Shape into chops,
dip in egg and crumbs, and fry in deep fat. Stick a small piece of
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macaroni in the small end of each chop to represent the bone.
Serve with Tartar Sauce.
CHARTREUSE OF FISH--I
Butter a small mould and put in alternate layers of seasoned mashed
potatoes, cold cooked flaked fish, seasoned, and sliced hard-boiled
eggs. Pour over enough cream to moisten, cover with potatoes and
steam for twenty minutes. Turn out on a hot platter, garnish with
parsley, and serve with any preferred sauce.
CHARTREUSE OF FISH--II
Mix one cupful of stale bread-crumbs with two cupfuls of cold cooked
flaked fish and two eggs well-beaten. Season to taste, adding a
little Worcestershire Sauce. Put into a buttered mould, steam for
thirty minutes, and serve with any preferred sauce.
FISH CHOWDER
Skin three or four pounds of fresh fish and cut into convenient
pieces for serving. Cut a quarter of a pound of fat salt pork into
dice, and fry crisp. Skim out the dice and fry two sliced onions
brown in the fat. Strain the fat into a deep kettle, cover with
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sliced raw potatoes, add the fish, salt and pepper to season, and
enough boiling water or fish stock to cover. Simmer slowly until the
fish is almost done, add two tablespoonfuls of butter, half a dozen
split Boston crackers, four cupfuls of boiling milk, and the onion
and pork dice.
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