Just before serving, stir in, in tiny pieces, the rest of the butter

and a little lemon juice.

VEGETABLE SOUP

* 2 lbs. Mixed Vegetables--4d.

*

* 2 oz. Butter--2d.

*

* 1/4 lb Haricot Beans--1d.

*

* Peppercorns, Salt, and Sugar

*

* 4 quarts of Water--1/2d.

*

* Total Cost--7 1/2 d.

*

* Time--One Hour and a Half.

*

Take any vegetables that may be in season, such as carrots, turnips,

leeks, onions, and celery, and slice them up; put them into a saucepan

with the haricot beans and the butter, and turn them all about till the

butter is all absorbed; sprinkle over them a teaspoonful each of salt

and sugar, add the peppercorns and the water, and boil until the

vegetables are very soft.

Rub them through a sieve, return to the saucepan and make thoroughly

hot, and it is ready to serve.

SEMOLINA SOUP

* 2 oz. Semolina--2d.

*

* 1/2 pint of Milk

*

* 3 pints Bone Stock

*

* Salt and Pepper--1d.

*

* Total Cost--3d.

*

* Time--One Hour.

*

If the stock has been made without vegetables, as it must often be in

hot weather, boil an onion, carrot, fagot of herbs, and a dozen

peppercorns in it for half an hour, then strain the stock and put it

back in the saucepan. Sprinkle in the semolina and stir until it boils;

simmer till the semolina thickens, then add the milk, pepper, and salt,

and boil up. Pour into a warm tureen, and send fried bread to table

with it.

CARROT SOUP

* 6 Carrots--2d.

*

* 1 oz. Butter--1d.

*

* Sugar, Salt, and Pepper

*

* 3 quarts Bone Stock--1/2d.

*

* Total Cost--3 1/2 d.

*

* Time--One Hour.

*

Scrape and slice up the carrots and put them into a saucepan with the

butter. Sprinkle over a teaspoonful each of salt and sugar and a

quarter of a teaspoonful of pepper; turn them about in butter for five

minutes, pour over the boiling stock and boil for an our. Rub through a

sieve, return to the saucepan and boil up, season to taste, and serve

very hot.

TOMATO SOUP

* 1 doz. Tomatoes--4d.

*

* 1 oz. Butter--1d.

*

* 2 Onions, 1 Carrot

*

* 2 oz. Flour

*

* Salt and 1 teaspoonful Sugar

*

* 2 doz. Peppercorns

*

* 3 quarts Bone Stock--1 1/2d.

*

* Total Cost--6 1/2 d.

*

* Time--One Hour.

*

Slice up the onions and carrot, and fry them in the butter with the

peppercorns and sugar. Sprinkle over the flour and mix well together.

Cut up the tomatoes and put them in, then pour over the boiling stock

and stir until it boils. Simmer slowly for an hour. Rub through a

sieve, return to the saucepan and make thoroughly hot, pour into a warm

tureen, and serve with fried bread.

JERSEY SOUP

* 2 quarts White Stock--6d.

*

* 1 pint Milk--2 1/2d.

*

* 1 oz. Sage

*

* 1 Leek

*

* 1 Fagot of Herbs

*

* 1 doz. White Peppercorn

*

* Salt--1 1/2d.

*

* Total Cost--10d.

*

* Time--One Hour.

*

Put the stock into a stewpan; slice in the leek and add the

fagot of herbs and the peppercorns. Boil them together for half an

hour, strain out the vegetables and return to the saucepan; stir in the

sage and continue stirring until it is clear and the soup is thick;

pour in the boiling milk, boil up and pour into a tureen. Sprinkle

finely chopped parsley on the top before serving.

SCOTCH BROTH

* 2 quarts of the Liquor in which Mutton has been cooked

*

* Salt

*

* 1 oz. Rice

*

* 1 Carrot

*

* 1/2 Turnip, and Stalk of Celery

*

* Total Cost--1 1/2 d.

*

* Time--One Hour.

*

Carefully remove all the fat from the liquor; put it into a saucepan.

Wash the rice and cut all the vegetables into dice; stir them in, and

simmer by the side of the fire for an hour. It must be cooked very

slowly and without the lid. Add salt to taste, and pour it into a

tureen. Pearl barley may be used instead of rice.

LENTIL SOUP

* 1 lb. Split Lentils--2d.

*

* 1/2 oz. Butter--1d.

*

* 3 Onions and 2 doz. Peppercorns

*

* 1 teaspoonful Sugar

*

* 3 quarts Water

*

* Salt--1d.

*

* Total Cost--4 d.

*

* Time--Four Hours.

*

Wash the lentils well in two or three waters and put them into a

saucepan with the onions, peppercorns, sugar, salt, and half the

butter, and sweat them for five minutes. Pour over the boiling water

and boil steadily for four hours. If the soup gets too thick, pour in a

little more water or stock. Rub through a sieve and return to the

saucepan; stir in the butter, salt, and pepper to taste. Boil up and

serve.

Lentil soup is one of the most nourishing of all soups, and

particularly nice during the winter months.

PEA SOUP

* 1 lb. Split Peas--3d.

*

* 2 Onions and 1/4 Head of Celery--1d.

*

* 1 oz. Butter or Dripping--1d.

*

* 2 Carrots

*

* 2 doz. Peppercorns

*

* 3 quarts Water--1d.

*

* Total Cost--6d.

*

* Time--Four Hours.

*

Wash the peas well in cold water, and put them into a saucepan with the

vegetables sliced up, the peppercorns and the water. Bring to the boil

and boil steadily for four hours, then rub through a sieve and return

to the saucepan. Season well with salt, and stir in 1 oz butter or

dripping. Bring to the boil and pour into a warm tureen. Send some

dried mint and fried bread to table with it. This is a very nourishing

soup, particularly if it is made with stock instead of water; it is

very suitable for the cold season.

VEGETABLE MARROW AND TOMATO SOUP

* 1 doz. Tomatoes--3d.

*

* 1 Vegetable Marrow--2d.

*

* 9 Onions

*

* 1 oz. Butter

*

* 2 doz. Peppercorns

*

* 1 teaspoonful Sugar

*

* 3 pints Stock

*

* Salt--2d.

*

* Total Cost--7d.

*

* Time--One Hour.

*

Peel the vegetable marrow, slice it up, and take out the seeds; slice

up the tomatoes and put them, with the marrow, into the saucepan with

the butter, sugar, salt, and peppercorns; sweat them for five minutes.

Pour over the boiling water or stock, and simmer for one hour. Rub

through a sieve and return to the saucepan. Add more salt, if

necessary, bring it to the boil, pour into a tureen, and serve.

KIDNEY SOUP

* 1 Ox Kidney--4d.

*

* 2 Onions--1/2d.

*

* 1 oz. Butter--1d.

*

* 1 oz. Cornflour--1/2d.

*

* Salt, Lemon Juice, and parsley

*

* 2 quarts Stock--1/2d.

*

* Total Cost--6 1/2 d.

*

* Time--One Hour.

*

Slice up the onions and fry them in the butter, strain them out and

return the butter to the saucepan. Stir in the cornflour, and when well

mixed pour over the stock and stir until it boils. Slice the kidney up

into small pieces, and put it in; simmer very gently for one hour. Just

before serving, season with salt and a little lemon juice; pour into a

tureen and sprinkle a little chopped parsley on top.

This soup must be cooked very slowly, or the kidney will be hard and

tough.

EGG SOUP

* 1 quart White Stock

*

* 1 pint of Milk--2 1/2d.

*

* 3 Yolks of Eggs--3d.

*

* 1 oz. Sago--1/2d.

*

* 1 Onion--1/2d.

*

* Salt and Pepper--1/2d.

*

* Total Cost--7d.

*

* Time--Half an Hour

*

Boil the sago, stock, and onion together till the sago is clear; then

take out the onion and season the soup with salt and pepper.

Beat the yolks of the eggs in a basin, pour over the boiling milk,

strain into the stock. Put over the fire and whisk till it comes to

boiling point, but do not let it boil, or it may curdle. Pour

into a tureen, sprinkle with chopped parsley, and send some fried bread

to table with it.

WHITE MACARONI SOUP

* 1 1/2 oz. Macaroni--1d.

*

* 1 pint Milk--2 1/2d.

*

* 1 oz. Butter--1d.

*

* 3 pints Bone Stock

*

* Vegetables and Flour--1d.

*

* Total Cost--5 1/2 d.

*

* Time--One Hour.

*

The stock made from veal or mutton bones is the best for this soup, as

it must be white. Nothing is nicer than the liquor in which a piece of

veal has been stewed. If plenty of vegetables have been boiled in it

none need be added when the soup is made. If not, boil an onion or

leek, a slice of turnip, and a small piece of celery stalk in the stock

for twenty minuets, and strain them out. Put the butter into a stewpan,

and when it is melted stir in a tablespoonful of cornflour, pour over

the milk and stock, and stir until it boils. Boil the macaroni in salt

and water for twenty minutes, strain off the water, and cut it into

pieces about 1 inch long; put these into the soup, and simmer for ten

minutes. Just before serving, flavour with salt, a dust of white

pepper, and a few drops of lemon juice.

LOBSTER SOUP

* 1 Lobster, Crayfish, or Tin of Lobster--1s.

*

* 2 quarts Fish Stock

*

* 1/2 pint of Milk--1d.

*

* 1 oz. Cornflour--1/2d.

*

* Lemon Juice, Salt, and Pepper--1/2d.

*

* Total Cost--1s. 2d.

*

* Time--One Hour

*

The fish stock for this soup should be well flavoured with vegetables.

If a crayfish be used, remove all the white meat and boil the shells in

the stock for half an hour and strain them out; thicken with the

cornflour, pour in the milk, and boil up. Cut the lobster into

small pieces and put into the soup; simmer for ten minutes. Flavour

with lemon juice and salt, pour into a warm tureen, and serve with

fried bread. Wash the shells well in cold water before putting them

into the soup.

FISH SOUP

* 3 pints Fish Stock

*

* 1 pint Milk--2 1/2d.

*

* Cornflour--1/2d.

*

* Vegetables--1d.

*

* Fish--6d.

*

* Total Cost--10d.

*

* Time--Half an Hour

*

Remove all the fat from the fish stock and put it into a saucepan with

six white peppercorns, an onion, one slice of turnip, a fagot of herbs,

and some carrot. Boil this together for twenty minutes, then strain out

the vegetables and pour back into the saucepan. Mix a tablespoonful of

cornflour smoothly with the milk and stir it in; continue stirring till

it boils. Skin and fillet the fish and cut it into dice, put these

pieces of fish into the soup, and simmer for ten minutes. Just before

serving add a few drops of lemon juice, and salt to taste. Pour into a

tureen and sprinkle a little chopped parsley on top.

CABBAGE SOUP

* 1 Cabbage--3d.

*

* 2 oz. Butter--1 1/2d.

*

* 1 pint Milk

*

* Pepper, Salt, and Bread--3d.

*

* Total Cost--7 1/2 d.

*

* Time--One Hour

*

Wash and strain the cabbage well, and cut it up into slices; throw it

into boiling salt and water, and cook for five minutes; strain all the

water off and put it into a saucepan with the salt, pepper, and two

quarts of boiling water, and boil for one hour. Add the milk and let it

boil up again, toast the slice of bread and cut it up into

dice. Put it into a warm soup tureen and pour the boiling soup over it.

SYDNEY SOUP

* 1/2 doz. Tomatoes--2d.

*

* 1 Carrot

*

* 2 Small Onions

*

* 12 Peppercorns

*

* 1 fagot Herbs

*

* 1/2 teaspoon Salt

*

* 2 quarts Stock--1 1/2d.

*

* 1 oz. Butter--1d.

*

* 1 oz. Cornflour and 1/2 oz. Tapioca--1d.

*

* 1 cup of Green Peas--2d.

*

* Curry Powder

*

* 1/2 teaspoonful of Sugar--1/2d.

*

* Total Cost--8d.

