FISH TOASTS

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (21)
General fish toast preparation
Accompaniments for fish toasts
Shrimps and prawns toast preparation
Curry flavor addition
For large prawns
Instructions (12)
  1. For fish preserved in oil, the general rule is, first to get rid of the oil, skin, and bones, then to chop it up on a plate and knead it up with a little fresh butter.
  2. Next to mix a small quantity of white sauce, and incorporate therewith the minced fish, add the yolk of an egg, and when thick enough and thoroughly hot to spread it upon slices of fried toast hot from the pan, and dish up quickly.
  3. The cold remains of all fish may be thus satisfactorily disposed of.
Shrimps and prawns
  1. Pick the fish and pound the shells as explained in Chapter XXVI.
  2. Melt a tablespoonful of butter in a small saucepan over a low fire.
  3. Put in the shrimps and stir them about for some minutes so that they may absorb the butter.
  4. Lay them on hot fried toasts, over which the pounded extract of the shells has been first spread.
  5. Dust over with Nepaul pepper and a little mace—the shrimps are generally salt enough—and serve quickly.
  6. The remains of lobster or crab can be similarly used.
Curry flavor
  1. Those who like a slight curry flavour without any great heat will find that object secured by working a saltspoonful of turmeric with the shellfish while it is being heated in the butter.
  2. Curry powder would be too crude.
  3. Large prawns must, of course, be cut into conveniently sized pieces.
Original Text
FISH TOASTS. Nice toasts can be made with fish, whether fresh, smoked, salt, preserved in oil, or kippered. Some of these are better suited for the breakfast- or luncheon-table, while some are peculiarly fitted for the savoury service which has of late been substituted, at dinners planned on modern lines, for the cheese with its various accompaniments. For fish preserved in oil, the general rule is, first to get rid of the oil, skin, and bones, then to chop it up on a plate and knead it up with a little fresh butter. Next to mix a small quantity of white sauce, and incorporate therewith the minced fish, add the yolk of an egg, and when thick enough and thoroughly hot to spread it upon slices of fried toast hot from the pan, and dish up quickly. The cold remains of all fish may be thus satisfactorily disposed of. Buttered eggs go wonderfully well with fish toasts, either laid as a top-dressing over the fish mince, or mingled with it; the savoury custard is welcome with them; and hard-boiled eggs may be cut up and mixed with the fish in the saucepan just before serving. Shrimps and prawns come in very handily for toasts. The less they are meddled with the better. Pick the fish and pound the shells as explained in Chapter XXVI. For a quarter of a pint of picked shrimps or prawns take a tablespoonful of butter; melt this in a small saucepan over a low fire, put in the shrimps and stir them about for some minutes so that they may absorb the butter; lay them on hot fried toasts, over which the pounded extract of the shells has been first spread. Dust over with Nepaul pepper and a little mace—the shrimps are generally salt enough—and serve quickly. The remains of lobster or crab can be similarly used. Those who like a slight curry flavour without any great heat will find that object secured by working a saltspoonful of turmeric with the shellfish while it is being heated in the butter. Curry powder would be too crude. Large prawns must, of course, be cut into conveniently sized pieces.
Notes
—