Brush the edges of the rounds with beaten egg, and put a little of the minced meat in the middle of each.
Fold them over, pressing the edges well together.
Cover with the egg, and then with the vermicelli.
Drop them into hot fat (see [French Frying]) and fry them a golden brown. As they will rise to the top of the fat, it will be necessary to keep them under with a wire basket or spoon. Dish on a folded napkin and garnish with fried parsley.
[FISH COOKERY.]
To Boil Fish.
Be very careful that the fish is thoroughly cleansed, then place it on the fish-strainer, and tie a cloth, or piece of muslin, over it. (This is to prevent any scum settling on the fish to disfigure it, or spoil its colour.) Immerse it in boiling water, to which two tablespoonfuls of salt, and two of vinegar, have been added; boil it for three minutes to set the albumen on the outside, and so form a casing to keep in the juices and flavour of the fish. Then draw the kettle to the side of the fire and simmer gently until the fish is cooked. For a thick piece of fish, six minutes to each pound, and six minutes over, is the time usually allowed; but no hard-and-fast rule can be laid down, as the time it will take to cook depends on the size and shape, as well as on the weight of the fish. When the fish is cooked, it will have an opaque appearance; and on being pulled, will leave the bone readily. Care must be taken to cook it sufficiently but not to over-boil it. Under-done fish is very unpleasant, while over-cooked fish is flavourless, and breaks to pieces.
Salt fish is put into lukewarm water for the purpose of drawing out some of the salt, and must be simmered until tender. Mackerel should also be put into lukewarm water, as the skin is very tender, and boiling water would break it.
When the fish is cooked, remove the cloth, or muslin, and place the strainer across the kettle that the fish may get well drained. Cover it with a hot cover, and leave it in that position for a few minutes. Then dish, on a folded napkin; or on a strainer, if sauce is poured over it. Garnish tastefully, and serve with an appropriate sauce. Small cod, or salmon, if boiled whole, should be trussed in the form of the letter S.