*

* Time--One Hour.

*

Put the butter into a saucepan, slice up the onions and carrot and fry

them in it with the herbs, peppercorns, and a good pinch of curry

powder. Mix the cornflour with a little stock and pour it over. Slice

up the tomatoes and add them to the boiling stock; stir until it boils,

and then simmer slowly for an hour. Rub through a sieve and return to

the saucepan. Add the salt, sugar, and the tapioca; stir until this

becomes transparent and thickens the soup. Put in a cupful of cold

boiled peas; boil up and serve.

WHITE ONION SOUP

(SOUBISE BLANCHE.)

* 1 pint of Milk--2d.

*

* 1 oz. Butter--1d.

*

* 4 Onions

*

* Salt and Pepper

*

* 1 pint White Bone Stock

*

* Dry Crusts--1d.

*

* Total Cost--4d.

*

* Time--One Hour.

*

Peel and slice up the onions and put them into a saucepan with the

butter; make them very hot, and then cover them down and leave them to

cook by the side of the fire for an hour, but they must not get any

colour. Break in some dry, hard pieces of bread; it should be

crust only for this soup. Boil the milk and stock together, pour it

over the onions and bread, and let it simmer very slowly, closely

covered, for an hour; rub through a sieve, season with salt and pepper

and a few drops of lemon juice. Boil up and serve with fried bread.

CRECY SOUP

* 6 Carrots--2d.

*

* 2 oz. Butter--2d.

*

* 1 Onion

*

* 1/2 teaspoonful Sugar

*

* 1/2 teaspoonful Salt

*

* 1 Turnip

*

* 1 stalk of Celery

*

* 3 pints of Boiling Water--1/2d.

*

* Total Cost--4 1/2 d.

*

* Time--Two Hours.

*

Slice up the carrots and vegetables, put them into boiling water, and

cook for half-an-hour; strain them out of the water, which must be

saved, and put them into a saucepan with the butter and a few scraps of

bacon, if any are in the larder. Sprinkle over the sugar, make very

hot, and cover down closely until the vegetables are very soft. Rub

them through a sieve and pour on by degrees the water in which the

vegetables were boiled; mix well together, return to a saucepan, and

boil slowly for an hour. Stir in a small piece of butter and it is

ready to serve. This soup should be perfectly smooth if properly made.

A hair sieve should be used for the vegetables, and the soup should be

cooked very slowly.

LENTEN SOUP

* 6 Onions--1 1/2d.

*

* 2 oz. Butter or Beef Dripping

*

* 2 quarts of Water or Pot Liquor

*

* Crusts of Bread

*

* Salt and Pepper--2d.

*

* Total Cost, with Butter--3 1/2 d.

*

* Time--Two Hours.

*

Peel and slice up the onions and put them into a sauce--pan

with the butter or dripping, and brown them. Then let them cook,

covered over, for an hour. Break in some brown dry crusts of bread.

Pour over the boiling liquor the water in which some vegetables, such

as carrots, turnips, or cauliflowers, have been boiled, stir it well

and boil for an hour; rub through a sieve. If it is not thick enough,

let it boil again without the lid for ten minutes. Season well with

pepper and salt, and serve.

SOUP MAIGRE

* 1/2 lb. Rice--1d.

*

* 2 oz. Butter--2d.

*

* 1 gill Milk--1/2d.

*

* Salt

*

* 2 Eggs

*

* 1 Carrot

*

* 1 Onion--2 1/2d.

*

* Total Cost--6d.

*

* Time--Half an Hour

*

Wash the rice well in two waters, put into a saucepan with 2 1/2 pints

of cold water and the onion and carrot whole. As the rice begins to

swell add some more boiling water, until it is about the right

consistency. Take out the onion and carrot and stir in the butter, a

small piece at a time. Beat the yolks of the eggs in a basin, stir them

quickly in, and bring again to boiling point, but do not let it boil;

season with salt, and serve at once, with tiny rusks of bread. Make

these by cutting up a dry crust into small pieces, dipping them in

water, and baking until crisp in a moderate oven.

ARTICHOKE SOUP

* 2 lbs. Artichokes--3d.

*

* 2 Onions--1/2d.

*

* 1 1/2 pints Milk--4d.

*

* 2 quarts Bone Stock (White)

*

* 1 tablespoonful Vinegar

*

* 1 tablespoonful Lemon Juice

*

* 1 doz. White Peppercorns--1d.

*

* Total Cost--8 1/2 d

*

* Time--One Hour and a Quarter.

*

Peel the artichokes and lay them in vinegar and water for an

hour; this will make them a good colour. Mix up half a pint of the milk

with the stock, and boil the artichokes, onions, and peppercorns in

this for an hour. Rub through a hair sieve with a wooden spoon. Stir in

the milk and some salt, pour back into the saucepan and stir until it

boils. If the artichokes do not thicken the soup sufficiently, sprinkle

in a little sago or semolina when it is returned to the saucepan. Serve

with fried bread.

CHAPTER XVIII.

FIFTY RECIPES FOR FISH.

The consumption of fish as a daily article of food is not nearly so

large as it ought to be if we studied our health. It must be admitted

that it is much more expensive than meat, and cannot be bought so

readily. Then again, ordinary plain cooks only know how to fry and boil

it, so that very little variety can be obtained; and even these two

methods are often so badly followed as to take away rather than tempt

the appetite. Not one cook in a hundred knows how to boil fish

properly. If a little more time and attention were given to fish-cooking

we should not have so many complaints, and fish, instead of

being a neglected food, would be a much desired one. It has one or two

advantages over meat. It is easier of digestion, for one thing. It is

therefore an invaluable food for people obliged to be indoors a great

deal, or for those engaged in literary work, for it contains, besides

other good things, a good proportion of phosphorus, and this is

excellent food for the brain and organs of the chest. It is, however,

with the cooking of fish that we have to deal. In the first place, be

sure that it is perfectly fresh. The flesh should be firm and hard; if

soft and leaving the mark of the finger if pressed, it must be

rejected. It must also smell sweet; again, it must be thoroughly

cooked. It is a matter of taste whether we like well or underdone meat,

but underdone fish is the most unwholesome as it is the most repulsive

food that can be offered to us, and in no process of cooking is more

judgement required than in the cooking of fish. Fillets of fish

of all kinds, either boiled, steamed, or baked, look transparent when

raw, but are milk white when cooked sufficiently. If the French method

of frying is practised, the large quantity of fat cooks it very

quickly, and as soon as it is brown it is done. In boiling and steaming

large fish so much depends upon the quantity of water or steam used.

Never leave fish in the water after it is cooked. Put it on to a hot

dish and cover with a cloth, and stand over a saucepan of hot water

till required; if left in the water it soon becomes insipid and watery.

In all dishes of dressed fish much depends upon the sauce served with

it. Very simple directions for making several fish sauces will be found

amongst the sauce recipes, and if these are carefully studied, the art

will be easily acquired. In country districts where fish can be had for

the catching, it should form the chief item in at least one meal during

the day; and if variety in dressing it is studied, it will not be found

monotonous, as it sometimes is if only fried and boiled. The ice chest

will be found invaluable for keeping fish good and sweet.

FISH CAKES

* 1/2 lb. Cold Boiled Fish--5d.

*

* 1/2 lb. Cold Boiled Potatoes--1d.

*

* Pepper and Salt

*

* Frying Fat

*

* 1 oz. Butter--1d.

*

* 1 Egg--1d.

*

* 1 tablespoonful of Milk, Bread Crumbs--1d.

*

* Total Cost--9d.

*

* Time--5 minutes.

*

Free the fish from skin and bone and flake it up; mash the potatoes

smoothly, mix together and season with pepper and salt. Put the milk

and butter into a saucepan, and when it is quite hot put in the fish

and the potatoes. Beat up the egg, and put half in, and mix together

till hot through; spread on to a plate and stand away to cool.

Add a teaspoonful each of water and oil to the egg. Make some bread

crumbs on a sieve, and put them on to a piece of paper. Shape the fish

mixture into cakes about one inch high and two inches across; brush

them over with the egg, and toss them into the crumbs. Shape again and

fry in very hot fat, arrange in the form of a wheel on a dish paper,

garnish with fresh or fried parsley, and serve hot.

BAKED BREAM AND EGG SAUCE

* 1 Bream--6d.

*

* 1/2 pint White Sauce--2 1/2d.

*

* 1 Egg--1d.

*

* Parsley, Lemon Juice--1/2d.

*

* Total Cost--10d.

*

* Time--20 minutes

*

Wash the bream, rub some dripping on to a baking sheet, lay on it the

fish, squeeze over a few drops of lemon juice; cover with a piece of

paper well rubbed with dripping, and bake in a moderate oven for about

twenty minutes or longer, if the fish is large. Remove the skin and

fins, and put them on the dish; pour over the white sauce, which should

be just thick enough to coat the fish. Chop the parsley finely, and

boil the egg hard, cut it in half, and either chop the yolk or rub it

through a sieve, and chop the white. Arrange these in alternate rows

all over the fish, and garnish with a few lemon slices.

FISH A LA MAITRE D'HOTEL

* 2 Bream--8d.

*

* 1/2 pint White Sauce--2 1/1d.

*

* Lemon, Parsley, Pepper and Salt--1/2d.

*

* Total Cost--11d.

*

* Time--20 minutes

*

Fillet the fish, wash and trim them, roll them lightly up with the skin

inside. Rub a baking sheet with some butter or dripping. Put on

the rolls of fish close together. Squeeze over them some lemon juice,

cover with a piece of buttered paper, and bake in the oven for twenty

minutes or until they look milk white. Dish them carefully, make the

white sauce by recipe given, season it with pepper, salt, and half a

teaspoonful of lemon juice. Chop half a teaspoonful of parsley very

finely and stir it in, pour over the fish, and serve.

FISH AND TOMATO SAUCE

* 2 Bream--8d.

*

* 1/2 pint of Tomato Sauce

*

* Salt, Pepper, and Parsley--3d.

*

* Total Cost--11d.

*

* Time--20 minutes

*

Fillet the bream; cut each fillet into two pieces, wash and trim them.

Make some tomato sauce by recipe given. Butter a pie dish, lay in the

fillets, and season them; pour over the sauce, and bake in a moderate

oven for twenty minutes. Garnish with a little chopped parsley, and

serve in the dish in which they were cooked.

OYSTER STEW

* 1 bottle Oysters--1s.

*

* 1 oz. Butter--1d.

*

* 1/2 pint Milk

*

* 1/2 oz. Flour--1d.

*

* Pepper, Salt, and Lemon Juice--1/2d.

*

* Total Cost--1s. 2 1/2 d.

*

* Time--5 Minutes

*

Make a sauce by directions given, using a little of the oyster liquor

mixed with the milk; flavour with salt and pepper, and a little nutmeg

and lemon juice. Stir in the oysters and simmer for five minutes, it is

then ready to serve.

AMERICAN OYSTERS

* 1 bottle of Oysters--1s.

*

* 1/2 pint of Milk--1d.

*

* 6 Soda Biscuits

*

* 1 oz. Butter

*

* Pepper and Salt--1 1/2d

*

* Total Cost--1s. 2 1/2 d.

*

* Time--5 Minutes

*

Put the milk and butter into a saucepan; when it boils put in the

oysters and simmer for five minutes. Season with pepper and salt; break

up the biscuits and throw them it. Boil up and pour into a deep dish,

and it is ready to serve.

FISH AND BUTTER SAUCE

* 3 Whiting or Bream--1s.

*

* 1 1/2 oz. Butter

*

* 1 teaspoonful Parsley, Pepper and Salt 1 1/2d.

*

* Total Cost--1s 1 1/2d.

*

* Time--Three-quarters of an Hour.

*

Fillet the fish and cut them into strips, wash them well in cold water

and dry in a cloth; twist them round, and lay in a buttered soup plate,

sprinkle with white pepper and salt, and chopped parsley. Put in the

rest of the butter, cover with another soup plate, and stand over a

saucepan of boiling water for three-quarters of an hour; reserve the

plates once while it is cooking, place in a hot dish, and pour over it

the butter and parsley in which it was cooked.

