Oysters are also used, raw or blanched; run the skewer through a large oyster or craw-fish, then through a slice of truffle; again through an oyster, truffle, etc.; through two, three, or more of each, according to the size of the skewer or of the fish.
Fish-kettle.—A fish-kettle must have a double bottom. It is more handy to take the fish off without breaking it, and there is no danger of having it spoiled while cooking. Fish-kettles are found in every house-furnishing store.
Baked.—Clean and prepare the fish, as directed for baking; put it in a baking-pan with salt, pepper, and butter spread all over it; just cover the bottom of the pan with water or broth; place a piece of buttered paper over it and bake. Baste two or three times; take off when done, and serve warm with a sauce.
While the fish is baking you prepare the sauce, put it in a boat, and serve warm with the fish.
A baked fish may be served with its gravy only, adding a few drops of lemon-juice or vinegar, or with any kind of sauce, according to taste.
Balls.—Fish-balls are often called fish-cakes or fish-croquettes. They are generally made with cold fish, but it may be cooked especially to make balls.
Fish, full of bones, like shad, is not fit to make balls; cod is the easiest.
Commence by chopping the flesh very fine, then chop fine also a small piece of onion and fry it with butter (half a middling-sized onion with two ounces of butter are enough for half a pound of fish); when fried stir in it a tablespoonful of flour, and about half a minute after turn the fish in with about a gill of broth or water, salt, pepper, and a pinch of nutmeg; stir till it turns rather thick, which will take two or three minutes; take from the fire, mix two yolks of eggs with it; put back on the fire for about one minute, stirring the while; then add two or three mushrooms or one truffle, or both, chopped fine. Turn the mixture into a dish, spread it, and put it away to cool for two or three hours, or over night.