Cut any kind of fish into pieces, dredge with flour, and fry. Cover with hot vinegar, adding a sprig of mint, and a pod of pepper. Let [Page 477]

cool in the liquid, drain, and serve very cold.

PICKLED FISH--II

Cut any firm-fleshed fish into small pieces, dredge with seasoned flour, and fry brown in b.u.t.ter. Cover with boiling water to which half a cupful of vinegar has been added. Add a chopped onion, two tablespoonfuls of olive-oil, and a teaspoonful each of ground mace, cloves, and allspice. Simmer for an hour and serve very hot.

POTTED FISH--I

Pound cold cooked flaked fish to a paste, seasoning highly with salt, mustard, red and black pepper. Add melted b.u.t.ter to moisten, pack closely in small stone jars or cups and steam for half an hour. Cover with melted b.u.t.ter and keep in a cool place until ready to use.

POTTED FISH--II

Cut the fish into convenient pieces for serving. For every six pounds of fish allow one-fourth cupful each of salt, black pepper, and stick cinnamon, one-eighth cupful of allspice and one teaspoonful of clove. Put a layer of the fish in the bottom of an earthen pot, [Page 478]

dredge with flour, sprinkle with spices, dot with b.u.t.ter, and continue until the dish is full. Fill the jar with equal parts of vinegar and water, cover tightly, and bake for five hours in a slow oven. Serve cold.

POTTED FISH--III

Clean, skin, split, bone, and cut in small pieces three shad or half a dozen small mackerel. Pack in layers in a small stone jar, sprinkling each layer with salt, cayenne, and whole spices. Cover with vinegar, close the jar tightly, and bake for five or six hours in a slow oven. Let stand for two or three days before using. All the small bones will be dissolved.

ReCHAUFFe OF FISH--I

Take two cupfuls of cold cooked flaked fish and put into the chafing dish with two tablespoonfuls of b.u.t.ter, one cupful of crumbs, salt and pepper to season, and one egg beaten smooth with half a cupful of cream. Simmer for five or six minutes.

ReCHAUFFe OF FISH--II

Reheat one cupful of cooked flaked fish and one cupful of cooked macaroni in b.u.t.ter. Season with salt, pepper, and tabasco sauce, and [Page 479]

add one cupful of stewed and strained tomatoes. Heat thoroughly and serve.

ReCHAUFFe OF FISH--III

Prepare a Cream Sauce, using for liquid equal parts of cream and fish stock. Add cold cooked flaked fish which has been seasoned with salt, pepper, oil, and lemon-juice. Reheat, season with anchovy paste and minced parsley, and serve.

ReCHAUFFe OF FISH--IV

Allow one cupful of Egg Sauce and four cupfuls of mashed potato to each two cupfuls of cold cooked flaked fish. Put a layer of potato in a baking-dish, lay the fish upon it, add the sauce, cover with potato, spread with melted b.u.t.ter, and brown in the oven.

ReCHAUFFe OF FISH--V

Brown a tablespoonful of flour in b.u.t.ter, add two cupfuls of milk, and cook until thick, stirring constantly. Season with salt, pepper, cayenne, ginger, and mace. Reheat cold cooked flaked fish in the sauce.

ReCHAUFFe OF FISH--VI

Reheat one and one-half cupfuls of stewed [Page 480]

and strained tomatoes, seasoning with salt and pepper. Warm cold cooked flaked fish in the sauce, take from the fire, add the yolk of an egg beaten with a little cold water, and serve. The fish may be put on a serving-dish and the sauce poured over it if desired.

FISH a LA REINE--I

Mix one pound of cold cooked flaked fish with Cream Sauce, seasoning with salt, pepper, and minced parsley. Add three chopped mushrooms and the yolk of one egg well-beaten and reheat, but do not boil.

Serve in paper cases or sh.e.l.ls.

FISH a LA REINE--II

Reheat cold cooked flaked fish in a Cream Sauce, seasoning with pepper, salt, and minced parsley. Add a cupful of chopped cooked mushrooms, and when very hot, take from the fire and stir in the beaten yolks of two eggs. Serve in patty-sh.e.l.ls or individual dishes.

FISH RISSOLES--I

Flake cold cooked fish, add one-third the quant.i.ty of grated bread-crumbs, season with salt, pepper, grated onion, and melted b.u.t.ter, and add enough well-beaten yolk of egg to make a smooth [Page 481]

paste. Cut pie-paste into three-inch squares. Place a teaspoonful of the minced fish in each square and cover with the paste. Wet the edges to make sure they adhere. Dip the rissoles in egg and crumbs, and fry in deep fat.

