Evans' recipe cookery book

Skin and bone the fish ; boil in the milk till tender ; pour off milk, and mix with it flour and butter ; flake the fish ; place fish and sauce in alternate layers in pie dish ; cover with bread crumbs, and bake in a hot oven to a light brown. KEDGEREE. Ingredients. i Lb. Cold Fish. i Teacupful Boiled Rice. i Teacupful Milk. 2 Hard-boiled Eggs. i Teaspoonful Mustard. Pepper, Salt and Cayenne to taste. Pepper, Salt and 1 Teacupful Boiled Rice. 2 Hard-boiled Eggs. Cayenne to taste. Method. Pick fish carefully from bones ; flake it other ingredients ; bake about half an hour. chop the egg ; mix with Serve hot. CROUTES A LA MERLUCHE. Ingredients. i Findon Haddock. I Hard-Boiled Yolk of Egg. i Uncooked Yolk of Egg. 2 Ozs. Butter. Chopped Parsley, Cayenne, Pepper and Salt. A Few Rounds of Fried Bread. Method. Keep the bread warm in the oven. Skin, bone and cut the haddock small ; put in pan with butter ; stir until the fish is creamy ; add seasoning and yolk of raw egg ; thoroughly heat ; place in small heaps on each round of bread ; sprinkle with hard-boiled yolk of egg (sieved) and chopped parsley. SARDINE EGGS, ingredients. 3 Hard-Boiled Eggs. Young Lettuce and Salad Vinegar, Pepper and Salt, Dressing. 8 to 12 Sardines. Method. Cut eggs lengthwise ; remove the yoke carefully ; skin, bone, and chop sardines ; season with a few drops of vinegar and with pepper and salt ; fill the cases with the mixture, chop yolks finely and scatter on the top. Serve on lettuce with salad dressing. FISH CAKES. Ingredients. j Breakfast-cupful Mashed i Breakfast-cupful Cooked Potatoes. Fish, i Egg. i Oz. Butter. Pepper and Salt. Method. Mix all the ingredients together ; then form into round cakes ; brush over with egg, cover with fine bread crumbs ; fry a golden brown in smoking-hot fat. POTTED SALMON. Ingredients. 1 Tin of Best Salmon, or Remains of Cold Salmon. 2 Ozs. Butter. 2 0zs. Bread Crumbs. A Little Nutmeg, Mace, Pepper, Cayenne and Salt. Pound the salmon and bread crumbs in a mortar ; when quite smooth add other ingredients, and again pound as smooth as possible put into shallow glass dishes, and cover with melted butter. PLAICE A LA TORQUE. Ingredients. i| Lb. Plaice. i Oz. Bread Crumbs. J Pint Stock. J Lemon. 3 Sprigs of Parsley. Pinch Sweet Herbs. 2 Eggs. Pepper and Salt to Taste. Method. Remove the black skin, head and fins from the fish ; raise the fillets from the backbone on the skinned side ; fill with forcemeat prepared as below ; butter a tin ; lay fish on ; place small pieces of butter on top ; pour stock round ; bake half an hour ; dust browned crumbs over, and garnish with bits of red lobster, boiled egg and Parsley. Serve with the liquor from fish poured round. Forcemeat. — Grate rind of lemon, beat eggs, and mix bread crumbs, lemon and herbs therewith ; add juice of half a lemon. STEAMED PLAICE FOB AN INVALID. Ingredients. 1 Plaice. A Tiny Piece of Butter. 2 Plates. A Saucepan of Boiling Water. Method. Fillet the fish. Skin the fillets. Wash them and dry thoroughly. Grease one of the plates. Lay the fillets on it. Cover with the other plate. Stand on the saucepan of boiling water. Steam for \ an hour. Serve very hot. t The fish should look white and milky. FILLETS OF SOLE WITH SHRIMPS. Ingredients. 1 Sole. £ Pint Picked Shrimps. 2 ozs. Butter. i oz. Flour. h Pint Fish Stock or Milk. Seasoning. Method.