Domestic and economical cookery recipes

A tablespoonful of finely chopped parsley may be added to the sauce, if liked. No. 100. SCALLOPED FISH. Cold fish | Bread crumbs Cold sauce j Seasoning Remove skin and bones, break the fish into flakes, put a layer at the bottom of a well-buttered pie dish, moisten with a little of the sauce and add seasoning; continue this until the dish is full. Finish with a few layers of crumbs, put a few pieces of butter on the top, and heat thoroughly in a moderate oven about fifteen minutes. Brown crumbs may be used. No. 101. p. f > . OYSTER CUTLETS. Make as for shrimp cutlets ; instead of the shrimps put one dozen oysters, bearded and blanched, also their liquors. No. 102. FISH SANDWICHES. Remains of cooked fish | Lettuce or mustard and cress Slices of thin bread and butter | A little salt and pepper Place on a slice of bread and butter some cold fish (salmon is the best), sprinkle on it a little salt and pepper, and some finely cut lettuce or cress, and cover with bread and butter. Served cut in three-cornered pieces, and garnished with parsley. No. 103. KEDGEREE. ^ lb. cold fish 2 eggs 1 teacupful rice 1^ oz. butter Salt, pepper, and cayenne to taste Boil one egg hard. Boil the rice till tender. Break the fish into flakes. Melt the butter in a saucepan, add the rice, fish, white of hard-boiled egg (cut into dice), the other egg (well beaten), and seasoning. Make all very hot. Dish in a pyramid, and sprinkle over it the hard-boiled yolk of egg (rubbed through a wire sieve). Dried haddock makes excellent kedgeree. Tomato Kedgeree is made in the same manner as the above, with the addition of two tomatoes. The tomatoes are freed from skin and seeds, and put into the saucepan with the fish, rice, &c. No. 104. FISH CAKES. 1/2 lb. cold fish 2 oz. mashed potatoes Cold sauce to moisten Anchovy sauce, pepper, salt, cayenne, to taste Mix well and form into small flat cakes, egg and bread crumb, and fry. Or, Brush them over with a little milk, roll them in brown crumbs, and bake with a buttered paper over them. No. 105. ROLLED HERRINGS. 5 or 6 white herrings ^ r 2 oz. Bread crumbs g 1 tablespoonful suet (chopped finely) B ] h tablespoonful parsley 8 1 | tablespoonful thyme o Pepper and salt to taste ^ ^Egg or milk to moisten Brown crumbs Wash and scale the fish, take off the fins and head, cut down the front to the tail, remove the inside, being careful to take out the “silver line,” and scrape off’ all the black skin. Place the herring flat on the board (open side down), press all along to loosen the backbone. Take out the backbone beginning near the head, and any bones you may see. Smooth over with a knife dipped in water. Spread on a little forcemeat, roll up from the head end and fasten with a skewer. Dip into milk, cover with brown crumbs, put into greased tin with a small piece of dripping on each fish, and bake in a moderate oven about 20 minutes. No. 106. BAKED STUFFED HADDOCK. 1 fresh haddock 2 oz. forcemeat (see previous Recipe) Brown crumbs