《Baked Fish and Parsley Sauce》-Miss Phillips, Abergele
Fillet the sole or plaice, wash the fish and dry it. One sole or plaice, 1 oz. butter, 1/2 pint milk, a good teaspoonful parsley, 3/4 oz. flour.
Grease baking tin with butter, roll thefillet beginning at wide end string inside, stand them in tin, sprinkle a little pepper and salt over them and a little lemon juice. Bake in a moderate oven 10 or 15 minutes, cover over with greased paper to keep steam in, baste once or twice; when the liquor is milky looking the fish is done. For the sauce, melt butter in saucepan, put in flour and cook a little, then add the 1/2 pint milk with a little salt and lemon juice. Chop parsley fine and put it into sauce when it has come to the boil. Lay fish on dish and pour sauce over.
《Baked Haddock》-Mrs.Johnson
Ingredients: Veal forcemeat, butter, an egg and bread crumbs.
Clean the fish, without cutting it open not too much, put in the forcemeat and sew up the fish. Brush over with egg, sprinkle over with bread crumbs, and baste frequently with butter while being baked for about 3/4 hour. Garnish with parsley and cut lemon, and serve with plain melted butter or anchovy sauce. The egg and bread crumbs can be omitted and pieces of butter placed over the fish.
《Cream of Whiting》-C.J.
Take 3 whitings boiled or steamed slowly in a stewpan, but not overcooked. Seperate the fish from the bones, pound it, or put it through a sieve. Make a little good white sauce as directed below. Mix the puree of fish and the sauce with a little cream together, making it rather stiff. Fill 10 small moulds, (or any kind of mould) and put them in a stewpan containing a little water, and put some buttered paper over the moulds. Keep the lid on the pan, and steam slowly for 20 minutes. When they are cool, turn them out and cover with the following aspic cream, and when set, garnish with shrimps, lobster coral, parsley salad, or anything preferred.
For the white sauce, stew some of the bones in half a pint of milk, strain, then thicken and flavour with a squeeze of lemon juice, a little cayenne, and anchovy sauce.
Aspic Cream―Half a pint of milk, 1 tablespoonful of cream, 1/4 oz. of gelatine, some pepper, salt, and a little lemon juice added when cooled.
《Devilled Sardines》‐Miss Poole
One oz. butter, 2 tablespoonful of curry powder, 1 tablespoonful chutney, 1/2 an onion and a small bunch of herbs.
Place butter in a pan, fry in it the onion, herbs and curry powder, add nicely boned sardines to the mixture on the fire, allow them to remain about 2 minutes, place on strips of toast serve immediately.
《Fillets of Soles with Lobster Farce》- Miss E. Haynes
Trim the fillets of a pair of soles, coat them inside with the farce, fold them over and place them in a buttered saucepan, dust each one with salt and pepper, sprinkle them with a few drops of lemon juice, moisten them with stock, put a greased paper over, and cook them in the oven for 1/2 an hour. Arrange the fillets resting on each other in two straight rows down a hot dish, pour some very good white sauce over, and sprinkle each piece of fish with powdered lobster coral.
The farce is made thus.― Pound the fish of a tin lobster until quite smooth, add a large tablespoonful of cold white sauce, 2 ozs. of butter and a tablespoonful of spawn(previously rubbed through a hair sieve with a piece of butter), add a pinch of cayenne pepper and a little salt if necessary, work in two fresh eggs, and rub through a wire sieve.
《Fish Pudding》- Mrs. Johnson
Half lb. cooked fish, 1/4 ib. potatoes, 1 egg, 1 oz. butter, 1 teaspoonful chopped parsley, 1 tablespoonful milk, pepper and salt.
Break fish finely and add potatoes after passing them through a wire sieve; add parsley and seasoning, pour in the butter, (melted) and the beaten egg and milk. Pour the mixture into a prepared mould, bake about 3/4 of an hour. To prepare mould, brush it with butter and line with brown bread crumbs.
《Fish Pudding》- Mrs. Junod, Towyn
Take the remains of cold fish, remove all the bones and shred fine with a fork. Mix in remains of cold white sauce (or gill of cream), chop one small onion, parsley and a little lemon peel very fine making about a tablespoonful in all; a pinch of sweet herbs and pepper and salt to taste. Mix all together with 1 egg. Put in a buttered pie dish with bread crumbs and a few small pieces of butter strewn on top. Bake till a nice brown.
