This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
2 tablespoons butter 1/2 pound fish (1 pint shredded)S
3 tablespoons flour 1 pint milk 1 egg
Soak the fish, if very salt, at least 1 hour. Drain and shred. Brown the fish in butter and add the flour and milk very slowly. Beat the egg, add a little hot liquid, then add this to the fish. Cook 1 minute and serve. Or cover with buttered crumbs and bake in oven. Serves 6 to 8.
1 cup salt cod fish 2 1/2 cups potatoes l egg
1/2 tablespoon butter 1/8 teaspoon pepper
Wash the fish in cold water and pull into small pieces. Wash and pare the potatoes and cut in pieces. Cook the fish and potatoes together in boiling water until the potatoes are soft, then drain and shake over the fire until dry; mash with a wire potato-masher, add the beaten egg, butter and pepper, and salt if needed, and beat until light. Take up the mixture in a spoon, mould slightly with a knife and slip into deep, hot fat. Fry until brown, about 1 minute. Drain on unglazed paper. See - Cooking in fats.
The mixture for cod-fish balls may be served hot, without frying, or turned into a buttered baking dish and browned in the oven and served as a baked dish. Serves 6 to 8.S
1 can salmon 4 eggs
4 tablespoons butter 1/2 cup bread crumbs
Pepper and salt
Pick the salmon into small bits, add the eggs, well beaten, buttered crumbs and seasonings. Put into a buttered mould, cover and steam 1 hour. Serves 8.
2 tablespoons butter 2 tablespoons flour 1 cup milk
1 teaspoon catsup Juice from fish Yolk of one egg
2 tablespoons lemon juice
Melt the butter, add the flour, then the milk gradually. Add the catsup and just before serving beat into the yolk of egg.
Salmon Croquettes (or other Fish)
2 cups or 1 can salmon 1 cup milk, scalded
3 tablespoons butter 3 tablespoons flour
1 teaspoon salt
Cayenne 1 tablespoon parsley
1 teaspoon lemon juice
2 eggs for dipping Dried bread crumbs
Make a white sauce with the butter, flour, seasonings, and hot milk. Add the parsley, lemon juice, and finely-flaked fish. Spread the mixture on a buttered platter to cool. Shape into croquettes. Crumb, egg, and crumb. Fry in deep fat. Drain on unglazed paper. Serve hot with sauce tartare.
2 cups bread crumbs 2 tablespoons butter 1 can salmon
3 hard cooked eggs 2 cups white sauce
3 tablespoons butter 3 tablespoons flour 1 teaspoon salt
1/8 teaspoon cayenne Sprinkle of mace 2 cups hot milk
Butter and season the bread crumbs. Break the salmon up with a fork. Line a buttered baking dish with 1/4 the crumbs, then add a layer of salmon, eggs, and white sauce; add another fourth of the crumbs and another layer of the other food materials. Cover with crumbs and bake in a moderate oven until a golden brown, about 20 minutes. Serves 6 or 8.
Follow the recipe for Casserole of Rice and Meat, substituting 2 cups flaked salmon for the meat. Serve the salmon with tomato or white sauce. Serves 8 to 10.