English and French cookery

Fish Pie (another recipe). — Remove the skin and bones from a piece of cold boiled or baked fish, being careful to break the fish as little as possible. Season with pepper, salt, and cayenne, and lay several pieces at the bottom of a pie-dish ; sprinkle over these some finely-sliced parsley, and repeat the layers of seasoned fish and parsley till the dish is full. A few hard-boiled eggs, sliced, and laid between the pieces of fish, greatly enrich the dish. Cover the whole with good cold melted butter, left from the previous day. Make a dripping crust, FISH-COOKERY. roll out thin, cover the pie, and bake half an hour. Note. — A thin crust should always be used for a pie made with second-cooked meat or fish. _ ' Fish Pudding. — Pound up the remains of fish cold with a few spoonfuls of stock, add a little piece of butter and some breadcrumbs, the yolks of 4 eggs well beaten. Then rub through a sieve, adding whites of the eggs well whipped, put into a mould and bake. Fish Sausages. — A rich, wholesome, and tasty form of sausage, introduced by the Normal Company, is made, packed in tins, both fresh and smoked. The latter is an agreeable relish, always ready for use.. Herrings, Baked. — Thoroughly clean the herrings ; twist them in a round and put them in a pie-dish with vinegar, whole pepper, and a bay-leaf or two. Bake for three-quarters of an hour. Send them up for breakfast with a little of the liquor round them, and a sprig of parsley in the centre of each rounded fish. Herrings, Boiled. — When cleaned, scaled, washed, and dried, rub in salt and vinegar, then place in boiling water for 10 or 12 minutes, remove, drain, and serve with grated horseradish and horseradish sauce. Herrings, Toasted. — In Yarmouth the following bit of rhyme conveys a useful hint : ‘ There was never a herring spake but one, And he said, Toast my back before yon toast my bone.’ Herrings, Red. — Remove the heads and tails, split, bone, and baste with oil in a dish. Cook on a gridiron, turning them for a minute or two, and serve hot. Haddock, Broiled. — Clean, dry, and put before a brisk fire in a Dutch oven. Remove, when the skin rises, coat with white of egg, sprinkle with breadcrumbs, and dredge with flour. Then place it on the gridiron, turn, and butter the upper surface each time. Serve hot. Haddock, Dried, Broiled. — Heat the haddock slowly before the fire in a hanging gridiron till quite hot. Rub a little butter and pepper over it before sending to table. Haddock, Boiled. — Put 2 ounces of salt into J gallon of water, and when dissolved, put in the fish. Boil quickly, remove the scum, then simmer gently until the eyes of the fish start and the flesh leaves the bone easily. Serve on a napkin, garnish with parsley, and send melted butter and anchovy sauce to table in a tureen. Hake, Baked. — Stuff with veal-stuffing, sew up with a needle and fine packthread. Brush it over with egg, and sprinkle with breadcrumbs, and bake in a hot oven. John Dory. — Cut off the fins, lay in a fish-kettle, cover with cold water, and add \ pound salt. Bring gradually to a boil, simmer gently for £ hour, or longer. Serve on a hot napkin, and garnish with cut lemon and parsley. Lobster, anchovy, or shrimp sauce, and plain melted butter, should be sent to table with it.