Cover a greased cake-tin with raspings; melt the butter in a saucepan; fry the minced onions and parsley in the butter; mince the fish and stir into the fried onion and parsley. Remove the saucepan from the fire, stir in the bread-crumbs, the milk or liquor, the beaten egg and seasoning; pour all into the cake-tin and bake in a moderate oven three-quarters of an hour. Turn out and serve with melted butter (see [page 40]).
Fish Cakes. Time—½ hour.
1 lb. cold cooked fish, ½ lb. potatoes, 2 oz butter, 2 eggs; pepper and salt to taste.
Use any remains of cold fish, or boil some fish as on [page 10]. Cold potatoes may also be used instead of boiling fresh ones. Mash the potatoes, add the pieces of fish broken up small, the yolk of one egg, the butter melted, and salt and pepper to taste. Form the mixture into balls with a tablespoon, flatten them into cakes brush over with beaten egg, toss them in bread-crumbs, and fry in oil. This mixture may also be made into a large fish-cake, by putting it into a greased tin and baking it in the oven about ¼ hour.
Fish Pie. Time—20 minutes.
Cold cooked fish of any kind, bread-crumbs, 2 oz. butter; pepper and salt to taste, fish-liquor or water.
Butter a pie-dish, sprinkle on it a layer of bread-crumbs, then a layer of fish broken up into pieces; some pepper, salt, and bits of butter; cover this with more bread-crumbs and bits of butter; pour on a little fish-liquor or water, and bake 10 minutes.
Fish Quenelles. Time—¾ hour.
1 teacupful bread-crumbs, ½ gill milk or cream, 1 teacupful cold cooked fish, 1 oz. fresh butter, 1 egg; salt and pepper to taste.
Soak the bread-crumbs in the milk, pound the fish, melt the butter, beat up the egg, yolk and white separately, mix all together, season to taste; ¾ fill six small buttered moulds with the mixture and steam for ½ hour; turn out and serve with white or lemon sauce (see [page 39]).