This is a nice delicate way of cooking fish for an invalid.

FISH PATTIES

* 1 Small Bream--4d.

*

* 1 oz. Butter--1d.

*

* 1 oz. Flour

*

* 1 teaspoonful Anchovy Sauce

*

* 1 gill Milk

*

* Pepper, Salt and Lemon Juice

*

* Flaky Pastry--6 1/2d.

*

* Total Cost--11 1/2 d.

*

* Time--20 minutes

*

Bake the fish in the oven, unless there is cold fish in the

larder, which will do just as well; take away the skin and bone, and

flake it up. Make a sauce of the butter, flour, and milk; season with

anchovy, pepper, salt, and lemon juice; stir in the fish and mix well.

Line some small patty pans with flaky pastry, put a spoonful of the

mixture in the centre, cover with a round of pastry, press the edges

together, and trim into a neat shape; make a small hole in the centre

with a skewer, brush over with egg or milk, put into a quick oven, and

bake for about twenty minutes. Dish on a fancy paper, and garnish each

patty with a tiny sprig of parsley.

FISH, TO FRY

Fish requires careful preparation for successful frying; it may be

filleted or fried whole, but in either case it must be well washed in

cold water, but not soaked; dry in a cloth. Mix on a plate a spoonful

of flour, pepper, and salt. Beat on another plate an egg, with a

spoonful each of water and oil, and have plenty of dry fine crumbs on a

sheet of paper; when these things are all ready, dip the fish in the

flour and dust off again; put at once into the egg and cover well; then

drop into the crumbs, shake them all over it; next toss in the hands to

shake all the loose crumbs off; lay on a plate separately, and either

fry at once or leave in a cool place for an hour or two. Plunge into

plenty of hot fat and fry till crisp and brown; drain for a few minutes

on kitchen paper; pile on a dish, and garnish with either fresh or

fried parsley.

CURRIED FISH

* 3 Bream--1s.

*

* 1/2 pint Curry Sauce--3d.

*

* 1/4 lb. Rice--1d.

*

* Total Cost--1s 4d.

*

* Time--One Hour

*

Make the curry sauce by recipe given elsewhere. Fillet the fish

and cut each fillet in two pieces, butter a saucepan and lay in the

fish; pour over the sauce, bring it up to the boil, and cook on the

stove very slowly for an hour. Just before serving, season with salt

and lemon juice to taste. Boil the rice and dry thoroughly; press into

little cups or moulds. Dish the fish carefully and pour the sauce over

it; garnish with the moulds of rice.

SCALLOPED FISH

* 1/2 lb. Cold Fish

*

* 2 oz. Bread Crumbs--4d.

*

* 1 gill Cold Fish Sauce, Pepper, and Salt--2d.

*

* 1 oz. Butter--1d.

*

* Total Cost--7d.

*

* Time--20 minutes.

*

Flake up the fish, butter a small dish, and sprinkle well with bread

crumbs; put in a layer of fish, a little sauce and seasoning, and some

bread crumbs. Continue this in layers until all the fish is used up.

Put plenty of crumbs on top and the rest of the butter in small pieces.

Bake in a moderate oven for 20 minutes. Garnish with a sprig of

parsley, and serve.

FISH PUDDING

* 1/2 lb. Blue Cod--5d.

*

* 1 lb. Potatoes--1d.

*

* 1 oz. Butter--1d.

*

* 1 Egg

*

* Pepper and Salt--1d.

*

* Total Cost--8d.

*

* Time--Half an Hour

*

Use cold fish and potatoes, if there are any in the larder; if not,

boil a piece of blue smoked cod in some water for five minutes. Flake

it up free from skin and bone and put it into a basin; mash up

the potatoes and mix them in with the pepper and salt. Bind into a

paste with an egg; rub some dripping on a baking sheet, turn the

mixture on to it and shape into the letter S, brush over with egg or

milk, and bake till brown. Slip it off on to a hot dish, and garnish

with parsley.

FISH PIE

* 2 or 3 Bream--1s.

*

* 1 gill Milk or Melted Butter--1d.

*

* Short Pastry, Pepper and Salt

*

* Parsley--3d.

*

* Total Cost--1s. 4d.

*

* Time--Three-quarters of an Hour.

*

Cold fish will do very well for this dish. If fresh is used, fillet it

and cut into small pieces; if cooked, flake up into small pieces. Lay

in a buttered pie-dish, season with pepper, salt, and chopped parsley;

pour over the sauce and cover with a short pastry made with 1/2 lb

flour and 1/4 lb dripping. Brush over with egg or milk, and bake for

three-quarters of an hour; garnish with parsley, and serve.

FISH IN BATTER

* 2 Mullet--8d.

*

* Frying Batter

*

* Hot Fat--2d.

*

* Total Cost--10d.

*

* Time--5 Minutes.

*

Fillet the mullet and cut into small pieces; dip in flour seasoned with

salt and pepper. Cover with French frying batter, the recipe for which

is given elsewhere. Plunge into plenty of hot fat and fry until a good

colour; drain for a few minutes on kitchen paper. Pile high on a dish,

garnish with parsley, and serve hot.

FISH AU GRATIN

* 1 Sole--9d.

*

* 1 teaspoonful of Parsley

*

* 4 teaspoonful Bread Crumbs--1/2d.

*

* 1/2 Small Onion

*

* 1 oz. Butter

*

* 1 gill Good Gravy

*

* 1/2 oz. Fat Bacon--1 1/2d.

*

* Total Cost--11d.

*

* Time--20 minutes.

*

Mince the onion, parsley, and bacon very finely, and put them into a

basin with the seasoning and crumbs, and mix thoroughly. Butter a dish

in which the fish can be both cooked and served. Spread half the

seasoning on it, wash and dry the fish and lay it on this bed of

seasoning; spread the rest of the seasoning on the top, pour over

gently the gravy. Cover with a few raspings and put the butter on in

tiny pieces. Put it into a quick oven and bake from 15 to 20 minutes,

according to the thickness of the fish. Pin a paper collar round the

dish, and serve at once.

FISH HASH

* 1/2 lb. Cold Boiled Fish--4d.

*

* 1/2 lb. Cold Boiled Potatoes

*

* 1/4 of an Onion--1d.

*

* 2 oz. Fat Bacon--1d.

*

* 1 teaspoonful Parsley

*

* 1 oz. Butter

*

* 1 gill Milk or Gravy

*

* Pepper and Salt--1d.

*

* Total Cost--7d

*

* Time--10 Minutes

*

Flake up the fish free from skin and bone, mash the potatoes and mix

them together; season with half the parsley, pepper and salt. Mince the

bacon and onion very finely; put them into a frying pan with the butter

and fry for a few minutes. Stir in the fish and potatoes and

turn about until thoroughly hot through. Pour over the gravy or milk

and again make thoroughly hot. Heap on to a dish, and garnish with the

rest of the parsley. Serve very hot.

FISH BALLS

* 1/2 lb. Cold Fish--4d.

*

* 1 gill Thick Sauce--1 1/2d.

*

* 1 teaspoonful Anchovy--1/2d.

*

* 1/2 pint Melted Butter--1 1/2d.

*

* 2 oz. Fat Bacon

*

* 1 teaspoonful Parsley--1d.

*

* 1 Egg and Pepper and Salt--1 1/2d.

*

* Total Cost--10d.

*

* Time--10 Minutes

*

Chop the fish, bacon, and parsley finely, and mix them together with

the seasoning. Make a thick sauce with 1 gill water, 1 oz flour, and 1

oz butter; flavour with anchovy and stir the fish in. Simmer for a few

minutes, stir in the yolk of the egg, and turn on to a plate to cool.

Make up into small balls, fill a frying pan with boiling water, put in

the balls. Cover over and simmer gently for ten minutes. Dish the balls

in a circle and pour over the melted butter, which has been nicely

flavoured with anchovy; garnish with parsley, and serve.

FISH A LA CREME

* 4 Whiting or Schnapper--1s.

*

* 1 gill Milk--1d.

*

* 1 oz. Butter

*

* 1/2 oz. Flour, and Lemon Juice

*

* Pepper and Salt--1d.

*

* Total Cost--1s. 2d.

*

* Time--One Hour

*

Fillet the fish, wash the bones, and put them into half a pint of white

stock, and boil them for half an hour. Strain out and mix with 1 gill

of milk. Wash the fillets and roll them up, stand them in a

stewpan and cook them in this liquor, covering them with a piece of

buttered paper; they will take about 20 minutes.

Dish them carefully, strain the liquor, and make a sauce of it with the

butter and flour by directions given. Season and flavour this and pour

it over the fillets; garnish with chopped parsley and red bread crumbs,

and serve hot.

FILLETS OF FISH AND CHEESE SAUCE.

* 3 Mullet or Bream--1s.

*

* 1/2 pint Cheese Sauce--4d.

*

* 1 oz. Dry Cheese

*

* 1 oz. Butter

*

* Lemon Juice

*

* Salt and Pepper--1 1/2d.

*

* Total Cost--1s. 51/2 d.

*

* Time--25 Minutes.

*

Fillet the fish, wash and dry them; put them on to a baking sheet,

sprinkle with lemon juice. Put a few little pieces of butter over them;

cover with buttered paper and bake from 20 minutes to half an hour,

according to the thickness of the fillets. Place them carefully on the

dish in which they are to be served, pour over them the cheese sauce

nicely flavoured with pepper, salt, and parsley. Sprinkle over them

some dry cheese, brown in front of the fire, or under the grill if

using a gas stove, and serve hot.

COLLARED EELS

* 2 Eels--1s. 5d.

*

* 1 Egg--1d.

*

* 1/2 oz. Gelatine--1 1/2d.

*

* 1 fagot of Herbs

*

* 1 Onion

*

* 1 Carrot

*

* 1 spoonful Vinegar

*

* Pepper and Salt--1d.

*

* Total Cost--1s. 81/2 d.

*

* Time--One Hour and a Half

*

Clean the eels, cut them into pieces 2 inches long; put them in

cold water well seasoned with salt, 2 dozen peppercorns and the

vegetables, and a spoonful of vinegar. Bring to the boil, and skim

well; then boil steadily for an hour, or longer if the eels are large.

Take out the fish, slip out the bones, and cut the meat into small

pieces. Put back the bones and boil the liquor quickly without the lid

for half an hour, then strain off.

Dissolve the gelatine in a little cold water or gravy and stir in. If a

very special dish is desired, the liquor can be clarified with the

white of an egg in the same way as jelly. Rinse a mould in cold water,

arrange in it the pieces of eel and a hard boiled egg cut into slices

with a few sprigs of parsley. Strain the liquor over and stand away

till cold. Turn out and serve with a salad.

STUFFED FLATHEAD

* 1 Flathead--9d.

*

* 2 oz. Forcemeat--2d.

*

* 1 gill Gravy

*

* 1 oz. Dripping--1d.

*

* Total Cost--1s.

*

* Time--Half an Hour

*

Take a little veal forcemeat and season nicely. Sew this into the

flathead and truss it into the shape of the letter S. Rub some dripping

on to a baking sheet, which should only be just large enough to take

the fish. Put some dripping on the top, and bake in a moderate oven for

half-an-hour, or longer if large. Slip it on to a hot dish, draw out

the trussing string carefully, flavour and boil up the gravy and pour

round it. Serve very hot.

OYSTERS AND BACON

* 1 doz. Large Oysters--6d.

*

* 3 Rashers Bacon

*

* Pepper, Salt and Lime Juice--3d.

*

* Total Cost--9d.

*

* Time--10 Minutes.

*

Mix some pepper, salt, and lemon juice together, and lay

oysters in this. The bacon should be cut very thin, and then into

strips about 1 inch broad and 3 inches long. Roll these up, and thread

on a skewer first a roll of bacon and then an oyster, until the skewer

is full; lay on a baking sheet and cook in the oven for about ten

minutes. Have ready a hot dish, slip the bacon and oysters off the

skewers on to this, and serve hot.

