* 1 lb. Gravy Beef * * 1 pint water * * 3d. * Remove all fat and skin from the meat and put it twice through a sausage machine or scrape it into a pulp with a sharp knife, pour over the cold water, and let it stand for an hour. Pour it into a brown baking jar and put it into a cool oven, and keep it below boiling point for an hour or longer, according to the heat of the oven. It should look brown, thick, and rich, when sufficiently cooked. Strain through a colander, add salt to taste, and it is ready to serve.
* 1 lb Gravy Beef * * 1 pint water * * 3d. * Pass the meat twice through a sausage machine, put it into a saucepan, pour over the cold water, and stand on the stove; stir constantly until it comes to boiling point, but do not allow it to boil. As soon as it changes colour from red to brown strain through a colander, add salt to taste, and it is ready to serve.
1/4 lb Gravy Beef and 1 gill of Water
Scrape the meat to a pulp with a sharp knife, pour over it with water; cover over and stand away for an hour. Strain off, and it is ready. As this is given to an invalid in small quantities, very little should be made at a time.
1 lb Gravy Beef—3d.
Mince the meat very small, put it into a brown baking jar, and cover down with a closely-fitting lid or with brown paper. Stand in a saucepan of boiling water for one hour, pour off the essence, add a little salt, and it is ready.
4 or 5 scrags of Mutton and Shank Bones—6d
Carefully trim the scrags of mutton, remove the pith from the bones, and wipe with a damp cloth; break these and the shank bones into very small pieces; put them into an enamelled saucepan, well covered with cold water; add a teaspoonful of salt, stand on the stove, and when it boils up remove the scum very carefully. Add 1 dozen peppercorns, and an onion and carrot, if vegetables are allowed the patient. Boil steadily for eight or nine hours; the liquor should then be reduced to one quart. Strain off, and, if possible, let it stand till quite cold; it should then be in a jelly, and can be made hot as required. When serving this to a convalescent a spoonful of rice or pearl barley well washed in cold water and boiled in either stock or milk may be added.
* 9 Leeks—3d. * * 1 set of Giblets * * 2 oz. Beef Dripping * * 3 quarts Water or Pot Boilings * * Salt and Peppercorns—4d. * * Total Cost—7d. * Wash and slice up the leeks into pieces about one inch long, put them into a saucepan with the butter or dripping made thoroughly hot; cover over and let them cook for half an hour, stirring occasionally. While they are cooking clean the giblets thoroughly, washing them first in hot and then in cold water. Cut open the gizzard, remove the stones, and cleanse well. Cut them all up into small pieces and put them into the saucepan with the leeks, pour over the boiling water or liquor, put in the peppercorns tied in a piece of muslin, and a piece of bacon rind if there is any in the larder. Let it simmer slowly for three hours; if not brown enough add a few drops of caramel, take out the peppercorns and bacon rind, season to taste, pour into a hot tureen and serve.
* 1 Cabbage—3d. * * 1 lb. Bacon—9d. * * 1 doz. Peppercorns * * 2 Turnips * * 1 Carrot * * 1 Onion * * Pieces of Stale Bread—1d. * * Total Cost—1s. 1d. * * Time—Three Hours and a Half * This soup is not as expensive as it appears, for the bacon is served as a dish of meat, either after the soup or cold for breakfast or tea. Put two quarts of water into a saucepan; when it boils put in a pound of bacon neither too lean nor too fat. Let it boil slowly for one hour. The bacon must be well washed and scraped before cooking, and when it boils skim the pot thoroughly. Well wash the cabbage and soak it in hot water for half an hour. Take all the water away and put the cabbage into the saucepan with the bacon and vegetables cut up, and the peppercorns tied in a piece of muslin; let them simmer together for two and a half hours, take up the cabbage, and cut it into quarters. Take one quarter and cut it into small pieces and put it into a soup tureen. Cut some stale pieces of bread into thin slices and lay on the top, pour over the boiling liquor, and serve. Dish the bacon, pull off the rind, and put the rest of the cabbage round the dish.
