Parboil and blanch. When perfectly cold break up and pass through a colander or vegetable press. Season with lemon juice, kitchen bouquet, paprika and salt. Have ready a cup of rich drawn butter. Stir the roes into it, beat up well, pour into scallop shells or pate-pans, sift fine crumbs over the top and bake quickly upon the upper grating of the oven.
Proceed as with the scallops, except that you make the drawn butter rather thicker, and add a well-beaten egg, together with a tablespoonful of fine crumbs, to give the croquettes consistency. Let the mixture get perfectly cold; mold into croquettes, roll in egg and cracker crumbs and leave on the ice over night. In the morning renew the crumbs and fry in deep hissing cottolene or other fat which has been brought gradually to the boil.
Clean, wash and dry the smelts. Roll in salted and peppered flour, and leave in a cold place for an hour to get firm. Fry in deep cottolene or other fat to a light brown, laying each in a hot colander as you take it from the pan, to drain off the grease. Serve in a hot dish. A pretty way of serving them is to fringe several thicknesses of white tissue paper at both ends, and lay in the bottom of the dish, the fringe showing beyond the heap of fish. Serve with -
Heat (not melt) three tablespoonfuls of butter until you can beat it to a cream. Whip into it the strained juice of one large or two small lemons, with a heaping tablespoonful of finely-minced parsley. It should be like a light-green cream when done. Fill with this mixture the halves of lemons, from which all the pulp and inner skin have been scraped, and garnish the dish of smelts with them, serving one of the "cups" with each portion of fish.
Clean, wipe inside and out, pepper and salt; roll in egg and cracker crumbs and fry in deep, hot cottolene or other fat, always recollecting to heat this gradually to boiling point before the fish go in.
Or, having cleaned and dried them, roll in salted and peppered meal; then fry.
Cook as directed in last recipe. It is always well to have the fish on ice for an hour or more after they are egged and breaded, or rolled in meal.
Mince cold boiled or baked salmon, haddock, cod, or any other firm-fleshed fish. Season to taste and mix well with a little rich drawn butter, made quite thick with corn starch. Spread upon a broad platter, and, when stiff, cut into the desired shape with a tin "form." Roll in fine crumbs, then in egg and in cracker crumbs again;leave on the ice to get firm, and fry in deep, boiling cottolene or other fat which has been heated slowly.
Have the steaks cut nearly an inch thick. Wipe with a damp cloth and lay in salad oil for an hour. Drain and put upon a gridiron over a clear fire. Broil slowly, rubbing with butter from time to time. They will take at least twenty minutes to cook, and must be watched carefully that they do not scorch. When done, put upon each steak a generous lump of butter and sprinkle with salt and pepper.