Put the milk and butter into a saucepan ; when it boils
put in the oysters and simmer for five minutes. Season with
pepper and salt ; break up the biscuits and throw them in.
Boil up and pour into a deep dish, and it is ready to serve.
FISH AND BUTTER SAUCE.
3 Whiting or Bream . . .Is.
li oz. Butter "1
1 teaspoonful Parsley, Pepper, and > ✪ Fish and Butter Sauce 1 \d.
Salt J
Total Cost — Is. \\d. Time — Three-quarters of an Hour.
Fillet the fish and cut them into strips, wash them well in
cold water and dry in a cloth ; twist them round, and lay in
a buttered soup plate, sprinkle with white pepper and salt,
and chopped parsley. Put in the rest of the butter, cover
with another soup plate, and stand over a saucepan of boil-
ing water for three-quarters of an hour ; reverse the plates
once while it is cooking, place in a hot dish, and pour over it
the butter and parsley in which it was cooked.
This is a nice delicate way of cooking fish for an invalid.
FISH PATTIES.
1 Small Bream .
1 oz. Butter
1 oz. Flour
1 teaspoonful Anchovy Sauce
1 gill Milk
Pepper, Salt, and Lemon Juice
Flaky Pastry✪ Fish Patties
Ad.
Id.
>^\d.
Total Cost— 11 i<;.
Time — 20 Minutes.
COOKERY RECIPES, #c. 295
Bake the fish in the oven, unless there is cold fish in the
larder, which will do just as well ; take away the skin and
bone, and flake it up. Make a sauce of the butter, flour,
and milk ; season with anchovy, pepper, salt, and lemon juice ;
stir in the fish and mix well. Line some small patty pans
with flaky pastry, put a spoonful of the mixture in the centre,
cover with a round of pastry, press the edges together, and
trim into a neat shape ; make a small hole in the centre with
a skewer, brush over with e^g or milk, put into a quick
oven, and bake for about twenty minutes. Dish on a fancy
paper, and garnish each patty with a tiny sprig of parsley.
FISH, TO FRY.
Fish requires careful preparation for successful frying ; it
may be filleted or fried whole, but in either case it must be
well washed in cold water, but not soaked ; dry in a cloth.
Mix on a plate a spoonful of flour, pepper, and salt. Beat
on another plate an egg, with a spoonful each of water and
oil, and have plenty of dry fine crumbs on a sheet of paper ;
when these things are all ready, dip the fish in the flour and
dust off again ; put at once into the egg and cover well ;
then drop into the crumbs, shake them all over it ; next toss
in the hands to shake all the loose crumbs off ; lay on a
plate separately, and either fiy at once or leave in a cool
place for an hour or two. Plunge into plenty of hot fat and
fry till crisp and brown ; drain for a few minutes on kitchen
paper ; pile on a dish, and garnish with either fresh or fried
parsley.
CURRIED FISH.
3 Bream Is.
\ pint Curry Sauce .... 3<i.
I lb, Eice Id.
Total Cost— Is. 4c?, Time— One Hour.
Make the curry sauce by recipe given elsewhere. Fillet
296 THE ABT OF LIVING IN AUSTRALIA.
the fish and cut each fillet in two pieces, butter a saucepan
and lay in the fish ; pour over the sauce, bring it up to the
boil, and cook on the stove very sloAvly for an hour. Just
before serving, season with salt and lemon juice to taste.
Boil the rice and dry thoroughly ; press into little cups or
moulds. Dish the fish carefully and pour the sauce over it ;
garnish with the moulds of rice.
✪ Fried Fish
Page 188 · 6 recipe records on this page
Presented as published in 1893. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put the milk and butter into a saucepan ; when it boils put in the oysters and simmer for five minutes. Season with pepper and salt ; break up the biscuits and throw them in. Boil up and pour into a deep dish, and it is ready to serve.
FISH AND BUTTER SAUCE.
3 Whiting or Bream . . .Is.
li oz. Butter "1
1 teaspoonful Parsley, Pepper, and > 1 \d.
Salt J
Total Cost — Is. \\d. Time — Three-quarters of an Hour.
Fillet the fish and cut them into strips, wash them well in cold water and dry in a cloth ; twist them round, and lay in a buttered soup plate, sprinkle with white pepper and salt, and chopped parsley. Put in the rest of the butter, cover with another soup plate, and stand over a saucepan of boiling water for three-quarters of an hour ; reverse the plates once while it is cooking, place in a hot dish, and pour over it the butter and parsley in which it was cooked.
This is a nice delicate way of cooking fish for an invalid.
FISH PATTIES.
1 Small Bream .
1 oz. Butter
1 oz. Flour
1 teaspoonful Anchovy Sauce
1 gill Milk
Pepper, Salt, and Lemon Juice
Flaky Pastry
Ad. Id.
>^\d.
Total Cost— 11 i<;.
Time — 20 Minutes.
Bake the fish in the oven, unless there is cold fish in the larder, which will do just as well ; take away the skin and bone, and flake it up. Make a sauce of the butter, flour, and milk ; season with anchovy, pepper, salt, and lemon juice ; stir in the fish and mix well. Line some small patty pans with flaky pastry, put a spoonful of the mixture in the centre, cover with a round of pastry, press the edges together, and trim into a neat shape ; make a small hole in the centre with a skewer, brush over with egg or milk, put into a quick oven, and bake for about twenty minutes. Dish on a fancy paper, and garnish each patty with a tiny sprig of parsley.
FISH, TO FRY.
Fish requires careful preparation for successful frying ; it may be filleted or fried whole, but in either case it must be well washed in cold water, but not soaked ; dry in a cloth. Mix on a plate a spoonful of flour, pepper, and salt. Beat on another plate an egg, with a spoonful each of water and oil, and have plenty of dry fine crumbs on a sheet of paper ; when these things are all ready, dip the fish in the flour and dust off again ; put at once into the egg and cover well ; then drop into the crumbs, shake them all over it ; next toss in the hands to shake all the loose crumbs off ; lay on a plate separately, and either fry at once or leave in a cool place for an hour or two. Plunge into plenty of hot fat and fry till crisp and brown ; drain for a few minutes on kitchen paper ; pile on a dish, and garnish with either fresh or fried parsley.
CURRIED FISH.
3 Bream Is.
\ pint Curry Sauce .... 3<i.
I lb, Eice Id.
Total Cost— Is. 4c?, Time— One Hour.
Make the curry sauce by recipe given elsewhere. Fillet
the fish and cut each fillet in two pieces, butter a saucepan and lay in the fish ; pour over the sauce, bring it up to the boil, and cook on the stove very slowly for an hour. Just before serving, season with salt and lemon juice to taste. Boil the rice and dry thoroughly ; press into little cups or moulds. Dish the fish carefully and pour the sauce over it ; garnish with the moulds of rice.
Records on this page
Oyster StewFish and Butter SauceFish PattiesFish PattiesFried FishCurried Fish