Fish Croquettes
INGREDIENTS. -Remains of cold fish, egg, bread-crumbs, cayenne, salt; fat for frying.
Flake the fish finely, season it well with cayenne and salt, add an equal quantity of grated bread-crumbs, and make into a paste with beaten eggs. Form into croquettes, dip in egg, then in breadcrumbs, and fry a bright golden brown. TIME.-10 minutes to fry.
SEASONABLE at any time FISH PIE.
Fish and Oyster Pie. (Cold Meat Cookery.)-INGREDIENTS. - Any remains of cold fish, such as cod or haddock; some oysters, either fresh or tinned, pepper and salt to taste, bread-crumbs sufficient for the quantity of fish, 1 teaspoonful of finelychopped parsley, cayanne, salt, seasoning. Clear the fish from the bones, and put a layer of it in a pie-dish, which sprinkle with pepper and salt; then a layer of bread-crumbs, oysters and chopped parsley.
Repeat this till the dish is quite full. You may form a covering either of bread-crumbs, which should be browned, or puff-paste, which should be cut into long strips, and laid in cross-bars over the fish, with a line of the paste first laid round the edge. Before putting on the top, pour in some made melted butter, or a little thin white sauce, and the oyster-liquor, and bake.
TIME. If made of cooked fish, 1 hour; if made of fresh fish and puff-paste, hour.
SEASONABLE from September to April.
Note. A nice little dish may be made by flaking any cold fish, adding a few oysters, seasoning with pepper and salt, and covering with mashed potatoes; 1 hour will bake it.
Fish Pie, with Tench and Eels. -INGREDIENTS for dish for 4 or 5 persons. -2 tench, 2 eels, 2 onions, a faggot of herbs, 4 blades of mace, 3 anchovies, 1 pint of water, pepper and salt to taste, 1 teaspoonful of chopped parsley, the yolks of 4 hard-boiled eggs, puff-paste. AVERAGE COST, 2s. 2d.
Clean and bone the tench, skin and bone the eels, and cut them into pieces 2 inches long, and leave the sides of the tench whole.
Put the bones into a stewpan with the onions, herbs, mace, anchovies, water and 1 hour. Strain it off, put it to cool, and seasoning, and let them simmer gently for skim off all the fat. Lay the tench and eels in a pie-dish, and between each layer put seasoning, chopped parsley, and hardboiled eggs; pour in part of the strained liquor, cover in with puff-paste, and bake for 1/2 hour or rather more. The oven should be rather quick, and when done, heat the remainder of the liquor, which pour into the pie.
TIME hour to bake, or rather more if the oven is slow.