Clinch Valley news. [volume] (Jeffersonville, Va.) 18??-2019, 1893-03-03
FISH PIES.

FOR the proper preparation Of fish
pies 1t Is essential, SAYS the New York
journal, to have ready some good force
meat, the recipe for which can serve as
Il starting point. The principal compo
nent of this forccmeat is bread panade
which IS made thus: Soak one-hal
pound of the crumbs of new loaf il
tepid water, wiring it in cloth to OK
tract the moisture and stir it over til,
fire in saucepan with one half ounce O..
butter, and snlt to taste, until it forms
compact and smooth paste, bleaching it.
sell well from the saucepan; put it tc
cool between two plates and proceed tc
the mixture of the other ingredients.
Skin, say, couple of whiting, scrape
OH the flesh with spoon, press il
through sieve with u wooden pestle,
ana to every six ounces OF the fish allow
one-quarter pound OF panade and three
ounces of fresh butter; pound these to.
gether in basin and gradually add two
whole eggs and the yolis of one, season
rather plentifuily with nutmeg, pepper
and salt and put it in cold place or on
ice till wanted.
Any kind of fish can be used for ti,c
purpose, always working according to
the given proportions, whether in larger
or smaller quantities. To make an or.
binary fish pie, use any scasonablc, firm.
fleshed fish; after well cleaning il, cul
it up into. medium sized iillcts. arrange
these in an carthcn vessel i'll tidy lnycrs
thickly sprinkled with mixture of pep.
per, salt, spices and finely. chopped arc.
matte herbs to tlste and chcryil: cove,
closely and stand in cool place fol
lively hours in warm weather, or twenty.
four hours in the cold season.
Have ready the pastry Qinc the dish
with 1t or not, as prcferred), put layer
OF forccmeat ut the bottom, over il one
Of fish, and so alternately till the dish is
full and we'll raised toward the centre:
let the top layer consist of forcemeat,
and cover with little pieces of butter OF
thin slices of bacon. Lay the pastry
over the top, brush it with yolll of egg,
make hole in the middle, and bake for
about three hours. Serve cold.
The German pie made of whole fish
makes q very pleasant change. Any
fairly small, ncat-shapcd fish will do;
cut off the head, split it down the hnck;
and so clean it carefully, removing the
large bone; stuff it with forccmeat, close
1t, and lay the fish thus prepared ip
couples or separately on piece of pastry
large enough to fold right over like a
turnover, and well lined with strips of
bacon. Bake about two hours and serve
hot.
To use up remains of cod or othe,
fish, the flesh Of which is apt, to taste
rather dry, try the following: Line
baking dish or tin with some thin
pastry, spread little butter over it,
break up the cold fish into small pieces,
have ready some bread crumbs soaked
in milk; stir into this plentiful season.
ing, chopped parsley, onions and
chervil; fill the dish with alternate
layers of fish and stuffing; beat up six
eggs with half a pint of cream, season
with salt, pepper and nutmeg. and ladle
it in by spoonfuls over the contents of
the dish.
When nearly soaked in, cover with
chick crust, bake it for M hour and
half till golden brown; turn it out, or
serve as it is-with or without a parsley
and butter sauce. The above proportion
of eggs and cream is for about two soup
plates full of fish. To make the sauce
melt lump of butter, season it, and
sprinkle in some finely. chopped parsley.
a Ia Ste. Therese-Line q tin mold
with short paste, begin with layer of
forcemeat; over this put slice of salmon
and some fillets of anchovies; sprinkle
with chopped parsley and small onions,
pepper and salt and continue the layers
alternately till the mold is well filed.
Cover with paste, ornament it, brush it
with egg, and bake for one hour and
quarter, or more, according to the size.
Servo with almost any desired sauce
Ravigotte being q great favorite with
this particular pie.
Brooklyn Bridge was used by ii. 672.
600 ooo.n,ce~s lrr;nr. tIa xoor 1000