Pound all together and pass through a sieve.
Savoury Cod. Time—½ hour.
1 or more lbs. of fresh cod, 1 tablespoonful vinegar, 1 dessertspoonful
flour, 1 teaspoonful chopped parsley, ½ teaspoonful salt, ¼ teaspoonful
pepper, 1 oz. butter, 1 egg.
Clean the fish and dry it, then cut it into nice sized pieces. Boil as
directed (page 10), then cover and keep hot. Put the flour into a basin,
and add pepper, salt, and butter (melted); mix well, and make into a
paste with the vinegar. Stir this into ½ pint of the liquor in which the
fish has been boiled, and cook 3 minutes, stirring continually. While
this sauce cools beat up an egg; then stir it carefully into the sauce,
add the chopped parsley, and pour it over the fish. If preferred the egg
may be boiled hard and chopped.
Baked Haddock. Time—¾ hour.
1 haddock, 2 tablespoonfuls bread crumbs, 1 dessertspoonful chopped
parsley, 1 teaspoonful chopped herbs, 1 egg (well beaten); 2 oz. butter
or 1 tablespoonful oil; pepper and salt to taste.
Wash and dry the fish well. Mix nearly all the bread crumbs with the
herbs, parsley, pepper, salt, half the egg, and ½ oz. of butter. Stuff
the stomach of the fish with this mixture, and sew or skewer it up. Egg
and bread-crumb the fish, place it on a greased tin in the shape of an
S, with the oil and pieces of butter; bake for half-an-hour, basting it
frequently. Take out the cotton with which the fish was sewn before
serving.
Dried Haddock. Time—20 minutes.
Place the dried haddock in a frying-pan and cover with cold water. Bring
to the boil, then take out the haddock, place it on a dish in the oven,
with bits of butter over it, for 5 minutes, and then serve.
Baked Plaice and Tomatoes. Time—¾ hour.
1 plaice, 1 onion, 4 tomatoes, 2 tablespoonfuls oil, 1 lb. potatoes,
pepper and salt to taste, the juice of a lemon, chopped parsley.
Slice the onion and tomatoes, heat them in a tin with the oil, salt and
pepper. Wash the plaice and dry it well, put it in the tin, season it,
dredge it with flour, and baste it with the oil. Parboil the potatoes
and put them round the plaice to get brown. When dishing up, squeeze the
lemon-juice over the plaice and sprinkle with the chopped parsley.
Haddocks may also be cooked in this way.
Soused Herrings. Time—½ hour.
3 herrings, ½ pint vinegar, 2 bay-leaves, whole peppers, salt, and
cloves to taste.
Split and halve the herrings, roll and tie them up. Place them in a
pie-dish, half cover with vinegar, add whole peppers, salt, cloves, and
bay-leaves, and bake in a slow oven until they feel soft (about 20
minutes).
Sole à la Maître d’Hôtel. Time—½ hour.
1 sole filleted, 1 oz. butter, ¾ oz. flour, juice of 1 lemon, salt and
pepper to taste, 1 teaspoonful chopped parsley, ½ pint water, ½ gill
cream.
Put the bones and fins of the sole into a saucepan with the water, and
put it on to boil. Place the fillets folded loosely on a greased tin,
and sprinkle them with lemon-juice, pepper and salt. Cover with a
greased paper, and cook in a moderate oven, about 6 minutes. Melt the
butter in a clean saucepan, drop the flour in gradually, and mix well.
Add the fish liquor and boil 10 minutes. Then add salt, pepper, cream,
lemon-juice, and parsley. Arrange the fillets on a dish with the sauce
poured over them.
Sole au Gratin. Time—½ hour.
1 sole, ½ shalot, 4 mushrooms, 1 teaspoonful chopped parsley, juice of a
lemon, 1 oz. butter, raspings (see page x.); salt and pepper to taste.
