Fish Sauce
INGREDIENTS.-1 oz. of cayenne, 2 tablespoonfuls of walnut ketchup, 2 tablespoonfuls of soy, a few shreds of garlic and shalot, 1 quart of vinegar.
AVERAGE COST, 1s.
Put all the ingredients into a large bottle, FISH STOCK. and shake well every day for a fortnight.
Keep it in small bottles well sealed, and in a few days it will be fit for use.
Fish, Scalloped. (Cold Meat Cookery.) - INGREDIENTS for dish for 3 persons. -Remains of cold fish of any sort, 1/4 pint of cream, 1/2 tablespoonful of anchovy sauce, 1/2 teaspoonful of made mustard, ditto of walnut ketchup, pepper and salt to taste (the above quantities are for lb. of fish when picked), bread-crumbs. AVERAGE COST, exclusive of the cold fish, 7d.
Put all the ingredients into a stewpan, carefully picking the fish from the bones; set it on the fire, let it remain till nearly hot, occasionally stir the contents, but do not allow it to boil. When done, put the fish into a deep dish or scallop shell with a good quantity of bread-crumbs; place small pieces of butter on the top, set in a Dutch oven before the fire to brown, or use a salamander.
TIME. hour.
SEASONABLE at any time.
Fish, Scalloped. (Cold Meat Cookery.)-INGREDIENTS. -Any cold fish, 1 egg, milk, 1 large blade of pounded mace, 1 tablespoonful of flour, 1 teaspoonful of anof flour, 1 teaspoonful of anchovy sauce, pepper and salt to taste, breadcrumbs, butter. AVERAGE COST, exclusive of the fish, 4d.
Pick the fish carefully from the bones. and moisten with milk and the egg; add the other ingredients, and place in a deep dish or scallop shells; cover with breadcrumbs, butter the top, and brown before the fire; when quite hot, serve. - Fish Souchy. INGREDIENTS.
Any fish such as flounders, soles or eels, water, chopped parsley, carrots and turnips. cut as for Julienne, salt, water.
Put the water on the fire with sufficient salt to make it taste of it, and the vegetables. When nearly done, add the fish, stew till tender, and just before serving, add the chopped parsley.
Fish Stock. INGREDIENTS. 2 lbs. of beef or veal (these can be omitted), any kind of trimmings of white fish which are to be dressed for table, 2 onions, the rind of half a lemon, a bunch of sweet herbs, 2 carrots, 2 quarts of water. AVERAGE COST, without meat, 3d. per quart.
Cut up the fish, and put it, with the other ingredients, into the water. Simmer for 2 hours; skim the liquor carefully, and strain it. When a richer stock is wanted Fried Whitebait.
Fried Whiting.
Filleted Soles.
Turbot.
Lobster.
Salmon.
Brochet of Smelts.
Red Mullet, Fried Ecls.
Fried Soles.
Oysters.
Trout.
Cod's Head and Shoulders.
Fish.
Mackerel.
FLOUNDERS, BOILED.
FOIE GRAS IN ASPIC. fry the vegetables and fish before adding 3 oz. of almonds, sifted sugar, the white of the water.
TIME.-2 hours.
Note. Do not make fish stock long before it is wanted, as it soon turns sour.
Flounders, Boiled. INGREDI- ENTS. Sufficient water to cover the flounders, salt in the proportion of 6 oz. to each gallon, a little vinegar. AVERAGE COST, 1d. to 3d. each.
Put on a kettle, with enough water to cover the flounders, lay in the fish, add salt and vinegar in the above proportions, and when it boils, simmer very gently for 5 minutes. They must not boil fast, or they will break. Serve with plain melted butter, parsley and butter, or caper sauce.
TIME. After the water boils, 5 minutes.
SEASONABLE from August to November.