This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Boil the fish with a bit of bay leaf till tender. When cool, remove the skin and bones and flake with a fork into bits. Cook the bread crumbs and milk together to a paste. Add to the fish with the remaining ingredients, the eggs being separated; add the yolks without beating, and fold in the egg whites, beaten stiff. Pack into a well-buttered brick-shaped tin with the bottom lined with paper. Stand in a pan of water and bake forty-five to fifty minutes. Let stand a while before unmoulding. Serve hot with egg, bread, or Spanish sauce.
4 tablespoonfuls butter 3 tablespoonfuls flour 2 tablespoonfuls green pepper (minced) 2 1/2 cupfuls tuna fish, flaked coarse
3/4 teaspoonful salt
2 cupfuls rich milk
1 1/2 cupfuls diced mushrooms
Few grains paprika
Melt the butter and cook the peppers and mushrooms in it till soft. Then stir in the flour and salt and cook till frothy. Add the milk gradually, stirring constantly, and when boiling point has been reached add the fish. Let become very hot and serve on buttered toast.
2 1/2 cupfuls hot boiled uncoat-ed rice
1 teaspoonful minced parsley
2 teaspoonfuls salt 8 slices bacon
1 tablespoonful melted butter
1 cupful fish flakes
1/2 teaspoonful onion juice
Few grains pepper
Hot milk or cream to moisten
Mix together the rice, fish, seasonings and butter; moisten as needed with milk, form into flat cakes and dip in flour. Try out the fat from the bacon in the oven, cooking until the bacon is crisp and brown. Fry the cakes in the hot fat, and serve a slice of bacon on every patty. Tomato or cream sauce may be used with these if desired.
2 teaspoonfuls parsley
1/2 tablespoonful butter
Pick the codfish into bits and let simmer thirty minutes. Prepare the potato as usual, add the fish, egg, parsley, butter and pepper and the cream, if more moisture is needed. Shape into flat cakes, egg and crumb, as usual, and fry in deep fat. Serve garnished with broiled bacon.
2 cupfuls cooked, or canned, salmon, minced 1/2 teaspoonful celery salt 1 teaspoonful parsley
1/2 teaspoonful lemon juice
1/4 teaspoonful onion juice
Mix the ingredients in the order given, adding the eggs unbeaten. Form into balls the size of a walnut, and poach in water just at simmering point. When firm, remove to toast and serve with a cream sauce.
1 can salmon 3 eggs
1/2 cupful soft bread crumbs
2 teaspoonfuls lemon juice
1/4 cupful melted butter or oleomargarine 1/2 teaspoonful salt 1/8 teaspoonful pepper 1 teaspoonful minced parsley
Scald the salmon. Remove the skin and bones, and to the fish add the yolks of the eggs, well beaten, and all ingredients in the order given. Mix well and fold in the egg whites, beaten stiff. Bake in a buttered pan well-covered, and set in pan of hot water for thirty-five minutes, or steam for an hour. Serve either hot or cold, with creamed peas or sauce tartare.
1 can salmon
2 cupfuls milk
2 tablespoonfuls flour 1/4 teaspoonful onion juice
2 tablespoonfuls butter or bacon fat 1/2 teaspoonful salt 1/8 teaspoonful pepper Buttered toast
Scald the salmon. Remove the skin and bones and flake the fish fine with a fork. Melt the fat, and stir in the flour and milk, gradually. Let boil, stirring constantly, add the salmon and seasonings and let become very hot. Serve on buttered toast.