Butter both sides of slices of bread. Upon half of their number lay thin fillets of anchovy, sardine, smoked salmon, or any other fish; sprinkle seasoning on top, and put the other slices on them. Lay the sandwiches on a dish, and place in oven till brown. The soft roe of shad or herring spread between bread and butter is good.
No. 211.
FISH PATTIES.
Use light paste. Have the large oysters. Make them hot by putting them in cream or a little butter, mixed with oyster liquor and delicate seasoning. Thicken with yolk of egg, and put in crust already baked in patty-pans. Take flesh from the tail part of cray-fish or lobsters; cut in slices. For salmon patties scrape the flesh with a knife, season with cayenne pepper; mix with a little butter or cream and yolk of egg, and shake it gently over the fire till done. Eels must be stewed in gravy, and the meat pounded in a mortar together with a little parsley and butter, and seasoning; warm it up with a glass of wine, and place in patty-crusts.
No. 212.
FISH SCALLOPED.
Beard the oysters and scallops; halve or quarter them; pack them in scallop-shells or small tins. Lay pieces of butter on them, and bake till brown on top. Serve them in the shells. Thin slices of salmon, pike, or turbot serve in same way. Squeeze lemon-juice over, to serve.
No. 213.
FISH, BOILED.
Place the fish in salted water, cold, if the fish is large, and hot if small sized. In the latter case, 2 or 3 minutes in boiling water will be enough; and a sheep's-head of 4 or 5 pounds will not require more than 10 minutes from the time the water boils. Use a strainer to place fish in saucepan. Salmon and all dark-fleshed fish require more boiling than white-fleshed kinds. Vinegar must be rubbed on the outside of fish before it is boiled; this keeps the skin from cracking. Serve boiled fish upon a napkin.
No. 214.
FISH, SALTED.
If your are to salt your fish never wash or wet it, but split open the larger fish, and remove the heads and intestines of the others, after scraping them; then pack them in a pickle-tub with finely powdered salt between each layer. The fish must be well covered on the top with salt.