The Jewish Manual: Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette

bait to free them from too great a quantity of the flour, then throw the fish into a pan with plenty of boiling butter, they must remain but an instant, for they are considered spoilt if they become the least brown; they should be placed lightly on the dish piled up high in the centre, brown bread and butter is always served with them; when devilled they are also excellent, and are permitted to become brown; they are then sprinkled with cayenne pepper, and a little salt, and served with lemon juice. This receipt was given by a cook who dressed white bait to perfection. * * * * * A DUTCH FRICANDELLE. Take two pounds of dressed fish, remove the skin and bones, cut in small pieces with two or three anchovies, and season well, soak the crumb of a French roll in milk, beat it up with the fish and three eggs: butter a mould, sprinkle it with raspings, place in the fish and bake it; when done, turn out and serve either dry or with anchovy sauce; if served dry, finely grated crumbs of bread should be sprinkled thickly over it, and it should be placed for a few minutes before the fire to brown. * * * * * 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. * * * * * FISH OMELET. Shred finely any cold fish, season it, and mix with beaten eggs; make it into a paste, fry in thin cakes like pancakes, and serve hot on a napkin; there should be plenty of boiling butter in the pan, as they should be moist and rich; there should be more eggs in the preparation for omelets than for fritters. * * * * * SCALLOPED FISH. Take any dressed fish, break it in small pieces, put it into tin scallops, with a few crumbs of