sufficient oil to half cover the fish, which must be turned when the under side is brown. Drain well, and serve garnished with parsley.
Time.—To fry the fish, from 6 to 10 minutes, according to its size and thickness. Average Cost, 4d. to 8d. per lb. Allow 2 lbs. for 5 or 6 persons. Seasonable all the year.
3770.—FRIED SALMON.
Ingredients.—2 slices of salmon, about 1¼ inches thick, 1 egg, flour, salt and pepper, salad oil.
Method.—Wash the fish in cold water, dry it well on a cloth, sprinkle both sides of each slice with salt, let them remain for ½ an hour, then fold them in a clean cloth and press gently to remove all moisture. Season 1 good tablespoonful of flour with salt and pepper, coat the fish completely, and dip it into beaten egg. During this process heat some salad oil in a sauté or frying-pan and then put in the fish, and fry it until well browned on both sides. Drain thoroughly, and serve cold.
Time—1 hour. Average Cost, 2s. to 3s. Sufficient for 4 persons. Seasonable from February to August.
3771.—FRIMSEL SOUP.
Ingredients.—1 quart of best stock, 1 egg, flour, salt.
Method.—Add a little salt to the egg, and stir in as much flour as possible. Knead well, roll out as thin as a wafer, and divide it into three strips. Put these aside until thoroughly dry, then place the strips one above the other, and shred finely. Then put them into the stock when boiling, simmer from 20 to 25 minutes, remove the scum, and serve.
Time.—To cook the paste, from 20 to 25 minutes. Average Cost, from 2d. to 3d., exclusive of the stock. Sufficient for 5 or 6 persons. Seasonable at any time.
3772.—GRIMSLICHS.
Ingredients.—2 motzas (Passover cake), 4 ozs. of meal (motza), 2 ozs. of ground almonds, 2 ozs. of stoned raisins, 2 ozs. of sultanas, 4 ozs. of brown sugar, 2 eggs, cinnamon, nutmeg, frying-oil.
Method.—Soak the motzas while the rest of the ingredients are being prepared, then squeeze them dry, and stir in the meal and 1 egg. Beat the remaining egg, and add to it the almonds, raisins, sultanas, sugar, and a little cinnamon and nutmeg. Take up a little of the motza paste with a spoon, form it into an oval shape, add a little of the fruit mixture,and cover with paste. Smooth it carefully, roll lightly in the motza meal, and fry in hot oil until nicely browned. Serve with fruit syrup.
Time.—To fry the Grimslichs, from 8 to 10 minutes. Average Cost, 10d. Sufficient for 4 or 5 persons.
