[Cold Meat Cookery.] Ingredients.—Remains of cold fish of any sort, ½ pint of cream, ½ tablespoonful of anchovy sauce, ½ teaspoonful of made mustard, ditto of walnut ketchup, pepper and salt to taste (the above quantities are for ½ lb. of fish when picked): bread-crumbs. Mode.—Put all the ingredients into a stewpan, carefully picking the fish from the bones; set it on the fire, let it remain till nearly hot, occasionally stir the contents, but do not allow it to boil. When done, put the fish into a deep dish or scallop shell, with a good quantity of bread-crumbs; place small pieces of butter on the top, set in a Dutch oven before the fire to brown, or use a salamander. Time.—¼ hour. Average cost, exclusive of the cold fish, 10d.
FISH, Scalloped.
[Cold Meat Cookery.] Ingredients.—Any cold fish, 1 egg, milk, 1 large blade of pounded mace, 1 tablespoonful of flour, 1 teaspoonful of anchovy sauce, pepper and salt to taste, bread-crumbs, butter. Mode.—Pick the fish carefully from the bones, and moisten with milk and the egg; add the other ingredients, and place in a deep ditch or scallop shells; over with bread-crumbs, butter the top, and brown before the fire; when quite hot, serve. Time.—20 minutes. Average cost, exclusive of the cold fish, 4d.
FISH STOCK.
Ingredients.—2 lbs. of beef or veal (these can be omitted), any kind of white fish trimmings of fish which are to be dressed for table, 2 onions, the rind of ½ a lemon, a bunch of sweet herbs, 2 carrots, 2 quarts of water. Mode.—Cut up the fish, and put it, with the other ingredients, into the water. Simmer for 2 hours; skim the liquor carefully, and strain it. When a richer stock is wanted, fry the vegetables and fish before adding the water. Time.—2 hours. Average cost, with meat, 10d. per quart; without, 3d.
Note.—Do not make fish stock long before it is wanted, as it soon turns sour.
FLOUNDERS, Boiled.
Ingredients.—Sufficient water to cover the flounders, salt in the proportion of 6 oz. to each gallon, a little vinegar. Mode.—Put on a kettle with enough water to cover the flounders, lay in the fish, add salt and vinegar in the above proportions, and when it boils, simmer very gently for 5 minutes. They must not boil fast, or they will break. Serve with plain melted butter, or parsley and butter. Time.—After the water boils, 5 minutes. Average cost, 3d. each. Seasonable from August to November.
FLOUNDERS, Fried.
Ingredients.—Flounders, egg, and bread-crumbs; boiling lard. Mode.—Cleanse the fish, and, two hours before they are wanted, rub them inside and out with salt, to render them firm; wash and wipe them very dry, dip them into egg, and sprinkle over with bread-crumbs; fry them in boiling lard, dish on a hot napkin, and garnish with crisped parsley. Time.—From 5 to 10 minutes, according to size. Average cost, 3d. each. Seasonable from August to November. Sufficient, 1 for each person.