Sardine Salad

1/2 tin Sardines

2 Eggs
1 Lettuce
Salad Dressings
Split the sardines open and remove the bone. Break some of the lettuce into a bowl, lay on this the
sardines. Chop up
one of the eggs and sprinkle over them, pour on the dressing. Cover with the rest of the lettuce, and
garnish with the
other egg cut in slices, and a little watercress or beetroot.

Mackerel Salad

Pour boiling water over a large mackerel and let stand for ten minutes; take out and dry thoroughly by
draining on a
sieve or clean towel. Remove the head, tail and fins, and skin and bones. Shred the fish finely and mix
with one large
onion, well chopped. Add mustard, vinegar, and pepper to taste. Serve as salad, with young lettuce
leaves, and
garnish with hard-boiled eggs, sliced. This is a delightful relish with thin-sliced bread and butter.

Fish Fry-2

Very small fish or slices of larger fish are often fried in deep fat. When they are prepared in this way,
they are first
dipped into beaten egg and then into crumbs or corn meal to form a
coating that will cling to their surface. Coated with such a material, they are fried in deep fat until the
surface is
nicely browned. After being removed from the fat, they should be drained well before serving

Fish Fry-1

Most of the smaller fish (generally termed pan-fish) are usually fried. Clean well, cut off the head, and,
if quite large,
cut out the backbone, and slice the body crosswise into five or six pieces; season with salt and pepper.
Dip in Indian
meal or wheat flour, or in beaten egg, and roll in bread or fine cracker crumbs (trout and perch should
not be dipped
in meal); put into a thick bottomed frying pan, the flesh side down, with hot lard or drippings; fry
slowly, turning
when lightly browned. Serve with tomato sauce; garnish with slices of lemon.

Fish Soup -2

Ingredients: 3 pints Fish Stock, 1 pint Milk, Cornflour, Vegetables and Fish. Remove all the fat from
the fish stock
and put it into a saucepan with six white peppercorns, an onion, one slice of turnip, a fagot of herbs,
and some carrot.
Boil this together for twenty minutes, then strain out the vegetables and pour back into the saucepan.
Mix a
tablespoonful of cornflour smoothly with the milk and stir it in; continue stirring till it boils. Skin and
fillet the fish
and cut it into dice, put these pieces of fish into the soup, and simmer for ten minutes. Just before
serving add a few
drops of lemon juice, and salt to taste. Pour into a tureen and sprinkle a little chopped parsley on top.

Fish Soup -1

Select a large, fine fish, clean it thoroughly, put it over the fire with a sufficient quantity of water,
allowing for each
pound of fish one quart of water; add an onion cut fine and a bunch of sweet herbs. When the fish is
cooked, and is
quite tasteless, strain all through a colander, return to the fire, add some butter, salt and pepper to taste.
A small
tablespoonful of Worcestershire sauce may be added if liked. Serve with small squares of fried bread
and thin slices
of lemon.

Fish Au Gratin

Take any kind of light fish that is, cod, cusk, flounder, etc. Skin the fish by starting at the head and
drawing down
towards the tail; then take out the bones. Cut the fish into pieces about three inches square, and salt and
pepper well.
Butter such a dish, as you would use for escolloped oysters. Put in one layer of fish, then moisten well
with sauce;
add more fish and sauce, and finally cover with fine bread crumbs. Bake half an hour. The dish should
be rather
shallow, allowing only two layers of fish.

Fish Croquettes

1-1/2 c. cold fish
1 c. cold steamed rice
1 c. thick white sauce
Salt and pepper
1 egg
Crumbs
Mince the fish into small pieces, mix with the rice, and add the white sauce. Season with salt and
pepper and shape
into croquettes. Dip into slightly beaten egg, roll in crumbs, and fry in deep fat. Drain and serve with
any desired
sauce.

