Curried Fish. Time—1 hour.
1 lb. cold cooked fish, 1 apple or stick of rhubarb, 2 oz. butter, 2
onions, 1 pint water or fish liquor, 1 tablespoonful curry powder, 1
tablespoonful flour, 1 teaspoonful lemon-juice or vinegar; salt and
pepper to taste.
Peel and cut up the onions and apple, or rhubarb; fry till brown in hot
butter. Add the curry powder, flour, salt and pepper, and stir the water
or fish-liquor in gradually; boil this all up and simmer gently for
half-an-hour, then add the lemon-juice or vinegar; strain, and return to
the saucepan with the fish cut into neat pieces to get thoroughly hot.
Serve the curry in a border of boiled rice (see page 35).
A Fish Cake. Time—1 hour.
½ lb. cold cooked fish, 2 oz. bread-crumbs, 1 onion, ½ oz. butter;
pepper and salt to taste; ½ gill milk or fish-liquor, 1 teaspoonful
chopped parsley, 1 egg, raspings (see page x.).
Cover a greased cake-tin with raspings; melt the butter in a saucepan;
fry the minced onions and parsley in the butter; mince the fish and stir
into the fried onion and parsley. Remove the saucepan from the fire,
stir in the bread-crumbs, the milk or liquor, the beaten egg and
seasoning; pour all into the cake-tin and bake in a moderate oven
three-quarters of an hour. Turn out and serve with melted butter (see
page 40).
Fish Cakes. Time—½ hour.
1 lb. cold cooked fish, ½ lb. potatoes, 2 oz butter, 2 eggs; pepper and
salt to taste.
Use any remains of cold fish, or boil some fish as on page 10. Cold
potatoes may also be used instead of boiling fresh ones. Mash the
potatoes, add the pieces of fish broken up small, the yolk of one egg,
the butter melted, and salt and pepper to taste. Form the mixture into
balls with a tablespoon, flatten them into cakes brush over with beaten
egg, toss them in bread-crumbs, and fry in oil. This mixture may also be
made into a large fish-cake, by putting it into a greased tin and baking
it in the oven about ¼ hour.
Fish Pie. Time—20 minutes.
Cold cooked fish of any kind, bread-crumbs, 2 oz. butter; pepper and
salt to taste, fish-liquor or water.
Butter a pie-dish, sprinkle on it a layer of bread-crumbs, then a layer
of fish broken up into pieces; some pepper, salt, and bits of butter;
cover this with more bread-crumbs and bits of butter; pour on a little
fish-liquor or water, and bake 10 minutes.
Fish Quenelles. Time—¾ hour.
1 teacupful bread-crumbs, ½ gill milk or cream, 1 teacupful cold cooked
fish, 1 oz. fresh butter, 1 egg; salt and pepper to taste.
Soak the bread-crumbs in the milk, pound the fish, melt the butter, beat
up the egg, yolk and white separately, mix all together, season to
taste; ¾ fill six small buttered moulds with the mixture and steam for ½
hour; turn out and serve with white or lemon sauce (see page 39).
Fish Soufflée. Time—½ hour.
½ lb. cold cooked fish, 2 eggs, 2 oz. butter, pepper and salt to taste;
anchovy sauce if liked.
Pound up the fish, melt the butter, add it to the fish with the beaten
yolks of eggs and seasoning. Beat up the whites of eggs to a stiff
froth, add them lightly to the other mixture in a pie-dish and bake in a
quick oven about 20 minutes.
Halibut Crême. Time—¾ hour.
1 lb. cold cooked fish (halibut preferred), 2 oz. butter, 1½ oz. flour,
½ pint milk, 1 oz. grated cheese; pepper, salt and nutmeg to taste.
Remove the skin and bone from the fish, mash it up with a fork, then
place it in a vegetable dish; melt the butter in a small saucepan, stir
in the flour carefully, then add the milk by degrees. When it boils
remove from the fire add the salt, pepper, and nutmeg, spread this
mixture over the fish and sprinkle with grated cheese, or if preferred
with bread-crumbs. Bake in the oven till brown.
Kedgeree. Time—¾ hour.
½ lb. boiled fish, ¼ lb. boiled rice, 2 eggs, 2 oz. butter, salt,
cayenne pepper, and nutmeg to taste.
Boil the eggs hard, break the fish into small pieces, chop the white of
egg and grate the yolks. When the boiled rice is dry, melt the butter in
a stew-pan and add the rice, fish, white of egg, cayenne pepper, grated
nutmeg, and salt. Mix well and serve on a hot dish, with the grated
yolks sprinkled over.
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