SCALLOPED OYSTERS

* 1 bottle Oysters--1s.

*

* 3 oz. Bread Crumbs--1d.

*

* 2 oz. Butter

*

* Lemon Juice, Pepper and Salt--2d.

*

* Total Cost--1 s. 3 d.

*

* Time--20 Minutes

*

Strain the liquor from the oysters, boil it up and pour over them,

cover down for five minutes, and strain off again. Melt the butter,

season with lemon juice, pepper, and salt.

Butter a dish, put in a layer of crumbs, then one of oysters; moisten

with the butter, then more crumbs, and continue in layers till the dish

is full. Pour over all the rest of the butter, and bake for a quarter

of an hour. Serve at once.

TO COOK DRIED FISH

Put it into hot water, and boil gently for five minutes or longer if

the fish is very thick. Take it out of water and put it on to a hot

dish, rub a small piece of cold butter over it and cook for a few

minutes either in the oven or in front of the fire. One or two soft

boiled eggs broken over it is a nice way of serving it, or a few very

thin slices of bacon well cooked may be placed round the dish as a

garnish.

FRIED CRAYFISH

* 1 Crayfish--1s.

*

* French Frying Batter--2d.

*

* 1 teaspoonful Anchovy

*

* Frying Fat--1/2d.

*

* Total Cost--1s. 21/2 d.

*

* Time--3 Minutes

*

Pick all the white meat from a crayfish, and cut it into pieces about

two inches long and one inch broad. Make a frying batter by recipe

given elsewhere, and season with anchovy, lemon juice, pepper, and

salt. Dip the pieces of crayfish into this and plunge into plenty of

very hot fat; fry a good colour, drain on kitchen paper for a few

minutes, pile high on a dish, and garnish with fried parsley.

BREAM PUDDING

* 2 Bream--8d.

*

* 1 gill Melted Butter--1d.

*

* 1/2 lb. Suet--1d.

*

* 1/2 teaspoonful Parsley

*

* Pepper and Salt

*

* 1/2 lb. Flour--1d.

*

* Total Cost--11 d.

*

* Time--One Hour and a Half.

*

Skin and fillet the fish and cut into small pieces; make a dry crust of

the suet, and flour and line a pudding basin with it. Lay the fish in

lightly, and season with the parsley, pepper, and salt. Pour over the

melted butter; this should be made with 1/2 oz butter, 1/2 oz flour,

and 1 gill of water. Cover the top of the pudding with crust, tie down

securely with a cloth and string, and plunge into plenty of boiling

water. Boil for one hour and a half, turn out of the basin, and

sprinkle with chopped parsley. Serve hot.

FISH RISSOLES

* 1/2 lb. Cold Fish--4d.

*

* 1 oz. Butter--1d.

*

* 1 gill Milk--1d.

*

* Bread Crumbs

*

* Hot Fat

*

* 1 oz. Flour

*

* 1 teaspoonful of Anchovy

*

* 1/2 teaspoonful of Parsley

*

* Pepper and Salt--2d.

*

* Total Cost--8d.

*

* Time--5 Minutes

*

Pick the fish free from skin and bone, and chop it up. Make a smooth

thick sauce with the flour, butter, and water, by directions given

elsewhere. Flavour it with anchovy, parsley, pepper, and salt; stir in

the fish, and mix well. Turn on to a plate till cold. Make up into

small balls, cover with egg and bread crumbs, and fry in hot fat; drain

for a few minutes on kitchen paper, arrange carefully on a dish, and

garnish with parsley.

FISH A LA SAUMAREZ

* 2 Bream--1s.

*

* 2 Tomatoes--1/2d.

*

* 1 oz. Butter--1d.

*

* 1 fagot of Herbs

*

* 1 Carrot

*

* 1 oz. Flour

*

* Pepper and Salt

*

* 1 Onion

*

* 1 doz. Peppercorns

*

* Lemon Juice--1 1/2d.

*

* Total Cost--1s. 3d.

*

* Time--One Hour

*

Fillet the fish, put the bones in a saucepan, and just cover them with

water. When they boil, skim well, and add the tomatoes sliced up, the

peppercorns and vegetables; boil quickly without the lid for

half an hour, then strain, rubbing the pulp of the tomatoes through

with the liquor. Make a smooth sauce with half a pint of this liquor,

the butter, and the flour; if the colour is not good add a few drops of

cochineal. Fold the fillets of fish neatly, and bake in the oven with a

little lemon juice, and covered with a buttered paper. Arrange them on

a dish and pour the sauce over. Serve hot.

KEDGEREE.

* 1/2 lb. Gold Fish--4d.

*

* 1/4 lb. Boiled Rice--1d.

*

* 2 Hard Boiled Eggs--2d.

*

* 1 oz. Butter

*

* Pepper and Salt--1d.

*

* Total Cost--8d.

*

* Time--5 Minutes

*

Flake up the fish and mix it with the rice; shell the eggs and cut them

in half, put the yolks on one side. Chop the whites and mix them with

the rice and fish; season nicely and put into a saucepan with the

butter, and stir until thoroughly hot. Pile on a dish, and either chop

the yolks and sprinkle them over, or hold a sieve over the kedgeree and

rub them lightly through. Serve hot.

FISH BAKED IN VINEGAR

* 2 Mullet--6d.

*

* 1/2 pint Vinegar--2d.

*

* 1 gill Water

*

* 1 fagot of Herbs

*

* 1 doz. Peppercorns

*

* Salt--1/2d.

*

* Total Cost--81/2 d.

*

* Time--One Hour

*

Wash the fish, dry them on a cloth, and rub them with a little salt.

Lay them in a deep dish, put in the herbs and peppercorns, pour over

the vinegar and water. Cover with a tin, and stand in a cool

oven, and bake very slowly for an hour. Take them out and let them get

quite cold in the vinegar, then lay them in a dish, and strain the

sauce over. Garnish with sprigs of parsley.

STUFFED CONGER EEL.

* 1 Eel--1s.

*

* 3 oz. Veal Seasoning--2d.

*

* 1 1/2 oz. Flour

*

* Pepper and Salt--1/2d.

*

* 1 1/2 oz. Butter--1d.

*

* Total Cost--1s. 31/2 d.

*

* Time--One Hour

*

Make the veal seasoning by recipe given elsewhere; sew it into the eel

and put it into a deep dish. Just cover it with water, and bake it in a

good oven for about one hour. Take it up and keep hot, strain the

liquor in which it has been cooked; take about one pint and make into a

brown sauce with the butter and flour. Colour it with a few drops of

caramel, let it boil for a few minutes, season with salt, pepper, and

lemon juice; pour over the fish, and serve very hot.

EEL AND TOMATO SAUCE.

* 1 Eel--1s.

*

* 6 Tomatoes--2d.

*

* 2 oz. Veal Seasoning--2d.

*

* 1 oz. Butter

*

* 1 oz. Flour

*

* Pepper and Salt--1d.

*

* Total Cost--1 s. 5d.

*

* Time--One Hour

*

Stuff and cook the eel as in the preceding recipe, and strain off the

liquor. Rub the tomatoes through a sieve; mix with half a pint of the

liquor in which the fish was cooked. Make a sauce of this of this with

butte and flour, season with pepper and salt, and pour it over the

fish. Garnish with parsley, and serve.

FRIED ROES

* 3 Roes--6d.

*

* Frying Batter

*

* Hot Fat

*

* Salt and Pepper--1d.

*

* Total Cost--7d

*

* Time--35 Minutes

*

Put the roes on in cold water and boil for about half an hour. Take

them up and let them get quite cold, then cut into slices. Make some

frying batter by recipe given elsewhere. Season it with salt and

pepper, dip in the slices, and fry a good colour. Pile high on a dish

and garnish with fried parsley. Roes may also be fried in egg and bread

crumbs; they are prepared just in the same way, only covered with egg

and crumbs instead of batter.

CODS' ROES IN TOMATO SAUCE

* 2 Roes--4d.

*

* 1 gill Tomato Sauce--2d.

*

* Cayenne

*

* 3 slices Toast

*

* 1 Egg

*

* Nutmeg and Salt--2d.

*

* Total Cost--8d.

*

* Time--40 Minutes.

*

Cods' roes are the best for this dish, but any roes will do. Wash them

well, cover with cold water seasoned with salt, and boil for half an

hour, or longer if the roes are large. Take them up and stand away till

cold, then cut into slices about half an inch thick. Make some tomato

sauce by recipe given elsewhere; when it is boiling, season with

cayenne, nutmeg, and salt; stir in the yolk of an egg, lay in the

slices of roe, cover down until hot through. Cut the toast into as many

pieces as there are slices of roe, stand them in a dish, and put on

each some roe. Make the sauce very hot, pour it over, and serve at

once.

MULLET AND TOMATOES

* 2 Mullet--8d.

*

* 6 Tomatoes

*

* Bread Crumbs

*

* 1 teaspoonful Parsley

*

* Salt and Pepper--2d.

*

* 1 oz. Butter--1d.

*

* Total Cost--11d.

*

* Time--30 Minutes

*

Fillet and slice up the mullet, season each slice with parsley, pepper,

and salt. Dip the tomatoes in boiling water, skim and slice them up.

Butter a pie-dish, lay in the slices of fish and tomatoes alternately.

Cover the top with bread crumbs and little pieces of butter. Cover the

buttered paper and bake in a moderate oven for half an hour; take off

the paper, and serve hot.

AMERICAN FISH

* 1 Flathead--1s.

*

* 1/2 pint Brown Sauce--1d.

*

* 3 oz. Fish Forcemeat

*

* 1 oz. Dripping--4d.

*

* Total Cost--1s. 5d.

*

* Time--30 Minutes.

*

Make a forcemeat and sew it into the fish. Rub some dripping over a

baking sheet, truss the fish into shape, and lay it on. Rub the rest of

the dripping on to a piece of paper, cover the fish carefully, bake in

rather a hot oven for half an hour or longer, according to size; take

of the paper, dish it, and pour round a nice brown sauce. A fish

forcemeat is made with 2 oz cold fish, 1 oz suet, 1 oz bread crumbs

well mixed together, with some seasoning and an egg.

COLD FISH AU GRATIN

Any scraps of cold fish may be served in this way. If any fish sauce is

left, nothing is nicer to warm it in; if not, make a little

with 1 gill of milk or water, 1 oz of butter, and 1 oz of flour. Flake

the fish up, butter a plate, put the fish in and pour the sauce over.

Sprinkle with brown bread crumbs, and bake in the oven for a quarter of

an hour.

SMALL FISH

Any kind of small fish will do for this dish. Wash and dry them; well

butter a sheet of stiff writing paper, lay the fish in, sprinkle them

with a little very finely chopped onion or shallot, parsley, pepper,

and salt. Squeeze over a few drops of lemon juice, and put a few little

pieces of butter about them; wrap them up in the paper and bake for

twenty minutes. Serve in the paper in which they were cooked.

BAKED FISH

* 4 Mullet or Jew-fish--1s.

*

* 2 oz. Bread Crumbs--1/2d.

*

* 1 oz. Butter--1d.

*

* Pepper and Salt

*

* 1 teaspoonful Parsley

*

* 1 teaspoonful Sweet Herbs

*

* 1/2 lemon

*

* 2 oz. Suet--2 1/2d.

*

* Total Cost--1 s. 4 d.

*

* Time--30 Minutes.

*

Split open the fish and remove the head and backbone, wash well in cold

water and dry in a cloth. Chop the parsley, herbs, and suet, and mix

these together; add half the crumbs, the rind of half a lemon, and

pepper and salt. Butter a baking tin, lay on a fish skin downwards. On

this place a layer of seasoning, a little lemon juice, and a few pieces

of butter; on this another fish with the cut part next the seasoning.

