Fish Remnants

The "left-over" portions of cold boiled or baked fish may be used in many ways. The fish should be freed from skin and bones and flaked.

cusk a la Cre'me.

One pint of cold, flaked fish. One pint of milk.

Two eggs (yolks only).

One small slice of onion.

One table-spoonful of butter.

Two table-spoonfuls of flour.

One bay-leaf.

One sprig of parsley.

One blade of mace.

A little salt and pepper.

Place the milk, mace, onion, parsley and bay-leaf together on the fire in a double boiler, or in a tin pail set in a kettle of hot water. Rub the butter and flour together, stir them into the milk when it has boiled, and cook three minutes. Add the beaten yolks, which have been thinned with a table-spoonful of cold milk ; boil one minute, remove from the fire and strain, adding salt and pepper to taste. Arrange a layer of this sauce in the bottom of a baking dish, then a layer of fish, next a layer of sauce, and so on until all the sauce and fish have been used, placing a layer of sauce on top. Sprinkle the top with bread-crumbs and tiny dots of butter, and bake in a hot oven until brown. Serve in the dish in which it was baked.

fish a la Reine.

One pint of cold flaked fish.

One-half pint of milk or cream.

One table-spoonful of butter.

One table-spoonful of flour.

One table-spoonful of chopped parsley.

One egg (yolk only).

Three chopped mushrooms, if you have them.

Salt and pepper to taste.

Put the butter in the frying-pan, and when it melts add the flour; then gradually add the milk, stirring thoroughly. As soon as the milk boils turn in the fish, mushrooms, salt and pepper, and cook the whole very slowly until the fish is thoroughly heated. Beat the yolk of egg lightly, add a table-spoonful of milk to thin it, and add the parsley and egg to the fish, stirring the mixture well together for a minute, when it is ready to serve.

Fish Croquettes

One pint of cold, flaked fish. One pint of hot mashed potatoes. One table-spoonful of butter. One-half cupful of hot milk.

One egg, well beaten.

One-third tea-spoonful of pepper.

One tea-spoonful of salt.

One-half tea-spoonful of chopped parsley.

Mix the fish with the potatoes, and afterward add all the other ingredients, putting the butter into the hot potatoes to melt. Mix all thoroughly, and set away to cool. When cold, shape into balls, dip them into beaten egg, and roll in cracker-crumbs or fine bread-crumbs. Just before serving time, place the croquettes in a frying basket, and plunge them in boiling fat. Cook for two minutes, drain well, and serve at once. If the croquettes are wanted for breakfast, all the work, except the frying, may be done the previous day.

fish Rechauffe.

One pint of cold fish.

One-half pint of egg sauce. (See "Sauces for Fish.")

One quart of mashed potatoes.

One table-spoonful of butter.

Salt and pepper to taste.

Place one-half of the potato in a baking dish; then season the fish well with salt and pepper, lay it upon the potato, add the sauce to the top of the fish, and spread the other half of the potato on top of the mass. Cover the potato with a thin layer of butter, and bake for twenty minutes in a hot oven. The sauce is very simple.

Spiced Mackerel

When cooking salt mackerel, it is well to prepare more than enough for immediate use, so that this really fine dish may be arranged. By some this is called "Salmagundi," on account of the mixture of spices used. Clean the mackerel, and, having soaked it over night in cold water with the inside down, drain, and boil slowly until tender in fresh water. Then lift the fish out, drain well, and place it in a rather deep dish. It is best to cut the fish into four pieces after it is cooked, as it can thus be more easily managed. For a mackerel weighing one pound make the following pickle and pour it over the fish boiling hot. Allow

One pint of vinegar.

Two bay-leaves.

One table-spoonful of prepared spices.

One tea-spoonful of whole mustard.

One tea-spoonful of salt.

One-half tea-spoonful of pepper.

One slice of onion.

Place the spices in the vinegar on the fire, cover tightly and let them steep slowly for an hour, to draw out the flavors. Strain, and pour the liquid over the fish, covering it while the vinegar steams. The fish will be ready to serve in a day. The prepared spices, which may be pro-cured at any grocer's, consist of a mixture of cloves, allspice, cinnamon and mustard.