Fish For Breakfast

Cut any cold fish into slices, steep in a mixture of lemon juice, oil, pepper, and salt, for an hour or two. Dip in batter, and fry a rich brown in plenty of boiling lard. Serve hot.

Baked Fish. Haddock Is Best


I oz. Suet.

I oz. Bread-crumbs.

I teaspoonful Chopped Parsley.

I doz. drops Anchovy Essence.

teaspoonful Worcestershire Sauce.

A few leaves of Thyme. A little bit of Bay Leaf. A Haddock.

Mix all well together with one egg, well beaten; stuff the fish with it; sew it up. Butter the tin, then sprinkle in a little lemon juice. Score the fish to prevent it from shrinking. Put a spoonful of butter and some lemon juice over the fish. Bake for twenty minutes and serve. Very good.

Fish Balls

Take one small silver fish, crumb of one penny roll, a small piece of onion, a little milk, one egg, parsley, pepper, and salt, put all through a mincing machine. Mix with the egg, the crumb to be soaked in milk and squeezed quite dry; roll into balls, dip in the breadcrumbs and egg. Fry in boiling lard or dripping.

Pickled, Or "Engelegte" Fish. Cape Way Of Preserving Fish


2 good-sized Soles, or any nice Cape

Fish (filleted). 6 Large Onions. 2 oz. Curry Powder.

I oz. Mango Relish.

6 Large Chillies, or 12 SmalL

I quart Vinegar.

Salt to taste.

Fry the fish a nice brown in lard, or butter, or olive oil; drain, and cool. Slice four onions, and fry a nice brown in a little oil; add one ounce curry powder, two chillies cut fine, a dessertspoonful of salt, and the mango relish. When stirred to a paste, add a little vinegar to moisten well; then lay the fish in a jar; spread over each layer some of this mixture. Cut the rest of the onion in rings; boil in the vinegar very gently, until quite tender, with the other ounce of curry powder and a little salt; then pour over the fish. Let it stand till cool, then cork well. It will be fit for use in two or three days, and will keep for months. Is a delicious breakfast or lunch dish.

Fried Fish

Cut your fish in nice little shapes; let them get slightly dry; dust with flour. Then roll in egg and breadcrumbs, with pepper and salt. Fry in lard. (In frying fish, do not add cold lard while your fish is in the frying-pan, as it should always be done in boiling fat or lard.)

Fish Mould

Shred about half a pound, or more, of boiled fish; add half a cup of bread-crumbs, two eggs, essence of anchovy, two ounces of butter, pepper, salt, cayenne. Mix all well together, put into a buttered mould, and steam for an hour. Serve with butter sauce.

Pickled Fish

Fry your fish in the above way, only don't use any flour or bread-crumbs, and brown the fish in thin oil (Cape sheep-tail fat is excellent).

Take two or three ounces of good curry powder, two ounces soft sugar, two ounces salt, half-ounce pounded ginger, two or three fresh red chillies, two dozen coriander seeds, two quarts of vinegar, about four or five onions (cut in rings and fried a nice brown). Boil all these ingredients. Lay your fish in layers in a jar, pour over each layer some of the mixture. Take care to have it well corked, and it will keep for months.

Stewed Fish

Fillet your fish, and fry in lard (bread-crumb and egg); slice an onion, and fry that also. Then put the fish and onion in a tin dish, cover the fish with stock; season with pepper, salt, one blade of mace, a clove or two, a few balls of butter (rolled in flour) to thicken the gravy, two tablespoonfuls of ketchup. Leave in the oven for an hour or two, with the lid on the tin. Serve with little rissoles made from the trimmings fried in lard. Very good.

Fish. An Old Dutch Recipe

Put your fish (mackerel, or Cape "silver-fish," or young "kabeljon") in a tin baking-pan, with a good spoonful of butter; dredge with flour, and pepper, and salt; add one tablespoonful chopped onion and some parsley, one blade of mace, one tablespoonful of anchovy essence, or two table-spoonfuls tomato sauce, one cup of water. Put the pan into the oven, letting it stew for twenty minutes, and serve. (Can be done in a baking-pot as well.) Is very nice for lunch or "high tea."

Flavouring Mixture


oz. Nutmeg.

oz. Mace.

I oz. While Pepper.

I oz. Cloves.

oz. each of Thyme, Marjoram, Basil. oz. Bay Leaves.

Thoroughly dry all, and pound fine. Cork well. Useful in forcemeats, pies, soups, etc.

Forcemeat, Or Stuffing

A little parsley (cut fine), three ounces of beef suet, some pepper, salt, lemon-peel, bread-crumbs, one egg. Moisten, if necessary, with a little milk. If to be eaten cold, use butter instead of beef suet.