The Skilful Cook Part 40

Cod Stuffed and Baked.

_Ingredients_--A thick slice from the middle of the cod.

Some veal stuffing.

Browned bread-crumbs.

_Method._--Fasten the stuffing securely in the cod.

Place it on a greased baking-sheet, and cover it with browned crumbs.

Place small pieces of b.u.t.ter or dripping about it, and bake it in a moderate oven for about half an hour, basting occasionally.

Serve with cut lemon, and garnish with parsley.

Note.--A small cod may be stuffed and cooked like a haddock.

Plaice.

This fish may be boiled, baked, or fried.

Fried Fillets of Plaice.

Fillet the plaice by cutting down the centre of the fish with a sharp knife and removing the flesh from either side.

Egg and bread-crumb the fillets, and fry in hot fat (_see_ French Frying).

Drain on kitchen paper, serve on a folded napkin, and garnish with fried parsley.

Fried Fillets of Sole.

Prepare like the fillets of plaice, with the exception that the sole should be skinned before it is filleted.

Fish Croquettes.

_Ingredients_--1 lb. of cooked fish (haddock, cod, ling, or hake are the best for the purpose).

1 oz. of b.u.t.ter.

2 or 3 eggs.

Pepper and salt.

Some white crumbs.

Parsley.

1 lb. of boiled potatoes.

_Method._--Rub the potatoes through a sieve.

Break the fish into flakes, removing the bones.

Mix the fish and potatoes together; blend them thoroughly with the b.u.t.ter, pepper, salt, and a well-beaten egg.

Form the mixture into b.a.l.l.s or cakes.

Egg and bread-crumb them, and fry them in hot fat (_see_ French Frying).

Serve on a folded napkin, and garnish with fried parsley.

Fish Pudding.

Make a mixture of fish and potatoes as in preceding recipe. Put it on a dish that will stand the heat of the oven, and mould it into the form of a fish.

Bake for half an hour.

Halibut.

This fish may be cooked and served like cod or turbot.

Red Mullets a l'Italienne.

_Ingredients_--4 or 6 red mullets.

2 dessertspoonfuls of mushroom catsup.

A little b.u.t.ter.

Lemon juice.

Pepper and salt.

Some Italian sauce.

_Method._--Lay the mullets in a well-b.u.t.tered baking-sheet; moisten them with the catsup, and sprinkle with lemon juice, pepper, and salt.

Put some little bits of b.u.t.ter over them.

Bake in a moderate oven for a quarter of an hour or more until cooked.

Lay them on a hot dish.

Mix the liquor from the mullets with some Italian sauce (_see_ Sauces), and pour over.

Garnish with truffle and coral.

Red Mullets a la Genoise.

_Ingredients_--Red mullets.

gla.s.s of port.

A few drops of lemon juice.

Pepper.

Some Genoise sauce.