No. 107. Fish Pyramid.—Flake with a fork two cups cold boiled white-meated fish and put in saucepan with drawn butter, season with salt and pepper and add one cup boiled rice, sprinkle in one teaspoon curry powder, when all is well heated pile on hot platter, garnish with sliced hard boiled eggs and a little chopped parsley.
No. 108. Rissoles of Cooked Fish.—Any remnants of cooked fish may be used, but white-meated fish are preferable. Remove all bones, and pick fine. Mix with an equal quantity of bread crumbs and a little butter, add an onion chopped fine, a little chopped parsley, sprinkling of sage, and season with salt and pepper, mixing in beaten egg enough to make it hold together. Make into small flat cakes, and fry in hot butter. When done, add a little water to the fat in pan, dredge in a little flour, stir in a tablespoon of chopped capers, pour round the rissoles, and serve hot.
No. 109. Fish Roes.—Roes and spawns are but different names given to the eggs found in the female fish. The male has a roe, usually called the milt, but it is doubtful if it has any edible value, though in some of the recipes of old times we find it is occasionally utilized in the making of sauces, dressing, etc. The roe of the shad is now esteemed a delicacy, though formerly considered of little value. The haddock roe ranks next in commercial importance, but we believe there are others superior to it if not equal to those of the shad. Nearly all are eatable when in condition and that of the striped bass is a favorite with foreigners. As a rule the roe is in best condition when the fish is most desirable for the table. The shad is best in the spring, the time varying with the location when caught. Only the roe of a perfectly fresh fish is really good. Fish roes should be handled carefully to keep from breaking. Soak in salted water for a few minutes before cooking, always wiping dry, if large they should be parboiled before frying, and then if very large split in two after parboiling.
No. 110. Fish Roes to Fry.—This is the usual method of cooking, dipping the roes in beaten egg and rolling in crumbs. They should be well done, and require considerable cooking. Unless perfectly dry when put into the hot fat it will sputter badly. Drain each roe on paper when taken up. Serve hot on a napkin garnished with sprigs of parsley.
No. 111. Scalloped Fish Roes.—Wash in salted water, wipe dry and cook ten minutes in boiling salted water, with one tablespoon of vinegar, then plunge them into cold water, drain and break into small particles with a fork and sprinkle into shallow dish in layers, between which sprinkle the yolks of hard-boiled eggs pulverized, a little chopped parsley and a few drops lemon juice, moisten the whole with a thin white, or cream sauce ([No. 18],) season, cover with buttered crumbs and bake until brown.
No. 112. Fish Roe Croquettes.—For one pair of good sized roes take half a pint cream, two tablespoons cornstarch, two tablespoons butter, one-half teaspoon salt, juice of one lemon, a little ground mace and a speck of cayenne. Boil the roes in salted water and one teaspoon lemon juice for fifteen minutes, then drain and mash. Boil the cream and stir into it while boiling the butter and cornstarch well smoothed together, add seasoning and roe, boil up once and set away to cool. Shape in croquettes when cold, dip in beaten egg, roll in crumbs and fry in hot fat, drain and serve hot on a napkin, garnished with sliced cucumbers.
No. 113. Fish Roes a la Creole.—Boil two large roes in salted water with one tablespoon vinegar, two cloves, a blade of mace, a little lemon peel, three peppercorns and three whole allspice for fifteen minutes, then drain, wipe dry and fry in butter, browning both sides. Serve with one cup stewed tomatoes poured over them, or with beefsteak tomato ketchup.
No. 114. Scalloped Fish.—Remnants of cold cooked fish, picked free from bones, skin, etc., half a pint of cream, half a tablespoon of anchovy sauce, half a teaspoon of made mustard, same of walnut ketchup, seasoning with pepper and salt. Put all ingredients into stewpan, heat hot, but do not boil. When done put into deep scallop dish and cover with bread crumbs and bits of butter. Set in the oven to brown.
No. 115. Scalloped Fish.—Take remnants of cold, boiled fish, remove bones, skin, etc., and reduce to flakes. Make a sauce with equal quantities of milk and cream, stirring flour into the cold milk and adding it to the boiling cream. Cook five or six minutes, season well, and put a layer of the sauce into bottom of baking dish, then a layer of fish, and so on to the top; season each layer and cover all with bread crumbs. Bake half an hour.
No. 116. Fish Scalloped.—Mix together two cups mashed potato, one and a half cups cold boiled fish, two cups milk, one egg, and one-quarter cup of butter; put in pudding dish and bake a light brown.