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(Fish.) - (The Art Of Living In Australia)

1/2 lb. Cold Fish--4d.

1 gill Thick Sauce--1 1/2d.

1 teaspoonful Anchovy--1/2d.

1/2 pint Melted Butter--1 1/2d.

2 oz. Fat Bacon

1 teaspoonful Parsley--1d.

1 Egg and Pepper and Salt--1 1/2d.

Total Cost--10d.

Time--10 Minutes

Chop the fish, bacon, and parsley finely, and mix them together with
the seasoning. Make a thick sauce with 1 gill water, 1 oz flour, and 1
oz butter; flavour with anchovy and stir the fish in. Simmer for a few
minutes, stir in the yolk of the egg, and turn on to a plate to cool.
Make up into small balls, fill a frying pan with boiling water, put in
the balls. Cover over and simmer gently for ten minutes. Dish the balls
in a circle and pour over the melted butter, which has been nicely
flavoured with anchovy; garnish with parsley, and serve.

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Put the fish to soak over night in lukewarm water. Change again in the
morning and wash off all the salt. Cut into pieces and boil about
fifteen minutes, pour off this water and put on to boil again with
boiling water. Boil twenty minutes this time, drain off every bit of
water, put on a platter to cool and pick to pieces as fine as possible,
removing every bit of skin and bone. When this is done, add an equal
quantity of mashed potatoes, a tablespoon of butter, a very little salt
and pepper, beat up one egg and a little milk, if necessary, mix with a
fork. Flour your hands well and form into biscuit-shaped balls. Fry in
hot oil.

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Soak codfish several hours in cold water. Cook slowly or simmer a
short time. Remove from fire, drain, and when cold squeeze out all
moisture by placing the flaked fish in a small piece of cheese-cloth.
To one cup of the flaked codfish add an equal quantity of warm mashed
potatoes, yolk of 1 egg, 1 tablespoonful of milk and a little pepper.
Roll into small balls with a little flour. Dip in white of egg and
bread crumbs, and when quite cold fry in deep fat. Garnish with

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One pint shredded codfish, two quarts mashed potatoes, well seasoned
with butter and pepper--salt, if necessary. Make this mixture into
balls. After dipping them into a mixture of two eggs beaten with
one-half cup milk, place them in a dripping pan into which you have
put a little butter; place them in the oven; baste frequently with
eggs and milk; bake till a golden brown.

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Prepare as for "Broiled Fish." Heat plank, brush with drippings and
sprinkle with salt and pepper. Arrange fish on plank skin side down,
doubling thin part so that it will not burn. Cook in hot oven 20
minutes. Remove from oven; surround fish with mashed potato roses and
return to oven baking until potatoes and fish are brown. Melt 1
tablespoon butter, add 1 teaspoon salt, 1/8 teaspoon pepper, and pour
over fish. Garnish with lemon and parsley and serve on the plank.

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From MRS. ANNA M. FOSDICK, of Alabama, Lady Manager.
Cut a red-fish or red-snapper in pieces and fry brown. While frying
the fish, in a separate vessel, cut very fine and fry, one onion and
two cloves of garlic. When brown, add two tablespoonfuls of flour, one
pint of prepared tomatoes, pepper and salt to taste, a tablespoonful
of Worcestershire sauce, and half a dozen whole cloves. Let this
simmer for one-half hour, then add one-half pint of wine. Pour over
the fried fish, and serve immediately.

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7 Shredded Wheat Fish Balls

Freshen 1/2 a lb. of salt codfish and pick it very fine, add 4 shredded

biscuits rolled very fine, a pinch of white pepper, a tablespoonful of

butter, and 1 pt. of hot milk. Stir well and let stand 5 or 10 minutes.

Make into balls, roll in egg and shredded biscuit crumbs. Then drop in

hot fat and fry a light brown.

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Codfish Balls

Boil and mash as many potatoes as desired, using about one-half pound of

soaked and drained codfish to a pound of potatoes. Have fish picked

apart, and after soaking and drying mix thoroughly with potatoes,

adding, for one-half pound of codfish, one tablespoonful butter, yolks

of two eggs, one-half teaspoonful salt and a dash of pepper. Make into

balls, dip in beaten egg and bread crumbs and fry in hot fat.

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Mock Cod Fish Balls

Six medium sized potatoes, washed, peeled and boiled for ten minutes in

salted water. Drain and grate them while hot and stir in two heaping

tablespoonfuls of butter; mix thoroughly. Season with salt, cayenne

pepper to taste, and add a teaspoonful of grated onion and a

saltspoonful of mace. Beat two egg yolks light and stir well into it

with two heaping tablespoonfuls of cracker crumbs. Fry brown in small

balls in boiling fat without crowding them in the basket, drain on

kitchen paper and serve very hot on a platter, garnish with parsley.

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Mock Fish Balls In Curry Or Cream Sauce

Five ounces of plain boiled potatoes put through a patent vegetable

strainer or mashed very fine. Add three ounces of butter and a slightly

heaping tablespoonful of Groult's potato flour, two eggs slightly beaten

and stirred in--a little at a time--a few drops of onion juice and salt

and pepper to taste. Have a saucepan of boiling salted water over the

fire, dip a tablespoon in cold water and then into the mixture and take

out in oblong balls as nicely and uniformly shaped as possible, and drop

them carefully into the boiling water, which must not boil too violently

as the mixture is tender and would cook to pieces. Put them in without

crowding and let them cook three minutes, taking them out one after

another as they are done. Put in a colander to drain while preparing

the curry sauce. Melt in a saucepan a heaping tablespoonful of butter

and add to it a heaping teaspoonful of flour, an even teaspoonful of

curry powder, stir well and add milk until of the consistency of cream

sauce. Put the balls into the sauce and let it come to a boil, remove

from the fire, and add a tablespoonful of good Madeira. Serve on a

platter, garnish with parsley and serve. The curry powder and wine may

be omitted if not liked, and the balls served in plain cream sauce.

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