No. 97. Matelote of Fish.—Take fillets of any white-meated fish and soak for an hour in port wine; then put them in a saucepan with a bouquet of herbs, a cup of stock, a glass of wine, chopped onions, parsley, mushrooms, salt and pepper, simmer half an hour. Dish the fish, strain the gravy, add half a pint of cream, heat and pour over fish; squeeze in the juice of a lemon, and serve hot.
No. 98. Mariners Matelote of Fish.—Take any live fish, dress but do not wash, (for mariners hold, a fish once out of water should never go back to it.) Cut in small pieces without losing the blood. Put all into stewpan with a couple dozen small white onions, scalded and almost cooked. Season with salt, pepper, bay leaf and lemon peel, add enough claret or red vin ordinaire to cover the fish. Boil over a quick fire, but do not let the wine ignite, put in a lump of butter size of walnut, arrange the fish on slices of toast and pour the sauce over it. We recommend, however, that the fish be dressed and cleaned.
No. 99. Fish Collops.—Cut two pounds of fish into small pieces, put bones and trimmings, with a small onion chopped, a tablespoon of butter, pepper, salt and mace in saucepan and make a broth, strain and thicken it. Fry the collops brown, and then stew them gently in the broth fifteen minutes. After dishing them add one teaspoon of walnut catsup and a teaspoon of lemon juice to the gravy, pour over the collops and serve hot, garnish with slices of lemon.
No. 100. Minced Fish.—To three cups flaked boiled fish add one cup mashed potato, piece of butter size of a filbert, half teaspoon cornstarch and one beaten egg; heat all together with seasoning, salt and pepper, adding eggs last.
No. 101. Fish Omelet.—Take a cup of cooked fish, remove all bones and skin, chop rather coarse, season with salt and pepper and warm up in cream, butter or milk, whichever is most convenient. Make a plain omelet with six eggs; when ready to fold spread on the hot fish, roll up and serve hot.
No. 102. Fish and Oyster Omelet.—Use half a cup of cooked fish free from bones and skin, add to it a half cup of oysters, season and warm up together in cream and proceed as in fish omelet ([No. 101];) serve hot.
No. 103. Fish Pie.—Remains of cooked fish, one dozen oysters, melted butter to moisten. Flake the fish free from bones and skin, put in pie dish, pour over it the melted butter and oysters, cover with mashed potato. Bake half an hour browning nicely.
No. 104. Fish Pie.—Take the remains of any cooked fish, white-meated being preferable, remove bones, skin, etc., season with pepper, salt and mace. To each pound of fish add one dozen oysters. Put a layer of fish in the baking dish, then oysters, then more fish, and so on to the top. Pour in half a cup of stock or water, put bits of butter on top, cover with puff paste and bake half an hour. Make a cream sauce and pour into the pie before serving.
No. 105. Pickled Fish.—Boil four pounds of fish until the bones can be picked out, when cold cut into slices an inch thick; take vinegar enough to cover the fish, add a dozen cloves, a dozen peppercorns, one teaspoon mace, one of allspice, one of celery seed and one of salt; boil ten minutes, pour over the fish, cover close and serve cold.
No. 106. Potted Fish.—Shad, mackerel, alewives, herrings, or smelts may be used in potting, the fatter they are the better. Prepare the fish as for frying, removing heads and tails but saving roes. Cut the fish into pieces one inch long and put them with the roes, in stone jars in layers, packing closely, and putting seasoning and spices between the layers. For six pounds of fish use half a cup mixed whole spices, one chopped onion (if the flavor is not objectionable,) one teaspoon celery salt, one teaspoon table salt and one dozen peppercorns. On top put one bay leaf and one blade of mace, adding vinegar enough to cover. Cover the jar tightly with paper and bake in moderate oven five or six hours. Will keep some time, if kept covered with vinegar and the jar covered closely. Very nice for lunch in hot weather. The flavor and seasoning may be varied to suit individual tastes and convenience.