Page:Lavine - Recipes Tried and True.djvu/20

 FILLED FISH


 * 3 lbs. fish,

1 onion,

Salt, pepper,

1 tablespoon chopped almonds,

3 eggs,

½ cup soft bread crumbs,

or ¼ cup cracker crumbs,

fish stock.

Clean fish thoroughly, remove skin without breaking and flesh by scraping from the bones, begin at the neck. With care, the back bone may be removed with all the small bones attached. Chop flesh fine with onion juice or cut fine, salt, pepper, eggs, bread crumbs, almonds. Wash skin and fill with mixture. Sew up with coarse thread. Shake and place in gently boiling stock. Boil slowly until the stock is nearly absorbed.

FILLET OF FLOUNDERS Use very large flounders, (fluke) or small ones which are meaty. Have all bone and skin removed. Season with salt and pepper, roll in egg and cracker dust and fry slowly in plenty of butter till brown. Serve with tartar sauce.

FRIED FISH Clean fish, wipe dry as possible. Season with salt and pepper, dip in flour. Fry a golden brown in deep pot fat or butter, turning on both sides.

FISH BALLS
 * ½ lb. fish,

½ cup fine bread crumbs,

½ cup milk,

1 egg,

1 teaspoon grated onion,

1 teaspoon salt,

¼ teaspoon pepper,

Water. Remove skin and bone from fish and chop fine. Cook bread crumbs and milk to a paste. Remove, from stove, add egg, season with onion, salt, pepper. Mix with' fish, form into balls the size of a walnut. Drop into boiling salted water and cook slowly twenty minutes. Serve with fish sauce.