Fish Cakes. — Mince any remains of cold fish freed
from skin and bone, seasoning it as you do so with
pepper, salt, finely-minced chives or parsley, and
just enough butter to mix it. Shape this mixture
into little round flat cakes or balls in your well
floured hands, brush them over with beaten egg,
roll them in breadcrumbs or broken up vermicelli✪ Fish Cakes,
and fry a light golden brown. They may then be
served plain, with a garnish of fried parsley, or you
can make a little stock from the fish bones, flavoured
with a green onion stuck with a clove, and a sprig
of parsley, and seasoned to taste, and when this is
ready, strain it into a pan, put in the fish cakes, and
let it all stew together for a fev/ minutes. The
46 BREAKFAST AND LUNCH DISHES.
cakes and gravy can be prepared overnight, and the
whole heated in the morning if preferred. These
cakes are also good if a little cold cooked rice be
stii’red in amongst the tish, as it makes them lighter.
Fish Cutlets. — Melt 2oz. of butter and stir into it
very smoothly loz. of fine flour, diluting this when
perfectly smooth with a gill of water, milk, or fish
stock, and let it all boil together for a few minutes
(of course if you follow the good custom of having
white and brown roux always at hand, dilute a
couple of ounces of white roux with the stock).
Now add to this a tablespoonful of cream, a tea-
spoonful of lemon juice, a dust of cayenne and of
salt, and a few drops oC anchovy. (If you are j>re-
paring lobster cutlets, add the coral, or failing this
coralline pepper, pounded smoothly with a little
fresh butter, as the charm of this sauce is its pretty
rose colour.) To this sauce now add either a small
cooked lobster (or half a tin of canned lobster)✪ Fish Cutlets or
an equivalent amount of any cold cooked fish, all cut
into tiny dice, and when well blended, turn it out on
to a dish or the pastry slab and leave it for an hour
or two at least (it is best made overnight). When
wanted shape it into cutlets with your well-floured
hands and palette knife, egg and crumb these and
fry them, being careful that the fat is at the right
temperature (i.e., that a pale blue vapour is just
beginning to rise), till of a light golden brown.
Drain well by the fire on a sheet of kitchen paper,
then serve hot with a garnish of fried parsley. This
farce can be shaped to taste into corks, balls,
pears, &c. If the latter be chosen, shape it neatly in
FISH.
47
your 'well-floured hands, pressing a clove into the
round end to simulate the flower, and a j)iece of
lobster feeler or of parsley stem into the pointed end
for a stalk. Any odds and ends of fish — raw, cooked,
or canned — may be used. This farce may also be
moulded, steamed, and served with any nice sauce
to taste.
Page 23 · 3 recipe records on this page
Presented as published in 1904. 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 Cakes. — Mince any remains of cold fish freed from skin and bone, seasoning it as you do so with pepper, salt, finely-minced chives or parsley, and just enough butter to mix it. Shape this mixture into little round flat cakes or balls in your well floured hands, brush them over with beaten egg, roll them in breadcrumbs or broken up vermicelli, and fry a light golden brown. They may then be served plain, with a garnish of fried parsley, or you can make a little stock from the fish bones, flavoured with a green onion stuck with a clove, and a sprig of parsley, and seasoned to taste, and when this is ready, strain it into a pan, put in the fish cakes, and let it all stew together for a fev/ minutes. The
cakes and gravy can be prepared overnight, and the whole heated in the morning if preferred. These cakes are also good if a little cold cooked rice be stirred in amongst the fish, as it makes them lighter.
Fish Cutlets. — Melt 2oz. of butter and stir into it very smoothly loz. of fine flour, diluting this when perfectly smooth with a gill of water, milk, or fish stock, and let it all boil together for a few minutes (of course if you follow the good custom of having white and brown roux always at hand, dilute a couple of ounces of white roux with the stock). Now add to this a tablespoonful of cream, a teaspoonful of lemon juice, a dust of cayenne and of salt, and a few drops of anchovy. (If you are preparing lobster cutlets, add the coral, or failing this coralline pepper, pounded smoothly with a little fresh butter, as the charm of this sauce is its pretty rose colour.) To this sauce now add either a small cooked lobster (or half a tin of canned lobster) or an equivalent amount of any cold cooked fish, all cut into tiny dice, and when well blended, turn it out on to a dish or the pastry slab and leave it for an hour or two at least (it is best made overnight). When wanted shape it into cutlets with your well-floured hands and palette knife, egg and crumb these and fry them, being careful that the fat is at the right temperature (i.e., that a pale blue vapour is just beginning to rise), till of a light golden brown. Drain well by the fire on a sheet of kitchen paper, then serve hot with a garnish of fried parsley. This farce can be shaped to taste into corks, balls, pears, &c. If the latter be chosen, shape it neatly in
your 'well-floured hands, pressing a clove into the round end to simulate the flower, and a piece of lobster feeler or of parsley stem into the pointed end for a stalk. Any odds and ends of fish — raw, cooked, or canned — may be used. This farce may also be moulded, steamed, and served with any nice sauce to taste.
Records on this page
Fish CakesFish d'OrlieFish Cutlets