Cut thin slices near the tail! Wash and drj'^ 1 hour before cook-
ing. Then add fine bread crumbs, salt, pcvpper, a little grated nut-
meg, about a teaspoonful chopped parsley and rather less scalded
chopped onion. (This last item makes the dish.) Moisten all with a
little beaten egg nnd milk mixed. Spread on both sides of fish, having
first floured it a little ; a few drops of anchovy essence will improve
the paste. Then egg and bread-cnimb and fry in boiling fat. Serve
with anchovy or shrimp sauce. The latter is excellent with a good
melted butter foundation nicely flavoured Avith essence of shrimps.
Cod-Roe for Breakfast.
Procure a nice fi'esh cod-roe; put a thin cloth ro\ind it to pre-
vent bursting. Place it in a fish pan Avith boiling w^ater ; add a little
salt, alloAving it to boil sloAvly for ^ hour. Dish it, keeping the cloth
on till nearly cold ; Avhen quite cold, skin it, and cut into slices about
half-an-inch -thicl^ ; dust each piece with flour, and fry in boiling fat
until crisp.
Fish Cream.
4 oz. scraped Fish, 1 oz. Butter, 2 oz. Bread Crumbs, 1 gill Milk and 1 gill
Cream, 2 Eggs, 1 squeeze Lemon Juice, Cayenne Pepper✪ Cod Fish Cutlets and Salt.
Put butter Avith bread crumbs and fish in basin. Pour hot milk
over and beat Avith fork till butter is melted ; season. Add cream- to
beaten eggs, and mix with fish. Steam -J- hour. Cover Avith greased
paper. Serve with white sauce.
on,
lb. fresh fish pounded in mortar or bowl, add 2 tablespoonfuls
milk or fish stock, and pass through wire sieve. Beat 2 tablespoon-
fuls cream and 1 egg together, add fish, pepper and salt, and steam in
buttered basin 20 minutes. Serve Avith parsley sauce.
Fish Croquettes.
2 oz. Butter, 11 oz. Flour, 4 teaspoonful Salt, 1 teaspoouful Pepper, 4 gill
Milk, 4 gill Cream, 1 teaspoonful chopped Parsley, grated rind of
4 Lemon, 4 doz. Oysters, 14 lb. Cod Fish, 1 or 2 Eggs, and 4 lb. seasoned
Bread Crumbs✪ Fish Croquettes.
Boil fish till tender. Remove skin and bones, and break in small
TRIED FAVOV RITES COOKERY BOOK. 19
pieces. Melt butter in pan, stir flour in smoothly, add pepper, salt,
and milk by degrees. Stir till boiling, boil 3 minutes, then add
cream, oysters, lemon rind and juice; add cod fish, and cool 2 or
3 minutes, turned out on plate. When quite cold divide into 9 pieces,
form into long fingers, using two knives, and a little flour to keep from
sticking to knife. (If you use too much flour, mixture wiU burst.)
Cover with beaten egg, roll in bread ci-umbs, and fiy in boiling fat.
Curried Fish.
2 lbs. Cod, or other Fish, 1 Onion, i pint Stock, 1 teaspoonful Lemon Juice,
2 07, . Butter, 1 oz. Flour, i tablespoonful Cxirry Powder, Salt, a dust of
Sugar, 1 tablespoonful Cocoanut.
Fiy the fish in the buttei-, remove it, then fiy the onion brown ;
add the curry and fry slightly, then add cocoanut, stock, sugar, and
salt, and boil 15 minutes; divide the fish into large flakes, add to
curry, and boil 5 minutes, then add lemon juice.
Fish Custard.
li lb. filleted Haddocks, 1 dessertspoonful Flour, 1 teaspoonful Butter, 1 Egg,
1 teacup Milk, Pepper and Salt✪ Fish Custard.
Cut fish into pieces and place in a pie dish. Sprinkle pepper
and salt over it, then mix in a bowl 1 dessertspoonful flour, teaspoon-
ful buttei’ (melted), 1 egg well beaten, 1 teacupful milk. Pour this
mixture over fish and pvjt in a moderate oven for 35 minutes. (Hali-
but us good with a squeeze of lemon juice over.)
