FISH CROQUETTES
1-1/2 c. cold fish
1 c. cold steamed rice
1 c. thick white sauce
Salt and pepper
1 egg
Crumbs
Mince the fish into small pieces, mix with the rice, and add the white sauce. Season with salt and pepper and shape into croquettes. Dip into slightly beaten egg, roll in crumbs, and fry in deep fat. Drain and serve with any desired sauce.
FISH AU GRATIN.
Take any kind of light fish that is, cod, cusk, flounder, etc. Skin the fish by starting at the head and drawing down towards the tail; then take out the bones. Cut the fish into pieces about three inches square, and salt and pepper well. Butter such a dish, as you would use for escolloped oysters. Put in one layer of fish, then moisten well with sauce; add more fish and sauce, and finally cover with fine bread crumbs. Bake half an hour. The dish should be rather shallow, allowing only two layers of fish.
FISH SOUP -1.
Select a large, fine fish, clean it thoroughly, put it over the fire with a sufficient quantity of water, allowing for each pound of fish one quart of water; add an onion cut fine and a bunch of sweet herbs. When the fish is cooked, and is quite tasteless, strain all through a colander, return to the fire, add some butter, salt and pepper to taste. A small tablespoonful of Worcestershire sauce may be added if liked. Serve with small squares of fried bread and thin slices of lemon.
FISH SOUP -2
Ingredients: 3 pints Fish Stock, 1 pint Milk, Cornflour, Vegetables and Fish. Remove all the fat from the fish stock and put it into a saucepan with six white peppercorns, an onion, one slice of turnip, a fagot of herbs, and some carrot. Boil this together for twenty minutes, then strain out the vegetables and pour back into the saucepan. Mix a tablespoonful of cornflour smoothly with the milk and stir it in; continue stirring till it boils. Skin and fillet the fish and cut it into dice, put these pieces of fish into the soup, and simmer for ten minutes. Just before serving add a few drops of lemon juice, and salt to taste. Pour into a tureen and sprinkle a little chopped parsley on top.
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