The King's College Hospital book of cooking recipes

Choose a medium-sized haddock, wash well, and boil in a frying-pan, with milk and water to cover. When the haddock is done, place on a hot dish and thicken the milk and water with flour, adding plenty of pepper, and pour over the fish, and serve very hot. A most tasty dish. Miss Birch. Dried Haddock and Tomatoes. Fry one minced onion in 2ozs. of butter, add half a tin of tomatoes or 4 fresh ones, cayenne pepper and one haddock, skinned and cut in pieces. Stew slowly for about 15 minutes. Serve very hot on a dish with boiled rice as a border, and some chopped parsley sprinkled over. Mrs. Beale. Dublin Bay Prawns Casserole. Take five or six prawns out of the shells and put into a deep casserole case, and put the shells and feet and a fish bone into any saucepan with a small piece of onion and 2 peppercorns. Boil these well and strain the liquor, and with it make a good sauce with an ounce of butter and flour. Pass 2d. spawn through the sieve and put into the sauce; pour it over the prawns, and cook gently for about a quarter of an hour. Serve in the casserole. Filet de Sole a la Normande. Take rather large fillets of sole and beat them with a bat; season with salt, pepper, and a little lemon juice; have some potatoes cut about the size of a cork, and roll each piece of fish round, then tie up in a little band of buttered paper; place the fillets into a pan with a little fish stock, and cook for 15 minutes, and when cold remove the potatoes. Make a nice mayonnaise sauce, and have ready a lobster cut up in small pieces; mix a little of the sauce with the lobster, and farce the sole with it; allow this to get quite cold, then coat all over with the remainder of the sauce, and sprinkle a little coral from the lobster on the top, and a small piece of truffle. Serve on a border of aspic and garnish with shreds of cucumber in the centre. Lady Playfair. Fish Cakes. Take |lb. cold fish, 30ZS. suet shred fine, a small lump of butter, a teacupful of breadcrumbs, pepper, salt, and nutmeg, two teaspoonfuls of anchovy sauce. Pound all together in a mortar, mix with an egg, divide into small cakes, and fry a light brown. Miss Baxter. Fish for an Invalid. i white fish (whiting, haddock, etc.) |oz. butter. Clean the fish and thoroughly skin it, and remove the meat in neat fillets. Butter two plates slightly, lay the fillets on one, cover them with the other plate. Set the plates over a pot of boiling water. Steam 20 minutes. If wished a few browned breadcrumbs may be lightly scattered over the fish before covering with the second plate. Mrs. Bell. Fish Macaroni. When a cod has done duty on the table once, and a small portion is left, collect it, chop it down small, add twice its bulk of macaroni well boiled, grate some cheese on it, and mix the whole together; put it in a dish with a few pieces of butter, and having grated a liberal allowance of cheese over the top, brown it before the fire. Mrs. Colegrave. Fish Mooloo.