OR, ✪ Gateau de Poisson
Page 26 · 8 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Cut thin slices near the tail! Wash and drj'^ 1 hour before cook-
ing. Then add fine bread crumbs, salt, pcvpper, a little grated nut-
meg, about a teaspoonful chopped parsley and rather less scalded
chopped onion. (This last item makes the dish.) Moisten all with a
little beaten egg nnd milk mixed. Spread on both sides of fish, having
first floured it a little ; a few drops of anchovy essence will improve
the paste. Then egg and bread-cnimb and fry in boiling fat. Serve
with anchovy or shrimp sauce. The latter is excellent with a good
melted butter foundation nicely flavoured Avith essence of shrimps.
Cod-Roe for Breakfast.
Procure a nice fi'esh cod-roe; put a thin cloth ro\ind it to pre-
vent bursting. Place it in a fish pan Avith boiling w^ater ; add a little
salt, alloAving it to boil sloAvly for ^ hour. Dish it, keeping the cloth
on till nearly cold ; Avhen quite cold, skin it, and cut into slices about
half-an-inch -thicl^ ; dust each piece with flour, and fry in boiling fat
until crisp.
Fish Cream.
4 oz. scraped Fish, 1 oz. Butter, 2 oz. Bread Crumbs, 1 gill Milk and 1 gill
Cream, 2 Eggs, 1 squeeze Lemon Juice, Cayenne Pepper and Salt.
Put butter Avith bread crumbs and fish in basin. Pour hot milk
over and beat Avith fork till butter is melted ; season. Add cream- to
beaten eggs, and mix with fish. Steam -J- hour. Cover Avith greased
paper. Serve with white sauce.
on,
lb. fresh fish pounded in mortar or bowl, add 2 tablespoonfuls
milk or fish stock, and pass through wire sieve. Beat 2 tablespoon-
fuls cream and 1 egg together, add fish, pepper and salt, and steam in
buttered basin 20 minutes. Serve Avith parsley sauce.
Fish Croquettes.
2 oz. Butter, 11 oz. Flour, 4 teaspoonful Salt, 1 teaspoouful Pepper, 4 gill
Milk, 4 gill Cream, 1 teaspoonful chopped Parsley, grated rind of
4 Lemon, 4 doz. Oysters, 14 lb. Cod Fish, 1 or 2 Eggs, and 4 lb. seasoned
Bread Crumbs.
Boil fish till tender. Remove skin and bones, and break in small
TRIED FAVOV RITES COOKERY BOOK. 19
pieces. Melt butter in pan, stir flour in smoothly, add pepper, salt,
and milk by degrees. Stir till boiling, boil 3 minutes, then add
cream, oysters, lemon rind and juice; add cod fish, and cool 2 or
3 minutes, turned out on plate. When quite cold divide into 9 pieces,
form into long fingers, using two knives, and a little flour to keep from
sticking to knife. (If you use too much flour, mixture wiU burst.)
Cover with beaten egg, roll in bread ci-umbs, and fiy in boiling fat.
Curried Fish.
2 lbs. Cod, or other Fish, 1 Onion, i pint Stock, 1 teaspoonful Lemon Juice,
2 07, . Butter, 1 oz. Flour, i tablespoonful Cxirry Powder, Salt, a dust of
Sugar, 1 tablespoonful Cocoanut.
Fiy the fish in the buttei-, remove it, then fiy the onion brown ;
add the curry and fry slightly, then add cocoanut, stock, sugar, and
salt, and boil 15 minutes; divide the fish into large flakes, add to
curry, and boil 5 minutes, then add lemon juice.
Fish Custard.
li lb. filleted Haddocks, 1 dessertspoonful Flour, 1 teaspoonful Butter, 1 Egg,
1 teacup Milk, Pepper and Salt.
Cut fish into pieces and place in a pie dish. Sprinkle pepper
and salt over it, then mix in a bowl 1 dessertspoonful flour, teaspoon-
ful buttei’ (melted), 1 egg well beaten, 1 teacupful milk. Pour this
mixture over fish and pvjt in a moderate oven for 35 minutes. (Hali-
but us good with a squeeze of lemon juice over.)
OR,