Mrs. Lincoln's Boston cook book

Scalloped Fish. — Mix fish and stuffing into a shallow dish in alternate layers, with cream sauce to moisten ; cover with buttered crumbs^ and bake till the crumbs are brown. Fish in Potato Border. — Warm the fish slightly in a white sauce, and put it in the centre of a dish with a border of mashed potatoes. Or, if you have enough material for a large platter, put the border on the edge and a higher mound of potatoes in the centre, and fill the space between with the fish. Sprinkle buttered crumbs lightly over the whole and set in the oven till brown. I/O The Boston Cook Book, Chartreuse, or Casserole of Fish, No. 1. — One cup of any cold Jish, flaked, seasoned, and moistened with a little cream; the same quantity of mashed potatoes; and two hard-boiled eggs. Butter a small mould and put in alternate layers of potatoes, fish, and slices of egg. Steam twent}^ minutes, turn out upon a hot platter, and garnish with parsley. No. 2. — Mix one cup of stale bread crumbs.) one pint of cold fish, flaked, and two eggs. Season to taste with Worcestershire or tomato catsup, salt, and cayenne pepper. Put into a buttered mould. Boil thirty minutes, and serve with an}^ fish sauce. Kedgeree. — Warm cold flaked fish slightly over hot water ; and just before serving stir in one egg, beaten with one or two tablespoonfuls of hot milk and a bit of butter, and serve in a rice border. Steam the rice, one cupful in two cupfuls of highly seasoned stock, in a double boiler thirty minutes, or till tender and dij. Curried Fish. — Warm any cold flaked fish in curry sauce, page 190. Creamed Fish with Oysters. — Add an equal amount of oysters to the fish, and cook in white sauce till tlie oysters are plump. Garnish with points of toast. Spiced Fish. — Steep six cloves, six allspice kernels, six peppercorns, and one tablespoonful of brown sugar in one cup of sharp vinegar ten minutes, and pour it over one pint of any cold flaked fish. Crimped Fish. Soak slices of any firm white fresh fish in very strongly salted water. Put them into boiling salted water enough to cover, with two tablespoonfuls of vinegar, and boil about ten minutes. Drain ; arrange on a platter ; remove the skin and bones. Serve hot with oyster or lobster sauce, or cold with a Mayonnaise or Tartare sauce poured into the cavity left by the bone. Garnish with watercresses. The Boston Cook Booh, Potted Fish. Three shad or six small mackerel, uncooked; one third of a cup of salt with half a saltspoonful of cayenne pepper mixed with it, and half a cup of whole spices, — cloves, peppercorns, and allspice mixed in about equal proportions. Vinegar to cover. Clean, remove the skin, split in halves, cut each half into three pieces, and remove all tlie larger bones. Pack the fish in llayers in a small stone jar. (Earthenware must not be used on account of the vinegar.) Sprinkle the salt and spices over each layer. Add one onion sliced thin, if you do not dislike the flavor. Add vinegar enough to completely cover the fish. Tie a thick paper over the top, or tie a cloth over and cover with a crust of dough to keep in all the steam. Bake in a ver}^ moderate oven five or six hours. Remove the dough-crust, and when cooled cover, and keep in a cool place.