Free the fish from all skin and bone, then weigh and chop it finely. Boil the rice as for curry (see Recipe 1586) and drain it well. Melt the butter or dripping in a saucepan, and put in the fish and rice. Season -with pepper and salt, and add the raw yolk of egg. Mix well together, and make thoroughly hot. Pile in the centre of a hot dish, making a neat pyramid, and mark up the sides with a fork. Sprinkle the chopped parsley over and serve very hot. Notes. — Finnan haddock is very nice used in kedgeree. A little curry powder is sometimes added. A hard-boiled egg can also be used, the Kedgeree white chopped and mixed with the other in- gredients, and the yolk rubbed through a sieve on the top of the kedgeree after dishing. The raw yolk of egg may be omitted, but it tends to soften the kedgeree and is an improvement. Time to cook, J hour. Sufficient for 3 or 4 persons. 348. Fish Kromeskies f lb. cooked fish. 1 oz. "butter. 1 oz. flour✪ Fricassee of Fish. J gill milk or fish stock. 1 yolk of egg. 1 tea-sp. chopped pars- ley. 1 tea-sp. anchovy es- sence. Pepper and salt. A little flour. Thin slices of bacon. Frying batter. Chop the fish very finely, carefully removing any small bones. Put the stock or milk into a small pan with the butter, and bring to the boil over the fire. Add the flour, and mix well with a wooden spoon until perfectly smooth. Then put in the prepared fish, seasoning, and yolk of egg. Mix well, and turn on to a plate to cool. When firm, divide the mixture into eight portions, and form each into a cork -shaped piece, using a little flour to prevent the mixture sticking to the hands and board. Cut some very thin slices of fat bacon, and wrap a small piece round each fish roll. Make some frying batter, and have a pan of fat on the fire to heat. Dip the fish rolls, one at a time, into the batter, coating them well, then lift out and drop into boiling fat. Fry a golden brown colour, and drain on kitchen paper. Serve on a hot dish, with a dish paper under them, and garnish with parsley. Sufficient for 8 to 10 kromeskies. 349. Mayonnaise of Fish See Recipe 215. 350. Fish Pie with Macaroni | lb. fish, cooked or uncooked. 3 oz. macaroni. £ pt. white sauce. Lemon juice. Grated lemon rind. Pepper and salt. 1 table-sp. bread- crumbs. J oz. butter✪ Fish Pie with Macaroni. Put the macaroni into a saucepan of hot water and boil until quite soft, drain, and chop it rather small. Remove all skin and bone from the fish, and cut it into small pieces, or if cooked, break it FISH 117 into flakes. Grease a pie dish, and put in half the fish, seasoning with pepper, salt, a little grated lemon rind and lemon juice. Next put in half the macaroni and half the sauce, then the re- mainder of the fish, more seasoning, and the rest of the macaroni and sauce. Sprinkle the bread- crumbs over the top, and place the butter on in small pieces. Wipe round the edges of the pie dish, and bake in a moderate oven for fifteen minutes if the fish is cooked, or half an hour if uncooked fish is used. Brown the pie nicely on the top, and serve hot, garnished with sprigs of parsley. Notes. — A few oysters, picked shrimps, or hard- boiled egg, cut in slices, may be added to this pie, or a little grated cheese may be mixed with the white sauce or sprinkled over the top with the bread-crumbs. One or two skinned and sliced tomatoes also make a nice addition.

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Free the fish from all skin and bone, then weigh and chop it finely. Boil the rice as for curry (see Recipe 1586) and drain it well. Melt the butter or dripping in a saucepan, and put in the fish and rice. Season with pepper and salt, and add the raw yolk of egg. Mix well together, and make thoroughly hot. Pile in the centre of a hot dish, making a neat pyramid, and mark up the sides with a fork. Sprinkle the chopped parsley over and serve very hot. Notes. — Finnan haddock is very nice used in kedgeree. A little curry powder is sometimes added. A hard-boiled egg can also be used, the Kedgeree white chopped and mixed with the other ingredients, and the yolk rubbed through a sieve on the top of the kedgeree after dishing. The raw yolk of egg may be omitted, but it tends to soften the kedgeree and is an improvement. Time to cook, J hour. Sufficient for 3 or 4 persons. 348. Fish Kromeskies f lb. cooked fish. 1 oz. "butter. 1 oz. flour. J gill milk or fish stock. 1 yolk of egg. 1 tea-sp. chopped parsley. 1 tea-sp. anchovy essence. Pepper and salt. A little flour. Thin slices of bacon. Frying batter. Chop the fish very finely, carefully removing any small bones. Put the stock or milk into a small pan with the butter, and bring to the boil over the fire. Add the flour, and mix well with a wooden spoon until perfectly smooth. Then put in the prepared fish, seasoning, and yolk of egg. Mix well, and turn on to a plate to cool. When firm, divide the mixture into eight portions, and form each into a cork-shaped piece, using a little flour to prevent the mixture sticking to the hands and board. Cut some very thin slices of fat bacon, and wrap a small piece round each fish roll. Make some frying batter, and have a pan of fat on the fire to heat. Dip the fish rolls, one at a time, into the batter, coating them well, then lift out and drop into boiling fat. Fry a golden brown colour, and drain on kitchen paper. Serve on a hot dish, with a dish paper under them, and garnish with parsley. Sufficient for 8 to 10 kromeskies. 349. Mayonnaise of Fish See Recipe 215. 350. Fish Pie with Macaroni | lb. fish, cooked or uncooked. 3 oz. macaroni. £ pt. white sauce. Lemon juice. Grated lemon rind. Pepper and salt. 1 table-sp. breadcrumbs. J oz. butter. Put the macaroni into a saucepan of hot water and boil until quite soft, drain, and chop it rather small. Remove all skin and bone from the fish, and cut it into small pieces, or if cooked, break it into flakes. Grease a pie dish, and put in half the fish, seasoning with pepper, salt, a little grated lemon rind and lemon juice. Next put in half the macaroni and half the sauce, then the remainder of the fish, more seasoning, and the rest of the macaroni and sauce. Sprinkle the breadcrumbs over the top, and place the butter on in small pieces. Wipe round the edges of the pie dish, and bake in a moderate oven for fifteen minutes if the fish is cooked, or half an hour if uncooked fish is used. Brown the pie nicely on the top, and serve hot, garnished with sprigs of parsley. Notes. — A few oysters, picked shrimps, or hardboiled egg, cut in slices, may be added to this pie, or a little grated cheese may be mixed with the white sauce or sprinkled over the top with the bread-crumbs. One or two skinned and sliced tomatoes also make a nice addition.

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