Cookery for every household

A firm fish such as John Dory, halibut, cod or hake, &c., is best for this. Cut it into small neat pieces, and brush these over with a little melted butter. Chop the chutney finely and mix it on a plate with the other seasonings, pounding all together with a knife. Spread a little of this hot mixture on each piece of fish, then place them on a baking tin, sprinkle them with fine bread-crumbs, and lay some small pieces of butter on the top. Place in the oven for a few minutes until thoroughly hot, and serve at once on a very hot dish. Time to cook, about 10 minutes. Sufficient for 2 or 3 persons. 344. Fricassee of Fish (Fricassee de Poisson) l lb. fish, cooked uncooked. \ pt. fish stock. 1 gill milk. 1 oz. butter. 1 oz. flour. 1 hard-boiled egg. A squeeze of lemon juice. White pepper and salt. 1 or 2 table-sps. cream. Any white fish may be used for this ; it must be cut in small pieces or broken in flakes and weighed free from skin and bone. If there are any trimmings they may be used for making the stock (see p. 78). Make a sauce with the butter, flour, fish stock and milk, and season it with pepper and salt. Put in Fricassee of Fish the fish and let it heat through, or if it is raw fish, allow it to simmer a few minutes until cooked. Add a squeeze of lemon juice and, if possible, a little cream. Serve garnished with the hard-boiled egg cut in pieces and a few thin slices of lemon. Or, fricassee may also be served inside a border of potato, garnished with a little finely chopped parsley. Time, 15 to 30 minutes. Sufficient for 3 or 4 persons. 345. Cold Fish Fritters 6 oz. cooked fish. Pepper, salt. 1 table-sp. salad oil. Frying batter. | table-sp. vinegar. Break the fish into large flakes or small pieces, and lay them on a plate. Season them with the oil, vinegar, pepper and salt, and let them lie half an hour. Meanwhile prepare some frying batter according to Recipe 1861. When ready, lift the fish out of its seasoning, dip the pieces into the batter, coating them well, and then fry them in boiling fat until nicely browned. Drain well and serve very hot, garnished with fried parsley. Sufficient for 3 or 4 persons. Note. — If salmon or any other oily fish is used for the fritters the oil in the marinade or seasoning mixture should be omitted. 346. Gateau of Fish and Rice J lb. Carolina rice. £ pt. fish stock or milk. 2 eggs. J lb. fish (cooked). 1 oz. butter. Grated rind of J lemon. Pepper and salt, ltea-sp. chopped parsley A little coralline pepper. Wash the rice, and put it into a saucepan with the milk or stock. Allow it to cook slowly until quite soft, adding more liquid if necessary. Then add to it the fish chopped, the butter, pepper, salt. Gateau of Fish and Rice and grated lemon rind. Beat up the eggs and add them, mixing well. Then grease a plain mould or basin, and decorate it with chopped parsley and a little coralline pepper ; pour the mixture into this, cover with greased paper, and steam slowly until firm to the touch. Turn out on a hot dish, and serve with or without sauce and garnish with parsley. Time to cook, 1 to 1J hours. Sufficient for 4 or 5 persons. 347. Kedgeree | lb. cooked fish. > 1 raw yolk of egg. \ lb. Patna rice. 1 1 tea-sp. chopped pars- 2 oz. butter or dripping. ley. Pepper and salt. [ A pinch of nutmeg.