SALMON CROQUETTES.
Open a tin of salmon, drain the liquor off, and turn the fish into a basin. Add an equal quantity of fine bread-crumbs, a little pepper and salt, a few drops of lemon juice, a tablespoonful of chopped cucumber, if at hand, and a well beaten egg, and mix thoroughly. Form into small flat rounds, and lay in rows on the well buttered bag, taking great care not to break them, and to keep them apart, otherwise they may run together in cooking. Secure the opening, and keep the bag perfectly flat as it is cautiously slid into the oven.
In such dishes, a large fish-slice is of great assistance in putting in and taking out of the bags the cooked food.
CURRIED LOBSTER.
Remove the lobster from the tin and cut it into nice pieces; add an ounce of butter, a finely chopped onion, a dessertspoonful of curry powder, and a small teacupful of stock already browned and thickened. Mix all well together, but avoid breaking up the pieces of lobster. Put into a thoroughly greased bag, and cook in a hot oven for twenty minutes. Turn into a very hot dish and add a squeeze of lemon before sending it to table. Serve with boiled rice and chillies.
LOBSTER CUTLETS
made from tinned lobster are very nice. Take the lobster from the tin, and pound it with an ounce of butter. Add half a saltspoonful of salt, the same of white pepper, and of ground mace. Beat all into a smooth paste, shape into neat cutlets, and cook in a well greased bag from six to eight minutes.
HOT LOBSTER
can be made from tinned lobster quite as well as from fresh. The lobster must be pounded exactly as in the previous recipe, salt, pepper, and mace being added in the same proportions; mix in about half as much fine bread-crumbs as there is lobster, or rather less, and moisten with two well beaten eggs. Beat the mixture thoroughly, make into a shape as nearly resembling a lobster as may be, or into a plain roll if artistic talent is wanting, cover with tiny bits of butter, put into a well greased bag with great care, and cook from eight to ten minutes. In dishing up, be very careful not to let the lobster crumble or break.
LOBSTER PATTIES.