Season with salt and pepper one pint of any kind of cold cooked fish; make a little thick cream sauce of milk, butter and flour, and when cold form it with the fish into shapes of cutlets. Put the cutlets first into cracker crumbs, then into egg and again into crumbs. Fry in hot fat until brown. Susan I. Langley.
The remnants of any cold fish, cod, whitefish, turbot, etc., can be used, by breaking the fish to pieces with a fork, removing all the bones and skin, and shredding very fine. Add an equal quantity of mashed potatoes, make into a stiff batter with a piece of butter and some milk, and a beaten egg. Flour your hands and shape the mixture into balls. Fry in boiling lard or drippings, to a light brown.
Mrs. G. T. Baldwin.
The remains of any cold fish can be used here, and the same bulk of mashed potatoes as the fish. Pick the fish from the bones and skin, and pound it in a mortar with one onion, season with pepper and salt, then mix well with it the mashed potatoes, and bind together with a well-beaten egg. Flatten the mixture out upon a dish or pastry board, cut into small rounds or squares and fry in boiling lard to a light brown. Pile it in a napkin on a very hot dish, garnish with parsley and serve with any kind of fish sauce. Mrs. Charlotte Aiken.
Put one ounce of butter, and rather less than two gills of water into a saucepan, boil them together, and add, by degrees, a quarter of a pound of flour; stir until the mixture is smooth, but do not let it burn. When off the fire, mix with it the yolks of three well-beaten eggs. When cold, ready for use. It is excellent in making forcemeat. J. E. Place.
Take a pound of the raw fish, and cut it in small pieces afterward pounding it in a mortar and straining it through a sieve. Make a paste of a cup of bread-crumbs and half a cup of milk. Take off the fire, add the pulped fish, one-half a teaspoon of salt, and a dash of paprica. Beat in slowly the whipped whites of five eggs. Fill molds, after buttering, with the mixture, and set them in a pan of hot water in the oven for twenty minutes. Serve with tomato sauce. Mrs. C. Whiting.
Parboil a whitefish and pick apart. Make a sauce of one pint of milk, two eggs, a heaping tablespoonful of corn-starch, two tablespoonfuls of butter, a level teaspoonful of salt and a little pepper. Butter a baking-dish, put in a layer of fish, pour over some of the sauce, grate a trifle of nutmeg on this, and so proceed until fish and sauce are used up. Cover top layer with fine bread-crumbs, a little nutmeg, and bake a golden brown. Mrs. L. Tibbitts.
Scale, slit the fish up the back and clean. Wipe with a damp cloth but do not wash. To twenty pounds of fish allow one pint of salt, one pint of brown sugar and one ounce of salt-peter. Mix well together and rub the fish well inside and out with this mixture. Put one fish over the other with a board on top, and on this place heavy weights to press them down. Allow them to remain so for sixty hours, then drain, wipe dry, stretch open and fasten with small pieces of stick. Smoke them for five days in a smokehouse or in a barrel over a smothered wood fire.
Mrs. L. B. M.