Domestic and economical cookery recipes

2 whiting 1 egg Flour Bread crumbs Frying fat The whiting should have their tails put in their mouths, cover with flour to dry them. Brush over with beaten egg, cover with bread crumbs, and fry in boiling fat. No. 87. FISH FRIED IN BATTER. 1 plaice 2 oz. flour Salt 1 oz. butter White of one egg £ gill warm water Frying fat Fillet the plaice and cut it into convenient sized pieces. Put the flour and salt into a basin, add the butter melted, and sufficient warm water to make a thick batter, beat until quite smooth, then add the white of the egg beaten to a stiff froth ; mix lightly, cover the pieces of fish with the batter, and fry in the hot fat until a nice golden brown. Drain on soft kitchen paper. Arrange in a circle on a hot dish, and serve with fried parsley in the centre. No. 88. KROMESKIES OF FISH. \ lb. cold fish (chopped finely) ^ oz. butter \ oz. flour ^ gill milk 1 tablespoonful cream Squeeze of lemon Cayenne and salt to taste Some thin slices of fat bacon Frying batter Chop the fish finely, make a sauce of the butter, flour, and milk, boil it well, add the cream and seasoning and boil again. Remove the sauce from the fire and add the fish, and let the mixture cool. Make it up into cork shapes, roll each piece into a thin slice of bacon, fasten it with a skewer, dip into batter and fry a nice pale colour. Dish up in a pyramid and garnish with fried parsley. Frying Batter. £ lb. flour 2 whites of eggs (beaten stiffly) 1 gill tepid water Seasoning 1 tablespoonful salad oil Make a batter in the usual way, beat it well, and just before using stir in the whites of eggs. No. 89. CROUTES OF DRIED HADDOCK. i lb. cooked dried haddock 1 oz. butter 1 tablespoonful tomato sauce 1 hard-boiled egg 8 or 10 croutes of bread Fried parsley Pepper, salt, and cayenne Chop the fish finely, add the tomato sauce and the seasoning. Melt the blitter in a saucepan, add the fish mixture, make quite hot. Pile high on fried croutes. Garnish with white and yolk of egg and with fried parsley. No. 90. SALMON MAYONNAISE. Boil the salmon according to the directions for Boiling Fish, cool it, and when cold coat it with mayonnaise sauce, to which some liquid aspic jelly has been added, in the proportion of half a gill to every half-pint of mayonnaise. Decorate prettily with anything suitable, such as lobster coral, truffle, parsley, cucumber, olives, anchovies, capers, Indian pickles, and gherkins. A border of chopped aspic makes a nice finish to the dish. For mayonnaise of salmon ►Salads. see No. 91. FRIED FILLETS OF MACKEREL. Split the mackerel in two, removing all bone, trim into pear-like shapes, egg and bread-crumb them and fry in hot fat (see French Frying). Dish in a circle and serve with brown, caper, browned butter, gooseberry, Hoi land aise, or tartare sauce. A more economical dish may be made by frying the halves of mackerel entire or simply cut in half. The roes should be carefully washed, cooked in the oven, and put in the centre of the dish. No. 92. SALMON CUTLETS. Grated nutmeg ^ teaspoonful pepper 1 egg Bread crumbs Frying fat Chop the salmon very finely, melt the butter in a saucepan, 1 lb. cooked salmon 1 oz. butter 1 oz. flour 4 pint milk 1 teaspoonful salt