2866.—HADDOCK AND OYSTER FRITTERS. (Fr.—Beignets de Merluche fumée.)
Ingredients.—6 ozs. of finely-chopped smoked haddock, 6 oysters, 1 oz. of butter, 1 oz. of flour, ¼ of a pint of milk, essence of anchovy, salt and pepper, cayenne, frying-batter (see p. 882), frying-fat, fried parsley.
Method.—Pour boiling water over the fish, let it remain for 2 or 3 minutes, then dry well, remove all skin and bone, and chop it finely. Melt the butter in a stewpan, stir in the flour, add the milk and boil for 3 or 4 minutes, stirring meanwhile. Season to taste, add a few drops of anchovy essence, put in the fish, stir over the fire until well mixed, then spread on a plate to cool. Beard the oysters and preserve the liquor. When cold, divide the mixture into 6 portions, form into balls enclosing an oyster in each, dip them in the prepared batter, and fry them in hot fat until nicely browned. Drain well, garnish with fried parsley, and serve with a suitable sauce, made from fish stock obtained from simmering the trimmings of the haddock, to which should be added the oyster liquor.
Time.—1½ hours. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for 6 fritters. Seasonable from September to April.
2867.—HAM AND EGG TARTLETS.
Ingredients.—6 eggs, 6 ozs. of finely-chopped cooked ham, 2 ozs. of white breadcrumbs, ½ an oz. of butter, ½ a gill of milk, red panurette or browned breadcrumbs, nutmeg, salt and pepper.
Method.—Mix the ham and breadcrumbs together, add a good pinch of nutmeg, season well with salt and pepper, and moisten gradually with milk until a smooth stiff paste is obtained. Butter 6 patty pans, coat them thickly with panurette or browned breadcrumbs, and line them with the meat preparation. Break an egg carefully into each one, sprinkle lightly with panurette or breadcrumbs, and add 2 or 3 very small bits of butter. Bake in a moderate oven until the eggs are set, remove carefully from the tins, and serve hot.
Time.—From 10 to 15 minutes. Average Cost, 1s. to 1s. 2d. Sufficient for 6 persons. Seasonable at any time.
2868.—HAM RAMAKINS.
Ingredients.—5 ozs. of finely-chopped lean cooked am, 4 eggs, 1 tablespoonful of cream or milk, ½ a teaspoonful of powdered mixed herbs, made mustard, Krona pepper, salt and pepper.
Method.—Beat 2 whole eggs and 2 yolks of eggs slightly, add the ham, cream, herbs, a small ½ mustardspoonful of mustard, salt and pepper to taste, and mix well together. Have ready 8 well-buttered china ramakin cases, fill them, rather more than three-quarters full,
