"Now good digestion wait on appetita And health on both."
Mix a can of salmon and half a cup of cracker crumbs with a tablespoon of butter and 3 well-beaten eggs, season to taste with salt and a little lemon juice. Pack closely in a pan and put in the oven long enough to cook eggs. Serve hot with a rich sauce of drawn butter.
To one package of threads of codfish add double the quantity of potatoes. Soak the codfish in cold water about two minutes, then drain through a sieve or cloth. Mix the potatoes thoroughly, add one tablespoon butter and a little pepper. Shape into balls and fry in lard. An egg added to the above recipe improves it.
Two good sized onions chopped fine, 1 pint bread crumbs, butter size of a hen's egg; plenty of pepper and salt, mix thoroughly with anchovy sauce until quite red.
Stuff your fish with this compound and pour the rest over it. Tomatoes can be used instead of chovies, and are more economical. If using them take pork, chopped fine, in place of butter. Shad, pickerel and trout are good the same way.
Thoroughly clean the fish, cut off the head or not as preferred; cut the backbone from the head of within two inches of the tail and stuff with the following: Soak stale bread in water, squeeze dry, cut in pieces a large onion, fry in butter, chop fine, add the bread, two ounces butter, salt, pepper and a little parsley or sage; heat through and when taken off the fire add the yolks of two well beaten eggs. Stuff the fish rather full, sew up with fine twine and wrap with several coils of white tape; rub the fish over slightly with butter; cover the bottom of a baking pan with hot water and place the fish in, standing back upward and bent in the form of "S" Serve with following dressing: Reduce the yolks of two hard boiled eggs to a smooth paste with two tablespoons good salad oil; stir in half a teaspoon mustard. Add pepper and vinegar to taste.
Take one can salmon, add to it 3 beaten eggs, a Jump butter, some crackers. Make into a loaf and steam an hour. Cook peas with cream and pour over loaf to serve.
One cup raw salt fish, 1 pint potatoes, 1 teaspoon butter, 1 egg well beaten, ¼ salt, spoon pepper, more salt if needed. Quarter the potatoes and pick up the fish in cold water, cover with boiling water and boil twenty-five minutes or until potatoes are done. Drain, mash and beat very light with a fork; add butter and pepper and when cooled a little add the egg and more salt if needed. Fry in hot lard one minute, five at a time.
Take a large bass and wrap in clean white cloth. Put on the fire in cold water, enough to cover well, boil half hour; take from fire and remove all bones; place in pan; pour over fish browned butter (good) with salt and pepper. Place in oven to brown.
Skin them, wash well, season with pepper and salt, roll each piece in fine Indian meal, fry in broiling lard, or egg them, and roll in cracker crumbs and fry. For sauce, use melted butter sharpened with lemon juice.
Remove skin and bones from 1 pound can salmon and chop meat fine. Add 1 tablespoon melted butter, ¾ cup fine bread crumbs, 1 tablespoon lemon juice, 3 well beaten eggs, dash of salt and pepper, mix thoroughly in and pack in 6 or 8 cups, put in jar of hot water and bake ½ hour in oven.
Pour slowly over the nice beaten yolks of 2 eggs, 1 cup hot sweet cream and let cool, add salt, pepper and a little lemon juice.
Mrs. Margaret Price.