Berridge House recipe book

Clean the mackerel. Cut off the tail and fins. Remove the eyes. Wash in salt and water. Place in a pie-dish. Cover with vinegar and water (in equal quantities). Add one bay leaf, one blade mace, and a few peppercorns. Cook in a moderate oven till tender. Serve in the dish. Herring is done in the same way. The roe should be replaced after cleaning. LESSON VII Grilled Fish Cod steak, mackerel, or herring. Brush with dripping, season, and grill before a clear fire, turning frequently till done. Serve anchovy sauce if white fish. Grilled Herring Remove the heads. Wash and cleanse thoroughly without breaking. Score with a knife Brush with dissolved dripping and grill as above. Serve with mustard sauce. Half a pint white sauce to which 1 teaspoonful of made mustard has been added. Bloaters are done in the same way. Baked Stuffed Haddock 1 haddock (about lb.), 2 tablespoonsful of ' breadcrumbs, 1 dessertspoonful of chopped parsley, i-§ 1 oz. butter, dripping, or finely chopped suet. £ teaspoonful of dried herbs, 1 egg, salt and pepper. Method. — Wash, scale, and dry the . fish. Remove the eyes. Prepare a stuffing with the breadcrumbs, parsley, herbs, dripping, pepper and salt. Moisten with egg. Form into a roll and place inside the fish. Sew up the opening. Put the tail through the eyes, or truss in S shape. Brush over with the remaining egg and dust with breadcrumbs. Place a few pieces of dripping on top. Bake for about half an hour in a moderate oven. Remove the cotton and serve with parsley sauce. Milk can be used to bind forcemeat in place of egg. Baked Stuffed Herring Three herrings, Veal forcemeat, as in ‘ baked haddock.’ Method. — Remove head. Split herring and make thoroughly clean. Remove backbone. Replace roe. Place one teaspoonful of forcemeat on tail end. Season fish, roll up. Place on a greased tin. Sprinkle with browned crumbs. Put a small piece of butter on each. Bake in a moderate oven about twenty minutes till done. * Baked Stuffed Plaice One plaice skinned and filleted. Sprinkle fillets with veal forcemeat. Roll up from broad end. Skewer. Bake in a greased tin, covered with greased paper. Coat with white fish sauce. Garnish with parsley and lemon butterflies. LESSON VIII Fish Pie Cold fish (+ lb.), -} oz. butter, seasoning, £ pt. white sauce, 4 or 5 mashed potatoes, a little milk. Method. — Flake the fish. Mix with wellseasoned white sauce. Pour into pie-dish. Add butter, milk, and seasonings to the mashed potatoes. Pile on top of fish, smooth, and mark with dinner knife. Heat through and brown in quick oven. Fish Pudding ^ lb. cold fish, •§• lb. cold potatoes, white sauce or milk to bind, chopped parsley, anchovy essence, seasonings. Method. — Flake fish and mix with mashed potatoes. Add parsley and seasonings. Make fairly moist with white sauce. Grease well a small basin. Sprinkle with browned crumbs. Place mixture in, and bake till firm. Turn out, and serve with fish sauce. Fish 4 oz. cold fish, 4 oz. mashed potatoes, salt and pepper, egg and crumbs, Cakes \ oz. melted butter, egg to bind, parsley to garnish.