No. 78. Creamed Fish with Oysters.—Use the same quantity of oysters as of boneless cooked fish and cook in a cream sauce until the oysters are plump.
No. 79. Crimped Fish.—Cut uncooked fish in long thin strips, roll them around the finger and fasten each roll or crimp with a wooden toothpick. Soak half an hour in strong salted water, then put into boiling salted water, enough to cover, with two tablespoons vinegar and boil about fifteen minutes. Drain, arrange on a platter, removing skin and bones, and serve hot with oyster or lobster sauce poured into cavities made by the finger.
No. 80. Crumbed Fish.—Remove bones and skin from cold, boiled, white-meated fish and pick into flakes. Boil bones with one onion. Season the fish with salt and pepper and fill the buttered baking dish half full. Pour in remains of drawn butter, or prepare a little for the purpose, sprinkle with bread crumbs, add the remainder of the fish, put in more crumbs, moisten with the water in which bones were boiled, bake about twenty minutes. Should be more moist than scalloped oysters.
No. 81. Fish Croquettes.—One pint of cold, boiled fish minced fine, free from bones and skin. Bring half a pint of milk to a boil, thicken with two tablespoons of flour rubbed smooth, with a tablespoon of butter. Remove from fire, add the fish, season with teaspoon of chopped parsley, pepper and salt. When the mixture gets cold, form into oval shaped balls, dip in egg or cracker crumbs and fry in hot fat.
No. 82. Curried Fish.—Put two oz. of butter and one sliced onion into frying pan and cook until a delicate brown, then add one tablespoon of flour mixed in a cup of water in which fish was boiled, one cup of cream, or milk and one teaspoon curry powder. Remove all bones from fish, taking care not to break it into small pieces. Stir the sauce until it boils, then add fish, cover and set the dish into another of hot water, cook half an hour, serve with steamed or boiled rice.
No. 83. Fish Dressing.—(For a small fish.) Two tablespoons bread crumbs, a desertspoon of parsley after it is washed, dried in a cloth and chopped fine, a little thyme and marjoram, discarding the stalks. Mix herbs and crumbs together, add pepper and salt and two oz. suet chopped fine.
No. 84. Fish Dressing.—(For a fish of five pounds.) Chop fine one pint of oysters, add to them half pint rolled cracker crumbs, one tablespoon of butter, quarter teaspoon of pepper, half teaspoon each, salt and celery salt and one of chopped parsley. Mix all together thoroughly, moistening with milk if necessary and adding a few drops onion juice.
No. 85. Fish Dressing.—(For a fish of five pounds.) Half a pound of dry, stale bread, two beaten eggs, teaspoon salt, half teaspoon pepper, few drops onion juice, one teaspoon each powdered marjoram, summer savory and parsley, two tablespoons butter. Moisten the bread first with boiling water, then add eggs, butter, seasoning and herbs and mix well together, moistening with milk as needed.
No. 86. Fish Dressings.—(For a fish of five pounds.) Mash one pint hot, boiled potatoes and two boiled onions together, season with salt, pepper and chopped parsley, moisten with butter and milk.
Fish Dressing.—(For a fish of six pounds.) Roll fine six butter crackers and add to them half a teaspoon chopped parsley, one tablespoon chopped salt pork, salt and pepper to taste, mix well, moistening with cold water or milk.