FISH RECIPES.

Evening Post, Volume LXXXIII, Issue 94, 22 April 1911, Page 11

FISH RECIPES.

Smoked Blue C«d Toast. —Take one small cod, one pint of milk, half an ounce of butter, half a lemon, one ounce of flour, and some slices of toast. Wash the fish, wipe dry, and boil it in the milk, take it up, remove the skin and bones. Keep hot, and make a sauce with the butter, flour, and milk, and boil well. Cut the toast to pieces, put on to a hot dish, and pour over the sauce. Place a piece of fish on each slice of toast, and garnish with slices of lemon. Ravelois of *Blue. Cod. — Take one fish, half a stale loaf, two ounces butter, one egg-, one teaspoonful chopped parsley, a dash of cayenne, and a pint of milk. Cut some thin slices of bread, and stamp them out with a thin round cutter, dip them into tlie milk in which the fish is cooking, and then fry them quickly in some hot butter or nice clean fat. Cook the fish in the milk, after washing it, and wiping dry, then flake the fish up, removo the bones, put it into the saucepan with the butter and seasoning, making it quite hoi; 'then heap it on the fried bread, boil the ogg hard, and chop the white and yolk separately, and garnish the fried bread alternately with this and the chopped parsley, and serve warm. Tartlets of Blue Cod.— Take one small cod, two ounces buter, half a pint of milk, a teaspoon of parsley, half a pound of puff pastry, half a gill of cream or white sauce. Cut out the pastry as for oyster _ patties, bake in a quick oven in patty pans, and carefully take out all the soft centre. Boil the fish in the milk, then flake it up, remove the skin and bones, put it into the saucepan with the cream or sauce (if crpam is used, a little less butter will do), and plenty of pepper or cayenne, and parsley; stir about till hot through, j then fill ihe cases? and serve as oyster ■ patties. Sardine Sandwiches. — Take as many sardines as will be wanted, carefully scrape the skins from them, split them open, and remove the bones, and cut off the extreme end of the tail. Butter somo thin slices frym a stale loaf, am 1 lay the sardines between two of them. Cut away the crust, and press the slices together. Cut them with a sharp knife into long narrow sandwiches, and serve on a dish covered with a neatly folded napkin. Garnish witli par ale j. Sardine Butter. — Take a tin of sardines, scrape off the skin, and remove the bones, pound into a paste with a piece of tresh butter This can be used on toast, or in making sandwiches. If liked, a little pepper and ground mace may be added. Sardine Salad. — Take a small tin of the very best sardines, three eggs, owo nice tender lettuce, half a gill of vinegar, the »ame of oil or cream, a cup of cold fish, six pickled gherkins, and a. few capers. Skin and bone the sardines, then pound five or six of them in a mortar or strong basm, vith the yolks of two egga boiled hard. When quite smooth, add the oil, vinegar, and seasoning. Put a layer of the lettuoo at the bottom of the salad bowl, then a layer of cold fish, then somo gherkins, sliced, and some capers. On top of this lay the rest of the sardines cut in half. Over all pour the salad dressing, then as a border put round the bowl some lettuce leaves and hard' boiled egg. Stew of Cod Sounds. — Scald as many sounds as are required, clean them, then rub over with salt. Season some strong stock and simmer tilL tender; when quite cooked add thickening made of a tablespoonful or more of flour, rubbed smooth with butter, and a little milk, better still cream if it is available. Let ali boil again, add a little grated lemon peel, nutmeg, and allspice, and serve very hot. Stuffed Beef. — Have ready a good roasting piece of beef, -which has liung for several days. Mix a savory stuffing as follows: — Minco an onion and one pound of fat bacon with savory herbs, and a pinch of celery, sail, a little powdered cloves, and allspice. Work all .thoroughly together and bind with an egg. Lay the beef in the pan in which it is to be roasted, and with a sharp knife make incisions in it; stick the knife deep into each, and twist it round so as to make the place large enough to hold the stuffing. Rub the beef over with dissolved butter, dredge with flour, and set some water in the pan and put it in the oven. Allow a quarter of an hour to each pound, baste constantly, and dredge on more flour. Do not | overcook the meat ; thicken with gravy and i serve.