Artizan recipes

Wash and dry the fish, cut it up into slices or fillets. Dry the pieces with a little flour, mixed with a little pepper and salt, break an egg on to a plate, brush the fish over well with the egg, shake it in some bread-crumbs, press them firmly on with the palm of the hand. Put the pieces of fish into a stewpan of hot fat — they must not touch each other in the fat ; when fried brown, take each piece out carefully on to some kitchen paper to drain. Dish in a circle, with fried parsley in the centre. Haddock Stuffed and Baked. Ingredients. One Haddock. Two tablespoonfuls of Bread-crumbs. One dessertspoonful of chopped Parsley. One teaspoonful of chopped Herbs. Pepper and Salt. Two ounces of Suet. One Egg. Two ounces of Fat. Wash the fish clean and dry it in a cloth. Mix two tablespoonfuls of bread-crumbs with the chopped herbs and parsley ; add pepper and salt to taste, and two ounces of chopped suet. Stuff the stomach of the fish with this mixture, and sew it up. Egg and bread-crumb the fish, and truss it in the shape of the letter S. Put it on a greased tin and bake it for half an hour, basting it frequently with dripping. Before serving, take out the cotton which sewed the fish. Herring Pie. Ingredients, Three Herrings. One blade of Mace, ground. One Apple. One Onion. l’epper and Salt. One teaspoonful of chopped Parsley. Half gill of Water or Fish Liquor. Half ounce of Fat or Butter. Cut off the heads and tails of the herrings, and sprinkle a little pepper, salt and ground mace over them. Grease a pie-dish, and lay the fish in it. Cover the fish with chopped apple, onion and parsley, and put little pieces of fat or butter on the top. Add half gill of fish-liquor or water. Cover with a nice crust as in congerpie, and bake one hour. Herring Toast Sandwich. One Bloater. Choose a bloater for this purpose, not too dry, split it in two down the back, lay it upon a plate and pour a pint of boiling water over it, let it soak five minutes ; place it upon a cloth to dry, then broil it very gradually upon a gridiron. When well done, which will be in about five minutes, have ready two thin slices of toast made very crisp, butter them lightly, then take away all bones from the herring, lay the fleshy parts equally upon one piece of toast, and cover with the other. Serve very hot. Kedgeree. Ingredients. Half a pound of boiled Fish. Quarter of a pound of Rice. Two Eggs. Two ounces of Butter. Cayenne Pepper, Salt, and Nutmeg. Wash and boil the rice ; boil the eggs very hard ; break the fish in pieces, and carefully remove all the bones ; take the eggs, break off the shell, and cut the whites into small square pieces. When the boiled rice is dry, melt the butter in a stewpan, and add the rice to it ; then add the fish, white of egg, cayenne pepper, a little grated nutmeg, and salt. Mix them well together, and serve on a hot dish, and sprinkle the yolks of egg over it. Dried haddock makes very nice kedgeree. Potted Fish. Ingredients. Six Herrings or three Mackerel. Thirty Peppercorns. One blade of Mace. One Shalot. One gill of Vinegar. Salt.