Do the rest in the same way, piling one on top of another; over all put

the rest of the crumbs and butter, bake in a moderate oven for half an

hour. Slip into a hot dish, and serve.

CODFISH AND POTATOES--BOUILLABAISSE OF COD.

* 2 lbs. Murray Cod--1s.

*

* 1 lb. Potatoes--1d.

*

* Slices of Roll

*

* 1 quart Water

*

* 1 fagot of Herbs

*

* 2 Leeks or 1 Onion

*

* Pinch of Saffron

*

* 1 1/2 oz. Butter--3 1/2d.

*

* Total Cost--1s. 41/2 d.

*

* Time--One Hour.

*

Put the butter into a saucepan, and when it is hot add the leeks or

onion chopped small, and let them get a good colour without burning;

then add a quart of water, the fagot of herbs, the saffron tied in a

piece of muslin, and the potatoes peeled. Bring up to the boil, and

when they are nearly cooked cut the cod into slices and lay it in. Cook

slowly for twenty minutes, take up the fish, and put it in a hot dish

and lay the potatoes round. Season and flavour the liquor, and boil up.

Cut the bread into slices, put it into a hot dish, and strain the

liquor over; serve with the fish.

BUTTERED WHITING

* 3 Whiting--1s.

*

* Pepper and Salt

*

* 1 1/2 oz. Butter

*

* 1 Lemon--2d.

*

* Total Cost--1s. 2d.

*

* Time--20 Minutes

*

Wash the whiting, dry them in a cloth, mix a little flour, pepper, and

salt together, cover the fish thoroughly with this. Butter a thin dish,

lay the whiting in and put the rest of the butter over them in small

pieces, and put them into a hot oven; baste constantly with the butter.

This must not be allowed to get black; it should be brown. When the

whiting are done, which will be in from fifteen to twenty

minutes, according to the thickness of the fish, place them in a hot

dish and pour the butter in which they have been cooked over them.

BROILED FISH

* 2 Mullet--8d.

*

* 2 teaspoonful Oil

*

* Pepper

*

* Salt--1/2d.

*

* Total Cost--81/2 d.

*

* Time--10 Minutes.

*

Split the mullet open and wash away the black substance from the bones,

dry on a cloth, rub with oil and sprinkle them with pepper and salt,

and leave them in a cool place for an hour. Rub a gridiron with a piece

of suet, and when it is quite hot put on the fish and broil it

carefully, turning it two or three times whilst cooking. Lay on a hot

dish and rub over with a little butter.

To broil successfully a very clear fire is required, and it should be

made up some time before it is wanted. Broiling on a gas-stove is

equivalent to broiling over a fire.

BOILED FISH

To boil fish properly it must never really boil; and in this lies the

secret of success. If it boils it has a watery, insipid flavour, and

drops of pieces very often when it is taken out of the water. The water

must boil well before the fish is put in, and be seasoned with salt and

a teaspoonful of vinegar or lemon juice; lay the fish carefully in, and

bring the water to the boil again. Then draw it away from the fire,

cover down closely, and keep it just below the boil. The time it takes

to cook depends so much on the size and thickness of the fish that no

hard and fast rule can be given; about ten minutes to every lb., will

be sufficient. It is always done when it begins to leave the

bone. Take it out of the water directly it is cooked, and if it is not

wanted just at the time, cover it with a cloth and keep it hot. Any

kind of fish sauce can be served with it, such as plain melted butter,

parsley, or egg sauce.

SALT FISH

To cook salt fish it should be soaked in cold water for twelve hours,

then well washed in fresh water, scraped and cleaned. Lay it in a

fish-kettle, cover with cold water, then simmer very gently indeed for one

hour and a half, according to the thickness of the fish. It should be

dished on a serviette, and garnished with sprigs of parsley and slices

of lemon. Send it to table with boiled parsnips and egg sauce.

DEVILLED SARDINES

* 1 tin Sardines--6d.

*

* 1/2 oz. Mustard--1/2d.

*

* Buttered Toast

*

* Cayenne--1d.

*

* Total Cost--71/2 d.

*

* Time--5 Minutes

*

Make the mustard with vinegar instead of water, and stir into it some

cayenne and salt. Rub the sardines over with this, and either fry them

in a little dripping or grill them. Cut the toast into fingers, lay a

sardine on each piece, and serve hot. Sardines are also very good

dipped in French batter and fried and served with fried parsley.

FISH A L'AURORE

* 1 Jew-fish--9d.

*

* 1/2 Small Onion

*

* 1/2 teaspoonful Parsley

*

* 1 Egg

*

* 1/2 pint White Sauce

*

* Pepper and Salt--3d.

*

* Total Cost--1s.

*

* Time--30 Minutes.

*

Put some dripping on a tin dish, lay the fish in it, and cover

with a buttered paper and bake in the oven for twenty minutes. Take it

out, split open and take out the centre bone; sprinkle the inside of

the fish with finely chopped onion and parsley, pepper, and salt. Put

back the upper fillet, trim away some of the bones, pour over the

melted butter or white sauce, and put back into the oven for ten

minutes. Boil the egg hard, remove the shell, take out the yolk and

either chop it or rub it through a sieve, cut the white into shapes.

Take the fish from the oven and decorate the top with the yolk and

white of egg; serve hot.

FILLETS A LA ORLY

* 2 Bream--8d.

*

* Lemon Juice

*

* Parsley

*

* Half an Onion

*

* 1/2 pint Tomato Sauce

*

* Pepper and Salt--3d.

*

* Total Cost--11d.

*

* Time--5 Minutes

*

Fillet the fish and lay them in a dish; sprinkle them well with lemon

juice, pepper, salt and parsley. Lay over them some slices of onion and

leave them for an hour, then fry them either in batter or flour. Drain

them for a few moments on kitchen paper, and serve on a dish very hot

with some good thick tomato sauce in a sauce-boat.

SCANDINAVIAN PUDDING

* 2 Bream--8d.

*

* 2 Eggs--2d.

*

* 1/2 pint Milk--1d.

*

* 1/2 lb. Flour

*

* Pepper and Salt

*

* 1/2 pint Fish Sauce--2d.

*

* Total Cost--1s. 1d.

*

* Time--One Hour.

*

Fillet the fish, skin and chop very find; sift the flour into a basin,

drop in the eggs, and make into a batter with the milk. Season

with salt and pepper, and stir in the chopped fish. Butter a basin,

pour in the mixture and boil for one hour; turn out of the basin and

serve with melted butter sauce, flavoured with anchovy, or with any

other fish-sauce that may be preferred.

OYSTERS AND POTATOES

* 1 bottle Oysters--1s.

*

* 4 Cold Potatoes--1d.

*

* 1 Egg--1d.

*

* 2 oz. Flour

*

* Pepper and Salt--1/2d.

*

* Total Cost--1s. 21/2 d.

*

* Time--20 Minutes.

*

Mash the potatoes and make them into a paste with the flour and egg,

roll out and cut into small pieces. Season the oysters with lemon

juice, pepper, and salt; put three of four into each piece of potato

crust. Roll it up, brush over with milk, and bake for twenty minutes.

Pile high on a dish, and serve hot.

STEWED FISH

* 2 Fish--9d.

*

* 1/2 pint Stock

*

* 1 blade of Mace

*

* 2 Cloves

*

* 1/2 oz. Flour--1/2d.

*

* 2 tablespoonful Ketchup

*

* 1 Onion--1d.

*

* 1 Egg--1d.

*

* Bread Crumbs

*

* 1 doz. Peppercorns--1/2d.

*

* Total Cost--1s.

*

* Time--One Hour and a Quarter

*

Fillet the fish and fry them in egg and bread crumbs; slice and fry the

onion, lay this and the fish in a tin dish. Cover with stock, put in

the cloves, peppercorns, and mace, cover over, and put into a

moderate oven for an hour. Mix the flour and ketchup together and stir

it in; put back into the oven for ten minutes. Dish the fish and strain

the sauce over it.

OYSTERS AND MACARONI

* 2 oz. Macaroni--1 1/2d.

*

* 1 bottle Oysters--1s.

*

* 1 gill Milk or Melted Butter Sauce--1d.

*

* Cayenne

*

* Salt

*

* Bread Crumbs--1d.

*

* Total Cost--1s. 31/2 d.

*

* Time--Half an Hour.

*

Boil the macaroni in the oyster liquor or in weak stock till quite

soft. Rub a little butter on a dish, cut the macaroni into pieces two

inches long and lay it at the bottom. On this place the oysters, and

season them with cayenne, salt, and a little lemon juice or nutmeg.

Pour over the milk or sauce, cover with bread crumbs, and brown it in a

quick oven. A few little pieces of butter laid on top of the crumbs

make a richer dish. It must be served very hot.

CHAPTER XIX.

FIFTY RECIPES FOR MEAT DISHES

COOKERY OF MEAT.

The principal methods of cooking meat are roasting, baking, boiling,

stewing, broiling, braising, and frying. Of these methods roasting and

baking are conducted on the same principle--dry heat; boiling and

stewing are often spoken of as if they were the same, but this is quite

a mistake. When we boil a joint we plunge it into boiling water, and

this water should cover it completely; but when meat is stewed it must

be cooked in a very small quantity of water, and never allowed to boil.

Water boils at 212, but simmering heat is 180, and meat cannot be

properly stewed if it is cooked quicker than this. One of the great

faults of English cooks is that they cook too quickly, and it is

particularly necessary in stewing to cook slowly, because we want to

extract and blend all the different flavours of the various substances,

which are necessary for a good and savoury stew. When boiling meat for

table plunge it into boiling water, and then reduce the heat; but when

broth or soup is to be made it must be put into cold water, so that the

goodness may be drawn from it. Corned beef or pork should also be

placed in cold water and heated gradually, so that some of the salt is

drawn out. The frying-pan should be discarded from the kitchen, at

least as far as steaks and chops are concerned; grilling or broiling is

by far the best method of cooking them. Meat unless it is very

carefully fried is tough and greasy, yet the same piece of meat

if grilled or stewed would be tender and nutritious. There is often a

prejudice against meat twice cooked, but the most delicate ENTREES that

are so highly esteemed by many are only re-cooked meat. It is the time

and care expended on it that makes it so delicious. Even in plain

cooking there is no reason why the homely dish of hash should not be

appetizing and wholesome. I trust that the following recipes, if

carefully carried out, will prove this to be true.

STEAK AND KIDNEY PIE

* 2 lbs. Steak--5d.

*

* 2 Kidneys--1 1/2d.

*

* 1 lb. Flour

*

* 1/2 lb. Dripping

*

* 1 gill Water

*

* Pepper and Salt--2d.

*

* Total Cost--81/2 d.

*

* Time--One Hour and a Half

*

Mix a teaspoonful of flour in a plate with some pepper and salt, slice

up the meat into pieces about three inches long by two broad, dip each

piece lightly in the flour; skin and slice up the kidneys, and cut the

fat into small pieces. Roll a piece of kidney and a piece of fat

alternatively in the slices of meat, pile high in a dish, and pour in a

gill of water or stock. Make a short crust by directions given for

short pastry, wet the edge of the dish and line it with a strip of the

paste, wet this strip again with water and cover the dish with paste;

trim off the edge, cut a small piece out of the centre of the pie, and

ornament it with a few leaves cut out of the paste trimmings. Brush

over with water and bake in a moderate oven for one hour and a half. As

soon as the crust has acquired some colour, cover with a piece of paper

well rubbed with dripping.

STEAK AND KIDNEY PUDDING

* 2 lbs. Steak--5d.

*

* 2 Kidneys--1 1/2d.

*

* 1 lb. Flour--2d.

*

* 1/2 lb. Suet

*

* 1/2 pint Water

*

* Pepper and Salt--1 1/2d.

*

* Total Cost--10d.

*

* Time--Three Hours

*

Make a dry crust, by directions given elsewhere, of the flour, suet,

and butter. Rub the pudding basin well with dripping, roll out the

crust, take two-thirds and line the basin, well pressing the crust in.

