Middle class cookery book

Remove the skin and the bones from the fish ; break the fish up into small pieces ; put the cold potatoes into a bowl ; mash them very fine ; melt the butter, and add it to the potatoes ; mix in the bread crumbs, fish, chopped parsley, pepper, and salt. Break the egg, separating the white from the yolk. Add the white to the fish, mixing it well in ; take a small quantity of the mixture, form it into a cake on a floured board, using a knife dipped in flour to shape it. When all the fish is made into small cakes, egg each over with the yolk of the egg, put sonle bread crumbs on a sheet of kitchen paper, toss the cakes in it, and fry a golden brown in very hot fat. Serve with fried parsley. Scalloped Fish, No. 1 Remains of Cold Fish J oz. Butter | „ Flour 1 Gill Milk (cold) 2 Tablespoon fuls Bread Crumbs 1 Small Pinch Powdered Mace J Teaspoonful Salt i ,, Pepper Melt the butter in a pan ; stir in the flour ; add the milk gradually with the mace, salt, and pepper ; let the sauce boil, stirring well all the time. Break up the fish into flakes ; add it to the sauce, but do not let it boil. Butter a dish or scallop tins ; line with bread crumbs ; put in the fish ; cover with bread crumbs ; pour a little hot butter over, and brown in the oven or before the fire. Scalloped Fish, No. 2 Cold Fish I 1 Teaspoonful Anchovy Sauce 1 Egg | A little Milk CHAP. Ill FISH 67 1 Pinch Powdered Mace Bread Crumbs 1 Tablespoonful Flour Pepper and Salt Mix the egg with a few spoonfuls of milk, according to the quantity of fish ; pick the fish from the bones carefully, and remove any skin ; add the seasoning, flour, and sauce ; moisten with the egg and milk. Line a deep dish with bread crumbs ; put the mixture in, cover with crumbs, put a little butter over, and brown in the oven or before the fire. Scalloped Oysters, No. 1 2 Dozen Oysters 1 oz. Butter 1 „ Flour 2 Tablespoonfuls of Milk or Cream 2 Tablespoonfuls White Stock Pepper Bread Crumbs Salt Scald 1 the oysters in their own liquor ; take them out and let them drain ; remove the beards ; strain the liquor free from grit. Put the butter into a pan ; let it melt, then stir in the flour smoothly ; add the stock, milk, and the liquor from the oysters, with the pepper and salt ; let the sauce boil. Put in the oysters ; let them get hot, but do not let them boil, or they will be tough. Line scallop tins with bread crumbs, as for scalloped fish ; put in the oysters, cover with bread crumbs, and pour oiled butter over. Put the tins in the oven or before the fire to brown. The colour should be a deep golden brown. Scalloped Oysters, No. 2 Prepare the oysters as in the previous recipe ; put them into the scallop tins or a dish with alternate layers of bread crumbs and oysters until the dish is filled. Brown as directed. Mussels and cockles may be scalloped in this way. These must be boiled before they can be taken from 1 See p. 42, “Scalding Milk.” 68 MIDDLE CLASS COOKERY BOOK PAET II their shells. Be very careful to remove the weed that adheres to the mussels before using them (see “ To Boil Mussels ”). Crab Pie 1 Crab 1 Hard-boiled Egg 1 Tablespoonful Vinegar 1 „ Salad Oil Half a Lemon 1 Teaspoonful Mixed Mustard 1 oz. Butter 1 Tablespoon ful Chopped Parsley 3 oz. Bread Crumbs Chili Vinegar or Tarragon to taste Cayenne, Salt, to taste