Name: The King's College Hospital book of cooking recipes
Author: King's College Hospital

Fry some fish and let it cool. Scrape a fresh cocoa- nut, put a teacupful of hot water into it, rub it well, strain and put it aside; then put two more spoonfuls of water; strain this also. Cut up three or four green chillies, and as many onions as you like with half a garlic✪ Fish Mooloo. Fry these with a little dripping, and whilst frying add the last of the cocoanut water in with the other ingredients until it is dry; then add the first water of the cocoanut and pour the whole over the fish and serve very hot. Mrs. Ma( namara. iS KING'S COLLEGE HOSPITAL TO SOUTH LONDON. Fish and Oyster Pie. i or i Albs, white Fish, boiled and allowed to cool. 2doz. fresh Oysters. 3 lb. Breadcrumbs. i teaspoon ful chopped Parsley. Pepper, Salt, Nutmeg. Sauce. ioz. Butter. ioz. Flour, i gill Milk. i gill Water and Oysterfsi^uor together✪ Fish and Oyster Pie. Melt the butter, blend in the flour, let it cool; add the milk and a little pepper and salt water, and the oyster liquor. Sprinkle in a little salt and pepper, together with the breadcrumbs. Have ready a grated pie-dish. Sprinkle in this a layer of bread- crumbs, then a layer of fish broken into flaxes, then a few oysters, then a little parsley, pepper and salt, then sauce. Repeat the process and pile bread- crumbs on top and on them place a few pieces of butter. Bake £ hour. Mrs. d'Este Emery. Fresh Herring’s (Baked). 4 fresh Herrings. 2ozs. Butter. Glass of Claret. French Mustard. Clove of Garlic. Chopped Parsley and Tarragon. Clean and wipe the herrings, cut some slantwise incisions in either side, and rub over both sides with the French mustard (or English mustard mixed with tarragon vinegar), into which you have scraped a clove of garlic and a little chopped parsley and tar- ragon. Bake in the oven, with the butter broken over them and a glass of claret poured over, for io minutes; then turn the fish, baste, and bake again for another io minutes. If possible serve in the dish they are baked in. 19 Mrs. Silk. IN AID OF THE FUND FOR THE REMOVAL OF Fish Pie. 5 lb. Flour. 2ozs. Butter, i small filleted fish, i yolk of Egg. i gill Milk. Pepper and Salt. A squeeze of Lemon Juice. A little Cold Water. Rub the flour through a sieve into a basin; put the butter amongst it in lumps ; and a squeeze of lemon juice. Make a hole in the centre, and pour in a little water by degrees; mix round gently, take out and put on a board. Roll and fold four times for puff pastry, then cut in two pieces or slices, and put one inside a wetted pie-dish to line it. Scrape the fish and cut it up in small pieces. Place it on the pastry. Beat up the yolk with the milk, put pepper and salt on the fish and a squeeze of lemon juice. Then pour over the egg and milk, ornament with strips of pastry, egg the pastry and cook in the oven till done; serve hot or cold. If the latter, then serve with fresh salad or water cress. Mrs. Bell. Fish Pudding’. ilb. cooked Fish, ilb. boiled Potatoes. ioz. Butter. 2 Eggs. Salt and Pepper. Melt the butter, stir in the chopped fish and mashed potatoes, and bind with beaten egg. Grease a tin, and put mixture on in the shape of a fish; brush over with beaten egg, sprinkle with crumbs, and bake half an hour. A most delicious way for using cooked fish. 20 KING’S COLLEGE HOSPITAL. TO SOUTH LONDON. Fish Souffle. ✪ Fresh Herring’s (Baked)

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Fry some fish and let it cool. Scrape a fresh cocoa- nut, put a teacupful of hot water into it, rub it well, strain and put it aside; then put two more spoonfuls of water; strain this also. Cut up three or four green chillies, and as many onions as you like with half a garlic. Fry these with a little dripping, and whilst frying add the last of the cocoanut water in with the other ingredients until it is dry; then add the first water of the cocoanut and pour the whole over the fish and serve very hot. Mrs. Ma( namara. iS KING'S COLLEGE HOSPITAL TO SOUTH LONDON. Fish and Oyster Pie. i or i Albs, white Fish, boiled and allowed to cool. 2doz. fresh Oysters. 3 lb. Breadcrumbs. i teaspoon ful chopped Parsley. Pepper, Salt, Nutmeg. Sauce. ioz. Butter. ioz. Flour, i gill Milk. i gill Water and Oysterfsi^uor together. Melt the butter, blend in the flour, let it cool; add the milk and a little pepper and salt water, and the oyster liquor. Sprinkle in a little salt and pepper, together with the breadcrumbs. Have ready a grated pie-dish. Sprinkle in this a layer of bread- crumbs, then a layer of fish broken into flaxes, then a few oysters, then a little parsley, pepper and salt, then sauce. Repeat the process and pile bread- crumbs on top and on them place a few pieces of butter. Bake £ hour. Mrs. d'Este Emery. Fresh Herring’s (Baked). 4 fresh Herrings. 2ozs. Butter. Glass of Claret. French Mustard. Clove of Garlic. Chopped Parsley and Tarragon. Clean and wipe the herrings, cut some slantwise incisions in either side, and rub over both sides with the French mustard (or English mustard mixed with tarragon vinegar), into which you have scraped a clove of garlic and a little chopped parsley and tar- ragon. Bake in the oven, with the butter broken over them and a glass of claret poured over, for io minutes; then turn the fish, baste, and bake again for another io minutes. If possible serve in the dish they are baked in. 19 Mrs. Silk. IN AID OF THE FUND FOR THE REMOVAL OF Fish Pie. 5 lb. Flour. 2ozs. Butter, i small filleted fish, i yolk of Egg. i gill Milk. Pepper and Salt. A squeeze of Lemon Juice. A little Cold Water. Rub the flour through a sieve into a basin; put the butter amongst it in lumps ; and a squeeze of lemon juice. Make a hole in the centre, and pour in a little water by degrees; mix round gently, take out and put on a board. Roll and fold four times for puff pastry, then cut in two pieces or slices, and put one inside a wetted pie-dish to line it. Scrape the fish and cut it up in small pieces. Place it on the pastry. Beat up the yolk with the milk, put pepper and salt on the fish and a squeeze of lemon juice. Then pour over the egg and milk, ornament with strips of pastry, egg the pastry and cook in the oven till done; serve hot or cold. If the latter, then serve with fresh salad or water cress. Mrs. Bell. Fish Pudding’. ilb. cooked Fish, ilb. boiled Potatoes. ioz. Butter. 2 Eggs. Salt and Pepper. Melt the butter, stir in the chopped fish and mashed potatoes, and bind with beaten egg. Grease a tin, and put mixture on in the shape of a fish; brush over with beaten egg, sprinkle with crumbs, and bake half an hour. A most delicious way for using cooked fish. 20 KING’S COLLEGE HOSPITAL. TO SOUTH LONDON. Fish Souffle.