《Fish Cakes》- Miss Fraser, Mountain View, Pensarn
1 Lb. fish, 1/2 lb. Potatoes, 1 oz. butter, 2 eggs, pepper and salt, 1 tablesponful of milk.
Boil the fish, or use up any remains of cold fish for this purpose. Cold potatoes may also be used instead of boiling fresh ones; put the potatoes through a wire sieve. Put the butter and milk into a stew pan, when hot add the potato, the pieces of fish broken up small, the yoke of one egg, salt and cayenne pepper. Make the mixture up into balls of one tablespoonful each, flatten them into cakes, brush them over with egg, cover with bread crumbs, and fry in hot fat untill a nice brown. Serve with fried parsley.
《Fillets of Sole a la Sefton》- Miss Wynn, Plas-yn-Cefn
Skin and fillet fish, sprinkle with salt, pepper and a few drops of lemon juice. Lay on a tin, cover with greased paper and bake in slow oven 10 or 15 minutes. Put to press between two dishes with a weight on top. Then coat each fillet with the following sauce. Make some stiff mayonaise sauce with the york of an egg, etc., then add to it 1/4 pint liquid-aspic jelly. Divide into two colour, 1 pink leaving the other yellow. When this is quite firmly set on the fish, pour over a thin coating of aspic jelly. Dish the fillets neatly on cress or salad, and garnish with chopped aspic. There should be an even number of fillets, half pink, and the other half yellow.
《Fried Plaice》-Mrs Johnson
Ingredients: Hot lard, egg and bread crumbs.
The fish is fried in the same manner as soles. Wash and wipe them thoroughly and let them remain in a cloth until it is time to dress them. Brush over with egg and cover with bread crumbs mixed with a little flour. Fry a nice brown in hot lard, and garnish with parsley and cut lemon. Send to table with shrimp sauce and plain melted butter.
《Herring Roe Savoury》-Mrs. Greenstreet, Rhyl
Cut one or 2 small rounds of buttered toast and spread them with anchovy paste. Take as many roes as required, and cook them in a little butter. Chop them fine and sprinkle them with a little hard-boiled egg passed through a sieve, then put a little whipped cream on the top of each, colouring one part with cochineal.
《Sardines in Batter》- E.B.
Bone the sardines, (about 8 of them). Make the batter, 1 egg, 2 tablespoonful of flour, beat up together with a little milk. Dip the sardines in the batter and fry them in hot fat.
《Sole au Gratin》-Miss Wynn, Plas-yn-Cefn
Skin fish on both sides, and cut off head and fins. Chop 6 mushrooms, mince a very small piece of shalot and a little parsley; mix all together. Butter a baking tin, sprinkle a little of this seasoning with pepper and salt on the tin; score the fish across with a knife, and lay it whole on the tin; sprinkle over it the rest of the seasoning, pepper and salt, and a few drops of lemon juice, cover with bread crumbs shaken through a sieve; lay on the fish several bits of butter. Bake in moderate oven, when done pour 2 tablespoonful of glaze on to the dish it is to be served on. Lay the fish on the dish and shake over it a few more bread crumbs(browned) to make it look dry.
《Sole a la Creme Blanche》-Mrs. Peter Adam, Kidderminster
One Sole, 1/2 pint milk, pepper, bay leaf, blade mace, 1 oz. butter, 1 oz. flour, 1 tablespoonful cream, 1 squeeze of lemon juice.
Take a sole, the skin must be removed from both sides, fillet neatly, roll or tie up fillets. Put the bones, washed and broken up, into a saucepan, add 1/2 a pint of milk, a little bit of mace, a bay leaf, pepper and salt; simmer very gently for an hour. Strain the milk from the bones into a clean saucepan, put the pieces of sole into the milk, set by the side of the fire to simmer gently for 10 minutes.
Into another small saucepan put 1 oz. butter, 1 oz. flour, stir together till smooth over a gentle heat, add by degrees the milk from the fillets, stir well and boil up if required. Add a little more salt, pepper, 1 tablespoonful cream, last of all a squeeze of lemon juice. Arrange the pieces of fish neatly in a circle, pour the sauce over them so that each piece is well covered, decorate with lemon, parsley and beetroot.
《Sole a la Maitre d'Hotel》-Mrs. Johnson
One sole, lemon juice, pepper and salt, 3/4 pt. maitre d'Hotel sauce.
Fillet the fish and sprinkle each fillet with lemon juice, pepper and salt, and rol up. Place in a greased baking tin cover with greased paper and bake till tender, cover with sauce and garnish.
