Newport Fish Pudding.—Pick any cold fish left from the dinner into fine bits, carefully removing all the bones. Thicken some boiling milk with flour, wet to a batter with cold milk, and stir the fish into it; season with pepper, butter, and salt. Put it into a pudding-dish, and spread cracker or bread crumbs thickly over the top to prevent the milk from scorching, and set into the oven to bake just long enough to brown nicely. A good way to use up cold fish, making a nice breakfast or a side-dish for dinner.
Fish-Balls.—Salt codfish is usually preferred for making fish-balls, although any fresh boiled fish left over from dinner is very nice. When the salt cod is used, it should be put in a damp place for a day or two before using, to soften. Early in the evening, before needed, it should be thoroughly washed in several waters, rubbing it well, then put to soak in a large quantity of lukewarm water. Just before bedtime pour off the first water, and add more lukewarm water; wash again in clean water in the morning, rubbing off all the salt crystal that may adhere, particularly on the under side, and place over the fire, in enough warm water to fully cover it. Let it come to the boiling point slowly, but don’t let it really boil; keep it simmering a half-hour. If the fish is very salt, turn off this water and cover again with boiling water, and let it simmer fifteen or twenty minutes, then drain and spread it out to cool; remove every bone and bit of skin, and when perfectly cold pick to pieces very fine with a fork. While the fish is cooling have nice mealy potatoes boiling over the fire; when done, mash smooth and light, and add to the picked-up fish a little more than its weight of potatoes, say a pound and a quarter of potatoes to a pound of fish. For a dozen balls add one well-beaten egg, or two if plenty, or two table-spoonfuls of rich cream, two spoonfuls of butter; beat all together and form into neat balls with your hands—which should be well floured—and drop them into a kettle or large saucepan of boiling lard or drippings, and fry a good clear brown. Plainer fish-balls may be made if desirable, omitting eggs and cream, and using less butter.
Codfish Balls.—Soak in warm water as much salt codfish as is needed, judging by the size of the family. Let it stand in the water all night. In the morning pick out all the bones, press out the water, and chop fine. Boil the potatoes in the skin. When done, peel and mash while hot twice as much potato as you have fish; mix well together and moisten with cream or a little new milk, with a great spoonful of butter. Have some well-clarified drippings or sweet lard ready in a saucepan. Let it get boiling hot, and then put in the fish-balls. They should be made a little more than half an inch thick. Fry a good, clear brown, taking care not to scorch them. One egg well beaten is an improvement.
Scalloped Crabs.—Wash the crabs and put into a kettle of boiling water, throw in a handful of salt. Boil from twenty minutes to half an hour. Take them from the water when done, and pick out all the meat; be careful and not break the shell. To a pint of meat put a little salt and pepper; we cannot give the exact amount, as tastes differ so widely; but taste, and if there is not enough add more, a little at a time till suited. Grate in a very little nutmeg, and add one spoonful cracker or bread crumbs, two eggs well beaten, and two table-spoonfuls of butter (even full); stir all well together; wash the shells clean and fill each shell full of the mixture; sprinkle crumbs over the top and set in the oven till of a nice brown; a few minutes will do it. Send to the table hot.
Oyster Pie.—Line a deep dish with good puff paste, not too rich. Roll out the upper crust, and lay on a plate just the size of the oyster-dish; set it on the top of the dish and put into the oven, as the crust must be nearly cooked before the oysters are put in, for they require less time than the crust. While the crust is baking, strain the liquor from the oysters; thicken it with the yelks of eggs, boiled hard and grated,—three eggs for seventy-five oysters; add two even table-spoonfuls of butter, and the same quantity of bread or cracker crumbs; season with pepper, salt, and mace or nutmeg,—a very little of either,—and by tasting, be sure that you do not season it too much; to add is very easy, but to take out seasoning in cooking is a difficult task. Let the liquor just boil; then slip in the oysters, and as soon as they come to a boil, stir well and remove the plate with top crust, and pour them and their gravy into the hot bake-dish; place the top crust over, and return to the oven for five minutes. Send to the table hot.
Oyster Fritters.—Drain off the liquor and wipe the oysters dry; season with a little pepper and salt, if not salt enough. Make a batter with a pint of milk and flour enough to mix not very stiff. Beat the yelks of three eggs thoroughly, and put to the batter, beating all a good deal. Whisk the whites to a stiff, dry froth, and stir in gently the last thing. Take up a spoonful of batter on a spoon, lay an oyster on top, and cover with a little more batter, and with a broad knife slip this off gently into a pan of boiling lard. When brown on both sides, drain on a perforated plate, and send to the table hot.
To Fry Oysters.—Take from the shells carefully so as not to tear or break them; dry in a clean fish-cloth; beat the yelks of eggs with thick cream,—one yelk to two table-spoonfuls of cream; rub together some bread or cracker crumbs, a little salt and cayenne pepper. Have half a pound of butter boiling hot in a skillet; dip each oyster in the beaten yelks and cream; then roll in the cracker crumbs, taking pains to have the crumbs adhere thickly to the oyster. Drop into the skillet, and fry of a light brown on each side. They should be crisp and light. Drain free from all grease, and serve hot.
Lobster Patties.—Boil two or three good lobsters; take out all the meat, and chop very fine; mash the coral smooth, and mix with the meat. Boil three or four eggs hard, and grate the yelks, mashing or rolling the whites to make them heavy and waxy. Season the whole with salt, cayenne, a very little pounded mace or nutmeg, and a small portion of lemon-rind, grated. Moisten the whole with cream, fresh butter, or salad-oil. (Be careful that you do not use too much of any of these seasonings. It will make the whole bitter. In all of these strong flavors, only just an intimation that they are present is necessary.) Put it into a stewpan, add a little water, put over the fire till it just comes to a boil; then remove from the fire. Make puff paste, and line deep patty-pans. Bake the paste before filling, while preparing the lobster. As soon as the lobster has been removed from the fire, and is partially cooled, take the crust from the oven and fill the patty-pans with the mixture to the top. Crabs or prawns may be made into patties in a similar manner.
Lobster Rissoles.—Boil the lobster, take out the meat, mince it fine; pound the coral smooth, and grate the yelks of three hard-boiled eggs for one lobster. Season with cayenne pepper, a little nutmeg, and salt. Make a batter of milk, flour, and well-beaten eggs,—two table-spoonfuls of milk and one of flour to each egg. Beat this batter well, and mix the lobster with it gradually, till it is stiff enough to roll into balls the size of a large plum. Fry in fresh butter, or the best salad-oil, and serve up either warm or cold. Similar rissoles may be made of raw oysters minced fine, or of boiled clams. These should be fried in lard.
Fish Sauce.—Four ounces of butter blended with three table-spoonfuls of flour; stir in gradually half a pint of boiling water, stirring all the time. When smooth, put it into a farina-kettle or milk-boiler, and let boil five minutes. If too thick, add a little more water. Beat two eggs to a foam, and stir in the last thing before removing it from the fire. A little parsley chopped fine added to this sauce, or an onion, is relished by some.