Cassell's dictionary of cookery

Fish, To Caveach.— Salmon or cod may be done in this way. If cod, bone and slice the tail part; sprinkle with salt; dry well, and fry a nice brown. Make a pickle of vinegar, peppercorns, mace, a few cloves, and bayleaves; boil till the flavour is extracted, then put by to cool. Cut a couple of small onions into slices, lay them over and between the fish ; add a cupful of salad-oil to the vinegar, and pour over the fish, which should be covered. Serve in the middle of a dish, with a salad round it. Time to fry cod, ten to twelve minutes. Fish, To Cook, in Oven.— Clean and trim any small fish ; put them into a deep pan, with a gill of, vinegar, half a pint of melted butter, and two onions chopped small ; lay in the fish with a seasoning of two tea-spoonfuls of salt and one of pepper. Bake, basting frequently mth the sauce. Serve with the sauce in the dish. Time, twenty minutes to bake. Sufficient for six pounds of fish. Fish, To Fry. — The great excellence of fried fish consists in its freedom from grease, and to attain perfection the cook must not at first be sparing of it. Put plenty of grease into the pan, and get it at a proper heat before the fish is put in. It should be boiling hot, but not bubbling, and the fish quite covered with it. Fry of a delicate brown, and drain before the fire on an inverted sieve. Get the fish in a proper state ; let it be quite dry, dredge it with flour, brush with egg, and strew well with bread-crumbs. Use oil, butter, lard, or dripping {see also Fry, To.) Fish (vol-au-vont) . — Make a pufit paste; roll it out about one inch and a quarter thick, and then cut it to the desired size with a tin-cutter. Make an incision all round, an inch from the edge, with a small sharp knife, or better still with a tin-cutter, if one of the size be at hand. Bake on a tin pan in a, quick oven. When done, nicely egged over, and of a pale brown colour, cut out the centre paste without breaking the edge, and fill the vacant place with a fricassee of fish, oysters, lobster, &c. Serve the vol-au-vent on a folded, napkin. Time to bake, three-quarters of an hour. Probable cost, puff paste. Is. 6d. per pound. Fish and Oyster Pie. — Make a seasoning of bread-crumbs, pepper, salt, nutmeg, and parsley chopped fine. Lay any remains of cold fish into a pie-dish ; let them be neatly cut into scollops, and cleared from all skin and bone ; sprinkle with pepper and salt. Bake a layer of oysters, and cover with the seasoning, FiU up the dish with alternate layers of fish, oysters, and seasoning. Cover with bars of puif paste, and bake, pouring in melted butter dissolved with the liquor of the oysters. Time, from a quarter of an hour to twenty minutes. Probable cost, 3s.