Fish Cutlets

Ingredients

• i lb. cold Fish
• i oz. Butter
• i oz. Flour
• i gill of Water or Fish Stock
• i teaspoonful of Essence of Anchovy
• Cayenne Pepper to taste
• Salt to taste
• i Egg
• X lb- fine Bread Crumbs

Method

1. 1

   The fish should be chopped up finely, then melt 1 oz. of butter in a stewpan, add the flour and mix smoothly; then gradually add the stock or water, and stirring all the time, boil it till it forms a smooth thick white sauce and clings in a ball round the spoon, leaving the sides of the stewpan perfectly clean; then add the fish, anchovy essence, and seasoning; mix all well together and turn out on to a plate to cool.

2. 2

   When cold, shape this mixture into cutlet form, egg and bread crumb each one and lay them in a frying basket, and plunge them into boiling fat and fry a light brown; insert a parsley stalk in the thin end of each cutlet, dish in a circle, and garnish with parsley.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 5. The excerpt below is the record exactly as published.

Salt to taste. Method. — Put the white stock when made and the fat removed, into an enamelled stewpan and let it get hot, add the mace and lemon peel and seasoning. Mix the yolks of the eggs with the cornflour and milk and cream, pour into the stock, and cook gently for 15 minutes. Strain and serve. B FISH AND FISH ENTREES. Uo Clarify jfat. Take about 6 lbs. of beef and mutton fat, cut it into •dice, and put it into a thick iron stewpan half filled with cold water ; stir this every now and then with an iron spoon, and let it boil quickly over the fire until the liquid is perfectly transparent, and only little scraps of brown floating about in it. It will take from two to three hours. When it is nearly clarified the fat is apt to splutter ; so be careful not to stand over it, as the fat attains a very high temperature. Let it stand and cool a little before straining into a basin through a fine strainer or hair sieve. This fat will keep for months, and may be constantly used. IRules for ffrgina. Always use sufficient fat to cover whatever is to be fried, such as soles, whiting, rissoles, &c. Be sure that the fat is boiling ; before attempting to fry it should be perfectly still, and a faint blue fume coming from it. FISH AND FISH ENTREES. 19 If the fat be not boiling, the fish or rissoles would absorb the grease, neither would they brown properly. Be sure to strain the fat after using, so as to get rid of the little dark crumbs that are sure to have floated off in the frying. Never leave the fat on the fire after the blue fume is visible, unless you are ready to use it for frying, or it will burn, get hotter and hotter, and at last ignite. Dressed Bloaters. Ingredients. — Two ozs. of Bread Crumbs, % teaspoonful of Mustard, '/* teaspoonful of finely-minced Onion, 2 teaspoonsful of chopped Parsley, 2 Bloaters. Method. — Mix it all well together. Split two bloaters down the back, remove the backbone, and place this mixture on the cut side of each. Butter a baking sheet, and place the bloaters on with the mixture on the top of each, and a few little pieces of butter on the top of the crumbs. Bake about ten minutes in a moderate oven. Bresseb Crab. One crab, remove all the meat of the crab from the shell, and mix it with 1 tablespoonful of oil and 1 of vinegar, pepper, salt and cayenne to season. Then 20 FISH AND FISH ENTREES. re-fill the shell and garnish with lobster coral and parsley. Stewefc lEels. Ingredients. — 2 lbs. Silver Eels, 1 quart of good Beef Gravy, l'Y ozs. of Flour, y2 gill of Port Wine, Pepper and Salt to taste, 1 tablespoonful of Mushroom Catsup, a little Lemon Juice. Method. — 'Put the gravy on to boil in a stewpan, and when it boils put in the eels ; they should be well washed first, and cut up into pieces about two inches long. Let them simmer very gently about half an hour. Take them carefully out with a fish slice and then thicken up the gravy. Mix the flour, pepper and salt, smoothly with the port wine, mushroom catsup,, and lemon juice, adding about one gill of water;, strain this into the gravy, keep stirring until it boils and let it boil for ten minutes. Return the eels to get hot, and serve up quickly. fish Cafees. Ingredients. — 1 lb. of any kind of cooked Fish, 1 lb. cold Potatoes (passed through a wire sieve), 1 oz. Butter, yolk of one Egg, Pepper and Salt, 2 teaspoonsful of Essence of Anchovy, a few drops of Lemon Juice. Method. — Put the 1 oz. of butter into a stewpan, and when melted add the fish cut into small flakes, the potatoes, seasoning, and the yolk of egg ; cook FISH AND FISH ENTREES. 21 well, stirring and mixing until the mixture leaves the side of the stewpan and clings in a ball round the spoon. Turn on to a plate and spread flat ; let it get quitp cold, then shape into cakes, brush over with egg, cover with bread crumbs, place them in a frying basket, and plunge into boiling fat sufficient to cover them and fry a golden brown ; drain them on paper and serve in a circle with fried parsley in centre. jfisb Cutlets. Ingredients. — i lb. cold Fish, i oz. Butter, i oz. Flour, i gill of Water or Fish Stock, i teaspoonful of Essence of Anchovy, Cayenne Pepper and Salt, i Egg, X lb- fine Bread Crumbs

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