Fish Chowder - 3

Five pounds of any kind of fish, (the light salt-water fish is the best), half a pound of pork, two large
onions, one
quart of sliced potatoes, one quart of water, one pint of milk, two table-spoonfuls of flour, six crackers,
salt, pepper.
Skin the fish, and cut all the flesh from the bones. Put the bones onto cook in the quart of water, and
simmer gently
ten minutes. Fry the pork; then add the onions, cut into slices. Cover, and cook five minutes; then add
the flour, and
cook eight minutes longer, stirring often. Strain on this the water in which the fish bones were cooked
and boil gently
for five minutes; then strain all on the potatoes and fish. Season with salt and pepper, and simmer
fifteen minutes.
Add the milk and the crackers, which were first soaked for three minutes, in the milk. Let it boil up
once, and serve.
The milk maybe omitted, and a pint of tomatoes used, if you like.

Fish Chowder -2

1/2 pound salt fish or
2 pounds fresh fish
1 quart potatoes cut in pieces
2 tablespoonfuls bacon drippings or other fat
1 onion, chopped
2 tablespoonfuls corn-meal
1 pint milk
Crackers
If salt fish is used, hold it under running water for a few minutes, then shred it. If fresh fish is used,
Wash it, remove
bones if possible, and cut it into six or eight pieces. Brown the onion in the fat. Into a kettle put layers
of fish and
potatoes and add a little browned onion and corn-meal to each layer. Cover with hot water and boil
gently until the
potatoes are tender. Add the milk and continue heating until the mixture is hot. Just before serving, add
a few
crackers broken into pieces.

Fish Chowder -1

An excellent way in which to utilize a small quantity of fish is afforded by fish chowder. In addition,
this dish is quite
high in food value, so that when it is served with crackers, little of anything else need be served with it
to make an
entire meal if it be luncheon or supper. Cod, haddock, or fresh-water fish may be used in the
accompanying recipe.
2 lb. fish
1 small onion
1 c. sliced potatoes
1/2 c. stewed tomatoes
1-1/2 tsp. salt
1/8 tsp. pepper
2 Tb. butter
1-1/2 c. milk
Skin the fish, remove the flesh, and cut it into small pieces. Simmer the head, bones, and skin of the
fish and the
onion in water for 1/2 hour. Strain, and add to this stock the fish, potatoes, tomatoes, salt, and pepper.
Simmer
together until the potatoes are soft. Add the butter and milk. Serve over crackers.

Fish Balls -2

1 cupful salt codfish
4 small potatoes
1 egg
1/2 tablespoonful butter or substitute
1/8 teaspoonful pepper
Wash the fish in water and tear into small pieces; wash and pare the potatoes. Cook the fish and the
whole potatoes
together in gently boiling water, containing no salt, until the potatoes are soft. Drain and shake over the
fire until dry;
mash, add the beaten egg, fat, pepper, and salt (if needed), and beat until light. Take up the mixture by
spoonfuls,
mold slightly, and place in hot deep fat. Do not fry more than six balls at one time. Fry until brown,
drain, garnish,
and serve at once. White or Cheese Sauce may be served over Fish Balls.
The potatoes used in fish balls may be steamed. The codfish, however, must be soaked or cooked in
water.

Fish Balls -1

One pint of finely-chopped cooked salt fish, six medium-sized potatoes, one egg, one heaping tablespoonful
of
butter, pepper, two table-spoonfuls of cream, or four of milk. Pare the potatoes, and put on in boiling
water. Boil half
an hour. Drain off all the water, turn the potatoes into the tray with the fish, and mash light and fine
with a vegetable
masher. Add the butter, pepper, milk and eggs, and mix all very thoroughly. Taste to see if salt enough.
Shape
into smooth balls, the size of an egg, and fry brown in boiling fat enough to float them. They will cook
in three
minutes. If the potatoes are very mealy it will take more milk or cream to moisten them, about two
spoonfuls more. If
the fat is smoking in the centre, and the balls
are made very smooth, they will not soak fat; but if the fat is not hot enough, they certainly will.
Putting too many
balls into the fat at one time cools it. Put in say four or five. Let the fat regain its first temperature, then
add more.

