Mode. — Fry the onion a nice brown, scald the toma- toes and cook with the onion. Pick the fish free from bones and place in a pie dish, mix the onions and tomatoes and half the cheese, then mix altogether w^ith the fish, pepper and salt to taste, smooth it all in the pie dish, sprinkle over with breadcrumbs and bake a nice brown, o Fish. Remains cold ash Breadcrumbs 1 potato 41— FISH BALLS. 2 eggs Pepper and salt Anchovy Mode.— Pick the fish and mix with the breadcrumbs and potato (previously mashed), mix all with one or two eggs, according to the quantity, pepper and salt ; a little anchovy is an improvement ; mix and shape into nice balls, dip into egg and breadcrumbs and fry in plenty of boiling fat. 42— GEILLED FISH AND SAUCE GENEYIEYE. Mode. — Either large ot small fish can be nicely grilled ; if large, bone and cut into slices of an inch thick. If whiting or gard fish, open down the back and flatten out. Score the fish slightly with a sharp knife and put butter in, and pepper and salt. Grill slowly on a ilice clear fire. Cornflour. Mode. — Mix altogether and boil, then thicken with a little cornflour and serve with fish, very hot. Mode. — ^Clean and dry the fish well, boil two onions, then chop them up and mix with breadcrumbs, pepper and salt, moisten with butter or milk, not egg ; add a table- spoonful of mixed herbs (thyme and marjarom) and chopped parsley. Stuff the fish and lay it in a baking tin, with plenty of dripping, cover it with breadcrumbs and bake ; keep basting it from time to time so that it does not gjBt too dry. - v SAUCE. i lb. butter 4 tablespoonfuls anchovy sauce 2 tablespoonful tomato sauce Cayenne pepper 43— BAKED FISH. Fish. 44_FISH CAKES. 1 lb. cold fish 1 oz. clarified butter 2 ozs. breadcrumbs ^ teaspoonful chopped 2 eggs parsley Salt and pepper to taste. Mode. — Pound the white flesh of the fish, mixing into it the clarified butter and breadcrumbs, also the parsley, salt and pepper, bind with the yolk of an egg well beaten ; shape into neat rounds or flat cakes. Dip into a beaten egg, then in fine breadcrumbs ; and fry in boiling fat. 45_SOUSED FISH. 1 fish about 4 lbs. Spice (white) ; 2 onions Ginger Cloves Vinegar Mode. — Put the fish (when nicely cleaned) in a baking tin or a pie dish large enough to hold it easily, cover with vinegar, cut up the onions in thin slices, put them on the fish with the cloves, spice and ginger, bake until the fish is well cooked ; allow to get cold, put on a dish with the vinegar and garnish with cucumber and tomatoes. 46— FISH LA CEEME.'' 1 bream or any nice white 1 tablespoonful butter fish ^ oz. bacon fat 1 teaspoonful of parsley 1 gill gravy 1 small onion J cupful of breadcrumbs Mode. — Slice the onion and fry in a little of the butter, clean the flsh and take out the bone, cut it in nice fillets, put a layer in a pie dish, sprinkle with salt and pepper, put on some pieces of bacon fat, half the bread- crumbs and half the onion, then another layer of fish, bacon, onion, salt and pepper, pour over it the gravy, then cover with the remainder of the breadcrumbs, put the rest of the butter on in small pieces and bake in a moderate oven for half an hour. Fish. 47— WHITING IN BUTTEE. 4 whiting Pepper and salt Butter Juice of ^ a lemon. ✪ SCALLOPED FISH

AI-modernized reading of the original text

Mode. — Fry the onion a nice brown, scald the tomatoes and cook with the onion. Pick the fish free from bones and place in a pie dish, mix the onions and tomatoes and half the cheese, then mix altogether with the fish, pepper and salt to taste, smooth it all in the pie dish, sprinkle over with breadcrumbs and bake a nice brown, o Fish. Remains cold fish Breadcrumbs 1 potato 41— FISH BALLS. 2 eggs Pepper and salt Anchovy Mode.— Pick the fish and mix with the breadcrumbs and potato (previously mashed), mix all with one or two eggs, according to the quantity, pepper and salt ; a little anchovy is an improvement ; mix and shape into nice balls, dip into egg and breadcrumbs and fry in plenty of boiling fat. 42— GRILLED FISH AND SAUCE GENEVIEVE. Mode. — Either large or small fish can be nicely grilled ; if large, bone and cut into slices of an inch thick. If whiting or hard fish, open down the back and flatten out. Score the fish slightly with a sharp knife and put butter in, and pepper and salt. Grill slowly on a a clear fire. Cornflour. Mode. — Mix altogether and boil, then thicken with a little cornflour and serve with fish, very hot. Mode. — ^Clean and dry the fish well, boil two onions, then chop them up and mix with breadcrumbs, pepper and salt, moisten with butter or milk, not egg ; add a tablespoonful of mixed herbs (thyme and marjarom) and chopped parsley. Stuff the fish and lay it in a baking tin, with plenty of dripping, cover it with breadcrumbs and bake ; keep basting it from time to time so that it does not get too dry. - v SAUCE. i lb. butter 4 tablespoonfuls anchovy sauce 2 tablespoonful tomato sauce Cayenne pepper 43— BAKED FISH. Fish. 44_FISH CAKES. 1 lb. cold fish 1 oz. clarified butter 2 ozs. breadcrumbs ^ teaspoonful chopped 2 eggs parsley Salt and pepper to taste. Mode. — Pound the white flesh of the fish, mixing into it the clarified butter and breadcrumbs, also the parsley, salt and pepper, bind with the yolk of an egg well beaten ; shape into neat rounds or flat cakes. Dip into a beaten egg, then in fine breadcrumbs ; and fry in boiling fat. 45_SOUSED FISH. 1 fish about 4 lbs. Spice (white) ; 2 onions Ginger Cloves Vinegar Mode. — Put the fish (when nicely cleaned) in a baking tin or a pie dish large enough to hold it easily, cover with vinegar, cut up the onions in thin slices, put them on the fish with the cloves, spice and ginger, bake until the fish is well cooked ; allow to get cold, put on a dish with the vinegar and garnish with cucumber and tomatoes. 46— FISH LA CREME. 1 bream or any nice white 1 tablespoonful butter fish ^ oz. bacon fat 1 teaspoonful of parsley 1 gill gravy 1 small onion J cupful of breadcrumbs Mode. — Slice the onion and fry in a little of the butter, clean the fish and take out the bone, cut it in nice fillets, put a layer in a pie dish, sprinkle with salt and pepper, put on some pieces of bacon fat, half the breadcrumbs and half the onion, then another layer of fish, bacon, onion, salt and pepper, pour over it the gravy, then cover with the remainder of the breadcrumbs, put the rest of the butter on in small pieces and bake in a moderate oven for half an hour. Fish. 47— WHITING IN BUTTEE. 4 whiting Pepper and salt Butter Juice of ^ a lemon.

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SCALLOPED FISHFISH SOUFFLEFISH PIE— No. 1STEWED FISH IN MILKFISH BALLSBAKED FISHWHITING IN BUTTER

Mrs. Maclurcan's cookery book