Cookery for every household

Make the frying batter according to directions given in Recipe 1861, mixing the curry powder with the dry flour. If possible, allow this to stand for J hour. Remove all skin and bone from the fish and break it into flakes with a fork, add this to the batter along with the parsley and a good pinch of pepper. Have ready a saucepan of boiling fat, and drop spoonfuls of the mixture into it. Allow them to cook rather slowly until a golden brown colour on all sides. Drain well and serve piled up with a paper under them. Garnish with parsley and some thinly-sliced lemon. Note. — Other kinds of fish may be used in the same way. 1685. Filleted and Fried Herring Fresh herring. | Salt. Lemon juice. | Egg and bread-crumbs. Take the number of herring required, clean them, trim them, and bone them. Then cut them in halves lengthwise, lay the pieces or fillets on a flat dish, sprinkle them with lemon juice and salt and let them lie overnight. Next morning wipe the fillets dry and egg and bread-crumb them (see p. 249). Now fry them until crisp and brown in boiling fat, drain well and serve neatly garnished with parsley and thin slices of lemon. 1682. Smoked Haddock with Egg Sauce 1 smoked haddock. \ pt. egg sauce. | tea-sp. anchovy es- sence. | tea-sp. chopped pars- ley. Take a medium-sized smoked or finnan haddock, and cook it according to directions given in Recipe 1680. When ready, remove the flesh quickly from the bones, break it in flakes and arrange it neatly on a hot dish (a deep china dish will be best). Have ready some good egg sauce (see Recipe 687), add to it the anchovy essence and, when boiling hot, pour it over the fish. Sprinkle the parsley lightly over, and serve very hot. 1683. Smoked Haddock Balls 6 oz. cooked smoked haddock. 6 oz. cooked or sieved potatoes. 1 oz. butter or dripping. 1 hard-boiled egg. Chop the fish finely, being most careful to remove all skin and small bones. Chop also the hard-boiled 1 yolk of egg. A little milk. Pepper. Salt. A little flour. Egg and bread-crumbs. 1686. Herring Balls 4 lb. cooked herring. lb. cooked potato. 1 or 2 table-sps. sour cream or milk. 1 tea-sp. chopped parsley 1 tea-sp. chopped gher- kin. Pepper. Salt. A little flour. Egg and bread-crumbs. Carefully remove all skin and bone from the herring, then weigh it, and chop it finely. Sieve the potatoes and add them to the fish. Season with parsley, the chopped gherkin or other pickle, pepper and salt. Mix well and bind all together with a little sour cream or milk. Form into small balls, using a little flour to prevent the mixture sticking to the hands, egg and bread-crumb them and fry in boiling fat to a pretty brown colour. Sprinkle a little chopped parsley over them and serve with a few pieces of cut lemon. 1687. Kippered Herring The best way to cook these is by broiling or grill- ing. Dip the kippers for a minute in hot water, or if they are very much smoked and salted, they 388 COOKERY FOR EVERY HOUSEHOLD may be allowed to lie for \ hour in the water. Then dry the fish well and rub them over with a little melted butter or good dripping. Cook them quickly on a hanging grill in front of a good fire, or under the grill of a gas stove. They will require from 7 to 10 minutes, according to size. A little cold butter may be spread on the top of the kippers when serving.