Fish Salad With Vinaigerette

If the boiled fish is whole, take off the head and skin, and then place it in the centre of a dish. Have two
cold hardboiled
eggs, and cut fine with a knife or spoon. Sprinkle the fish with this, and garnish either with small
lettuce
leaves, water-cresses, or cold boiled potatoes and beets, cut in slices. Place tastefully around the dish,
with here and
there a sprig of parsley. Serve the vinaigrette sauce in a separate dish. Help to the garnish when the fish
is served, and
pour a spoonful of the sauce over the fish as you serve it. This makes a nice dish for tea in summer, and
takes the
place of a salad, as it is, in fact, a kind of salad.

Fish Salad-3

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 tablespoonsful
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.

Fish Salad-2

(Salmon or Tuna fish)
1 can salmon or tunny (or tuna) fish
1 cupful shredded cabbage or sliced celery
Drain the oil from the fish; remove the bone and bits of skin. Add the cabbage or celery, and
Mayonnaise or Cream
Salad Dressing. Arrange on lettuce and garnish as desired. If Cream Dressing is used with salmon, the
oil drained
from the salmon may be used for the fat of Cream Dressing. The salmon may be marinated before
adding the other
ingredients. When this
is done, the salad dressing may be omitted. Salmon contains so much fat that it is not well to add more
oil after
marinating.

Fish Salad-1

Cold Boiled Fish
1 Lettuce
1 Egg
Salad Dressing
flake up the fish free from skin and bone. Wash and dry the lettuce and shred it up, mix the fish with
salad dressing.
Put a layer of lettuce at the bottom of the bowl, then one of fish and dressing. Do this alternatively,
leaving plenty of
lettuce for the top; garnish with hard boiled eggs cut into slices.

Fish Stuffing - 3

2 Tb. butter
1 Tb. finely chopped onion
1 Tb. chopped parsley
1/2 tsp. salt
1/8 tsp. pepper
1 Tb. chopped sour pickles
1/2 c. stewed tomato
2 c. stale bread crumbs
Melt the butter and add the onion, parsley, salt, pepper, pickles, and tomato. Pour this mixture over the
crumbs, mix
all thoroughly, and use to stuff the fish. If the dressing seems to require more liquid than the stewed
tomato, add a
little water.

Fish Stuffing - 2

1/2 c. milk
2 c. cracker crumbs
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. melted butter
1 Tb. chopped parsley
1 egg
Warm the milk and add it to the crumbs, together with the salt, pepper, melted butter, and parsley. To
this mixture,
add the beaten egg. When well mixed, use as stuffing for fish.

Fish Stuffing - 1

The stuffing not only helps to preserve the shape of the fish, but also provides a means of
extending the flavor of the fish to a starchy food, for bread or cracker crumbs are used in the
preparation of most
stuffing. Three recipes for fish stuffing are here given, the first being made of bread crumbs and having
hot water
for the liquid, the second of cracker crumbs and having milk for the liquid, and the third of bread
crumbs and having
stewed tomato for the liquid.
1/4 c. butter
1/2 c. hot water
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. onion juice
1 Tb. chopped parsley
2 c. fine bread crumbs
Melt the butter in the hot water, add the salt, pepper, onion juice, and parsley, and pour over the
crumbs. Mix
thoroughly and use to stuff the fish.

