Mrs. Maclurcan's cookery book

Mode. — Place the onions (which are to be sliced) in a saucepan, with about a pint of water ; let them boil well, then put the fish in (nicely sliced, but not too small) ; let them remain on the fire until the fish is cooked. Have ready in a basin the ginger bread, which should be well soaked by that time, having the vinegar and treacle with it ; then add this to the fish and stir until it is a little thick, then dish it up, and to be eaten when cold. 59— MOCK WHITEBAIT, 2 lbs. white fish 2 eggs Flour Lemon Boiling fat Cayenne Brown bread and butter. Fish. Mode. — Flake up any nice white fish, cooked or uncooked (though, of course, the raw fish is the best), into neat little pieces the size of a whitebait, sprinkle it with a little salt, then shake flour over them until each piece is well covered, toss them into the eggs (which have been well beaten), have ready the pan with plenty of boiling fat, then plunge them in a frying basket, into the fat, till they are lightly browned ; serve at once very hot, with lemon and brown bread and butter handed round with them. 60— STEWED FISH AND KLEIZ. 3 lbs. fish 1 pt. of milk 1 onion Parsley 2 eggs 3 or 4 tablespoon fuls flour Salt and pepper. Mode. — Slice the onion and put it on in a stewpan with the milk, salt and pepper, and allow it to simmer gently until the onion is quite tender. Clean the fish and cut it up into fillets, the same as you would for frying, put it into the milk and stew gently for half an hour ; beat up the egg and make a batter with the flour and a little salt, drop a teaspoonful of this into the fish while it is boiling, and boil for twenty minutes, and just before serving add the parsley. 61— FISH AND OYSTER PIE. 1 lb, cold fish J a bottle of oysters 1 cupful of white sauce 1 teaspoonful chopped par- Pepper and salt sley Breadcrumbs Puff paste Butter. Mode. — Pick the fish from the bones and put half into a well-buttered pie dish ; then put a layer of oysters, a little parsley, salt and pepper and half the white sauce j then add the remainder of the fish, oysters, white sauce, Fish. parsley, etc.; cover with breadcrumbs, place pieces of butter over the top. Eoll out the paste and cut it into narrow strips, twist and lay them across the top, then place some more strips the opposite way. Bake for fifteen or twenty minutes. TINNED FISH. On Stations and Inland towns where fresh fish of any hind is scarce, it is always handy to have a few recipes for making dishes of tinned Fish. 62— TINNED SALMON RISSOLES. 1 tin salmon 4 boiled potatoes 2 eggs Tablespoonful Anchovy A little butter Sauce A little milk Pepper and salt. Mode.— Boil the potatoes and mash them with a little butter and milk, then mix well with them the salmon and the whole of one egg and part of another, make into nice shaped balls and dip them in the remainder of the egg, which has been beaten up ; roll in bread crumbs and fry a golden brown. 63— SALMON SOUFFLE. 1 tin salmon A cupful of white sauce 3 eggs Cayenne and salt to taste And a little cold rice. Mode. — Pound the salmon in a mortar until quite smooth, then add the white sauce and rice, and mix well ; beat up the eggs separately, add the yolks, pepper and salt, then add the whites, beaten to a stiff froth, turn into a pie-dish and bake. 64— DEVILLED SARDINES.