The King's College Hospital book of cooking recipes

Take the remains of any cold fish, mix with it a little mashed potato and two well-beaten eggs, with sufficient milk to make the mixture as thin as batter; pour into a well-oiled mould and steam for half an hour. Miss C. Clements. Gateau de Poisson. Heat a gill of good fish stock, stir in ioz. of butter, and 2ozs. of breadcrumbs, and when it boils add 8ozs. of minced cooked fish, a teaspoonful of chopped parsley, salt and pepper to taste, and twP whole eggs. Mix all thoroughly, and steam it an hour in a buttered plain mould. Serve it turned out, with a little butter sauce poured round it, to which should be added a teaspoonful of essence of anchovies, a squeeze of lemon juice, a tablespoonful of cream, and the yolk of an egg. Mrs. H. W Price. German Stewed Fish. Put on in a stewpan about a cup of water, an onion sliced, a little chopped parsley; when it boils, put in the fish, a piece of butter, pepper, and salt. Let it stew gently until done; then thicken with a little flour in half a cup of milk and some chopped parsley. Serve hot. Mrs. Bernard Myers. Haddock Toast. Take 2ozs. of smoked haddock, free the fish from the bones, mince it finely, and add it to |oz. of butter (previously melted in a saucepan); add two eggs unbeaten, and a little pepper. Stir over a gentle heat till set, but watch very carefully that it does not burn. Serve hot on small pieces of buttered toast. Mrs. Bernard Myers. Irish Fish Pie. Vermicelli (boiled). Fillets of Sole or Whiting. Butter. Breadcrumbs. Parsley, chopped. Pepper and Salt. |pt. Tomato Sauce. Line the bottom of a fire-proof dish with vermicelli which has been boiled in salt and water, drained, and tossed in a little butter. Brush each fillet with a little butter, then dip in a mixture of bread, parsley, pepper, and salt; fill the dish with fillets, and pour over the sauce. Spread more cooked vermicelli on top, and sprinkle with breadcrumbs, parsley, and small pieces of butter. Bake in a moderate oven for half an hour. Garnish with parsley, and serve. M. V. Palmer. Lobster Quenelles. i large Lobster, i teaspoonful Breadcrumbs. A piece of Butter size of an Egg. i Egg. Cream. Take the meat from a large lobster, pound it in a mortar very fine, adding a teaspoonful of breadcrumbs, the egg, piece of butter. Pass all through a sieve, and season with salt and cayenne pepper to taste, and mix it with the spawn of the lobster rubbed through a hair sieve, and mix with half a teaspoonful of cream. Shape your quenelles with a dessert spoon, and poach them for five minutes. Quenelles may be served hot or cold, and set ill aspic jelly. Oyster Fritters. Drain the liquor from the oysters, and to a teacupful of this add the same quantity of milk, three eggs, a little salt, and flour enough for a thin batter. Have ready in the frying-pan a few spoonfuls of lard, heat very hot, and drop the oyster batter in by the tablespoonful. Fry a spoonful first to satisfy yourself that the lard is hot enough, and that the fritter is of the right size and consistency. Take rapidly from the pan as soon as they are done to a yellow brown, and send to table very hot. Some fry the oyster whole, enveloped in batter, one in each fritter. In this case the batter should be thicker than if chopped oysters were to be added.