15. Fillets of Fish, farced.— Cut long thin fillets offish, beat them to an even thickness, trim, and mask over with any fish or lobster farce. Fold in two or roll. Put in a shallow' buttered pan, cover with buttered paper, and hake for fifteen minutes, hasting well. Serve very hot on a potato bed, with suitable sauce. The fillets may be brushed over with glaze and decorated, or sprinkled w'ith grated cheese. The centre may be filled with any ragout, or with saffron-coloured pilau made of fish. 16. Fillets of Fish with Tomatoes.— Fillet your fish, then set them in a pickle of onion juice, red pepper, mango chutney, salt, and salad oil. Prepare a thin puree of tomatoes, in which there should be more than a suspicion of garlic and some butter ; add to it sufficient bread-crumbs fried in butter to make it thick. Grill your cutlets over a sharp fire, and dish them on the tomato puree. Or they may be put in a shallow dish, covered with the puree, strewn over with crumbs, baked. When this is ready, rub your fillets w'ith butter, grill over a sharp fire, and serve with the tomato sauce under and around. The sauce should he quite thick, and should, of course, be seasoned with sugar as well as salt. 17. Fricassee of Fish.— Cut your fish into long thin strips, roll each strip up like beef olives, w'ith a seasoning of parsley, salt, and lemon juice, and fasten with a skewer; boil gently in milk. Make a good w'hite sauce with milk, butter, floui', and add chopped parsley and lemon juice. Dish the rolls on their ends (after remov- ing the skewers) on mashed potatoes✪ Fricassee of Fish, and pour the sauce round. 18. Fritters of Fish. — Take any kind of cold fish and add to a very stiff bechamel sauce, made with cornflour. Pour into a soup- ])late, and let it set. Cut into dice ; roll lightly in flour ; then dip in beaten eggs, and again in flour ; fry in boiling fat✪ Fritters of Fish. 19. Fritters of Fish k la Juif. — Take any amount of fish, cut in thin strips like cheese straws, salt, dry well with a cloth, dip in beaten egg, roll in flour, and fry in boiling oil. Each should be separate, quite crisp atid golden. Cutlets may be done the s«ime way. 20. Fish Jelly. — Take the head and bones of a large fish, and to every unit allow' three-fourths of a unit of water ; add sjilt and a few peppercorns. Boil over a (juick fire for iibout fifteen minutes, or until the fish is about three parts done. If boiled beyond this, the jelly will never set. By this time the liquor should be reduced by one-third. Clear with white of egg, and, if necessjiry, add a Housekeeper and Cook 251 little f^eliitine. The jelly should he quite colourless a-wAvery strong. The bones and head^ if large, should be broken up a little. 21. Kidgeree of Fish.— Take 6 units of boiled rice and flaked fish, some pepper, salt, and 2 units hard-boiled eggs chopped fine. Heat together over the fire, moistening slightly with a little butter or cream, or a little raw egg✪ Kidgeree of Fish.

AI-modernized reading of the original text

15. Fillets of Fish, farced.— Cut long thin fillets offish, beat them to an even thickness, trim, and mask over with any fish or lobster farce. Fold in two or roll. Put in a shallow buttered pan, cover with buttered paper, and bake for fifteen minutes, basting well. Serve very hot on a potato bed, with suitable sauce. The fillets may be brushed over with glaze and decorated, or sprinkled with grated cheese. The centre may be filled with any ragout, or with saffron-coloured pilau made of fish. 16. Fillets of Fish with Tomatoes.— Fillet your fish, then set them in a pickle of onion juice, red pepper, mango chutney, salt, and salad oil. Prepare a thin puree of tomatoes, in which there should be more than a suspicion of garlic and some butter ; add to it sufficient bread-crumbs fried in butter to make it thick. Grill your cutlets over a sharp fire, and dish them on the tomato puree. Or they may be put in a shallow dish, covered with the puree, strewn over with crumbs, baked. When this is ready, rub your fillets with butter, grill over a sharp fire, and serve with the tomato sauce under and around. The sauce should he quite thick, and should, of course, be seasoned with sugar as well as salt. 17. Fricassee of Fish.— Cut your fish into long thin strips, roll each strip up like beef olives, with a seasoning of parsley, salt, and lemon juice, and fasten with a skewer; boil gently in milk. Make a good white sauce with milk, butter, floui', and add chopped parsley and lemon juice. Dish the rolls on their ends (after removing the skewers) on mashed potatoes, and pour the sauce round. 18. Fritters of Fish. — Take any kind of cold fish and add to a very stiff bechamel sauce, made with cornflour. Pour into a soup-plate, and let it set. Cut into dice ; roll lightly in flour ; then dip in beaten eggs, and again in flour ; fry in boiling fat. 19. Fritters of Fish k la Juif. — Take any amount of fish, cut in thin strips like cheese straws, salt, dry well with a cloth, dip in beaten egg, roll in flour, and fry in boiling oil. Each should be separate, quite crisp atid golden. Cutlets may be done the same way. 20. Fish Jelly. — Take the head and bones of a large fish, and to every unit allow' three-fourths of a unit of water ; add sjilt and a few peppercorns. Boil over a quick fire for about fifteen minutes, or until the fish is about three parts done. If boiled beyond this, the jelly will never set. By this time the liquor should be reduced by one-third. Clear with white of egg, and, if necessary, add a Housekeeper and Cook 251 little gelatine. The jelly should he quite colourless a-wAvery strong. The bones and head^ if large, should be broken up a little. 21. Kidgeree of Fish.— Take 6 units of boiled rice and flaked fish, some pepper, salt, and 2 units hard-boiled eggs chopped fine. Heat together over the fire, moistening slightly with a little butter or cream, or a little raw egg.

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