Sea Cookery

Tinned salmon may be served as above if not broken. DRESSED CRAB. 1 crab 1 teaspoonful made mustard 1 tablespoonful salad oil Mix all the ingredients with the inside of the crab, pour back into the shell. Pile up with the white meat from the claws, and serve garnished with the legs, sprays of parsley and hard boiled yolk of egg rubbed through a wire sieve. POTTED SALMON. 1 lb. salmon, fresh or canned I salt pepper | suspicion of ground mace or nutmeg' Mince the salmon to a paste, add the seasonings, and mix well. Lay tightly in potted meat dishes and cover over with melted butter.. 2 saltspoonfuls salt 1 tablespoonful vinegar pinch of cayenne WHITE FISH IN BUTTER WITH CREAM SAUCE. 1 lb. cold cooked fish 1 oz. butter 1 oz. flour £ pint milk salt and pepper to taste £ teaspoonful chopped parsley 1 yolk of egg £ teaspoonful thyme juice of £ a lemon 1 teaspoonful chopped onion pinch of mace cayenne pepper Break the fish into flakes and chop finely. Put the butter into, a pan, stir in the onion, and fry a golden colour, add the flour and stir until yellow, add the milk and stir until the panada leaves the pan sides clean, stir in the seasonings and yolk, allow to set, add the minced fish and stir until a thick paste. Turn out of the pan into a plate and allow to cool, then form the paste into balls. Pile these in pyramid-form on a dish. Pour over enough cream sauce to completely mask, and serve hot or cold. STEAMED COD ROLL. \ lb. cooked codfish £ pint milk 3 ozs. crumbs 1 teaspoonful lemon juice :2 ozs. butter 1 saltspoonful salt 1 saltspoonful pepper £ teaspoonful anchovy essence dust of nutmeg pinch of cayenne 1 teaspoonful chopped onion 2 yolks Mince and pound the fish to a paste. Boil the milk, add the onion, and cook a little. Remove the onion and stir in the crumbs. Put this paste and the yolks with the fish, add the seasonings, and mix thoroughly. Form the paste into a roll on greased paper and -cover over. Tie up in a cloth and steam for 40 minutes. Turn it out on a warm dish, pour over either shrimp or oyster sauce, and :serve garnished with parsley and lemon. GRILLED BLOATERS. 2 bloaters I pepper to taste 1 oz. butter Split the bloaters from head to tail. This is done by putting 'the point of the knife into the back of the fish near the head and then making a straight cut down to the tail. The bloater can then be opened out just like a kippered herring in appearance. When opened, take hold of the backbone near the head, and it •can easily be pulled away. If the bloaters are very salty they should then be covered with cold water and allowed to steep for half an hour. This will remove some of the salt. Then have ready a greased gridiron, put the bloaters on this, and then place them over a clear fire. The skin side of the bloaters will burn very easily, and this must be carefully watched, but the fleshy side will take the heat much better. When both sides are browned put the bloaters on a hot ■dish, put on the butter, sprinkle lightly with pepper, and serve hot. Note. — It will not be necessary to use the butter in above recipe if the bloaters are oily, but only when they are very dry. FRIED FISH IN BATTER. 4 lbs. fish I i pint water 1 lb. flour j 1 saltspoonful salt