25. We take one egg✪ Fish Pudding, and beat it slightly in a basin.
26. We pour the egg into the above mixture, and mix
all together to a thick paste.
27. We take a large-sized flat tin, and bzttter it well with
our fingers.
2i6 National Training School for Cookery.
28. We put the mixture on to this tin, and shape it as
well as we can like a haddock.
N.B. — If preferred, the mixture can be formed into cutlets, or croquette
shapes, or as fish cakes, and egged and bread crumbed and fried in
dripping, as for lobster cutlets (see "Fish," Lesson No. 7, Note 34 to
Note 40).
29. We cut up half an ounce of butter into small pieces,
and put them all about on the shape.
30. We put the tin into a quick oven for a quarter of an
hour. It should become a pale-brown colour.
Now we will make the Sauce.
1. We take a stewpan, and put in it two ounces of butter
and one ounce of flour.
2. We mix them well together with a wooden spoon.
3. We add half a teaspoonfid of salt.
4. We pour in half a pint of cold water.
5. We put the stewpan on the fire, and stir all smooth
with a wooden spoon until it boils.
6. We now add two tablespoonsful of cream, and let it
boil, stirring all the time.
7. We stand the stewpan by the side of the fire. The
mixture must not boil again, but only keep warm.
8. We take a saucepan of warm water and put it on the
fire to boil.
9. When the water boils we put two eggs in to boil for
ten minutes.
10. We put the eggs into cold water for a minute, and
then shell them.
11. We cut the eggs with a sharp knife into little square
pieces.
12 We take the stewpan of sauce off the fire, and stand
it on a piece of paper on the table.
13. We add the cut-up eggs to the sauce, and stir them
lightly in, not to break the pieces of egg.
14. For serving we move the fish pudding carefully on
to a hot dish, and pour the egg-sauce round.
Lessons on Cooking Fish. — Whitebait. 217
FISH.
Lesson No. 3.
WHITEBAIT.
Whitebait varies in price ; it is in season from July to September.
Now we will show you how to fry Whitebait
1. We take a saucepan, and put in it one pound and a
half of lardy or clarified dripping.
2. We put the saucepan on the fire to heat the fat
When the fat smokes it will then be hot enough.
N.B. — The fat requires to be much hotter for frying whitebait, than for any-
thing else.
N.B. — If possible the fat should be tested by a frimometer, and the heat
should rise to 400 degrees Fahrenheit.
3. We take the whitebait, wash them in iced water, pick
them over carefully, and dry them well in a cloth.
4. We take a sheet of paper, and put on it a good tea-
mpful of flour✪ Whitebait.
5. We take the whitebait, and sprinkle them in the flour.
They must not touch each other, and we must finger them
as little as possible.
6. We take up the paper, and shake the whitebait well
in the flour, so that they are well covered with flour.
7. We turn the whitebait from the paper of floitr, into a
whitebait basket, and sift all the loose flour back on to the
paper.
8. We then turn the whitebait a few at a time, into the
frying basket and put it into the boiling fat for one minute.
The whitebait should be quite crisp.
Page 85 · 3 recipe records on this page
Presented as published in 1891. 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
25. We take one egg, and beat it slightly in a basin.
26. We pour the egg into the above mixture, and mix all together to a thick paste.
27. We take a large-sized flat tin, and butter it well with our fingers.
2i6 National Training School for Cookery.
28. We put the mixture on to this tin, and shape it as well as we can like a haddock.
N.B. — If preferred, the mixture can be formed into cutlets, or croquette shapes, or as fish cakes, and egged and bread crumbed and fried in dripping, as for lobster cutlets (see "Fish," Lesson No. 7, Note 34 to Note 40).
29. We cut up half an ounce of butter into small pieces, and put them all about on the shape.
30. We put the tin into a quick oven for a quarter of an hour. It should become a pale-brown colour.
Now we will make the Sauce.
1. We take a stewpan, and put in it two ounces of butter and one ounce of flour.
2. We mix them well together with a wooden spoon.
3. We add half a teaspoonfid of salt.
4. We pour in half a pint of cold water.
5. We put the stewpan on the fire, and stir all smooth with a wooden spoon until it boils.
6. We now add two tablespoonsful of cream, and let it boil, stirring all the time.
7. We stand the stewpan by the side of the fire. The mixture must not boil again, but only keep warm.
8. We take a saucepan of warm water and put it on the fire to boil.
9. When the water boils we put two eggs in to boil for
ten minutes.
10. We put the eggs into cold water for a minute, and then shell them.
11. We cut the eggs with a sharp knife into little square
pieces.
12 We take the stewpan of sauce off the fire, and stand it on a piece of paper on the table.
13. We add the cut-up eggs to the sauce, and stir them lightly in, not to break the pieces of egg.
14. For serving we move the fish pudding carefully on to a hot dish, and pour the egg-sauce round.
Lessons on Cooking Fish. — Whitebait. 217
Lesson No. 3.
WHITEBAIT.
Whitebait varies in price ; it is in season from July to September.
Now we will show you how to fry Whitebait
1. We take a saucepan, and put in it one pound and a half of lardy or clarified dripping.
2. We put the saucepan on the fire to heat the fat When the fat smokes it will then be hot enough.
N.B. — The fat requires to be much hotter for frying whitebait, than for anything else.
N.B. — If possible the fat should be tested by a frimometer, and the heat should rise to 400 degrees Fahrenheit.
3. We take the whitebait, wash them in iced water, pick them over carefully, and dry them well in a cloth.
4. We take a sheet of paper, and put on it a good teampful of flour.
5. We take the whitebait, and sprinkle them in the flour. They must not touch each other, and we must finger them as little as possible.
6. We take up the paper, and shake the whitebait well in the flour, so that they are well covered with flour.
7. We turn the whitebait from the paper of floitr, into a whitebait basket, and sift all the loose flour back on to the paper.
8. We then turn the whitebait a few at a time, into the frying basket and put it into the boiling fat for one minute. The whitebait should be quite crisp.
Records on this page
Fish PuddingSole au GratinWhitebait