Slice up the meat and kidney, season with pepper and salt, pile lightly

in the basin, pour in half a gill of water, wet the edge of the crust.

Roll out the piece left, and cover the pudding securely. Dip a cloth in

boiling water, put it over the top, tie it round with string, and pin

or tie the ends of the cloth over the top. Plunge into plenty of

boiling water, and boil for three hours. Take it up, take off the

cloth, turn it out of the basin on to a hot dish, and serve hot.

STEWED KIDNEYS AND MACARONI

* 6 Kidneys--6d.

*

* 1 gill Stock

*

* 1 oz. Butter

*

* 2 oz. Macaroni

*

* Parsley, Pepper, and Salt--2 1/2d.

*

* Total Cost--81/2 d.

*

* Time--25 Minutes

*

Put the Macaroni into boiling water seasoned with salt, and boil for

about twenty minutes, or until quite soft, but not broken. When it is

boiling, skin and cut the kidneys in half, put them into a frying-pan

with the butter, and toss them over the fire for two or three minutes.

Sprinkle with parsley, pepper, and salt, pour over the stock or water.

Bring it to the boil, then cover down by the side of the fire for five

minutes. Place carefully in the centre of a hot dish, boil up the gravy

and pour over. Arrange the macaroni round the dish as a border, and

serve hot.

STEWED STEAK AND WALNUTS

* 2 lbs. Steak--5d.

*

* 1/2 pint Water or Stock

*

* 3 Pickled Walnuts

*

* 1 teaspoonful Vinegar

*

* 1 teaspoonful Cornflour

*

* Salt and Pepper

*

* Total Cost--6d.--1d.

*

* Time--Three Hours

*

Cut the steak into neat pieces, put it into hot water and bring to the

boil, then keep it below boiling point, but simmering very gently for

two hours and a half. Mix the cornflour with a tablespoonful of the

vinegar from the walnuts and stir it in, add salt to taste and a small

pinch of pepper. Cut up three walnuts and put them in, bring to

simmering point again, and cook for at least another half-hour, then

dish neatly. Boil up the gravy and pour over it.

STEAK AND MACARONI

* 2 lbs. Steak--5d.

*

* 2 oz. Macaroni--1 1/2d.

*

* 1 oz. Dripping

*

* 1/2 pint Stock

*

* 1 Onion

*

* 1 doz. Peppercorns

*

* Salt--1/2d.

*

* Total Cost--7d.

*

* Time--Three Hours

*

Cut the steak into neat pieces, put the butter or dripping into a

saucepan and fry the steak quickly; take it out, shred the onion and

put it in with the peppercorns, and let it get quite brown.

Pour over the stock and stir until it boils, then put back the steak

and let it simmer very gently for three hours. While it is cooking,

boil the macaroni in weak stock or water for twenty-five minutes, and

if it is ready before it is wanted keep it in hot water. When the steak

is done, dish it neatly, flavour the gravy, boil it up and pour over.

Cut the macaroni into short pieces and place it round the dish as a

garnish.

MUTTON CHOPS IN BATTER

* 2 Eggs--2d.

*

* 2 lbs. Chops--5.

*

* 1 pint Milk--2 1/2d.

*

* 3/4 lb. Flour

*

* Salt and Pepper--1/2d.

*

* Total Cost--10d.

*

* Time--One Hour and a Quarter

*

Break the eggs into a basin, beat in the flour with a fork, then add

gradually the milk, season with a little pepper and salt. Rub some

dripping on a baking dish, pour in the batter, lay in the chops. Put

into a moderate oven and bake for about one hour and a quarter. Serve

hot.

TOMATO PIE

* 3 or 4 Tomatoes--2d.

*

* 1 lb. Chops--2 1/2d.

*

* 1 oz. Butter--1d.

*

* 4 Cold Potatoes--1d.

*

* Pepper and Salt

*

* 1 tablespoonful Milk--1/2d.

*

* Total Cost--7d.

*

* Time--One Hour and a Quarter

*

Skin and slice up the tomatoes, put a layer at the bottom of a pie-dish,

then lay in the chops. Season with pepper and salt, and cover

with the rest of the tomatoes; mash up the potatoes until ver smooth.

Warm the butter and milk and pour it over them and make into a paste.

Cover the dish with this crust, brush the top over with a

little milk, put into the oven and bake for about one hour and a

quarter.

KABOBS

* 1 1/2 lbs. of Steak--4d.

*

* 1 dessertspoonful Curry Powder

*

* 1 dessertspoonful Worcester Sauce

*

* 1 dessertspoonful Vinegar--1 1/2d.

*

* 1/2 pint Stock

*

* 1 tablespoonful Flour

*

* 1 tablespoonful Chutney

*

* 1/4 lb. Rice

*

* Salt--2d.

*

* Total Cost--71/2 d.

*

* Time--One Hour and a Half

*

Slice up the steak into pieces about three inches long and two broad.

Mix the curry powder, sauce, vinegar, flour and chutney together and

spread this over the steak; roll up and thread a small wooden skewers.

These skewers should be made from a very small splint of wood, just

large enough to hold one or at most two of the rolls; lay them in a

saucepan, pour over the stock, bring to the boil and simmer one hour

and a half. While they are cooking, well wash the rice in cold water

and let it soak for half an hour, throw it into boiling water for three

minutes and strain off. Put a pinch of saffron in some fresh water,

season with salt, and finish cooking in this. Strain off and dry in the

saucepan. Pile this on a dish and lay the kabobs over it; boil up the

gravy, season and flavour, and strain round the dish.

SCOTCH COLLOPS

* 1 lb. Lean Steak--2 1/2d.

*

* 1 gill Stock

*

* Pepper and Salt

*

* 1 oz. Butter--1d.

*

* Quarter of an Onion

*

* Small Sippets of Toast--1d.

*

* Total Cost--41/2 d.

*

* Time--One Hour

*

Remove all the fat, and cut the meat into very thin and small

dice, mince up the onion very finely. Mix together, season with some

pepper and salt, and put into a saucepan with the butter. Stir it about

for five minutes, then pour on the stock, bring to the boil, and simmer

for one hour. Arrange neatly on a hot dish, and put the sippets of

toast round.

POOR MAN'S DISH

* 1/2 pint Poor Man's Sauce--1/2d.

*

* Slice of Toast

*

* Slices of Cold Meat--2d.

*

* Total Cost--21/2 d.

*

* Time--Half an Hour

*

Make the sauce by directions given elsewhere, pour it into a pie dish,

lay in some slices of underdone beef or mutton; cover over and stand in

the oven for a quarter of an hour. Cut the slice of toast into sippets,

lay them round, and serve.

BREAST OF MUTTON AND PEAS

* 2 Breasts of Mutton--4d.

*

* 2 Onions

*

* 1 Carrot--1/2d.

*

* 1 Egg--1d.

*

* Bread Crumbs--1/2d.

*

* 1 fagot of Herbs

*

* 1 pint Peas

*

* Salt and Pepper

*

* Hot Fat

*

* 12 Peppercorns--7d.

*

* Total Cost--1s. 1d.

*

* Time--Two Hours

*

Wipe the meat with a warm damp cloth, and put it into a saucepan with

the vegetables; bring to the boil and stew very gently for two hours.

Take it up and remove all the bones, put it between two boards and

stand some heavy weights on it till quite cold. Then cut into neat-shaped

pieces, egg and bread crumb them; fry a good colour. Boil the

peas by recipe given elsewhere. Pile the mutton on a dish and

put the peas round. A breast of lamb is exceedingly nice done in this

way; it may be cut off before the quarter is roasted. The liquor in

which the meat was cooked makes excellent soup.

TRIPE AND TOMATOES

* 2 lbs. Tripe--5d.

*

* 1 doz. Tomatoes--3d.

*

* 1/2 pint Water or Stock

*

* 1 oz. Cornflour--1/2d.

*

* 1 Onion

*

* Pepper and Salt--1/2d.

*

* Total Cost--9d

*

* Time--Four Hours

*

Cut the tripe into neat pieces, put it on in cold water and bring to

the boil; let it boil for five minutes, put it into cold water, and

wash and scrape it well. Slice up the tomatoes and rub them through a

sieve; mix them with the stock or water, and season with pepper and

salt. Pour this into a saucepan, slice in the onion, put in the tripe,

and let it boil up. Simmer gently for four hours, mix the cornflour

smoothly with a little water or stock, and pour it in; stir until it

boils, dish the tripe carefully, season and flavour the sauce to taste,

and pour it over. Tripe is more easily digested than any other animal

food, and is therefore good for people suffering with dyspepsia.

TRIPE IN MILK

* 2 lbs. Tripe--5d.

*

* 1 pint Milk--2d.

*

* Pepper and Salt

*

* 2 Onions

*

* 1 oz. Flour

*

* 1/2 pint Water--1/2d.

*

* Total Cost--71/2 d.

*

* Time--Four Hours

*

Prepare the tripe as in the preceding recipe. Mix the milk and water

together, pour it into a saucepan; lay in the tripe, slice in

the onions, bring to the boil, and let it simmer slowly for four hours.

Season with pepper and salt, thicken with the flour; after adding the

flour let it cook for fifteen minutes, then dish the tripe carefully

and pour the sauce over it.

TOMATOES AND MINCE

* 8 Tomatoes--3d.

*

* 8 pieces Toast

*

* 1/4 lb. Minced Meat

*

* Parsley--1d.

*

* Total Cost--4d.

*

* Time--10 Minutes.

*

Take any remains of cold mince or hash, add more flavouring if

necessary, and make it hot in the saucepan. Wipe the tomatoes and

scrape out the centre, fill it up with the mince, and stand in the oven

for ten minutes. Have ready some rounds of toast about the same size as

the tomatoes. When the tomatoes are cooked enough, stand them on the

toast, and serve.

BREAKFAST MEAT

* 1 lb. Cold Meat--3d.

*

* 2 oz. Macaroni--1 1/2d.

*

* Pepper and Salt

*

* 3 Tomatoes

*

* 1/2 gill Stock

*

* Bread Crumbs--1d.

*

* Total Cost--51/2 d.

*

* Time--Half an Hour

*

Mince up the meat, or any remains of cold hash or mince will do. If

there is any cold macaroni it can be used; if not, boil some by

directions given, and slice up the tomatoes. Butter a dish in which it

can be cooked and served. Place at the bottom a layer of meat, then one

of macaroni, then one of tomatoes, season with pepper and salt, and

continue this in layers until all the materials are used up.

Sprinkle a few bread crumbs on the top, put into the oven, and bake for

half an hour. Serve hot.

RISSOLES

* 2 lb. Cold Meat--3d.

*

* 1 oz. Butter--1d.

*

* 1 1/2 oz. Flour

*

* 1 Egg

*

* Bread Crumbs

*

* 1/2 pint Stock

*

* Quarter of an Onion

*

* Parsley

*

* Pepper and Salt

*

* Hot Fat--2d.

*

* Total Cost--6d.

*

* Time--5 Minutes.

*

Mince up the meat and mix in some chopped parsley, pepper and salt; put

the butter into a stewpan, and when it is dissolved mince up the pieces

of onion very finely and fry that for two minutes, then stir in the

flour. Pour in the gravy and stir until it boils; mix in the meat and

let it get thoroughly hot. Turn it out on to a plate, spread it over,

and leave until quite cold. Make up into balls, cover with egg and

bread crumbs, and fry in hot fat; arrange in a circle and garnish with

fried parsley.

KIDNEY FRITTERS

* 6 Kidneys--6d.

*

* 1 teaspoonful Minced Herbs--1/2d.

*

* Hot Fat

*

* 1 teaspoonful Onion

*

* Frying Batter

*

* Pepper and Salt--1d.

*

* Total Cost--71/2 d.

*

* Time--5 Minutes

*

Skin the kidneys and cut up each one into three or four slices.

