My mother's cook book

Roll the crust once again into a square, place in the centre of it the boiled rice, two of the eggs, which must have been hard boiled, also the fish, sprinkle over this the remaining salt and the pepper, wet the edges of the crust with the yolk of egg, fold it over squarely, brush the entire surface over with the yolk of egg, and place it FISH CAKES. first in a quick oven for ten minutes when it should be changed to a cooler part of the oven, to prevent its browning too quickly and allowed to bake three quarters of an hour. Note — The quantity of water given cannot be imperative for the reason that the amount to be used is determined by the amount of gluten in the flour which is never equal in different brands. Any kind of fish may be used for this preparation so long as it is of a kind to be boned and skinned, but filets of sole, flounder or haddock will be found most satisfactory. Fish Cakes. — For these will be required: one pound ' of cold boiled fish, one pound of raw potatoes,' two ounces of butter, two eggs, four heaped tablespoonfuls of bread crumbs, one grain of cayenne, one teaspoonful of salt, one-half teaspoonful of pepper. Separate the skin and bone from the flesh, with two forks, and put the fish, cut into irregular pieces, into a large bowl. Boil the potatoes, putting a little salt into the boiling water, place a sieve over the bowl containing the fish, put the potatoes while hot into the sieve, and rub them through over the fish, with the back of a wooden spoon. The pepper, salt, and cayenne, should now be added, drop in also the yolks of the eggs, and the butter, niix together thoroughly, and form the mixture into round flat cakes. ' Beat then the whites of the eggs sufficiently to break the albumen, dip the cakes therein, place the bread crumbs upon a sheet of kitchen paper, and roll the cakes separately in it. They must now be thrown into hot clarified fat or lard, and cooked for three minutes, when they may be transferred to a sheet of kitchen paper to re- 32 FISH. move any particles of fat, that may have clung to the surface. Serve garnished with parsley a.nd very hot. Note — When fresh fish is not available, salt cod or other fish may be substituted, leaving out of course the salt, and picking the salt fish to shreds and washing through numerous waters, until sufficiently freshened. When salt fish is used, it should be carefully dried after freshening, by putting it into a clean towel, and wringing until moisture will no longer exude. Turbot à la Crème. — Materials as follows: one pound of cold boiled turbot, two ounces of butter, one ounce of flour, one ounce of grated cheese, one-half pint of milk, one gill of cream, one saltspoonful of grated nutmeg, one-half teaspoonful of pepper, one-half teaspoonful of salt. Remove the bone and skin of the fish, and place it, upon a flat dish, cut into irregular pieces. Melt in a saucepan, the butter, stirring in the dry flour, to which add by degrees the milk, stirring constantly, to prevent the flour from lumping, until it boils. When boiling add the cream, a little of the pepper and salt, allow all to cook for two minutes, after which pour the mixture over the pieces of fish in the flat dish. Sprinkle over this, the grated cheese, the remainder of the pepper and salt, and the nutmeg, place the dish into a moderate oven and bake for ten minutes. Note. — Turbot done in this manner must be prepared in the dish in- which it is to be sent to the table, as it cannot be moved. Salmon Pie. — For this will be required two pounds of salmon, one fourth pound of bread crumbs, one tablespoonful of chopped parsley, two ounces of butter, two POTTED HALlSUT. 33 eggs, one gill of cold water, one teaspoonful of peppen one teaspoonful of salt.