Page:Mrs Beeton's Book of Household Management.djvu/1524

1358

Ingredients.—Thin slices of cod, lemon-juice, brown bread, butter.

Method.—Divide each slice of cod into small cutlets, place them on a greased baking-tin, and sprinkle them lightly with salt, pepper and lemon-juice. Cover with a buttered paper, and bake in a moderate oven for about 10 minutes. Serve the fish with slices of lemon, the liquor that has come from it in cooking, also thin slices of brown buttered bread.

Time.—10 minutes. Average Cost, 8d. per lb.

Ingredients.—¼ of a lb. of cooked fish, 2 ozs. of mashed potatoes, ½ an oz. of butter, 1 yolk of egg, pepper and salt, egg and breadcrumbs, frying fat.

Method.—Remove all skin and bone and chop the fish finely. Melt the butter in a stewpan, add the fish and potato, salt and pepper to taste, and stir in the yolk of egg. Cook over the fire until the mixture adheres, forming a ball, then turn on to a plate. When cold, form into cakes, brush over with beaten egg, coat carefully with breadcrumbs, and fry in hot fat. Drain well, and serve on a dish paper garnished with fried parsley.

Time.—1½ hours. Average Cost, 6d.

Ingredients.—3 eggs, 3 ozs. of finely-flaked cooked white fish, 2 ozs. of butter, 1 tablespoonful of cream or milk, salt and pepper, buttered toast.

Method.—Beat the eggs, add the cream or milk, and season to taste. Heat the butter in a stewpan, put in the fish, and let it become thoroughly hot, then add the eggs. Cook slowly and stir continuously until the mixture begins to thicken, then pile it on the hot toast, and serve at once.

Time.—About 10 minutes. Average Cost, 9d. Sufficient for 2 persons.

Ingredients.—½ a lb. of cooked fish, ¼ of a lb. of mashed potato, 1 oz. of butter, 1 egg, 2 tablespoonfuls of milk, 1 teaspoonful of chopped parsley, pepper and salt.

Method.—Remove the bones and skin from the fish, and break it into fine flakes. Melt the butter in a stewpan, add the potato, fish,