FISH RISSOLES--II

Season a cupful of cold cooked flaked fish with salt, pepper, and melted b.u.t.ter. Soak a French roll soft in half a cupful of milk, add the fish, and beat until smooth. Season with a little grated onion and mix with two eggs well-beaten. Bake in small b.u.t.tered cups, turn out, and serve with any preferred sauce.

FISH SALAD

Cut a large fish into slices and boil the tr.i.m.m.i.n.gs in water to cover with a chopped onion, a little b.u.t.ter, and pepper and salt to season. Boil for fifteen minutes, strain, and simmer the sliced fish in it until done. Take up the fish carefully and squeeze the juice of three lemons into the liquid. Season with cayenne, take from the fire and add the yolks of six eggs and the whites of three beaten with a little cold water. Reheat but do not boil; pour over the fish and let cool. Serve very cold.

[Page 482]

FISH SALAD a LA TYROLIENNE

Add one cupful of cooked shrimps, cut into dice, to two cupfuls of cold cooked flaked fish. Mix with four tablespoonfuls of vinegar, two tablespoonfuls of capers, a pinch of celery seed, and a little pepper. Add one green pepper freed from seeds and shredded. Mix with Mayonnaise and serve on lettuce leaves with a garnish of hard-boiled eggs.

STEWED FISH--I

Cover the tr.i.m.m.i.n.gs of a large fish with cold water, boil for half an hour, and strain. Add two fried onions and cover the fish with the liquid. Add the juice of half a lemon and one tablespoonful of b.u.t.ter and two tablespoonfuls of flour cooked to a smooth paste.

Simmer until the fish is done, season with salt, pepper, minced parsley, and mushroom catsup, add one quart of parboiled oysters, and serve.

STEWED FISH--II

Boil three sliced onions in water to cover until tender, and drain.

Season the onions with salt, pepper, cloves, mace, and allspice.

Cover with thick slices of fish. Add white wine or Claret and water in equal parts to cover, and bring to the boil. Simmer until [Page 483]

the fish is done, and thicken the liquid with b.u.t.ter and flour cooked together.

STEWED OR SHARP FISH

Put in a fish-kettle on the stove one tablespoonful of fresh b.u.t.ter, when melted add half an onion cut fine, a tiny piece of garlic, cut fine; let brown, then add a tablespoonful of flour, lightly browned, and enough water to cook the fish. To this liquor add some cut up celery or celery seed, some finely chopped parsley, two cloves, one bay-leaf, a tiny pinch of mace, a small pinch of cayenne pepper, some black pepper, a little ginger, and one tablespoonful of fresh b.u.t.ter. When this mixture begins to boil, add the fish, which has been cut up, and salted. Cook until done.

Remove the fish to a platter, and add to the liquor one cupful of sweet milk, stirring constantly; boil for one minute, then pour over the beaten yolks of two eggs, stirring all the time. Slice a lemon over the fish, then pour the liquor over. Serve hot or cold.

SWEET SOUR FISH

First cut up and salt the fish. Shad or trout is best. Put in a fish-kettle with one and one-half cupfuls of water and one cupful of vinegar, add one onion cut in slices, one dozen raisins, one [Page 484]

lemon cut in slices, two bay-leaves, and six cloves. When this mixture begins to boil, put in the fish and cook thoroughly. When done, remove the fish to a platter. Put the liquor back on the stove, add three tablespoonfuls of granulated sugar (which has been melted and browned in a frying pan), then add two tablespoonfuls of flour which has been rubbed smooth with a little water. Let boil well and pour over the fish. If not sweet enough, add more sugar.

Serve cold.

SWEET SOUR FISH WITH WINE

Put to boil in a fish-kettle one cupful of water, one-half cupful of vinegar, two tablespoonfuls of brown sugar, six cloves, one-half teaspoonful of ground cinnamon, and one onion cut in slices. Boil thoroughly, then strain and add to it one lemon cut in slices, one winegla.s.sful of red wine, one dozen raisins, and one tablespoonful of pounded almonds. Return to the fire, and when it comes to a boil, add the fish, cut up and salted. Cook until done, remove the fish to a platter, and to the liquor add a small piece of Leb-kuchen or ginger cake, and stir in the well-beaten yolks of four eggs; stir carefully or it will curdle. If not sweet enough, add more sugar.