Plain cookery recipes

Remove all skin and bones from the fish, and break it with two forks into small pieces. Mash the potatoes and mix with the fish ; season well. Melt the butter in a small pan ; add the fish and potatoes. Mix well together, and add sufficient egg to bind together. If any cold fish sauce can be had, it may be used in place of egg. Turn the mixture on to a slightly floured board and form into small cakes. Coat with egg and bread crumbs, place in a frying basket, and fry in deep fat till of a golden brown colour. Drain carefully, and dish on an ashet with a dish paper. Garnish with fried parsley. (See Fried Fish, page 27.) Fish Cakes. Half a pound cold fish. One ounce butter. Quarter a pound cold potatoes. Beaten egg to bind. Pepper and salt. Fish Pudding. Half a pound cooked or un- 1 One egg. cooked fish. I Half-gill fish stock or milk. One ounce bread crumbs. One teaspoonful of finely- Two ounces suet. I chopped parsley. Pepper and salt. Remove the skin and scrape the flesh from the bones of the fish, put into a basin, and add the bread crumbs, finelychopped suet, and parsley. Add the beaten egg and the fish stock or milk ; season. Turn into a greased pudding bowl ; cover with greased paper ; steam for about twenty minutes. Serve coated with egg or fish sauce. Gateau of Fish. Half-pound cooked fish. Two ounces bread crumbs. One teaspoonful chopped parsley. Half-gill milk or fish stock. Two yolks and one white of eggs. Small piece of dripping and a few brown crumbs for the tin. Pepper and salt. Melt the dripping in a plain tin ; when hot, run the dripping round the sides of the tin until well greased. Shake in a few brown crumbs and coat the tin. Remove all skin and bone from the fish; chop finely. Put fish, bread crumbs, parsley, beaten eggs, and fish stock in a pan and cook for a few seconds. Season ; turn mixture into the prepared tin ; cover with greased paper ; bake in moderately-hot oven from thirty to forty minutes. Turn out, and pour round either anchovy or melted butter sauce. Kedgeree. Half-pound cooked finnan haddock. Quarter-pound cooked rice. Two ounces butter. One hard-boiled egg. Cayenne pepper, nutmeg, salt. Wash, boil, and dry the rice. Remove all skin and bones from the fish, and chop roughly. Separate the white from the yolk of the egg ; chop the white roughly ; rub the yolk through a wire sieve. Melt the butter in a stewpan; add the rice, fish, and white of egg. When thoroughly heated, season with cayenne pepper, nutmeg, and salt. Pile on a hot dish, and decorate with the sieved yolk. Note. — One teaspoonful of curry powder may be added to the fish, rice, etc. Half-pound filleted haddock, plaice, or lemon sole. Half apple or small piece of rhubarb. Half onion. Curry of Fish. Half-ounce butter. Half-ounce curry powder. Quarter-ounce flour. Half-pint fish stock or water. Salt. A little lemon juice.