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1 pound boiled codfish, chopped fine.
1 cup drawn butter.
Pepper and parsley.
2 table-spoonfuls grated cheese.
Bread-crumbs.
Heat the butter to boiling, season and stir in the fish, then the cheese; put into a baking-dish; strew fine bread-crumbs on the top, and brown in the oven.
Salt Cod Scalloped.
Boiled cold cod, minced fine.
1 cup oyster liquor.
1 table-spoonful rice-flour or corn-starch.
3 table-spoonfuls butter.
Chopped parsley and pepper.
3 hard-boiled eggs, chopped fine.
1 cup fine, dry bread-crumbs.
Boil the oyster liquor, thicken and stir in two tablespoonfuls of butter with seasoning. Let it cool. Put a handful of bread-crumbs on the bottom of a buttered baking-dish, cover these with the oyster sauce, next comes a layer of fish; one of chopped egg; then more sauce, and so on, leaving out the bread-crumbs until the dish is full, when put a thick layer, with bits of butter set closely in it. Bake covered until hot through, then brown.
Fricasseed Lobster.
Meat of a good-sized lobster, boiled.
1 cup rich veal, or chicken broth—quite thick.
½ cup cream.
Juice of half a lemon.
1 table-spoonful of butter.
Pepper and salt to taste.
Cut the lobster-meat in pieces half an inch square; put with the gravy, pepper and salt, into a saucepan. Cover and stew gently for five minutes. Add the cream, and just as it is on the point of boiling, stir in the butter. When this is melted, take the saucepan from the fire, and stir in, very quickly, the lemon-juice.
Serve in a covered dish.
Boston crackers, split, delicately toasted, and buttered while hot, are a nice accompaniment to this fricassee.
Canned lobster may be used if you cannot procure fresh.
Lobster Rissoles.
1 large lobster—boiled.
2 table-spoonfuls of butter.
Yolks of 3 eggs.
Handful of bread-crumbs.
1 table-spoonful of anchovy sauce.
Cayenne, salt, and chopped parsley to liking.
Pick the meat from the boiled lobster, and pound it in a Wedgewood mortar with half the coral, seasoning with salt and cayenne pepper. When you have rubbed it to a smooth paste with the butter, add a table-spoonful of anchovy sauce and the yolk of an egg, well beaten. Flour your hands well and make the mixture into egg-shaped balls. Roll these in beaten egg, then in bread-crumbs, and fry to a light brown in sweet lard, dripping, or butter.
For the Sauce.
The coral of the lobster rubbed smooth.
1 teaspoonful anchovy sauce.
4 table-spoonfuls melted butter.
1 table-spoonful of cream.
Have ready in a saucepan 4 table-spoonfuls of melted butter; the remainder of the coral of the lobster pounded fine, and stirred in carefully, and a teaspoonful of anchovy sauce. Let this heat almost to boiling; add the cream, and pour hot over the rissoles when you have arranged these upon a heated dish.
Garnish with parsley or cresses.
Lobster Cutlets
Are made precisely as is the paste for rissoles, except that enough flour is added to it to enable you to roll it out into a sheet about as thick as your finger. Cut this into strips about three inches in length and one in width. Fry these quickly and drain dry before arranging them in the dish.
Pour the sauce over them. If properly made and fried, they are light and palatable.
Lobster Croquettes.
1 fine lobster, well boiled, or a can of lobster.
2 eggs, well beaten.
2 table-spoonfuls of butter, melted, but not hot.
½ cup bread-crumbs.
Season with salt and cayenne pepper.
Pound the lobster-meat, coral and all, in a Wedgewood mortar. Mix with this the bread-crumbs, then the seasoning and butter. Bind with the yolk of one egg. Flour your hands and make into oblong croquettes. Dip in beaten egg, then in bread-crumbs, and fry quickly to a light-brown in sweet lard or butter. Drain off fat, by laying upon a hot, clean paper, before dishing them.
Make a border of parsley close about them when you have piled them tastefully in the dish.
Lobster Pudding.
1 large lobster well boiled, or a can of preserved lobster.
½
