The complete Indian housekeeper & cook

6. Creams, Fish. — A simpler recipe, and one that only requires a very little experience, is to pound and pass any quantity of fish, and at least an hour before cooking mix with sufficient milk to make it the consistency of cream, flavouring to taste. 'I'lie quantity of milk varies with the fish, as some kinds have more albumen than others, and so will firm easier. 7. Chilwas, Fried. — Wash clean from all grit. Flour a cloth well, sprinkle the chilwas on it while they are wet, and shake till the flour adheres to them. Fry them in boiling fat till crisp. Serve with fried parsley, lemon slices, and cayenne pepper. The chilwas may be pickled or devilled for lialf-an-hour before flouring, in Housekeeper and Cook 249 lemon juice, anchovy sauce, and cayenne, or curry powder and vinegar. 8. Curry, Fish.— Fish curries may he made like otlier curries, but ginger is never put in, and many people use mustard oil for them. Where this is disliked, use olive oil or butter, and a larger quantity of cocoanut milk. Fisli is best half boiled before currying. 'J'he following is a good proportion for the spices : 1 unit of salt, 3 of ground onions, 1 of turmeric, | of chillies, 12 cloves, 16 cardamoms, 2 sticks cinnamon. The milk of a cocoanut and some lemon-grass. 9. Cutlets, Fish. — Pound any quantity of cold fish in a mortar with half the amount of mashed potatoes and a hit of butter, seasoning to taste. Form into cutlets; egg, crumb, and fry crisp of a light golden brown. Kavigotte or Tartar sauce goes well with this dish. The potatoes may be omitted if desired, and a little good thick white sauce used instead. 10. Dublin Lawyer. — One tin of lobster, 2 units butter, 5 of sherry, red pepper, and salt to taste, and a squeeze of lemon. Heat all together in a silver dish over a spirit lamp. Excellent for breakfast. 11. Fillets of Fish a I’Aurore.— As No. 13, only using Aurora sauce. (See Sauces.) 12. Fillets of Fish au Citron. — Cut your fish into thinnish cutlets and draw out all the bones you can ; sprinkle with pepper, salt, and taste of a lemon. Butter a stewpan, put in your fillets ; let them fry for five minutes, then moisten with fish stock (made from the coarser parts). When nearly reduced, add the juice of a lemon to the sauce, and dish your fillets round some finely mashed potatoes. 13. Fillets of Fish, Colbert.— Cut your fish in thin slices, season with salt, pepper, onion, and lemon juice. Place in the dish on which they are to be served— an eared French fireproof china one by preference— which should be well buttered. Add a few drops water, cover with a buttered paper, and just set in the oven. Make sufficient sauce, using 2 units white sauce made with fish stock to 1 of butter, and 2 yolks of eggs to cover the fish. Decorate with chopped mushrooms or truffles, parsley, &c., and finish baking. 14. Fillets of Fish with Endive.— Wash two or three heads of endive; blanch them in scalding water with salt; drain and dry. 'J’hen cook till tender in fish stock made of bones, &c. Remove the endive, and use the stock to cook well-seasoned fillets of carp Meanwhile chop the endive fine, add butter and a little gravy. Let 250 The Complete Indian it stew over the fire until nearly dry ; then add cream^ and use as a bed for your fillets.