22. Kippered Fish {author’s recipe, excellent). — Take )'Our fish,
split it clear down one side of the backbone from the inside until it
lies flat. Do not remove the skin, but scale. For every 32 units
of fish allow 2 of coarse sugar and \ unit of ground black pepper.
Rub in thoroughly back and froirt ; after twelve hours rub the
pickle in again, arid leave for another twelve hours. Then add
i a unit of salt to each 32 of fish if for immediate use; twice
that if for long keeping. Rub in salt and pickle for a quai'ter of an
hour at least, and leave for a third twelve hours. Give a final rub-
bing, drain from the pickle, fold in two, and put aside for use. It
may be smoked M'ith green wood or coated like Findon haddocks
with burnt sugar. Cook by grilling thin slices, cut across the fish,
on a quick fire. White carp done this way is most excellent for
breakfast.
23. Kromeskys of Fish. — Proceed as for farced fillets of fish,
using anchovy, prawn, lobster, or fish farce well seasoned. Dip the
rolled fillets in batter (see recipe), and fry in boiling fat✪ Kromeskys of Fish. Serve
with any sauce.
24. Papers, Fish in. — Place boned fillets of fish in a pie-dish
with a little butter, anchovy, Harvey sauce, and sherry. Rake in
the oven. When done, remove and add to the liquor some parsley,
chopped mushrooms, or truffle, the squeeze of a lemon, and some
nutmeg, pepper, and salt. Bind wdth the yolks of eggs✪ Papers, Fish in till quite
thick. Lay the fillets on oval oiled papers, mask with the prepara-
tion, and fold in cutlet shape by turning in the edges of the paper.
Broil over a slow fire and serve on a napkin.
25. Mazarin of Fish. — As No. 5, adding a tablespoon of
tomato puree, and 4 Norwegian anchovies passed through a sieve✪ Mazarin of Fish.
Steam in a boiler, mould, and serve with rich sauce.
26. Pie, Fish. — Make a good bechamel sauce with 15 units
milk or fish stock, 2 of flour, 2 of butter, 1 of yolk of egg, and some
lemon juice and chopped parsley. It should be rather stiff’. Place
a layer of this in a pie-dish, lay on this some of the ffaked fish, and
some thin slices of hard-boiled eggs. So on, in alternate layers,
till the dish is full. Cover with mashed potatoes, bake and serve.
Oysters or anchovies may be added to vary the ffavour, and toma-
252 The Complete Indian
toes 01 cold sliced potatoes ^ive a welcome change to this universal! v
liked dish. It may be covered with fried bread-crumbs.
Pudding, Fish. — Boil some salted fish, and flake, removing
all tlie bones. Mash a corresponding amount of potatoes, using a
little white sauce to reduce the consistency. Mix in the fish and
some hard-boiled eggs chopped small. Mould in a basin, turn out,
score with a fork, and hake in the oven ; serve with any kind of
white sauce.
28. Quenelles, Fish. — Six units pounded fish, raw or cooked,
2 units bread panada, 4 of eggs. Incorporate thoroughly, adding a
seasoning either of parsley and lemon juice or anchovy to taste, and
poach carefully. Serve with llavigotte sauce.
29. ^ Sauteed Fish. — Fillet your fish. Butter a sautee pan, lay
your fish in it, season, cover with buttered paper. Bake, and serve
with any sauce. ✪ Pie, Fish
Page 173 · 7 recipe records on this page
Presented as published in 1898. 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
22. Kippered Fish {author’s recipe, excellent). — Take your fish, split it clear down one side of the backbone from the inside until it lies flat. Do not remove the skin, but scale. For every 32 units of fish allow 2 of coarse sugar and \ unit of ground black pepper. Rub in thoroughly back and froirt ; after twelve hours rub the pickle in again, arid leave for another twelve hours. Then add a unit of salt to each 32 of fish if for immediate use; twice that if for long keeping. Rub in salt and pickle for a quai'ter of an hour at least, and leave for a third twelve hours. Give a final rubbing, drain from the pickle, fold in two, and put aside for use. It may be smoked with green wood or coated like Findon haddocks with burnt sugar. Cook by grilling thin slices, cut across the fish, on a quick fire. White carp done this way is most excellent for breakfast.
23. Kromeskys of Fish. — Proceed as for farced fillets of fish, using anchovy, prawn, lobster, or fish farce well seasoned. Dip the rolled fillets in batter (see recipe), and fry in boiling fat. Serve with any sauce.
24. Papers, Fish in. — Place boned fillets of fish in a pie-dish with a little butter, anchovy, Harvey sauce, and sherry. Bake in the oven. When done, remove and add to the liquor some parsley, chopped mushrooms, or truffle, the squeeze of a lemon, and some nutmeg, pepper, and salt. Bind with the yolks of eggs till quite thick. Lay the fillets on oval oiled papers, mask with the preparation, and fold in cutlet shape by turning in the edges of the paper. Broil over a slow fire and serve on a napkin.
25. Mazarin of Fish. — As No. 5, adding a tablespoon of tomato puree, and 4 Norwegian anchovies passed through a sieve. Steam in a boiler, mould, and serve with rich sauce.
26. Pie, Fish. — Make a good bechamel sauce with 15 units milk or fish stock, 2 of flour, 2 of butter, 1 of yolk of egg, and some lemon juice and chopped parsley. It should be rather stiff’. Place a layer of this in a pie-dish, lay on this some of the ffaked fish, and some thin slices of hard-boiled eggs. So on, in alternate layers, till the dish is full. Cover with mashed potatoes, bake and serve. Oysters or anchovies may be added to vary the ffavour, and toma-
252 The Complete Indian
toes or cold sliced potatoes give a welcome change to this universal! v liked dish. It may be covered with fried bread-crumbs.
27. Pudding, Fish. — Boil some salted fish, and flake, removing all the bones. Mash a corresponding amount of potatoes, using a little white sauce to reduce the consistency. Mix in the fish and some hard-boiled eggs chopped small. Mould in a basin, turn out, score with a fork, and bake in the oven ; serve with any kind of white sauce.
28. Quenelles, Fish. — Six units pounded fish, raw or cooked, 2 units bread panada, 4 of eggs. Incorporate thoroughly, adding a seasoning either of parsley and lemon juice or anchovy to taste, and poach carefully. Serve with Ravigotte sauce.
29. Sauteed Fish. — Fillet your fish. Butter a sautee pan, lay your fish in it, season, cover with buttered paper. Bake, and serve with any sauce.
Records on this page
Kromeskys of FishPapers, Fish inMazarin of FishPie, FishPudding, FishQuenelles, FishSauteed Fish