Make a frying batter by directions given elsewhere; stir in the minced

onions and herbs, and season with pepper and salt. Dip the slices of

kidney into this and plunge into very hot fat. Fry a good colour, pile

high on a dish, garnish with fried parsley, and serve very hot. Slices

of cold beef or mutton are very nice done in this way.

KIDNEY TOAST

* 2 Kidneys--1 1/2d.

*

* 1/2 oz. Butter--1/2d.

*

* 1 Slice Toast

*

* Parsley

*

* Pepper and Salt--1/2d.

*

* Total Cost--21/2 d.

*

* Time--5 Minutes.

*

Skin and chop the kidneys small, put into a saucepan with the butter,

and cook for two or three minutes; season with pepper and salt. Spread

it on the toast, sprinkle over some chopped parsley, and serve.

BEEF TRIFLES

* 1 lb. Cold Roast Beef--3d.

*

* 4 oz. Bread Crumbs

*

* Pepper and Salt--1d.

*

* 1 teaspoonful Onion

*

* 1 Egg

*

* 1 teaspoonful Parsley or Horse-radish--1 1/2d.

*

* Total Cost--51/2 d

*

* Time--Half and Hour

*

Mince the beef and onion very finely, and mix it with the bread crumbs,

pepper, and salt. Add either some chopped parsley or finely scraped

horse-radish; mix thoroughly. Moisten with an egg well beaten, and if

very dry a spoonful of gravy or milk. Butter some small cups or moulds,

fill them with this mixture, and bake for about half an hour.

Garnish with sprigs of parsley, and serve with them some horse-radish

sauce or brown gravy.

HASHED BEEF AND TOMATO SAUCE

* 1 lb. Cold Roast Beef--3d.

*

* 8 tomatoes--3d.

*

* 1 fagot of Herbs

*

* Salt and Pepper--1/2d.

*

* 1 gill Gravy

*

* 1 oz. Butter

*

* 1/2 teaspoonful Sugar

*

* Toast--1 1/2d.

*

* Total Cost--8d.

*

* Time--Half an Hour

*

Slice up the tomatoes and put them into a saucepan with the butter,

herbs, pepper, salt, sugar, and gravy. Stir about until it becomes

quite a pulp; then rub through a sieve, season to taste, and let it get

quite cold. Cut the beef into thin slices and lay it in a saucepan,

pour over the cold sauce and let it get hot through, very slowly.

Arrange on a hot dish, and garnish with fried sippets of bread or

toast.

STEWED CHOPS

* 1 lb. Chops--2 1/2d.

*

* 1 oz. Butter--1d.

*

* Pepper and Salt

*

* 1/2 oz. Flour

*

* 1 gill Gravy--1/2d.

*

* Total Cost--4d.

*

* Time--One Hour

*

Trim some of the fat from the chops, put the butter into a saucepan,

and when it is melted stir in the flour. Mix well, and pour in the

gravy; stir until it boils, lay in the chops, and simmer very gently

for one hour. Dish the chops in a circle, boil up and season the gravy,

and pour over the stew.

BAKED CHOP

* 1 Chop

*

* Pepper and Salt

*

* Total Cost--1d

*

* Time--One Hour

*

Choose a nice loin chop with an undercut. Rub a little butter in a soup

plate, lay in the chop, cover with another plate, and stand in a cool

oven for an hour. Put on a very hot plate and pour over the gravy which

has run from it. Serve very hot.

RICE CUTLETS

* 1/2 lb. Cold Meat--1 1/2d.

*

* 2 oz. Rice

*

* Pepper and Salt--1/2d.

*

* 1 Egg--1d.

*

* Bread Crumbs

*

* Hot Fat--1/2d.

*

* Total Cost--31/2 d.

*

* Time--5 Minutes

*

Mince the meat finely; if there is any cold rice in the larder it will

do; if not, boil some. Mix the rice and meat well together, season and

flavour with a little nutmeg or lemon peel; if the meat is very lean

add 2 oz fat or beef suet. Shape into cutlets, egg and bread crumb

them, and fry in hot fat; dish in a circle and garnish with fried

parsley.

POTATO SAUSAGES

* 3 Cold Potatoes--1/2d.

*

* 1/4 lb. Cold Meat--1d.

*

* Nutmeg, Pepper, and Salt

*

* 1 Egg

*

* Bread Crumbs

*

* Hot Fat--1 1/2d.

*

* Total Cost--3d.

*

* Time--5 Minutes.

*

Mash up the potatoes, and mince the meat; mix together,

season nicely, and mix into a paste with half the egg. Roll into

sausages, egg and bread crumb, and fry in hot fat. Dish in a pyramid,

and garnish with fried parsley.

BRAZILIAN STEW

* 2 lbs. Leg of Beef--5d.

*

* 1 Onion

*

* 1 Carrot

*

* 1 tablespoonful Vinegar

*

* 1 doz. Peppercorns--1/2d.

*

* Total Cost--51/2 d.

*

* Time--Three Hours

*

Cut the beef up in small pieces, dip them in the vinegar, and lay in a

jar. Slice in the vegetables, add the peppercorns, and tie a paper over

the top of the jar. Stand in a saucepan of boiling water for three

hours; dish up the meat, garnish with the carrot, strain the gravy,

season and flavour, boil up and pour over. Serve hot.

BEEF OLIVES

* 2 lbs. Rump Steak--10d.

*

* 1/4 lb. Veal Seasoning--2d.

*

* 12 Peppercorns

*

* 1/2 pint Stock

*

* 1 Onion

*

* 1 Carrot--1/2d.

*

* Total Cost--1s. O1/2 d.

*

* Time--One Hour and a Quarter

*

Cut up the steak into thin slices about three inches long and two

broad, shape the seasoning into small corks, roll a piece up in each

slice of steak, thread them on a skewer and lay them in a saucepan.

Pour in the stock, add the peppercorns and vegetables, bring to the

boil, simmer very gently for one hour and a half. Place the olives on a

hot dish and draw out the skewers, remove the fat, boil up the gravy,

season and flavour to taste, and pour round. Serve hot.

MACARONI PUDDING

* 3 oz. Macaroni--2d.

*

* 1/2 lb. Cold Meat--2d.

*

* Pepper and Salt

*

* 1/2 pint Gravy

*

* 2 Eggs

*

* 1/2 pint Milk

*

* 1 teaspoonful Parsley--3d.

*

* Total Cost--7d.

*

* Time--One Hour

*

Boil the macaroni in stock or water. Mince the meat finely, and season

with parsley, pepper, and salt. Rub a pudding basin or mould with

butter, put the macaroni and meat in in layers, and season nicely. Beat

up the eggs and milk and pour them over, cover with buttered paper, and

steam for one hour. Turn out of the basin carefully, and pour round it

a little nice brown gravy or white sauce.

SHEEP'S TONGUES IN TOMATO SAUCE

* 6 Tongues--1s.

*

* 1/2 pint Tomato Sauce--2 1/2d.

*

* 1 doz. Peppercorns

*

* 1 Onion

*

* 1 fagot Herbs

*

* 1 Carrot--1d.

*

* Total Cost--1s. 31/2 d.

*

* Time--Three Hours.

*

Wash the tongues in cold water, put them into a saucepan, cover them

with cold water or stock, and bring to the boil, then skim well. Either

corned or fresh tongues will do for this dish. If corned, no salt is

required; but if fresh ones are used, put in a dessertspoonful of salt.

Put in the vegetables and peppercorns and simmer gently for two hours,

then take them up, plunge them into cold water and remove the skin.

Trim them off and cut in half. Make some tomato sauce by recipe given

elsewhere. The liquor in which the tongues were boiled may be used for

this if it is not too salt. Lay the tongues in and simmer for

another hour; dish carefully, boil up the sauce and pour over. Garnish

with chopped parsley.

BROWN MINCE

* 1 lb. Cold Roast Beef--4d.

*

* 1/2 lb. Bread Crumbs--1d.

*

* Pepper and Salt

*

* 1 Egg

*

* 1/2 pint Gravy

*

* Nutmeg--1d.

*

* Total Cost--6d.

*

* Time--One Hour

*

Mince up the beef finely and mix it with the bread crumbs; season with

pepper, salt, nutmeg, or parsley. Beat up the egg, mix it with the

gravy, and pour over the meat and crumbs. Butter a basin, sprinkle well

with brown bread crumbs, put in the mince. Cover over with a plate and

bake for an hour, then turn on to a hot dish and pour a little nice

gravy round it.

STEAK A LA JARDINIERE

* 1 lbs. Steak--5d.

*

* 1 gill Green Peas--2d.

*

* 1 gill French Beans--1d.

*

* 1/2 oz. Flour

*

* 1 oz. Butter

*

* 1 Carrot

*

* 1 Turnip

*

* 1/2 pint Gravy

*

* Salt--1 1/2d.

*

* Total Cost--91/2 d.

*

* Time--Three Hours

*

Cut the steak into neat pieces and fry very quickly in the butter; take

it out, put in the flour, and when quite smooth pour on the gravy and

stir until it boils. Put back the steak, and simmer very gently for

three hours. Cut the carrot and turnip up into thin strips, and put

them in when the steak has been cooking for two hours. Boil the

peas and beans separately, and add them to the stew five minutes before

serving. Arrange the steak on a hot dish, put the vegetables round, and

pour over the gravy. The greater the variety of vegetables used the

nicer this dish will be.

KROMSKIES

* 1/2 lb. Cold Meat--2d.

*

* 2 Rashers Fat Bacon--2d.

*

* 1 oz. Butter--1d.

*

* Frying Butter--1d.

*

* 1/2 gill Stock

*

* 1 oz. Flour

*

* Parsley, Pepper, and Salt

*

* Hot Fat--1/2d.

*

* Total Cost--61/2 d.

*

* Time--5 Minutes

*

Mince the meat finely or put it through the sausage machine, season

with parsley, pepper, and salt; put the butter into a saucepan, and

when it is melted stir in the flour and the stock. Stir until it boils,

then add the meat and mix thoroughly. Turn on to a plate to cool. When

cold make up into pieces about the size of a cork. Take some very thin

rashers of fat bacon and cut into strips about half an inch wide by two

inches long. Roll the meat in this, dip in frying batter, and fry in

very hot fat; drain for a few minutes on kitchen paper, pile high on a

dish, garnish with fried parsley, and serve very hot.

KOTTBULLAR

* 2 lbs. Fillet or Beef--10d.

*

* 1/2 lb. Suet--1d.

*

* Salt and Pepper

*

* Hot Fat

*

* 1/2 pint Milk--1d.

*

* 2 Eggs--2d.

*

* Nutmeg

*

* Soda Biscuit

*

* Total Cost--1s. 21/2 d.

*

* Time--10 Minutes

*

Mince the lean of the meat very small with about a quarter of a pound

of the suet which surrounds it; season with pepper, salt, and nutmeg.

Make a little boiled custard by recipe given elsewhere, pour it over

the biscuit, which must be made into fine crumbs, then stir in the meat

and let it get quite cold. Roll into small balls with a little flour.

Put three ounces of dripping into a frying pan, and when very hot drop

in the balls and fry a good colour; drain for a few minutes on kitchen

paper, and dish in a circle. Serve hot.

BRAISED LEG OF MUTTON

* 1 Leg of Mutton--1s. 3d.

*

* 1 Rasher of Ham--2d.

*

* 1 fagot of Herbs

*

* 20 Peppercorns--1/2d.

*

* 1 1/2 oz. Butter--1d.

*

* 2 Carrots

*

* 1 Turnip

*

* 1 Onion

*

* 1 quart Stock--1d.

*

* Total Cost--1s. 71/2 d.

*

* Time--Four Hours.

*

Put the butter into a saucepan, and when it is dissolved put in the

mutton and brown it all over; then lay the ham and vegetables round it,

pour in the stock, and bring it to the boil. Cover down closely, and

stand the saucepan in a moderate oven where it will cook slowly. If the

braising is being done by a coal fire the lid of the stewpan may be

reversed and some hot coals placed in it; these will want renewing f

rom time to time. In any case cook very slowly, then dish the meat,

strain the gravy, remove the fat carefully, and boil to a sort of half

glaze; pour round the dish, serve with Julienne or plain vegetables.