Dropped Fish Balls

One pint bowlful of raw fish, two heaping bowlfuls of pared potatoes, (let the potatoes be under
medium size), two
eggs, butter, the size of an egg, and a little pepper. Pick the fish very fine, and measure it lightly in the
bowl. Put the
potatoes into the boiler, and the fish on top of them; then cover with boiling water, and boil half an
hour. Drain off
all the water, and mash fish and potatoes together until fine and light. Then add the butter and pepper,
and the egg,
well beaten. Have a deep kettle of boiling fat. Dip a table-spoon in it, and then take up a spoonful of the
mixture,
having care to get it into as good shape as possible. Drop into the boiling fat, and cook until brown,
which should be
in two minutes. Be careful not to crowd
the balls, and, also, that the fat is hot enough. The spoon should be dipped in the fat every time you
take a spoonful of
the mixture. These balls are delicious.

Creamed Fish in Potato Nest

Fish may also be combined with mashed potato to produce a most appetizing dish. Line a baking dish
with hot
mashed potato, leaving a good-sized hollow in the center. Into this pour creamed fish made by mixing
equal
proportions of cold fish and white sauce. Season well with salt and pepper, sprinkle with crumbs, and
dot the top
with butter. Bake until the crumbs are brown. Serve hot.

Creamed Salmon With Rice

A creamed protein dish is always more satisfactory if it is served on some other food, particularly one
high in
carbohydrate. When this is done, a better balanced dish is the result. Creamed salmon and rice make a
very nutritious
and appetizing combination.
1 c. salmon
1 c. medium white sauce
Steamed rice
Break the salmon into moderately small pieces and carefully fold these into the hot white sauce. Serve
this on a
mound of hot steamed rice.

Creamed Tuna Fish

Combining canned tuna fish with a cream sauce and serving it over toast makes a dish that is both
delicate and
palatable one that will prove very satisfactory when something to take the place of meat in a light meal
is desired.
3 Tb. butter
3 Tb. flour
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
1-1/2 c. hot milk
1-1/2 c. tuna fish
1 egg
Melt the butter in a saucepan and add the flour, salt, pepper, and paprika. Stir well, pour in the milk,
and when this
has thickened add the tuna fish. Allow this to heat thoroughly in the sauce. Just before serving, add the
slightly
beaten egg and cook until this has thickened.
Pour over toast and serve. Sufficient to Serve Six.

Casserole of Fish

Cook 1 cupful of rice or barley. Measure the ingredients given in Salmon Timbale or Loaf, using
salmon or any kind
of canned or cooked fish, and prepare a fish loaf. Let the cereal cool slightly after cooking. Then line a
baking dish
or a mold with about three fourths of the cooked rice or barley, pressing it in the dish firmly with a
spoon. Put the
fish mixture in the cavity and cover it with the remainder of the cereal. Steam the food 30 to 45
minutes. Turn from
the mold and serve hot with White Sauce as directed for Salmon Timbale

Broiled Fish -1

The best way in which to cook small fish, thin strips of fish, or even good-sized fish that are
comparatively thin when
they are split open is to broil them. Since in this method of cooking the flavor is entirely retained, it is
especially
desirable for any fish of delicate flavor.
To broil fish, sear them quickly over a very hot fire and then cook them more slowly until they are
done, turning
frequently to prevent burning. As most fish, and particularly the small ones used for broiling, contain
almost no fat, it
is necessary to supply fat for successful broiling and improvement of flavor. It is difficult to add fat to
the fish while
it is broiling, so, as a rule, the fat is spread over the surface of the fish after it has been removed from
the broiler. The
fat may consist of broiled strips of bacon or salt pork, or it may be merely melted butter or other fat.

Salmon In Red Chili

Ingredient:
1 can of Salmon
1/2 of whole Onion
3 cloves garlic
3 tablrspoon red Chili (gounded) or 3 dried chile( soak in water and put in the blender)
1/2 teaspoon ginger paste

Method:
Heat a small pot or pan with 3 tablespoon of oil. Add a little water to the grounded chili to make it into a paste and fry it in the hot pot for a few minutes. Then add onion and garlic ( put them in a blender with a little water to form a watery paste)
Then add ginger paste. After 10-15 mins add the Salmon. Add a little water as necessary. Lastly add salt and let it simmers under medium heat.