Skin the sole, cut off the fins and nick it on both sides with a knife,
dry it well. Chop the shalot, mushrooms and parsley, mix them together,
and sprinkle half of them on to a dish. Lay the sole on this seasoning,
and sprinkle the rest of it over the sole. Squeeze lemon-juice over,
sprinkle with salt, pepper and raspings. Put little bits of butter on
the fish, bake in a moderate oven for 10 minutes.
Soles Stewed with Tomatoes. Time—¾ hour.
A pair of soles, 1 small onion, 2 tablespoonfuls oil, or 2 oz. butter, 4
tomatoes, the juice of 1 lemon, pepper, salt, a little cayenne and
nutmeg.
Heat the oil or butter in a stew-pan, add chopped onion, salt, pepper,
and nutmeg. When the onion is tender, put in the soles, slice the
tomatoes on to them, cook for 20 minutes, or ½ hour if the soles are
large. Take out the soles carefully, put them on a hot dish, rub the
liquor through a sieve, add the lemon-juice, and a very little cayenne
and nutmeg, return to the saucepan to get hot, and pour over the soles.
Gurnets and shad may also be cooked in this way, and can be eaten hot or
cold.
Brown Stewed Fish.
(Salmon and other rich fish.) Time—1 hour.
_For 4 Mackerel or Herrings._
¾ pint porter, 2 Spanish onions, ground ginger, nutmeg, allspice, ground
cloves, pepper and salt to taste, juice of three lemons, 1
dessertspoonful vinegar, ½ lb. real black treacle.
Stew a crust of bread and the onions in the porter. When tender, take
out the crust, and put in the fish with the spice, lemon-juice, vinegar,
pepper and salt. When the fish is nearly cooked, add the treacle
gradually, cook 3 minutes, and serve cold with slices of lemon between
bunches of scraped horse-radish.
Brown Stewed Fish.
(Fresh Water Fish, etc.) Time—40 minutes.
2 to 3 lbs. fish, ½ pint water, 1 onion, 1 tablespoonful oil, 1
tablespoonful vinegar, two-pennyworth ginger-bread, one-pennyworth
golden syrup, 1 lemon; pepper and salt to taste.
Peel and cut up the onion, brown it in the oil, put it in the stew-pan
with the fish and water, and cook for half an hour. Soak the
ginger-bread in the golden syrup and vinegar; when soft, beat it up and
add the lemon-juice, pepper and salt. Ten minutes before the fish is
ready, pour this sauce on to it, and tilt the stew-pan well backwards
and forwards. Serve cold.
White Stewed Fish with Balls. Time—1½ hour.
3 lbs. fish, 2 small onions, 2 tablespoonfuls sweet oil, 1 pint cold
water, nutmeg and ginger, pepper and salt to taste, a pinch of powdered
saffron, juice of 3 lemons, 1 tablespoonful flour, 2 eggs; (_for the
balls_) a piece of cod’s-liver, chopped parsley, bread-crumbs.
Chop the onions, stew till tender in the oil in a stew-pan, take out
one-third for balls, add the fish and water, season with salt, pepper,
ginger and nutmeg. When the liquor boils, place the balls (see below) on
the top of the fish and cook ¼ hour, then draw the stew-pan to the side
of the fire. Mix the flour to a smooth paste with a little cold water in
a separate basin, add the lemon-juice, 1 whole egg and 1 yolk beaten,
the saffron, and mix all well together. Take a pint of the fish-liquor
from the stew-pan, add this gradually to the contents of the basin,
stirring all the time. When thoroughly mixed, pour it back into the stew
pan, from which must previously be taken some of the fish-liquor, if
there seem too much. Tilt the stew-pan backwards and forwards till the
sauce has thickened sufficiently. Serve hot or cold, with the sauce
poured over the fish and balls, and garnish with parsley and slices of
lemon.
_To make the balls_: Chop the cod’s-liver very fine; add the remainder
of the onion chopped fine, parsley, white of egg beaten, pepper, salt,
nutmeg, ginger, and sufficient bread-crumbs to make them the right
stiffness.
------------------------------------------------------------------------