PRESSED BEEF

* 10 lbs. Thick Brisket of Beef, Corned or Fresh--1s. 6d.

*

* 1 fagot of Herbs

*

* 1 stalk Celery--1/2d.

*

* 1 Onion

*

* 2 Carrots

*

* 1 Turnip

*

* 40 Peppercorns--1 1/2d.

*

* Total Cost--1s. 8d.

*

* Time--Four Hours

*

Bind the beef with tapes to keep it a good shape. If it is corned, put

it on in cold water; if fresh, in hot stock or water, and bring to the

boil, then skim carefully and put in the vegetables and peppercorns.

Simmer very gently indeed for four hours, then take it up. Take off the

tapes, slip out the bones, and put it into a dish; place a piece of

board on the top and some heavy weights and leave till the next day,

then turn out and serve with a salad. If fresh meat is used for this

dish the liquor may be used for soup, or the bones may be put back when

removed from the meat and boiled without the lid very quickly for an

hour. Then strain off and stand away till the next day; it should then

be in a strong jelly. This may be cut into blocks and put round the

meat.

CURRIED CHOPS

* 2 lbs. Chops--5d.

*

* 1/2 oz. Curry Powder--1d.

*

* 1 oz. Butter--1d.

*

* Lemon Juice

*

* 1/4 lb. Rice

*

* 1/2 pint Gravy or Water--1d.

*

* 1/2 oz. Flour

*

* 1 Apple

*

* 1 Onion

*

* Salt--1d.

*

* Total Cost--9d.

*

* Time--Three Hours.

*

Trim some of the fat away from the chops. Put the butter into a

stewpan, put in the chops and brown them quickly; take out,

chop up the apple and onion, and fry that too. Sprinkle with the curry

powder and flour, pour in the stock or water and stir until it boils,

then put back the chops, bring to the boil, and simmer very gently for

three hours. Dish carefully, boil up the gravy, and if it is not thick

enough boil quickly without the lid for some minutes. Season with salt

and lemon juice and pour over the chops. Boil the rice by directions

given elsewhere; rinse out a small mould or cup in cold water, press

the rice into it, and turn out. Serve this in a separate dish, but send

it to the table with the curry.

BEEF A LA MODE

* 6 lbs. Leg of Beef or Silverside--9d.

*

* 1 Calf's Foot--4d.

*

* 2 Onions

*

* 2 Carrots

*

* 1 Turnip--1d.

*

* 1 fagot of Herbs

*

* 40 Peppercorns

*

* 1 blade of Mace

*

* 6 Cloves

*

* Salt--1d.

*

* Total Cost--1s. 3d.

*

* Time--Five Hours.

*

Have the foot well chopped up, put it on in cold water, bring it to the

boil. Let it boil for five minutes, then take it up and scrape and wash

it well, lay it in a stewpan with the beef cut into pieces. Cover with

cold water and bring to the boil, put in the spices tied in a piece of

muslin, and let it simmer very gently for three hours.

Slice up the vegetables and put them in, and continue simmering

altogether for about five hours. Take up the foot, take out all the

bones, and cut into pieces; put back the meat of the foot into the

saucepan, take out the spices, season with salt, remove the fat, boil

up, and serve. This dish is always better for being made the day before

it is wanted, as the fat can be more easily removed.

BEEFSTEAK ROLLS

* 1 lb. Of Beefsteak--2d.

*

* Bread and Butter--1d.

*

* 2 Cloves

*

* 1 Onion

*

* Stalk of Celery--1/2d.

*

* 1/2 pint Gravy

*

* 1 oz. Butter

*

* 1/2 oz. Flour

*

* Salt--1d.

*

* Total Cost--41/2 d.

*

* Time--Two Hours

*

Take a thick steak and split it open, cut it into strips five inches

wide by three long. Cut some very thin bread and butter the same size

seasoned with pepper and salt, lay it on the steak and roll it up,

thread on a skewer and dust with flour. Put the butter into a frying-pan,

and when it is hot put in the rolls and fry them quickly; take out

and lay in a saucepan, cut up the onion and fry in the same butter as

the rolls were fried in. Shake in a teaspoonful of flour and pour in

the gravy; stir until it boils, then pour over the rolls. Put in the

celery and cloves, and simmer very gently for two hours; take up the

rolls on a hot dish and slip off the skewers, boil up and flavour the

gravy. Remove the fat and pour round the meat. Veal or mutton is also

very good prepared in this way.

BEEFSTEAK STUFFED

* 1 1/2 lbs. Of Beefsteak--4d.

*

* 1/2 lb. Potatoes

*

* 2 oz. Dripping

*

* Salt and Pepper--1d.

*

* 1 oz. Butter

*

* 1 tablespoonful Milk

*

* 1 Onion

*

* 1/2 teaspoonful Sage--1 1/2d.

*

* Total Cost--61/2 d.

*

* Time--One Hour

*

Boil and mash the potatoes with the butter, milk, and salt (if

there are any cold ones they will do as well); lay the steak flat and

spread the potatoes over it. Chop the onion very fine and powder the

sage, and sprinkle over the potatoes; roll up and tie with a tape or

string. Rub some dripping over a baking sheet, put in the steak, and

plenty of dripping on the top. Put into a moderate oven and bake for an

hour, basting frequently. Put on to a hot dish, take off the tapes, and

pour round it some nice gravy. Send mashed potatoes to table with it.

FRICASSEE OF LIVER

* Half a Calf's Liver--3d.

*

* 1 1/2 oz. Butter--1 1/2d.

*

* 1 Carrot

*

* Lemon Juice--1/2d.

*

* 1 Onion

*

* 1 oz. Flour

*

* 1 pint of Gravy

*

* Parsley

*

* Pepper and Salt--1d.

*

* Total Cost--6d.

*

* Time--One Hour

*

Wash and slice up the liver, and dip in the flour; fry very lightly and

quickly in the butter and lay in a saucepan. Slice up the carrot and

fry in the same butter. Stir in the gravy, boil up, and pour over the

liver; simmer very gently for one hour, then dish carefully. Season the

gravy with salt, pepper, and lemon juice; boil up and pour over it.

Serve hot.

STEWED SWEETBREADS

* 1 pair Sweetbreads--4d.

*

* 1 pint Gravy

*

* Salt and Pepper

*

* 1/2 Onion--1/2d.

*

* 1 oz. Butter

*

* 1/2 oz. Flour

*

* 1 Carrot--1d.

*

* Total Cost--51/2 d.

*

* Time--One Hour.

*

Put the sweetbreads in cold water, bring to the boil, strain away the

water, scrape and clean them and remove the pieces of skin. Put the

butter into a stewpan and flour the sweetbreads; dry very lightly and

quickly, take them out. Slice up and fry the onion and carrot, stir in

the flour and gravy, and bring to the boil. Lay in the sweetbreads and

simmer very gently for one hour; take them up on a hot dish, season and

flavour the gravy, remove the fat, boil up and pour round them. Serve

hot. Sweetbreads are very nice served with tomato sauce.

ROULADES OF BEEF

* 1/2 lb. Fillet of Beef--9d.

*

* 1/2 lb. Cold Boiled Bacon--4d.

*

* 1 Egg--1d.

*

* 1 1/2 oz. Dripping

*

* 1/2 pint Gravy

*

* Pepper and Mustard

*

* 2 oz. Crumbs--1d.

*

* Total Cost--1s. 3d.

*

* Time--10 Minutes

*

Trim away the fat from the fillet and cut it into very small thin

slices, and cut the bacon also into thin slices, but smaller. Spread

the side of the beef with mustard and pepper, cover with bacon, and

roll up as lightly as possible. When all are rolled beat up an egg, mix

it with a spoonful of water, brush over the rolls; cover them with

crumbs and thread on a small skewer. Put the dripping into a frying-pan,

and when quite hot lay in the rolls and fry until a good colour.

Place on a hot dish and slip out the skewers. Make the gravy hot,

season and flavour, and pour boiling round the roulades. Should there

be any brown sauce in the larder it is nicer than gravy.

VEAL SHAPE

* 2 lbs. Neck of Veal--8d.

*

* 1 Lemon

*

* Pepper and Salt--1/2d.

*

* 1/4 lb. Ham or Bacon--2d.

*

* 3 Eggs

*

* 1/2 pint Stock--3d.

*

* Total Cost--1s. 11/2 d.

*

* Time--Three Hours

*

Put the meat into a saucepan with the rind of the lemon cut very

thinly, pour in the stock and simmer very gently for three hours; if

the bacon is not cooked put it in and stew it for the last half-hour,

then take up the meat and ham, cut it off the bones, and put these back

in the saucepan and let them boil quickly without the lid. Boil the

eggs hard and cut them in slices and arrange in a plain mould or dish,

then lay in the veal and ham, and season with pepper and salt. Strain

and flavour the gravy, add the lemon juice, and pour it over the meat.

Set aside until quite cold, then turn out. This is a very nice

breakfast or luncheon dish.

SWISS PATES

* Cold Roast Veal, Fowl, or Lamb--6d.

*

* Half a Stale Loaf--1 1/2d.

*

* Sweet Herbs or Parsley--1d.

*

* 1 Egg--1d.

*

* 1 gill Melted Butter

*

* Pepper and Salt

*

* Hot Fat--1d.

*

* Total Cost--101/2 d.

*

* Time--5 Minutes.

*

Mince the meat very finely, season with any forcemeat that may be left,

or else some grated lemon peel, parsley and sweet herbs, pepper and

salt. Make one gill of melted butter by recipe given elsewhere, stir in

the meat and let it simmer for a few minutes; cut some slices of bread

about an inch and a half thick, stamp them out with a round

cutter about two inches across. Remove the centre for about half way

through with a smaller cutter, brush them over with a raw egg beaten

up, and cover them with fine crumbs. Fry in hot fat till a good colour,

drain away the fat from them on kitchen paper. Fill these with the

mince, garnish with sprigs of parsley, and serve.

DEVILLED MEAT

* 1 teaspoonful Mustard

*

* 1 teaspoonful Worcester Sauce

*

* 2 teaspoonful Vinegar

*

* 1/2 oz. Butter

*

* 1 teaspoonful Oil

*

* 1 teaspoonful Lemon Juice

*

* 1/2 teaspoonful Curry Powder--2 1/2d.

*

* Mashed Potatoes

*

* 1/2 gill Gravy

*

* Slices of Cold Meat--1d.

*

* Total Cost--31/2 d.

*

* Time--10 Minutes

*

Put the mustard, made with vinegar instead of water, into a basin; add

gradually the oil and butter, curry powder, sauce, vinegar, and lemon

juice, and mix very thoroughly, then pour in the gravy. Cut some slices

of underdone meat and lay them in a pie dish, pour over the mixture,

cover with a plate, and stand in a hot oven for ten minutes; stir

frequently. Serve with mashed potatoes.

JUGGED RABBITS

* 2 Rabbits--1s.

*

* 1/2 lb. Pickled Pork--3d.

*

* 1 Onion

*

* 1 fagot of Herbs--1/2d.

*

* 1 pint Gravy

*

* 1/2 oz. Flour

*

* 1 tablespoonful Red Currant Jelly--1d.

*

* Total Cost--1s. 41/2 d.

*

* Time--Two Hours

*

Wash and joint up the rabbits and cut the pork into slices; lay some of

the pork over the bottom of a baking jar, and on this some

joints of rabbit; continue in layers until all the meat is in, then put

in the onion, sliced up, the fagot of herbs, and a few peppercorns.

Cover down closely, stand in a moderate oven, and cook for two hours.

Take up the meat and arrange nicely on a hot dish, strain the gravy

into a saucepan, thicken with the flour, and when it boils stir in the

jelly. Flavour to taste, pour it over the rabbits, and serve.

BREAKFAST DISH OF BEEF