potatoes to 2 lbs. fish, a little white pepper, mace, cayenne, and lemon peel; flavour either with essence of anchovy, of lobster, of shrimp, or of oyster, according to taste and the sort of fish; add Harvey's or Camp or Gloucester sauce, also lemon pickle and eschalot vinegar, to your taste: mix the whole with a little melted butter and an egg, dip in bread-crumbs, and fry of a light brown. Use no salt with the above sauces.—Another: Having some cold boiled fish, add to it the third of its weight in bread-crumbs, a little butter beaten with a spoon, a small onion, parboiled and minced fine, pepper, salt, and the whites of 2 eggs to bind; mixed well together, make it in the form of a thick cake, and fry on both sides of a light brown: stew it in good gravy, made from either meat or fish stock, and flavoured with onion, pepper, and salt. Thicken the sauce, and add mushroom catsup.
When cold, pick the fish clean from the bones, and to 1 lb. add two table-spoonsful of anchovy, two of lemon pickle, one of Harvey's, one of Camp sauce, one of chili vinegar, a little cayenne, white pepper, and mace; when nearly hot, add a piece of butter rolled in flour to thicken it, then make it quite hot, put it in a dish, grate bread-crumbs over, and baste with melted butter, to moisten them, then brown with a salamander, or in a Dutch oven, or on a tin before the fire, with a Scotch bonnet behind it.—Or: Pick from the bones, in flakes, any cold or boiled fish, salmon, cod, turbot, sole, skate or pike; and to 1 lb. fish, add ½ pint of cream, or ¼ lb. of butter, a table-spoonful of mustard, the same of essence of anchovy, mushroom catsup, any flavouring sauce you like, salt and pepper; heat it in a saucepan, put it into a hot dish, strew crumbs of bread over, moisten the top with thin melted butter, and brown in a Dutch oven.
Wash and cut open, then take out the meat from the bones of two large herrings, mince the fish with cold chicken, two hard-boiled eggs, one onion, a boned anchovy, and a little grated ham, season with cayenne, vinegar, and oil, salt, if necessary; and serve the mince, garnished with
