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RECIPES FOR COOKING FISH

485.—FISH PIE. (Another Method.)

Ingredients.—1 lb. of any cold fish, 2 ozs. of oiled butter, some mashed potatoes, 2 teaspoonfuls of anchovy-sauce, cayenne to taste.

Method.—Flake the fish, and season with the anchovy-sauce and cayenne. Put it in a well-buttered pie-dish, lay a little oiled butter over the top, fill up with the potatoes, and bake for 15 minutes.

Time.—20 minutes. Average Cost, 1s. to 1s. 3d. Sufficient for 4 persons. Seasonable at any time.

486.—FISH PUDDING. (Fr.Pouding de Poisson.)

Ingredients.—1 lb. of any kind of white fish, 4 ozs. of finely-chopped suet, 2 ozs. of breadcrumbs, 1 teaspoonful of finely-chopped parsley, ¼ of a pint of milk, or stock made from fish bones, 2 eggs, a few drops of anchovy-essence, salt and pepper.

Method.—Free the fish from skin and bones, and pound it well with the suet (when making it without the aid of a mortar, chop the fish finely, and rub it through a fine sieve); add the breadcrumbs, parsley, salt, pepper, anchovy-essence, and mix well; beat the eggs slightly, add the milk or fish stock, and stir into the mixture. Have ready a well-greased plain mould or basin, put in the mixture, cover with a greased paper, and steam gently for nearly 1½ hours. Serve with anchovy, egg, or melted butter sauce.

Time.—Altogether 2 hours. Average Cost, 1s. 6d. Sufficient for 4 or 5 persons. Seasonable at any time.

487.—FISH SALAD. (Fr.Salade de Poisson.)

Ingredients.—1 lb of cooked fish, celery, lettuce, Mayonnaise sauce, hard-boiled egg, salt, pepper.

Method.—Skin, bone, and shred some cold fish (almost any kind of white fish or salmon will do), put this in a large mixing bowl, add to it one-fourth its quantity of lettuce, washed and shredded, also one-fourth of white cleaned celery (if in season). Cut the celery into shreds or strips, mix all carefully, adding salt and pepper to taste. Arrange neatly in a salad bowl, and pour over some Mayonnaise dressing. Garnish tastefully with hard-boiled egg, cut into slices. When celery is not obtainable, use shredded chicory, endive or sliced tomatoes.

Time.—20 minutes. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for 5 and 6 persons. Seasonable at any time.

488.—FISH STEW. (Fr.Ragoût de Poisson.)

Ingredients.—3 or 4 small flounders, plaice or other white fish, 2 tablespoonfuls of breadcrumbs, 1 teaspoonful of finely-chopped parsley, ⅛ of a teaspoonful of finely grated lemon-rind, 2 eggs, ½ an oz. of butter, 1 small onion chopped, 1 tablespoonful of lemon-juice, mace, ginger, cayenne, pepper, and salt.