Part 6 (2/2)
The forcemeat must be made as for veal stuffing, with the addition of a couple of minced anchovies, cayenne pepper, and b.u.t.ter instead of suet.
A NICE WAY OF DRESSING RED HERRINGS.
Open them, cut off the tails and heads, soak them in hot water for an hour, then wipe them dry; mix with warmed b.u.t.ter one beaten egg, pour this over the herrings, sprinkle with bread crumbs, flour, and white pepper, broil them and serve them very hot.
BAKED MACKAREL WITH VINEGAR.
Cut off the heads and tails, open and clean them, lay them in a deep pan with a few bay leaves, whole pepper, half a tea-spoonful of cloves, and a whole spoonful of allspice, pour over equal quant.i.ties of vinegar and water, and bake for an hour and a half, in a gentle oven; herrings and sprats are also dressed according to this receipt.
FISH SALAD.
Cut in small pieces any cold dressed fish, turbot or salmon are the best suited; mix it with half a pint of small salad, and a lettuce cut small, two onions boiled till tender and mild, and a few truffles thinly sliced; pour over a fine salad mixture, and arrange it into a shape, high in the centre, and garnish with hard eggs cut in slices; a little cuc.u.mber mixed with the salad is an improvement. The mixture may either be a common salad mixture, or made as follows: take the yolks of three hard boiled eggs, with a spoonful of mustard, and a little salt, mix these with a cup of cream, and four table-spoonsful of vinegar, the different ingredients should be added carefully and worked together smoothly, the whites of the eggs may be trimmed and placed in small heaps round the dish as a garnish.
IMPANADA.
Cut in small pieces halibut, plaice, or soles, place them in a deep dish in alternate layers, with slices of potatoes and dumplings made of short-crust paste, sweetened with brown sugar, season well with small pickles, peppers, gerkins, or West India pickles; throw over a little water and b.u.t.ter warmed, and bake it thoroughly.
WHITE BAIT.
This is such a delicate fish that there are few cooks who attempt to dress it without spoiling it; they should not be touched but thrown from the dish into a cloth with a handful of flour; shake them lightly, but enough to cover them well with the flour, then turn them into a sieve expressly for bait to free them from too great a quant.i.ty of the flour, then throw the fish into a pan with plenty of boiling b.u.t.ter, they must remain but an instant, for they are considered spoilt if they become the least brown; they should be placed lightly on the dish piled up high in the centre, brown bread and b.u.t.ter is always served with them; when devilled they are also excellent, and are permitted to become brown; they are then sprinkled with cayenne pepper, and a little salt, and served with lemon juice.
This receipt was given by a cook who dressed white bait to perfection.
A DUTCH FRICANDELLE.
Take two pounds of dressed fish, remove the skin and bones, cut in small pieces with two or three anchovies, and season well, soak the crumb of a French roll in milk, beat it up with the fish and three eggs: b.u.t.ter a mould, sprinkle it with raspings, place in the fish and bake it; when done, turn out and serve either dry or with anchovy sauce; if served dry, finely grated crumbs of bread should be sprinkled thickly over it, and it should be placed for a few minutes before the fire to brown.
FISH FRITTERS.
Make a force-meat of any cold fish, form it into thin cakes, and fry of a light brown, or enclose them first in thin paste and then fry them. The roes of fish or the livers are particularly nice prepared in this way.
FISH OMELET.
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