| For Fish | |
| 1-1/2 lbs. cooked white fish 3 tablespoonfuls Crisco 1/2 cupful breadcrumbs 1/2 cupful milk 2 eggs | 1 teaspoonful chopped parsley 1 teaspoonful anchovy paste or extract Salt and pepper to taste Lemon slices Dutch or oyster sauce |
| For Sauce | |
| 2 tablespoonfuls flour 2 tablespoonfuls Crisco 1 cupful milk 1/2 cupful oyster liquor | 1 teaspoonful lemon juice Salt, pepper, and red pepper to taste 2 hard-cooked eggs 1 dozen small oysters |
For fish. Cook fish; remove skin and bone, chop it, then put it in a basin, add breadcrumbs, parsley, seasonings, milk, eggs well beaten, and melted Crisco. Mix well, turn into a Criscoed mold, cover with greased paper and steam one hour. Serve with sauce poured over, and dish garnished with lemon slices.
For sauce. Blend Crisco and flour in pan over fire, stir in milk, oyster liquor, stir till it boils for eight minutes, then add seasonings. Boil one minute, add eggs chopped, and oysters. Mix and serve.
Oyster Shortcake
| 2 cupfuls flour 2 teaspoonfuls baking powder 1/2 teaspoonful salt 3/4 cupful milk | 1 quart oysters 1/2 cupful Crisco 2 tablespoonfuls cornstarch 1/4 cupful cream |
| Salt and pepper to taste | |
Mix flour, baking powder and 1/2 teaspoonful salt, then sift twice, work in Crisco with tips of fingers, add milk gradually. The dough should be just soft enough to handle. Toss on floured baking board, divide into two parts, pat lightly and roll out. Place in two shallow Criscoed cake tins and bake in quick oven fifteen minutes. Spread them with butter. Moisten cornstarch with cream, put into pan with oysters and seasonings and make very hot. Allow to cook a few minutes then pour half over one crust, place other crust on top and pour over rest of oysters. Serve at once.
Sufficient for one large shortcake.