Fish Balls

Ingredients

• One cup flaked fish
• 1 tablespoon butter
• 1 small spoon flour
• Pour to them a gill of boiling milk
• Add 2 well beaten eggs

Method

1. 1

   Cook fish mixture, then form into spoonfuls and fry in boiling lard.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 7. The excerpt below is the record exactly as published.

e tablespoon butter, 1 teaspoon tomato catsup, a little red pepper, and lastly 1 raw egg beaten in very carefully. This loaf is equally good hot or cold. ANNIE. F DYMENT. LOBSTER a la NEWBORG.—Split 2 good sized fine freshly boiled lobsters. Put all on in a saucepan with 1 ounce of butter, season salt and red pepper, adding 2 medium sized sound truftes cut into small dice shaped pieces, cook five minutes, then add a wine glass of good madeira or sherry, cook for 3 three minutes more. Take 3 eggs (yolks) in a bowl, with 4 a pint of sweet cream, beat both together and add it to the lobster, gently cook for 2 minutes longer or until it thickens well. Pour it into a hot tureen and serve. Excellent. Mrs. VANSITTART. STUFFING FOR BAKED FISH.—Put a large table- spoon of butter into a saucepan, when melted stir into it 1 cup of bread crumbs, 1 teaspoon chopped onion, 1 teaspoon chopped capers, 1 teaspoon chopped parsley, } teaspoon salt, { teaspoon pepper. If a moist stuffing is preferred, add 4 cup of milk or stock. micas VEEN BROILED SARDINES ON TOAST.—Drain sardines from the oil, lay them on a broiler over hot coals for two minutes on each side. Have ready hot toast the right size to hold 3 of the fish, arrange them neatly on the toast and moisten with a little heated oil from the can. BR FISH BALLS.—One can salmon, 1 pint mashed po- tatoes, 1 teaspoon of salt, 1 teaspoon of pepper. Mix, make into balls, fry in butter in a hot pan. Lucy BELL. OYSTER STEW.—Put 1 quart of milk into a bright stewpan, let boil, wash and strain 1 quart of oysters ; when. the milk is at boiling point add the strained oysters, 1 tea- 24 FISH AND OYSTERS. spoon of butter, a little cayenne pepper, 1 rolled biscuit, and lastly salt to taste. When oysters curl, remove from fire and serve at once. Have the tureen well heated and the plates or bowls hot. Mrs. M. SHANACY. OYSTERS FRIED.—Take 1 quart of oysters, wash and drain, lay them on a coarse towel till the moisture is _absorbed. Have ready beaten egg and crackers rolled to crumbs. Dip the oysters in egg-batter and then into cracker crumbs. Fry in hot lard until nicely browned, lay on a hot platter and garnish with parsley and slices of lemon. Parsley may be omitted if it cannot be procured. Mrs. SHANACY. FISH CUSTARD.—Ingredients —Two eggs, 2 cups of milk (may use part water), 3 rolled soda biscuits, 1 tea- spoon of butter, salt and pepper to taste, 1 can of salmon or that amount of any sort of fish. After taking all bones out of fish, mince, beat egos, add milk and biscuit and salt and pepper, mix with fish, bake in a dish ready to serve. Before placing in the oven put the butter in small pieces over the top. Cook half an hour in hot oven. Serve at once. Mrs. 8S. SARJEANT. MIXTURE FOR OYSTER PATTIES.—Four cups of milk, 5 blades of mace, large tablespoon butter, 1 large cup of cream added last, 5 tablespoons flour, mix smooth and strain into hot milk, a little mushrcom catsup or sauce of some kind, red pepper or salt to taste. Fills three dozen shells. Mrs. VANSITTART. SALMON LOAF (stEAMED)—Pick carefully the skin and bones from I lb. can of salmon, add 4 eggs well beaten, 4 tablespoons soft butter, 4 cup crumbs or crackers, pepper and salt, 1 tablespoon minced parsley, mix all welland pack in mould, buttered, and steam 1 hour. Sauce for the above :—One cup milk thickened with 1 FISH AND OYSTERS. 25 tablespoon corn starch or flour, add the liquid from salmon, 1 large spoon butter, 1 teaspoon tomato catsup, red pepper and salt to taste, 1 egg beaten in very carefully. Equally good hot or cold. Mrs. VANSITTART. SALMON LOAF—One can salmon, pick out skin and bones, 3 eggs, 3 teaspoons melted butter, 3 soda biscuits rolled, season, mix well, place in buttered mould and steam 1 hour. When cool cut in thin slices. Miss CHESTNUTT. SCALLOPED OYSTERS.—Butter a pudding dish and strew the bottom with rolled crackers, wet this with oyster liquor and milk, slightly warmed, then lay on oysters set closely together, sprinkle with pepper, salt and bits of butter, with a few drops of lemon juice. Another layer of moistened crumbs, and so on, until the dish is full. Let the top layer be of crumbs, with butter dots here and there. Bake, covered, half an hour, then brown quickly. Miss Mary Ross. FISH BALLS.—One cup flaked fish, 1 tablespoon but- ter, 1 small spoon flour. Let them cook together for a minute. Pour to them a gill of boiling milk, stir well over the fire till the mixture leaves the sides of the saucepan, then mix the fish with it. Add 2 well beaten eggs

Cook this with the app: pantry check, scaling, and the assistant.