One teaspoonful of butter, One-fourth saltspoonful of pepper.
Wash, pare and cut the potatoes into quarters; let stand in cold water; wash the fish and pick into half-inch pieces; remove the bones; put the potatoes and fish into a kettle, cover with boiling water and cook until potatoes are soft, about twenty-five minutes; drain off all the water; mash and beat until very light; add the butter and pepper, and when slightly cooled add the egg' and more salt if needed; shape in a tablespoon; fry in hot fat until a golden brown; use a frying basket and fry only four or five at a time; more will cool the fat. The fat should be hot enough to brown a piece of raw potato in forty seconds. Drain on soft paper and serve immediately.
Prepare the fish as for fish balls; add one-fourth of a cup of cream and two eggs beaten separately. Bake in a moderate oven about twenty-five minutes.
One cupful of cold cooked fish, One egg,
Two tablespoonfuls of melted butter,
Two cupfuls of mashed potatoes, Two tablespoonfuls of milk. Pepper and salt.
Mix the fish and potato together; moisten with butter, milk and egg; season to taste; shape into balls and cook in hot fat three minutes.
Note. - If cold mashed potato is used, heat the potato and add milk enough to moisten it.
One cupful of cold cooked fish. One tablespoonful of flour. One-half cupful of stale bread crumbs,
One tablespoonful of butter, One cupful of milk, Pepper and salt.
Cook butter and flour together; add milk cold and stir until it thickens; add one-half teaspoonful of salt and one-fourth teaspoonful of pepper. Butter baking dish; put a layer of fish in the bottom, then a layer of white sauce, another layer of fish and another layer of white sauce; cover the top with bread crumbs moistened with melted butter; bake in a moderate oven about twenty minutes, or until the crumbs are nicely browned.
Wash the roes and cook ten minutes in boiling water, having added one teaspoonful of salt and one tablespoonful of lemon juice or vinegar; then plunge into cold water; drain; roll in bread crumbs, then in beaten egg, then in seasoned bread crumbs, and fry in hot fat until brown.
One pint of cold cooked fish. One pint of hot mashed potatoes, One-half cupful of hot milk, One tablespoonful of butter,
One-fourth teaspoonful of pepper,
One teaspoonful of salt,
One teaspoonful of minced parsley.
Mix all the ingredients thoroughly and set aside to cool; when cold shape into balls; roll in fine bread crumbs; dip in beaten egg to which one tablespoonful of water has been added; roll again in bread crumbs; fry in hot fat; serve at once. All work except frying may be done the previous day.
Skin and wash the legs in cold water; dry them well on a towel; season with salt, pepper and lemon juice; roll in fine dried bread crumbs; dip in beaten egg, again into fine bread crumbs; plunge in boiling fat and cook five minutes; use a wire frying basket; serve very hot with tartare sauce.
Drain off part of the oil from a can of salmon; heat the fish, adding one-fourth cup of water; season with salt and pepper; make a cream sauce of one tablespoonful of butter, one tablespoonful of flour, one cup of milk; lay the salmon on the toast and pour over it the hot cream sauce; garnish with parsley and slices of lemon.