My Pet Recipes, Tried and True | Page 5

whole fish firm and stiff, they
are fresh and good; if on the contrary, the gills are pale, the eyes sunken,
the flesh flabby, they are stale.
BAKED CODFISH.
MRS. DAVID BELL.
Choose a good sized fresh codfish, prepare it for cooking without
beheading it, fill the inside with a dressing of bread crumbs, a finely
chopped onion, a little chopped suet, pepper and salt and moisten all
with an egg. Sew up the fish and bake, basting with butter or dripping.
If butter, beware of too much salt.
BAKED CODFISH.
MRS. R. M. STOCKING.
Pick very fine one cup of codfish; soak several hours in cold water;
have ready two cups of mashed potatoes and mix well with one egg, a
cup of milk, one half cup of butter, little salt and pepper; put this in a
baking dish and cover the top with bread crumbs; moisten with milk;

bake one-half hour.
CURRIED FISH.
MRS. W. COOK.
One pound cooked white fish, one apple, two ounces of butter, one
onion, one pint of fish stock, one tablespoon curry-powder, one
tablespoon flour, one teaspoon lemon juice or vinegar, salt and pepper,
six ounces of rice. Slice the apple and onion, and brown them in a pan
with a little butter, stir in them the flour and curry powder, add the
stock by degrees; skim when boiling and simmer slowly one half hour,
stir in them the lemon juice, also a very small teaspoon sugar; strain
and return to the saucepan, cut up the fish into neat pieces, and put
them into the saucepan also, when quite hot dish with a border of rice.
FISH CREAM.
MRS. J. G. SCOTT.
One can of salmon, one quart of milk, one cup of flour, one cup of
butter, three eggs, one cupful of bread crumbs, one half cupful grated
cheese, one onion, one bunch of parsley, two bay leaves. Take the
canned salmon, or boil a fish, and when cool take out the bones and
break the fish in small pieces. Put on to boil one quart of milk, an onion,
a bunch of parsley, and two bay leaves; after boiling strain through a
colander, then add a cup of flour mixed smooth with cold milk and a
cup of butter; beat up three eggs and pour into the mixture. Put in a
baking dish alternate layers of fish and cream until the dish is full,
putting cream top and bottom. Place on top one cup of bread crumbs
and one half cup of grated cheese. Salt to taste, and cayenne pepper.
Bake twenty minutes.
FISH MOULD.
MRS. A. COOK.
Boil a fresh haddock, remove the bones and pick it in pieces, soak

some bread in milk; put the fish, bread, a small piece of butter, one or
two eggs, pepper and salt together in a bowl and beat them well
together. Put the mixture in a mould and steam, turn out, and garnish
with parsley. Tomato sauce is nice poured round the mould when
turned out. The fish should be about twice the quantity of the bread.
TOMATO SAUCE.
Six tomatoes, two ounces butter, one half ounce flour, one half pint
stock, one teaspoon of salt, one fourth teaspoon of pepper. Place the
tomatoes in a pan and pour over them the stock, add salt and pepper.
Place the pan over the fire and cook all slowly for half an hour. Place a
wire sieve over a basin and rub the tomatoes and stock through the
sieve. Melt the butter in a saucepan, add the flour stir well together,
pour over the tomatoes and stock and stir all over the fire till boiling,
when the sauce is ready for use. Tinned tomatoes do not take so long to
boil.
FISH SCALLOP.
MISS RUTH SCOTT.
Remains of cold fish of any sort, one half pint of cream, one half
tablespoonful anchovy sauce, one half teaspoonful made mustard, one
half teaspoonful walnut ketchup, pepper and salt, bread crumbs. Put all
the ingredients into a stew pan, carefully picking the fish from the
bones; set it on the fire, let it remain till nearly hot, and stir
occasionally. Then put in a deep dish, with bread and small bits of
butter on top; put in the oven till nearly browned. Serve hot.
FISH PIE.
MRS. ANDREW THOMSON.
Boil one haddock, take the best part of the fish, one pint of milk and a
piece of butter as large as an egg, half a cup of flour, two yolks of eggs,
stir together, and then mix well with the fish. Put in a pudding dish, and
take a half cup of bread crumbs, half a cup of grated cheese, put in the

oven for ten minutes, salt and pepper to taste.
POTTED HERRINGS.
MRS. DAVID BELL.
Scale and clean