon or two tablespoonfuls of vinegar added. Bring at once to boiling point, then simmer for thirty minutes. Take out, drain, remove the bone and skin, and place on a folded napkin. Garnish with egg-shaped potato croquettes, and place a bunch of parsley in centre where bono was taken out. Serve with a sharp fish sauce.
Clean six fresh herrings well, lay them in a baking-dish, sprinkle with pepper and salt, add a little butter, and two teaspoonfuls of vinegar. Bake half an hour in a moderate oven.
Herrings, Baked (2)
Clean and wash the herrings, lay them on a board, and rub well over and into them a spoonful of pepper and salt. Place them in an earthen dish, cover with vinegar, add two bay-leaves and a few cloves, and tie over with greased paper. Bake in a moderate oven for an hour, and serve cold.
Herrings, Baked (3)
Split the fish open, clean, and wipe them. Sprinkle with chopped parsley, pepper, and salt. Roll them up, and place in rows in a pie-dish. Pour a cupful of vinegar-and-water over them, and bake. Sorve either hot or cold with brown bread and butter.
Bone and wash a kippered herring, and rub it through a sieve. Add the yolks of two oggs and the white of one. Season with salt and pepper, and add two tablespoonfuls of thick cream. Put a little of the mixture in little paper cases. Bako to a nice brown, and garnish with fried parsley.
Place the fish in a flat baking-tin, pour over them half a pint of vinegar, add three lumps of sugar, one teaspoonful of black pepper, a tumblerful of good ale, two teaspoonfuls of salt, two slices of onion, two of lemon, and three bay-leaves. Cover up well, and bako in a moderate oven for an hour and a quarter. Serve cold.
Cut off the heads and tails and remove the backbones of some large fresh herrings. Boll eaob. One up. Arrange in a pie-dish, putting a piece of butter the size of a walnut on each. Season with a little mace, salt, and pepper, and put in a little water to prevent burning. Cover with a flat dish, and place in a warm oven. Cook for an hour, and serve when cold.
If an incision in the skin across the fish is made, they will not require so much cooking. If very dry, soak in warm water for an hour before cooking. If split open, rub with a little butter when they are removed from the gridiron.
Cut fresh herrings into pieces about two inches long, and simmer them in boiling water for five minutes. Strain the water off, cover with milk, pepper and salt to taste, and thicken with flour; then add a table-spoonful of chopped parsley, and stew gently for another five minutes.
Herrings with Cheese
Skin and fillet four red herrings, and cut them into neat pieces. Season with lemon-juice and cayenne pepper. Dip each pieco into melted butter, and then into grated cheese. Lay them on pieces of fried bread, and let them brown in the oven with a small piece of butter on the top of each. Serve very hot.
Boil four eggs hard, cut them into halves, and when cold, take out the yolks. Cook a bloater, cut down the back and remove the bones. Beat the flesh with the yolks, season with pepper and salt. Pile the mixture up in each piece of white of egg, cutting the bottom to make it stand. Serve with chopped parsley sprinkled over each.
Kippers on Toast
Simmer two kippers for a few minutes in water in a frying-pan. When cool, pick the fish from the bones, pound it with a little butter, and pass it through a hair-sieve. Spread on toast, garnish with hard-boiled egg chopped very finely, add a sprinkling of minced parsley on top, and serve.
Place the fish on a plate, pour boiling water over them, cover with another plate, and steam for ten minutes. Strain off the water, and pour a little warmed butter over the kippers and a dust of pepper.
Take an even number of fish, cut them down the back, remove the backbones, and place the fish (sldn side downwards) on a greased dish. Sprinkle over them bread-crumbs, chopped herbs, parsley, a little shallot, and seasoning of cajenne and salt. Place another fish on the top, brush over the skin with beaten egg, cover with browned breadcrumbs; set in a quick oven, basting occasionally, for a quarter of an hour. Place on a hot dish, and serve at once.
Take three small mackerel, wipe them clean and dry, removing the gills and insides. Open the backs and put a little salt and pepper in, and a small lump of butter. Close up, and broil over a clear fire, turning them well, so that they become well browned. Scald and chop some parsley, and with it and an ounce of butter and a squeeze of lemon-juice, mix to a paste. Put this into the backs of the fish, and serve with plain melted butter.
Plaice and Parmesan Sauce
Dry some filleted plaice; squeeze some lemon-juice over them, and sprinkle with salt. Roll each piece up separately. Put in a tin, cover with buttered paper, and bake in oven. Make a good white sauco and add grated cheese to it, but it must not boil after cheese is added. Dish up fish, pour the sauce over, sprinkle some more cheese on top and serve.
Strain the juice from a tin of salmon. Take the bones from the fish, and break up with a fork. Add a tablespoonful of chopped parsley, two tablespoonfuls of bread-crumbs, half a teaspoonf ul of salt, a quarter of a teaspoon-f ul of pepper, and a little cayenne, also two well-beaten eggs. Put into a well-greased tin, and cover with a piece of buttered paper. Steam for forty minutes. Mayonnaise sauco can be served with this.
Salmon Mould (2)
Squeeze the juice of half a lemon over one pound of salmon; season with cayenne pepper and salt; nearly fill a mould with the salmon, adding a little clear stock; cover with greased paper, and steam for an hour and a quarter. Turn out when cold, and sprinkle with chopped capers and parsley.
