Cassell's dictionary of cookery

Pish Pudding. — Pound the flesh of two raw haddocks, cleared from skin and bone, in a mortar, pass it through a sieve, mixing a very little good gravy with it. Pound also an onion, a little parsley, a few bread-crumbs, and a quarter of a pound of veal suet ; moisten with a couple of eggs, and season with pepper and salt. Beat these ingredients well into the pounded fish. When well mixed, boil the pudding in a mould, and send to table with a rich brown sauce. Eel pudding, with the addition of oysters, is excellent. It may be boiled in paste, and served with a sauce in the dish, or in a mould with sauce in a tiu-een. Time, one hour to boU. Probable cost, !.«, each. Pish Pudding, Plain.— Line a pudding basin with ordinary pudding paste ; cut a pound of cod, or any other fish liked, into pieces, season with salt, pepper, a very little chopped parsley, and onion ; sprinkle a little flour,, and throw in about a quarter of a pint of water ; add fish sauce to taste. Serve hot. Time, one hour to boil. Sufficient for two persons. Fish Ragout in Scallop Shells. — Dissolve a piece of butter in a stewpan, and put into it any uncooked fish, weU cleared from skin and bone, and cut into small dice, but not mashed; add salt and lemon- juice, and stew very gently till done ; then have ready a sauce composed of the following ingredients : — Some good gravy, a glassful of white wine, a little cayenne pepper, grated lemon-peel, ginger, and nutmeg. Thicken the sauce with flour and butter, and stir till quite thick; then put in the fish, and stii- in the yolks of three eggs and a little sardine butter. Put this ragout into scallop-shells with a covering of bread-crumbs and Parmesan cheese. Pour a little oiled butter over and bake to a pale brown. Time, ten minutes to bake. Fish Rechauffe. — Take any fish, cooked, free from skin and bones, flake it, and to every pound add half a pint of cream, of Harvey sauce, mushroom ketchup, essence of anchovy, and mustard, one table-spoonful of each. Roll a little flour to thicken in butter, and sprinkle with salt and pepper. Put the fish into a stewpan over a gentle fire, and when hot throw it up into a dish ; cover with breadcrumbs, and baste with butter for a few minutes while it is before the fire. Brown with a salamander, or raise a wall of mashed potatoes round the dish, two and a haK inches high, and place the ragout in the centre. Pike, cod, turbot, soles, and liaddock do well for this dish. Fish, Rissoles of. — To any quantity or kind of cold cooked fish, weighed after the bones and skin have been removed, add a third part of grated bread-crumbs, a finely-minced boiled onion, some cold melted butter, and the yolks of two eggs ; season with pepper and salt. Make puff paste, roU it thin, and cut it into squares of two inches. Place about a teaspoonful of the mince on each square, and fold over with paste. Wet the edges of the paste, before closing them, that they may adhere, and fry in boiling lard, first egging and covering the rissoles with bread-crumbs. Serve diy. Garnish, with fried parsley. Time, fifteen minutes to fry. Probable cost, 8d., exclusive of the fish.