251 KITCHEN AND COOKERY FISH RECIPES I WHITINQ A L»HORLY Required : Two or more whiting. One egg and one extra yolk. Two and a half ounces of flour. Two tablespoonfuls of salad oil. Two tablespoonfuls of milk. One tablespoonful each of tarragon and chilli vinegar. A little chopped parsley and onion. Salt and pepper. Sieve the flour into a basin, beat up the eggs, add them, with the milk and half the oil, gradually to the flour, mixing all into a smooth batter. Let this stand for an hour. Then mix together the rest of the oil, the vinegars, parsley, onion, and some salt and pepper. Fillet the fish, and cut each fillet in half. Lay them in the oil and vinegar mixture, and leave them for a quarter of an hour. Have ready a deep pan of frying-fat, and, with a skewer, dip each piece of fish in the batter, drop it into the fat, and fry it a golden brown. Drain it on paper. Serve on a lace paper, garnished with fried parsley. SOUSED SALMON, MACKEREL, OR HERRINGS Required : The fish. Four bay leaves. Four cloves. One pint of vinegar. A bunch of thyme and parsley. Salt and pepper. One tablespoonful of peppercorns. One teaspoonful of meat extract. If mackerel or herrings are used, the fish should be filleted. Salmon, however, should be cut either in one piece or in slices an inch or so thick. Wash and dry the fish, chop the herbs finely, and sprinkle them over it, adding a little salt and pepper. Then put the fish in a fireproof dish, with a few small pieces of butter, and bake until it feels firm — this is best ascertained by sticking a skewer into it. Boil the vinegar, bay leaves, cloves, and peppercorns togethe. lor ten minutes. Stir in a teaspoonful of meat extract, and, when this is cold, strain the mixture over the fish. Let it stand for several hours, so that the fish becomes nicely flavoured, then arrange on a clean dish, and serve. A KEDGEREE Required : One ounce of butter or good beef dripping. Half a pound of nicely boiled rice. Half a pound of any kind of cold cooked fish. Salt and pepper. Two boiled eggs. Chopped parsley. Melt the butter in a stewpan. Cook the rice until tender in a pan with plenty of fast boiling water. Remove all skin and bone from the fish and break it up into flakes. Boil the eggs for at least fifteen minutes* then separate th3 yolks from the whitosr and chop the latter coarsely. Melt the butter, add to it the rice, fish, and white of egg. Season the mixture well, and make it thoroughly hot. Pile it up on a hot dish, then rub the yolks of the eggs through a sieve, and garnish the kedgeree with alternate lines of yolk of egg and chopped parsley. BOILED COD WITH EGG SAUCE . Required : A piece of cod. Water. Salt. Put the water on the fire to get hot. Wash the fish very thoroughly, trim off the fins with a pair of scissors, and put it on a fish strainer. When the water is warm add a little salt, and put the fish in it. Let it simmer gently from twenty to forty-five minutes, according to the size and thickness of the fish, carefully removing any scum that rises on the water. When the fish is cooked the skin cracks, and it leaves the bone easily. It should then be drained well, arranged on a fish napkin in a hot dish, and served with egg sauce. EGG SAUCE Required : One hard-boiled egg. Half a pint of milk and fish stock. One ounce of butter. Three-quarters of an ounce of flour. Salt and pepper. Melt the butter and stir in the flour smoothly over the fire for a minute or two. This gives the sauce a pretty, glazed appear- ance, but be careful not to allow it to colour. Next add the milk and some of the stock in which the fish was boiled. Stir over the fire until the sauce boils and thickens ; then add the chopped boiled egg with salt and pepper to taste. GRILLED RED MULLET Required : Four small mullet. A little glaze. Salt and pepper. Salad oil. Trim off the fins of the mullet and point the tail neatly — this is best done with a pair of scissors. Remove the eyes, then score the fish across with a knife, making cuts through the skin at about an eighth of an inch apart. Then brush it over with salad oil and sprinkle with salt and pepper. Next grill over a clear, sharp fire for about ten minutes. Put the glaze in a jar or cup, and place this in a pan of boiling water until it is melted, and then brush each fish over with glaze. Arrange on a lace paper, and serve.
