23. FRIED WHITING, SOLES, AND COD. Skin and clean two or more small whiting. Truss them for frying. Mix a little flour with enough salt and pepper to taste on a plate. Dip the fish into the flour, shake it and brush over with beaten egg, then cover with bread- crumbs. Fry a golden colour in plenty of hot fat. Take up, drain, dish up, and garnish with parsley. Soles or slices of cod can be done in the same way. Clean and wipe the sprats, range them in a buttered baking dish. Season with pepper and salt and sprinkle over some finely chopped parsley. Bake for about 20 minutes. Dish up, and squeeze a few drops of lemon juice over the fish. 25. FRIED PARSLEY FOR GARNISHING. Pick the stalks off the parsley, wash and drain well. When quite dry drop it into hot fat and fry for a few seconds. Take up and drain. Fried parsley should be perfectly green and crisp. 24. BAKED SPRATS. 26. BAKED HADDOCK STUFFED. 1 fresh haddock 1 oz. chopped suet i teaspoonful mixed herbs 1 egg 2 tablespoonfuls breadcrumbs 1 teaspoonful parsley Salt and pepper A little milk✪ Baked Haddock Stuffed Well wash, scale and dry the fish; take out the eyes. Prepare a stuffing with the breadcrumbs, suet, herbs, and parsley, season with salt and pepper. Moisten the stuffing THE EXHIBITION COOKERY BOOK. with half the egg and a few drops of milk. Stuff the body of the fish and sew up the opening. Pass a trussing needle, threaded with string, through the tail of the fish, centre of body, and eyes, draw the fish up into the shape of the letter “ S,” brush it over with the remainder of the egg, and sprinkle some breadcrumbs over it and a few bits of butter or dripping. Bake in a brisk oven from half an hour to thi'ee-quarters of an hour, basting frequently. Serve with anchovj' sauce or melted butter. Skin the fish, pick out all the bones, and shred or chop it finely. Mash the potatoes and mix them, (together with the parsley, pepper, and salt), with the fish. Melt the butter, and add the fish, etc. Mix all well together with the cream. Form the mixture into small even-sized round flat cakes on a floured board. Beat up the egg on a plate, brush over the cakes with it, toss them in the breadcrumbs, shape neatly again, shaking off all the loose crumbs, and fry them a golden brown in boiling fat. NOTE. — If the mixture be found too stiff for shaping add a little milk or a yolk of egg. 27. FISH CROQUETTES. 1 lb. cold lisli 2 ozs. butter 1 egg 1 tablespoouful cream i lb. cooked potatoes Pepper and salt 1 teaspoonful chopped parsley Breadcrumbs 3 i8 THE EXHIBITION 'COOKERY BOOK. 28. OYSTER PUDDING. ,2 small whitings ozs. flour ■*About i pint milk i teaspoonful anchovy essence Seasoning 6 large sauce oysters 2 ozs. butter i gill cream 3 eggs 1 o:

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23. FRIED WHITING, SOLES, AND COD. Skin and clean two or more small whiting. Truss them for frying. Mix a little flour with enough salt and pepper to taste on a plate. Dip the fish into the flour, shake it and brush over with beaten egg, then cover with breadcrumbs. Fry a golden colour in plenty of hot fat. Take up, drain, dish up, and garnish with parsley. Soles or slices of cod can be done in the same way. Clean and wipe the sprats, range them in a buttered baking dish. Season with pepper and salt and sprinkle over some finely chopped parsley. Bake for about 20 minutes. Dish up, and squeeze a few drops of lemon juice over the fish. 25. FRIED PARSLEY FOR GARNISHING. Pick the stalks off the parsley, wash and drain well. When quite dry drop it into hot fat and fry for a few seconds. Take up and drain. Fried parsley should be perfectly green and crisp. 24. BAKED SPRATS. 26. BAKED HADDOCK STUFFED. 1 fresh haddock 1 oz. chopped suet i teaspoonful mixed herbs 1 egg 2 tablespoonfuls breadcrumbs 1 teaspoonful parsley Salt and pepper A little milk Well wash, scale and dry the fish; take out the eyes. Prepare a stuffing with the breadcrumbs, suet, herbs, and parsley, season with salt and pepper. Moisten the stuffing with half the egg and a few drops of milk. Stuff the body of the fish and sew up the opening. Pass a trussing needle, threaded with string, through the tail of the fish, centre of body, and eyes, draw the fish up into the shape of the letter “ S,” brush it over with the remainder of the egg, and sprinkle some breadcrumbs over it and a few bits of butter or dripping. Bake in a brisk oven from half an hour to thi'ee-quarters of an hour, basting frequently. serve with anchovy sauce or melted butter. Skin the fish, pick out all the bones, and shred or chop it finely. Mash the potatoes and mix them, (together with the parsley, pepper, and salt), with the fish. Melt the butter, and add the fish, etc. Mix all well together with the cream. Form the mixture into small even-sized round flat cakes on a floured board. Beat up the egg on a plate, brush over the cakes with it, toss them in the breadcrumbs, shape neatly again, shaking off all the loose crumbs, and fry them a golden brown in boiling fat. NOTE. — If the mixture be found too stiff for shaping add a little milk or a yolk of egg. 27. FISH CROQUETTES. 1 lb. cold fish 2 ozs. butter 1 egg 1 tablespoonful cream i lb. cooked potatoes Pepper and salt 1 teaspoonful chopped parsley Breadcrumbs 28. OYSTER PUDDING. ,2 small whitings ozs. flour ■*About i pint milk i teaspoonful anchovy essence Seasoning 6 large sauce oysters 2 ozs. butter i gill cream 3 eggs 1 o:

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Baked Haddock Stuffed

The exhibition cookery book