Stuffed Fillets Or Sliced Fish

Wash and wipe the fish dry, season with salt and pepper, spread a layer of "stuffing for fish" over the pieces, about an inch thick. Roll up and tie securely with a string. Place in a buttered pan or on slices of salt pork. Cover the top and sides with buttered crumbs. Cook in a hot oven three-quarters of an hour. Serve with maitre d'hotel butter or a white sauce made from the fat in the pan.

Boiled Salmon

Prepare and cook as for boiled fish. Serve on a hot platter with Hollandaise sauce and the little ball potatoes, placing some of the potatoes on top of the fish to form a bunch of grapes.

Salmon Cutlets

One cup of cold fish minced fine, season with one teapsoonful of salt, a little pepper, one teaspoonful chopped parsley, two teaspoonfuls lemon juice. Mix with one-half cup of thick white sauce. (See sauces.) When cold shape in cutlet form. Roll in crumbs and egg and crumble again. Fry in deep hot fat until brown. Serve with the paper ruffles stuck in the small end of each, placing the large end to the center of the platter. Pour around them a Hollandaise or white sauce. Any left-over whitefish is delicious prepared in this way.

Fish Timbale

Cut one pound of raw fresh whitefish in small pieces, chop or pound to a pulp, press through a coarse sieve. To every cup of the fish pulp add one tablespoonful of fine bread crumbs that have soaked in a third of a cup of milk or cream until soft. One teaspoonful of salt, one-eighth teaspoonful of pepper, one-half teaspoonful of onion juice, the yolk of one egg well beaten. Beat all well together for five minutes, then fold in lightly the stiffly beaten white. Butter a mould or bowl; fill it not over two-thirds full; set it in a pan of hot water. Cover the mould with a greased paper and set in a moderate oven. Cook until the center is firm, from twenty minutes to one hour, according to size of the timbale. Turn from the mould and surround with a lobster, shrimp or tomato sauce.

Planked Shad And Potato Roses

Place the shad that has been prepared as for broiling on a thick hardwood board; hold it down with a few tacks. Season it with salt and pepper and cover with buttered crumbs. Shape hot mashed potato through a pastry bag and tube, in the form of roses around the fish, brush over with the yolk of egg that has been slightly beaten. Cook in a hot oven for twenty-five minutes.

Casserole Of Fish

Line a mould or baking dish with seasoned mashed potato, first buttering it well. Fill up the mould with any kind of highly seasoned creamed fish, or fish that has been mixed with tomato sauce. Cover the top over with an inch layer of mashed potato, brush over with a beaten yolk of egg. Bake in a hot oven for fifteen minutes.

Creamed Fish Served In Mashed Potato Case

Line a baking dish with mashed potato. Cover with the beaten yolk of egg. Set in a hot oven to brown, then serve in it any kind of creamed fish. A good luncheon dish. Creamed meats are also good served in this way.

Creamed Salt Fish

Cook the salt fish in boiling water until tender, changing the water once. Pick in small pieces and mix with a white sauce. Serve on toast or on a platter garnished with broiled sweet or white potatoes.

Salt Fish Balls

1 cup raw salt fish.

2 cups potatoes.

1 egg. Little pepper.

Pick the fish in small pieces, free from bones. Pare the potatoes, cut in quarters. Cook the potatoes and fish together in boiling water until tender. Drain off the water and mash until very light; add the pepper and when a little cool, the egg, well beaten. Drop from a tablespoon into smooking hot fat. Fry until brown. Cook only three or four at a time, as too many cool the fat. Drain on soft paper. Serve with a white sauce. It is better not to form the mixture into shapes, as it makes them heavy.

Salmon Fish Balls

Mix one-half cup of salmon with one cup of mashed potato. Season and add one egg. Shape in little flat cakes. Cover with melted butter and broil, or fry in salt pork fat. Brown on one side and then the other. The salt pork gives a very nice flavor.

Petite Fish Balls

Shape any kind of fish ball mixture in balls the size of a good-sized marble. Fry in a basket in deep fat. Drain on soft paper. Serve with tartare, tomato or white sauce.

Timble Of Cooked Fish

One cup of chopped cooked fish. One tablespoon-ful of fine bread crumbs soaked for one-half hour in half cup of milk. One teaspoonful of grated onion. One whole egg and one yolk. Salt and pepper. Two tablespoonfuls of cream.

Mix all ingredients. Add eggs last well beaten. Turn in one large mold or in small ones. Cook in a pan of hot water until firm. Do not let water boil. Cook on top of stove or in the oven. Remove from mold and surround with white sauce. Pieces of asparagus tips may be added to the sauce.