Fish Soup

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 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 Salad

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 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 -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 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.


FISH SALAD WITH VINAIGRETTE.

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 hard-boiled 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.