Remove the bones and skin from the romains of boiled salmon. Boil equal quantities of vinegar and the liquor in which the fish has been boiled with half an ounce of allspice, one teaspoonful of salt, and two bay-leaves for ten minutes. Allow it to get cold, pour over the fish, and in twelve hours it will be ready for use.
Butter a pie-dish, and spread the bottom thickly with mashed potatoes. Drain the juice from a tin of salmon, freo the meat from all bones and skin, and put on to the potatoes. Season with pepper, salt, minced parsley, and a little chopped onion. Pour over a cupful of melted butter, and cover with mashed potatoes, marking with a fork. Bake in a quick oven until the potatoes are a nice brown.
Empty the contents of a tin of salmon into a basin, taking out a little of the liquid and removing all skin and bone. Add a small quantity of fine bread-crumbs, pepper, and salt. Bind with two well-beaten eggs. Divide into round cakes, roll in fine breadcrumbs, and fry in boiling fat. Garnish with lemon and parsley.
Tako some salmon steaks and rub each well over with dissolved butter. Season with finoly minced parsley and capers. Wrap each steak in buttered paper, and fry till done. Garnish with parsley and mayonnaiso sauce.
Free some salmon from skin and bone, and with a fork break it up finely. Season with cayenno and 11 salt. Melt an ounce of butter in a saucepan. Add a beaten egg, and thon the fish. Stir until it is hot, spread on buttered toast, and servo, sprinkled with chopped parsley or capers.
Cut slices of stale bread a quarter of an inch thick. Stamp these into rounds and remove a little of the bread from the centre of each, but do not mako a hole. Fry these casos in butter, and koop hot. Skin and pound six sardines with a little Parmesan choese, adding vinegar to taste, and moisten. Beard and cut into quarters four oysters, add to the mixture, and season highly. Stir over the fire until very hot, fill the cases with the mixture, and garnish with tiny sprigs of parsley.
Cover sardines without the oil with a little made mustard, black pepper, and a saltspoonful of cayenne. Fry in oil, and lay them on strips of buttered toast.
Boil as many eggs as are required hard; cut in half, and remove the yolks. Scrapo and bono one sardine for each egg; pound the yolks and sardine mixture together, and add salt and a little cayenne pepper. Cut off the bottom of each egg to make thom stand, chop the pieces and use to decorate when the yolks and sardines are returned to the cup3. Serve with fresh salad.
Fry some slices of bread cut into long, narrow pieces the length of the fish. Then fry as many sardines as you want in their own oil. Place these on the sippets of bread. Lay them in a dish, sprinkle a little popper over them, garnish with slices of lemon or parsley, and serve very hot.
Sardines in Pastry
Skin the sardines, and wrap each fish up in a piece of puff pastry, and brush each little roll with beaten egg; bake in a hot oven for about ten minutes, and serve very hot, garnished with tomato or fried parsley. A little anchovy may be poured on each fish before enclosing it in the paste.
Sardine Scrambled Eggs
Tako three sardines, dip them into boiling water, and remove all the skin and bones carefully. Mince them finely. Beat three eggs, add the sardines, and season with salt and pepper. Melt a piece of butter the size of a pigeons egg in the saucepan, pour in the egg mixture and stir over the fire until it thickens, but do not allow it to get hard. Serve very hot on squares of buttered toast.
Sardines on Toast
Cut some toast into fingers the length of the fish and a little wider. Butter and spread with anchovy paste. Split a sardine and remove the backbone; lay a half on each piece of toast and heat through.
Wash lightly, dry quickly in a cloth, and dredge with flour. Dip into beaten egg, and then into bread-orumbs. Place in a pan of boiling fat, and fry until pale brown. Dish and garnish with parsley and slices of cut lemon.
Sole Fillets a la crème
Let the fillets be long enough to double over, and should they be large, cut them in two. Lay on a shallow buttered tin. Squeeze over each a little lemon-juice. Sprinkle with pepper and salt. Butter a paper well, lay the fillets over, and tuck it in at the corners. Bake in a quick oven for ten minutes. Put the fish on a hot dish, and pour over a rich cream sauce.
Sprats should be cooked when they are very fresh, a condition which can be ascertained by their bright eyes. Wipe them dry, fasten them in rows by a skewer run through the eyes, dredge with flour, and broil them on a gridiron over a nice clear fire, having first rubbed the gridiron with suet. Serve very hot.
Fry as many sprats as are required. Remove the skin and bone, and pound them into a mortar with butter, pepper and salt, and a little chopped parsley. Heat this over the fire, and then serve on squares of buttered toast.
Wash clean and dry six trout, split them down the back, and remove the bone; sprinkle with salt, pepper, and mace. Roll up tightly, place in a dish with two bay-leaves, and pour over them half a pint of vinegar and half a pint of warm water in which half a teaspoonful of extract of meat has been dissolved. Cover with buttered paper and bake for an hour.
Take four whiting, scrape the fish off the bones, and put through a hair-sieve with two eggs. Afterwards, mix with it half a pint of milk and a little cream, and pepper and salt to season. Steam for three-quarters of an hour. Make some white sauce, add a little anchovy, and pour over the fish.