fish, and, if available, fry them in a deep pan of hot oil; if not, heat a good layer of oil in a sauté-pan or frying-pan, and cook the fish until nicely browned on both sides. Serve cold.
Time.—40 minutes. Average Cost, 2s. to 3s. Sufficient for 4 or 5 persons. Seasonable from February to August.
2858.—FILLETED SMOKED HADDOCK. (Fr.—Filets de Merluche fumée.)
Ingredients.—1 medium-sized smoked haddock or ½ a large one (preferably the latter), 2 ozs. of butter, 1 teaspoonful of finely-chopped parsley, pepper, lemon-juice.
Method.—Cook the haddock for 10 minutes in the oven in a tin containing a little water, remove the skin and bones, and divide the fish into fillets of a convenient size for serving. Have the butter ready melted in a baking-dish, put in the fish and the parsley, season with pepper, baste well with butter, and cook for 10 minutes in the oven, repeating the basting at short intervals. Place the fish carefully on a hot dish, add a little lemon-juice to the sauce, pour it over the fish, and serve.
Time.—Half an hour. Average Cost, 10d. to 1s. Sufficient for 3 or 4 persons. Seasonable at any time.
2859.—FISH FRITTERS. (See Bloater Fritters, No. 2822, also No. 2866.)
2860.—FISH KEDGEREE. (See Kedgeree, No. 2873.)
2861.—FISH PIE. (Fr.—Pâte de Poisson.)
Ingredients.—1 lb. of cooked cod or other white fish, 4 ozs. of finely-chopped suet, 2 tablespoonfuls of mashed potato, 2 tablespoonfuls of white, 2 eggs, ⅓ of a pint of milk (about), browned breadcrumbs, butter, salt and pepper.
Method.—Free the fish from skin and bone and chop it coarsely, add the suet, potato, white breadcrumbs and a good seasoning of salt and pepper. Now stir in the eggs with as much milk as will form the whole into a stiff batter, and turn the mixture into a well-buttered baking-dish suitable for sending to table. Cover the surface lightly with brown breadcrumbs, and put small bits of butter here and there, and bake in a moderate oven for about 1 hour, or until the mixture is set. Serve hot in the dish in which it is cooked, or if prepared overnight re-heat at the time of serving.
Time.—To bake, about one hour. Average Cost, 10d. Sufficient for 5 or 6 persons. Seasonable at any time.