This is a good dish for Saturday when you are gathering up left-overs to clear decks for the Sunday which is to begin the new week.
A cupful of cold, cooked fish - cod, halibut, salmon or any other firm fish; the same quantity of cold, cooked macaroni, cut into small bits; half a cupful of tomato sauce, one cupful of oyster liquor, which any fish dealer will give you; a heaping tablespoonful of butter and the same of flour, a teaspoonful of onion juice and the same of minced parsley. Salt and paprika to taste.
Heat the butter in a saucepan; stir in the flour, and, when it bubbles, the tomato sauce, the oyster liquor and the seasoning. Boil up once, add fish and macaroni; heat to a bubble without stirring, and turn into a deep dish.
Prepare as above, but instead of stewing turn all into a buttered pudding-dish as soon as macaroni and fish are added to the hot sauce; strew crumbs on top, stick bits of butter over it and bake, covered, half an hour. Then brown.
Fry a small sliced onion in a large spoonful of butter; strain and return butter to the frying-pan. Have ready two pounds of cod or other firm fish cut into inch squares; put into the hot butter and toss and turn until they are well coated; pack the fish in a buttered bake-dish alternately with slices of parboiled potatoes, fat salt pork, minced fine (about half a pound in all), bits of butter rolled in flour, minced parsley and two tomatoes chopped. Season a large cupful of oyster liquor with paprika and salt, and pour over all. Cover with split Boston crackers that have been soaked in milk for half an hour, fit on a lid and bake, covered, one hour. Then brown. A savory family dish.
Soak two pounds of salt cod over night. In the morning wash and scrub it with a whisk to remove lingering crystals of salt and cover with hot water in which an onion has been boiled. Let it stand in this until the water is cold. Take out the fish and lay between two towels until perfectly dry. Broil then on both sides, turning twice; lay it in a hot water dish; break to pieces with a fork, and cover well with hot drawn butter, seasoned with pepper, lemon juice and minced parsley. Let it stand (covered) for ten minutes over the hot water before serving, and you will be surprised by the excellent dish contrived of such homely materials.
Have ready two cupfuls (less, if you happen not to have as much) of cold, cooked halibut, flaked rather coarsely with a fork. Make a good white sauce - drawn butter - based upon milk instead of water. Butter a bake-dish and fill it with alternate layers of the fish, sauce and grated cheese (very mild), using altogether about four tablespoonfuls of the latter, and cover the top with crumbs. Bake half an hour in a quick oven, and serve hot. Keep covered until ten miuutes before serving, when brown.
Pick cold, cooked fish into bits with a silver fork. Make a forcemeat of bread-crumbs, the yolks of two eggs run through colander or vegetable press, a tablespoonful of melted butter, one of minced parsley, a teaspoonful of onion juice, paprika and salt. Mix with the fish, wet up with oyster liquor and fill scallop shells with the mixture. Cover with fine crumbs, pepper and salt them, put a dot of butter upon each scallop and bake quickly to a light brown.