Artizan recipes

Rub the potatoes through a sieve, if you have one; if not, put them into a basin and break them up well with a fork. Melt the dripping with half the milk and stir into the potatoes. Break the fish up into small pieces, put it into a pie-dish, and sprinkle it with pepper and salt ; add the rest of the milk or some fish liquor. Cover the pie-dish with the mashed potato, smooth it neatly with a knife dipped in hot water, mark it over with a fork, and bake it for three-quarters of an hour. Fish Pudding. Ingredients. One pound of Fish. Two ounces of Bread-crumbs. Four ounces of Suet. Two Eggs. One gill of Milk, or Fish Liquor. A teaspoonful of chopped Parsley. Pepper and Salt. Take all the bones and skin away from the fish, chop the suet very finely, put these ingredients into a mortar and pound well together ; add the bread-crumbs, eggs, parsley, fish-liquor, and season with pepper and salt. When well pounded and mixed put into a pudding-basin and boil or steam for one hour. Serve with egg sauce. Fried Fish in Batter. Ingredients. Four ounces of Flour. One gill of tepid Water. One tablespoonful of Salad Oil. Salt. The Whites of two Eggs. (These may be left out.) Put the flour into a large basin, with half a saltspoonful of salt, stir in gradually the salad oil and tepid water. One ounce of butter or fat will do instead of oil, if more convenient, but it must be melted before it is added to the flour. Beat the whites of egg to a stiff froth and stir them into the flour very lightly. In winter, clean snow can be used instead of the whites of eggs. All batter is the better for standing before it is used ; but if you make it without any egg, it must stand about four hours. Take the fish you are going to fry off the bones, and cut it up into nicesized pieces ; dip them into the batter, taking them in and out With a skewer, and fry them in boiling fat. Mind, the fat must be well strained after this, as pieces of the batter will be sure to stick to Whatever is next fried in it. Fish Omelet. Ingredients. Dried Haddock. One dessertspoonful of grated Cheese (Parmesan). Cayenne, Salt, Nutmeg. Three Eggs. One ounce of Butter. Break the eggs, separating the yolks and whites, sprinkle into the yolks a little salt, cayenne, nutmeg, and the cheese ; stir all together. Take a good tablespoonful of cooked dried haddock, and cut it up into small pieces. Add a pinch of salt to the whites of egg, and whip to a stiff froth. Stir the whipped whites very lightly to the yolks, etc. Melt one ounce of butter in an omelet pan, pour in the eggs, let them just set a little, then put in the fish, and stir all together till the omelet is cooked, turn it towards the handle of the pan, and with the spoon turn it over for a moment, and then turn it out on to a hot dish. Fish Cakes. Ingredients. One pound of Fish. Half pound of Potato. One ounce of Butter. Two Eggs. Pepper and Salt. One tablespoonful of Milk.