Cassell's dictionary of cookery

Fish Cakes (another way). — Take the fish left from dinner while warm ; remove the skin and bones, and mix with mashed potatoes. Add pepper, salt, chopped parsley, and an ounce of butter, moisten with an egg into a paste, and roll into balls ; then flatten and dip into egg. Fry in butter or lard to a nice j brown. Time, three-quarters of an hour to I prepare. I Fish, Cold, To Re-dress.— Put any cold fish — turbot, brill, soles, whiting, or smelt — cut small, into escallop-shells, with breadcrumbs and some good fish sauce — oyster, lobster, or shrimp. Place the shells in a Dutch oven. They will when browned be excellent. Put a little butter on the top of each. Time, fifteen to twenty minutes. Fish, Croquettes of.— Mince the remains of any cold fish, after clearing away the skin and bones ; make it very savoury. Mix with an egg a tea-spoonful of milk, and the same of flour, to bind all together, and roll into round balls, which should be brushed over with egg, and powdered with fine bread-crumbs. Fry to a nice brown in butter, and serve with gravy, made by boiling down the bones, fins, and tails with an onion. Add an anchovy and seasoning to taste. Probable cost of this quantity, exclusive of cold fish, 4d. Fish, Croquettes of (German).— 3Iake a very savoury and piquant ragout of fish, dissolving in it enough gelatine to bind it when cold, and a small cupful of bread-crumbs. Cut into pieces, when cold, about the length and size of a finger, and roll them into sausages, to PIS (210) PIS "be brushed over with egg, and coated with a mixture of bread-crumbs and Parmesan cheese, or bread-crumbs alone, and then fried in butter. Garnish with parsley and any green pickle. Time, fry till brown. Probable cost, 6d., exclusive of fish. Fish Curry. — Cut cod, haddock, sole, or salmon into neat fillets. If salted for a few hours the fish will be better and firmer. Drain, dry, and iry the fillets for five minutes. Fry also in butter two onions and a shallot cut small. Put the fish into a stewpan, nearly covering it with water, and stew fifteen minutes. Blend two ounces of butter and a table-spoonful of curry together; add these with the onions and shallot to the stewpan, and simmer another fifteen minutes. When ready to serve, throw in a table-spoonful of lemon-juice, and send to table with rice as an accompaniment. Prohable cost, exclusive of fish, 6d. Fish Cutlets. — Cutlets may be cut from almost any white fish ; they may be cooked or raw. Put a quantity of chopped herbs, a bit of shallot, and a seasoning of pepper and salt, into a stewpan with two ounces of butter. Stir in a tea-spoonful of essence of anchovies, and as soon as the butter is melted remove from the fire to cool. Lay the seasoning over the eutlets thickly, and powder them well with fine bread-crumbs. They may be cooked before the fire, or in an oven on buttered pans. Have ready some green vegetables stewed in good broth, any seasonable ones cut into dice, silver button-onions, &c. Put the vegetables in the centre of the dish, and arrange the cutlets round. Time to stew vegetables, about a quarter of an hour. Probable cost, 6d., exclusive of fish.