MAITRE D'HOTEL SAUCE- 1 1/2 oz. butter, 1 oz. flour, 3/4 pt. liquid, (1/2 stock 1/2 milk) pepper and salt, chopped parsley 1/2 teaspoonful of lemon juice. Add the parsley and lemon juice just before pouring the sauce over the fish.
《Steamed Fillets》-Miss Harman Brown
Stew (Strew?) the fillets with finely mixed parsley, roll them up and skewer them and steam them for 5 minutes. Serve with egg sauce or anchovy sauce. These are improved by rolling a little forcemeat, or an oyster in the fillets.
Sauces
《Anchovy Cream》-Mrs.Greenstreet
Cut some small rounds of buttered toast, mix some anchovy paste with a little butter, and put a little on each round with whipped cream on the top, and then a fillet of anchovy(or a whole anchovy in oil) on the top of that.
Three eggs, beaten, then mixed with one cup of milk, 1 tablespoonful of mustard, 1 of salt, 1 of sugar, 1 of oil or melted butter, 1 cupful of vinegar.
Stir oil, salt, mustard and sugar in a bowl till perfectly smooth, then add vinegar, and finally the milk and eggs. Place bowl in boiling water, and stir till it thickens. This wil keep 2 weeks if tightly corked and put in a cool place.
《Dutch Sauce-For any kind of Fish》-C.J.
A quarter of a lb. of butter, a little flour thickening, two tablespoonful of vinegar, the same of water, the york of one egg, and nutmeg to your taste. Mix all these together till the butter is smooth, then put it into a saucepan, adding a tablespoonful of anchovy sauce. Keep stirring over a slow fire, then pour it into your tureen―it will curdle if it boils―To be made just before dishing.
《Fruit Chutney》-Miss E.M. Lloyd Davies
Two and a half lbs. green tomatoes, 1/2 lb. Demerara sugar, 3/4 oz. of ground ginnger, 1 qt. of vinegar, 1/2 lb. sultana raisins, 1 1/2 oz. of onions, 1 oz. mustard seed, 8 apples, a saltspoonful of cayenne pepper, and a teaspoonful of salt.
First cut the tomatoes and apples in halves, core and peel the apples, boil with the sultanas to a pulp in a pint of the vinegar. Pass through a sieve, chop with a knife the pieces that wil not go through, and mix all together. Leave this in a basin while the sugar is boiled in the other pint of vinegarto a syrup. Chop up the onions, then mix the mustard with a little vinegar, add it to a vinegar and other ingredients, the small pieces of raw onion last of all. Stir well, and bottle the next day, after again stirring.
《Kitchen Seasoning》-A.W.
One oz. cayenne pepper, 1 oz. powdered ginger, 1/2 oz. powdered nutmeg, 2 ozs. white pepper, 10 cloves, 1/4 oz. mace, 1/2 lb. salt. Mix well together, and put in a bottle to keep.
《Mayonnaise Dressing》-Miss E. Haynes
Boil 2 eggs very hard, drop them into very cold water, and let them stand till cold, mash the yorks very fine with a silver fork, add to them 1 even teaspoonful each of fine salt, and powdered sugar, and 2 even teaspoonful of dry mustard.Then mix in smoothly with the fork the raw york of one egg, add 10 tablespoonful of the best olive oil, being careful to put in only a little at a time and to mix it very throughly before adding any more, always stirring one way. Now add two tablesponful of vinegar, and a little cayenne pepper.If you like you can use the juice of half a lemon. and less vinegar.For lobster salad use 3 tablespoonful of vinegar; for chicken salad add to thhe dressing a tablespoonful capers, well drained and chopped fine, and over the top of the salad sprinkle a few whole capers. This dressing can be kept for several days in a closely covered mason jar set in the ice chest; and if you think it is too thick when requested for use add a little rich cream and stir it well, always with a fork. If more convenient to keep it for a day or two, do not add the chopped capers untill ready to use. Do not whip the cream.
《Mayonnaise Sauce》-H. Elmes
The york of 1 egg well beaten up, work into this drop by drop about a tablespoonful of salad oil, and thin the mixture to the right consistency with vinegar‐a tablespoonful will probably be sufficient.
《Sauce for Cold Salmon》-Mrs.Thomson Jones, Towyn
The york of 1 egg, a piece of buter the size of the york, 1 tablespoonful of vinegar, and a little salt. Stir all well together and put it on the fire till it is about the consistency of cream.
