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Classic
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page 131
making into balls renders them lighter.
Cold potatoes may be used, by reheating, adding a little cream and butter, and
mixing while hot.--Mrs. J. H. Shearer.
CANNED SALMON.
The California canned salmon is nice served cold with any of the fish-sauces.
For a breakfast dish, it may be heated, seasoned with salt and pepper, and
served on slices of toast, with milk thickened with flour and butter poured over
it.
CROQUETTES OF FISH.
Separate dressed fish of any kind from the bones, mince with a little seasoning,
add one egg beaten with a tea-spoon of flour and one of milk, and make into
balls; brush the outside with egg, dredge well with bread or cracker crumbs, and
fry to a nice brown.
The bones, heads, tails, an onion, and an anchovy, with a pint of water, will
make the gravy.--Mrs. H. B. S.
FISH CHOWDER.
The best fish for chowder are haddock and striped bass, although any kind of
fresh fish may be used. Cut in pieces over an inch thick and two inches square;
place eight good-sized slices of salt pork in the bottom of an iron pot and fry
till crisp; remove the pork, leaving the fat, chop fine, put in the pot a layer
of fish, a layer of split crackers, and some of the chopped pork with black and
red pepper and chopped onions, then another layer of fish, another of crackers
and seasoning, and so on. Cover with water, and stew slowly till the fish is
perfectly done; remove from the pot, put in dish in which you serve it and keep
hot; thicken the gravy with rolled cracker or flour, boil it up once and pour
over the chowder.
Some add a little catsup, port wine and lemon juice to the gravy just before
taking up, but I think it nicer without them.--Mrs. Woodworth, Springfield,
Mass.
FRIED FISH.
Clean thoroughly, cut off the head, and, if large, cut out the backbone, and
slice the body crosswise into five or six pieces; dip in Indian meal or wheat
flour, or in a beaten egg, and then in bread crumbs (trout and perch should
never be dipped in meal), put into a thick-bottomed skillet, skin side
uppermost, with hot lard or drippings
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