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Use finnan haddie, salt mackerel, herring, or codfish left from breakfast. Mix with an equal quantity of cold, mashed potato, and warm in a frying-pan with a little butter. A bit of grated onion may be added for seasoning. The fish and potato may be made into small flat cakes and fried brown in a little butter, or, buttered ramekins may be filled two thirds full of the hash and a fresh egg broken into each dish. Bake in a hot oven until the egg is set.

Boil three pounds of fresh cod half an hour in slightly salted and acidulated water. Make a drawn-butter sauce of one tablespoonful of butter, two tablespoonfuls of flour and two cupfuls of cold water. Stir constantly until the sauce is thick. Take from the fire, and add two hard-boiled eggs finely chopped, a teaspoonful of chopped parsley, and the juice of half a lemon. Drain the fish, pour the sauce over and serve. Any firm-fleshed fish of delicate flavor may be used in this way.

Prepare according to directions given for codfish balls. Shape into cutlet form, dip in egg