Chafing dish and casserole cookery

Almost any kind of boiled fish, especially white fish such as cod, haddock, whiting or turbot, is suitable for a rechauffe. Free the fish from skin and bones, and shred it finely or chop it. Put half a pound of the fish into the chafing dish with an ounce of butter. When hot add half a cup of breadcrumbs, previously soaked in milk, one teaspoonful of anchovy essence or paste, and a well beaten egg. Mix thoroughly, and season 22 Chafing Dish Cookery with salt, pepper, and a grate of nutmeg. Cook whilst stirring for five minutes, then add a little cream, re-heat, and serve hot. Croquettes of Fish. Spread a fish mixture made as directed in the last recipe on to a plate and let cool, then divide into six to eight portions, and shape each into a ball or cork shape, dip in egg and roll in breadcrumbs. Melt two ounces of clarified butter in the chafing dish, when quite hot drop in the croquettes one at a time, and fry to a golden brown. Take up, drain, and dish up. Serve with quarters of lemon. Fish Toast. This dish is made in the same manner as “Minced Meat Toast” (page 29), using cooked fish in place of meat, omitting the onion, and using milk in place of stock. White or brown sauce may be used in place of stock or milk to moisten the fish or meat, in which case the flour must be omitted. Be sure that the toast, as well as the mixture, are thoroughly hot before serving. Barbecue of Fish or Meat. Flake up some cooked cold fish or cut some cold meat or poultry into slices. Mix a tablespoonful of vinegar with two tablespoonfuls of olive oil, salt, pepper and half a finely chopped peeled shallot. Pour this marinade over the fish or meat and allow it to steep in it for about an hour. Melt half an ounce of butter in a chafing dish, and add to it two tablespoonfuls of tomato purée, a little mushroom ketchup and a few drops of lemon juice. Now put in the fish or meat and let it get thoroughly hot. Dish up neatly and serve hot. Rechauffe of Cold Meat. The remains of cold roast beef or mutton can with very little skill and trouble be turned into appetizing dishes by the help of the chafing dish. The meat, say about half a pound, should be cut Chafing Dish Cookery 23 into thin slices, freed from superfluous fat and gristle, or it may be cut into fine shreds or julienne strips. It is best if first fried or tossed in a little butter in the blazer over a full flame, after which a little good brown sauce or gravy is added, also a teaspoonful of red currant jelly, half a glass of sherry or Madeira wine, and a teaspoonful of Holbrook’s Worcestershire sauce ; season with salt, pepper, and a pinch of cayenne or paprika. Allow the meat to simmer gently for about twenty minutes, then serve. Sweetbreads, Calves’ sweetbreads or lambs’ breads, being quickly cooked and tender, adapt themselves well for cooking in a chafing dish. They should be well washed, blanched, and trimmed, then cut into slices and fried in butter in the chafing dish. Slices of fried bacon make a nice accompaniment with sweetbreads. Another way is to egg and crumb the slices, and fry them in clarified butter, or to stew the slices in a richly seasoned white sauce. (Quails on Toast. ( Cailles sur Croutes.)