Fish Pie. — Remains of cold boiled fish, three or four
potatoes boiled and mashed, a cup of melted butter well
seasoned with anchovy or other fish sauce, one teaspoon of
minced parsley, pepper and salt. Pull the pieces of fish apart with
a silver fork, carefully removing all the skin and bones ; put it in a
pestle and mortar and pound it a little with the other ingredients.
Put it in a pie-dish and cover with a layer of mashed potatoes
well seasoned with pepper and salt, and a small piece of
butter. Cover the dish and set in a moderate oven till it
smokes and bubbles, then remove the cover, and brown before
serving. If the fish pie is made of cod or haddock, pickled
walnuts are a great improvement to this dish, and should be served
with it.
Fish Mould Steamed. — Take a couple of small fresh
haddocks or a large whiting, skin and bone them, and pound
them in a mortar with ^ of a pint of white sauce, add one tea-
spoon of minced parsley, two hard-boiled eggs chopped into neat
squares, pepper and salt to taste, a very small teacup of bread-
crum✪ Fish Piebs, and another of a pint of white sauce. Mix thoroughly,
add the beaten yolks of two eggs and the whites whisked sepa-
rately to a stiff froth ; fill a well-greased mould with the fish, and
steam for an hour and a quarter. Turn out carefully and serve
with white sauce round the mould. The fish can be steamed in
several small moulds instead of one big one.
KISH.
23
To Bake Fresh Haddock. — For this dish it is best to have
rather a large fish. First make some forcemeat. Take equal
quantities of chopped suet and bread-crumbs (3 or 4 oz. accord-
ing to the size of the fish), one teaspoon of grated lemon rind
and one teaspoon of chopped parsley and thyme ; add salt and
pepper or cayenne. Bind these together with the unbeaten yolk
of an egg, and if necessary a little milk. Clean and thoroughly
dry the fish, fill it with the forcemeat, make three incisions with a
sharp knife right across the back. Roll the fish so that its tail
touches its head, and put it into a round pie-dish. Dredge
with flour and put from 1^ to 2 oz. of butter, cut up into
pieces, over it, and the juice of half a lemon. Bake in the
oven from half to three quarters of an hour, or an hour if the
fish is very large. Baste frequently. Serve in the pie-dish and
pin round it a napkin. This is quite the nicest way of cooking a
fresh haddock.
To Boil Haddock. — Scrape, clean, and wash thoroughly.
Lay the haddock in a fish-kettle with sufficient boiling water to
cover them, and 4 oz. of salt to a gallon of water✪ To Boil Haddock. If the -fish
are small fasten the tails to their mouths. They will take from
half to a quarter of an hour to cook. Serve with melted
butter.
To Fry Haddock. — Wash the fish and split down the middle
and take out the backbone, sprinkle with flour and dry thoroughly
in a cloth. Have ready about an ounce of butter melted in
a frying-pan. Put the fish in the frying-pan, the white side
near the fire first ; when that is fried turn the fish and fry the
other side. Sprinkle on it a little chopped parsley and some
pepper and salt✪ To Fry Haddock. Fry till it looks brown, and then serve very
hot.
To Fry Fresh Herrings. — Clean and scale the herrings;
sprinkle with salt and cayenne pepper, dredge with flour and
brush over with beaten egg, and cover with coarse oatmeal. Fry
in a little hot fat and drain well before serving. Another way is
24
FISH.
Page 19 · 5 recipe records on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Fish Pie. — Remains of cold boiled fish, three or four potatoes boiled and mashed, a cup of melted butter well seasoned with anchovy or other fish sauce, one teaspoon of minced parsley, pepper and salt. Pull the pieces of fish apart with a silver fork, carefully removing all the skin and bones ; put it in a pestle and mortar and pound it a little with the other ingredients. Put it in a pie-dish and cover with a layer of mashed potatoes well seasoned with pepper and salt, and a small piece of butter. Cover the dish and set in a moderate oven till it smokes and bubbles, then remove the cover, and brown before serving. If the fish pie is made of cod or haddock, pickled walnuts are a great improvement to this dish, and should be served with it.
Fish Mould Steamed. — Take a couple of small fresh haddocks or a large whiting, skin and bone them, and pound them in a mortar with ^ of a pint of white sauce, add one teaspoon of minced parsley, two hard-boiled eggs chopped into neat squares, pepper and salt to taste, a very small teacup of breadcrumbs, and another of a pint of white sauce. Mix thoroughly, add the beaten yolks of two eggs and the whites whisked separately to a stiff froth ; fill a well-greased mould with the fish, and steam for an hour and a quarter. Turn out carefully and serve with white sauce round the mould. The fish can be steamed in several small moulds instead of one big one.
FISH.
To Bake Fresh Haddock. — For this dish it is best to have rather a large fish. First make some forcemeat. Take equal quantities of chopped suet and bread-crumbs (3 or 4 oz. according to the size of the fish), one teaspoon of grated lemon rind and one teaspoon of chopped parsley and thyme ; add salt and pepper or cayenne. Bind these together with the unbeaten yolk of an egg, and if necessary a little milk. Clean and thoroughly dry the fish, fill it with the forcemeat, make three incisions with a sharp knife right across the back. Roll the fish so that its tail touches its head, and put it into a round pie-dish. Dredge with flour and put from 1^ to 2 oz. of butter, cut up into pieces, over it, and the juice of half a lemon. Bake in the oven from half to three quarters of an hour, or an hour if the fish is very large. Baste frequently. Serve in the pie-dish and pin round it a napkin. This is quite the nicest way of cooking a fresh haddock.
To Boil Haddock. — Scrape, clean, and wash thoroughly. Lay the haddock in a fish-kettle with sufficient boiling water to cover them, and 4 oz. of salt to a gallon of water. If the -fish are small fasten the tails to their mouths. They will take from half to a quarter of an hour to cook. Serve with melted butter.
To Fry Haddock. — Wash the fish and split down the middle and take out the backbone, sprinkle with flour and dry thoroughly in a cloth. Have ready about an ounce of butter melted in a frying-pan. Put the fish in the frying-pan, the white side near the fire first ; when that is fried turn the fish and fry the other side. Sprinkle on it a little chopped parsley and some pepper and salt. Fry till it looks brown, and then serve very hot.
To Fry Fresh Herrings. — Clean and scale the herrings; sprinkle with salt and cayenne pepper, dredge with flour and brush over with beaten egg, and cover with coarse oatmeal. Fry in a little hot fat and drain well before serving. Another way is
Records on this page
Fish PieFish Mould SteamedTo Bake Fresh HaddockTo Boil HaddockTo Fry Haddock