This dish may be varied by the addition of forcemeat, made of 2 tablespoonfuls of finely-chopped suet, 2 tablespoonfuls breadcrumbs, 1 teaspoonful of finely-chopped parsley, salt, pepper, grated lemon-rind, or other flavouring, and moistened with egg or milk. Or the forcemeat may be made of 1 tablespoonful of picked and coarsely-chopped shrimps, breadcrumbs, a teaspoonful of anchovy-essence, 1 tablespoonful of melted butter, salt, pepper, cayenne, and a little milk. When using forcemeat, spread one half of the fish-cake mixture on the tin in the form of a sole, spread the forcemeat in the centre, leaving bare a narrow margin at the sides, cover with the remainder of the mixture, brush over with egg, sprinkle with browned breadcrumbs, and bake in a moderate oven for 35 or 40 minutes.
Time.—About ¾ hour. Average Cost, 1s. 6d. for 12 small cakes. Sufficient.—1 lb. fish, etc., for 6 or 7 persons. Seasonable at any time.
477.—FISH CAKES FROM TINNED SALMON.
Ingredients.—1 tin of salmon, 1 lb. of mashed potato, milk, 1 egg, breadcrumbs, salt and pepper, frying-fat, parsley.
Method.—When using cold potato stir it over the fire with a little milk until quite hot and smooth. Chop the fish coarsely, add it to the potato, season to taste, and stir over the fire until thoroughly mixed, adding a little milk if too dry. Let the mixture cool on a plate, then shape into small round cakes, coat carefully with egg and breadcrumbs, and fry in hot fat until lightly browned. Drain well, and serve garnished with crisply-fried parsley.
Time.—Altogether, 1½ hours. Average Cost, 9d. to 1s.
Ingredients.—1 lb. of cod, haddock or whiting, 3 or 4 potatoes peeled and sliced, ¼ of a lb. of pickled pork cut into dice, 1 small onion finely-chopped, 3 water biscuits, ½ a pint of milk, 1 pint of water, ½ a teaspoonful of powdered mixed herbs, salt, pepper.
Method.—Wash and dry the fish, and cut it into small pieces. Place the fish, potatoes and pork in a stewpan in alternate layers, sprinkling each layer with onion, herbs, salt and pepper. Add the water, cover closely, and cook gently for 40 minutes. Meanwhile soak the biscuits in the milk, beat out all the lumps with a fork, and stir the preparation into the stew about 10 minutes before serving. Add seasoning to taste, and serve hot.
Time.—To cook the chowder, about 40 minutes. Average Cost, about 1s. Sufficient for 3 or 4 persons. Seasonable at any time.
479.—FISH, CROQUETTES OF. (Fr.—Croquettes de Poisson.)
Ingredients.—Cooked fish; to ½ a lb. of which allow ¼ of a lb. of mashed