FISH
FISH CAKES
- Cold mashed potatoes,
- Shredded cold fish,
- Or cod fish shreds in boxes,
- 1 egg,
- Salt, pepper,
- Celery salt,
- Butter,
- Flour.
Take equal quantities of potatoes and fish. Mix well, add beaten egg, salt pepper. Shape in round cakes, dip in flour. Cook in spider with butter or fat until nicely brown.
FISH OR COURT BOUILLON
(For cooking any kind of fish)
- Sliced carrots,
- 1 onion,
- 1 piece celery cut up,
- 1 clove,
- 1 bay leaf,
- 2 sprigs parsley,
- Salt, pepper,
- 1 teaspoon vinegar or lemon juice.
Cook all together with enough water to cover fish.
HALIBUT SOUFFLE
Chop very fine two pounds raw halibut, which have been skinned and boned. Salt well, add yokes of three eggs and ½ pint beaten cream with well beaten whites. Butter form well, put in mixture, set in warm water about half way up the form and bake like custard for about twenty minutes. Serve immediately with hollandaise sauce. Six portions.
IMPERNADO
Butter deep baking dish, cover bottom with layer of sliced raw potatoes. Sprinkle with pieces butter, salt and paprika. Cover with layer, finely cut, fresh fish, catsup and flour dusted over all. Repeat these layers alternately until the dish is nearly full leaving the flour for the top. Stand in cold water and bake from three to four hours.
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