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FISH

(Belgian) - (The Belgian Cook-book)







Take four pounds of beef--there is a cut near the neck that is suitable
for this recipe. Cut the meat in small pieces (square) and fry them in a
pan. In another pan put a piece of refined fat and fry in it five big
onions that you have finely chopped. When these are well browned, add to
them the meat, sprinkling in also pepper, salt, mixed herbs. Cover all
with water, and let it cook for an hour with the lid on. After an hour's
cooking, add half a glass of beer, a slice of crumb of bread with a light
layer of mustard and three tablespoonfuls of best vinegar. Let it cook
again for three quarters of an hour. If the sauce is not thick enough,
add a little flour, taking care that it boils up again afterwards.

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Scalloped Fish Roe

Boil three large roes in water with, a very little vinegar for ten
minutes. Remove from the fire and plunge into cold water, wipe the
roe dry and break into bits without crushing. Have ready the yolks
of three hard-boiled eggs. Mash them into a cup of drawn butter with
salt, pepper, chopped parsley, a teaspoonful of anchovy paste, the
juice of half a lemon and a cup of bread crumbs. Mix very lightly with
the broken fish roe. Place in a baking dish, cover with bread crumbs
and bits of butter, and brown in the oven.

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A FISH SAUCE WITHOUT BUTTER.

Put on, in a small saucepan, a cup of water, well flavored with
vinegar, an onion chopped fine, a little rasped horse-radish, pepper,
and two or three cloves, and a couple of anchovies cut small, when it
has boiled, stir carefully in the beaten yolks of two eggs, and let it
thicken, until of the consistency of melted butter.

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A FINE FISH SAUCE.

One teacup full of walnut pickle, the same of mushroom ditto, three
anchovies pounded, one clove of garlic pounded, half a tea-spoonful of
cayenne pepper, all mixed well together, and bottled for use.

A NICE SAUCE TO THROW OVER BROILED MEATS.
Beat up a little salad-oil with a table-spoonful of vinegar, mustard,
pepper and salt, and then stir in the yolk of an egg; this sauce
should be highly seasoned. A sauce of this description is sometimes
used to baste mutton while roasting, the meat should be scored in
different places to allow the sauce to penetrate.

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FISH FORCEMEAT.

Chop finely any kind of fish, that which has been already dressed
will answer the purpose, then pound it in a mortar with a couple of
anchovies, or a little anchovy essence, the yolk of a hard boiled
egg, a little butter, parsley or any other herb which may be approved,
grated lemon peel, and a little of the juice, then add a little bread
previously soaked, and mix the whole into a paste, and form into
balls, or use for stuffing, &c.
The liver or roe of fish is well suited to add to the fish, as it is
rich and delicate.

FORCEMEAT FOR DRESSING FISH FILLETS.
Pound finely anchovies, grated bread, chopped parsley, and the yolk of
a hard boiled egg, add grated lemon peel, a little lemon juice, pepper
and salt, and make into a paste with two eggs.

FORCEMEAT FOR DRESSING CUTLETS, ETC.
Add to grated stale bread, an equal quantity of chopped parsley,
season it well, and mix it with clarified suet, then brush the cutlets
with beaten yolks of eggs, lay on the mixture thickly with a knife,
and sprinkle over with dry and fine bread crumbs.

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FISH FRIED IN OIL.

Soles, plaice, or salmon, are the best kinds of fish to dress in
this manner, although various other sorts are frequently used. When
prepared by salting or drying, as above directed, have a dish ready
with beaten eggs, turn the fish well over in them, and sprinkle it
freely with flour, so that the fish may be covered entirely with it,
then place it in a pan with a good quantity of the best frying oil at
boiling heat; fry the fish in it gently, till of a fine equal brown
colour, when done, it should be placed on a cloth before the fire
for the oil to drain off; great care should be observed that the oil
should have ceased to bubble when the fish is put in, otherwise it
will be greasy; the oil will serve for two or three times if strained
off and poured into a jar. Fish prepared in this way is usually served
cold.

FRIED SOLES IN THE ENGLISH WAY.
Prepare the soles as directed in the last receipt, brush them over
with egg, dredge them with stale bread crumbs, and fry in boiling
butter; this method is preferable when required to be served hot.

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FISH STEWED WHITE.

Put an onion, finely chopped, into a stew-pan, with a little oil, till
the onion becomes brown, then add half a pint of water, and place
the fish in the stew-pan, seasoning with pepper, salt, mace, ground
allspice, nutmeg, and ginger; let it stew gently till the fish is
done, then prepare the beaten yolks of four eggs, with the juice of
two lemons, and a tea spoonful of flour, a table spoonful of cold
water, and a little saffron, mix well in a cup, and pour it into
the stew-pan, stirring it carefully one way until it thickens. Balls
should be thrown in about twenty minutes before serving; they are made
in the following way: take a little of the fish, the liver, and roe,
if there is any, beat it up finely with chopped parsley, and spread
warmed butter, crumbs of bread, and seasoning according to taste;
form this into a paste with eggs, and make it into balls of a moderate
size; this is a very nice dish when cold; garnish with sliced lemon
and parsley.

AN EXCELLENT RECEIPT FOR STEWED FISH IN THE DUTCH FASHION.
Take three or four parsley roots, cut them into pieces, slice several
onions and boil in a pint of water till tender, season with lemon
juice, vinegar, saffron, pepper, salt, and mace, then add the fish,
and let it stew till nearly finished, when remove it, and thicken the
gravy with a little flour and butter, and the yolk of one egg, then
return the fish to the stew-pan, with balls made as directed in the
preceding receipt, and boil up.

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FISH STEWED BROWN.

Fry some fish of a light brown, either soles, slices of salmon,
halibut, or plaice, let an onion brown in a little oil, add to it a
cup of water, a little mushroom ketchup or powder, cayenne pepper,
salt, nutmeg, and lemon juice, put the fish into a stew-pan with the
above mixture, and simmer gently till done, then take out the fish and
thicken the gravy with a little browned flour, and stir in a glass of
port wine; a few truffles, or mushrooms, are an improvement.

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FILLETS OF FISH.

Fillets of salmon, soles, &c., fried of a delicate brown according to
the receipt already given, and served with a fine gravy is a very nice
dish.
If required to be very savory, make a fish force-meat, and lay it
thickly on the fish before frying; fillets dressed in this way are
usually arranged round the dish, and served with a sauce made of good
stock, thickened and seasoned with cayenne pepper, lemon juice, and
mushroom essence; piccalilli are sometimes added cut small.

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FISH SALAD.

Cut in small pieces any cold dressed fish, turbot or salmon are the
best suited; mix it with half a pint of small salad, and a lettuce
cut small, two onions boiled till tender and mild, and a few truffles
thinly sliced; pour over a fine salad mixture, and arrange it into a
shape, high in the centre, and garnish with hard eggs cut in slices;
a little cucumber mixed with the salad is an improvement. The mixture
may either be a common salad mixture, or made as follows: take the
yolks of three hard boiled eggs, with a spoonful of mustard, and a
little salt, mix these with a cup of cream, and four table-spoonsful
of vinegar, the different ingredients should be added carefully and
worked together smoothly, the whites of the eggs may be trimmed and
placed in small heaps round the dish as a garnish.

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FISH FRITTERS.

Make a force-meat of any cold fish, form it into thin cakes, and fry
of a light brown, or enclose them first in thin paste and then fry
them. The roes of fish or the livers are particularly nice prepared in
this way.









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