* 2 oz. Macaroni—1 1/2d. * * 2 quarts Water or Pot Boilings * * 2 Tomatoes * * 1 oz. Butter * * 2 oz. Cheese Rind—1 1/2d. * * Total Cost—3 d. * * Time—Half an Hour. * Put the water or stock on to boil, and when it boils put in the macaroni and boil from twenty-five to thirty minutes. While it is boiling grate up a dry piece of cheese. Put the tomatoes into boiling water and remove the skin, slice them up and put them into a saucepan with the butter and some pepper and salt, and cook them for a few minutes. When the macaroni is soft, cut it into pieces one inch long, put a layer of tomatoes at the bottom of the soup tureen, then a layer of grated cheese, then one of macaroni; repeat this until all the materials are used up, pour over it boiling the liquor in which the macaroni has been cooked, cover down for a few minutes, and serve.
* 3 lbs. Leg of Beef—6d. * * 2 quarts Water * * 1 fagot of Herbs * * Salt and Pepper * * 2 Onions * * 2 Carrots * * 2 Turnips * * 1 doz. Peppercorns—1 1/2d. * * Total Cost—7 1/2 d. * * Time—Five Hours * Pot-au-feu is the national dish of France; it is cheap, nourishing and palatable, and very simple to make. The slower it is cooked the better it is; in fact, in this lies the whole secret of success, for if it boils instead of simmering it is spoilt. Tie the meat up into a nice shape with a piece of tape, put it into cold water, bring slowly to the boil, and very carefully remove the scum; peel and slice up the vegetables, and put them in with the fagot of herbs and the peppercorns tied in a piece of muslin; bring to simmering point, and keep it so for five hours. The liquor can then be served as a soup with part of the vegetables and some sippets of toast. Take the tapes off the meat, and serve with the rest of the vegetables round the dish as a border or garnish. The remains of the beef can be pressed between heavy weights till cold, or put into a brawn tin and served cold with a salad.
* 1 oz. Vermicelli—1d. * * Vegetables and Saffron * * 2 quarts Bone Stock—1d. * * Total Cost—2 d. * * Time—One Hour * The stock for this soup should be good and in a strong jelly when cold. Put it into a saucepan with three or four threads of saffron, an onion or leek stuck with six cloves, 1 dozen white peppercorns and some salt, and boil all together for half an hour; then strain out the vegetables and put it back into the saucepan. It should be of a bright straw colour; if it is not, a thread more saffron may be added before straining. Put in the vermicelli broken small, and simmer for twenty minutes; it is then ready to serve.
* 2 quarts Stock * * 1 Apple * * 1 Onion * * 1 Carrot—1d. * * 1/2 oz. Curry Powder * * 1 oz. Flour—1d. * * 1 oz. Butter—1d. * * Total Cost—3d. * * Time—One Hour * The liquor in which poultry or a rabbit has been boiled is the best for this soup. Slice up the apple, onion, and carrot, and fry them in the butter; sprinkle over the curry powder and flour and brown that too; pour over the boiling stock and stir until it boils up, simmer gently for one hour, then rub through a sieve and return to the saucepan. Bring to the boil, flavour with salt and lemon juice. Pour into a warm tureen and serve. Send well-boiled rice to the table with this soup.
* 3 Potatoes * * 3 Carrots * * 2 Turnips—1 1/2d. * * 2 quarts Bone Stock * * Pepper * * 2 Onions * * 1/2 stalk Celery—1d. * * 1 oz. Butter—1d. * * 1 teaspoonful Sugar * * Salt—1/2d. * * Total Cost—4d. * * Time—One Hour. * Peel and slice up the vegetables and sprinkle them with the sugar and salt, and put them into a saucepan with the butter, and sweat for five minutes. Pour over the boiling stock and stir until it boils; boil slowly for an hour, then rub through a sieve. If it is too thick, reduce it with a little more stock or milk, return to a saucepan, and bring to the boil. When tomatoes are in season slice up two with the other vegetables; these will make the soup a good colour and improve the flavour.
* 3 oz. Sago—1d. * * 1 pint Milk—2 1/2d. * * 2 quarts Bone Stock * * 1 Leek * * Salt and Pepper—1/2d. * * Total Cost—4d. * * Time—Half an Hour. * Wash the sago in cold water, boil the leek in the stock for ten minutes, take it out and stir in the sago; continue stirring until the sago is transparent and the stock quite thick, then pour in the milk and bring up to the boil. Season with salt and pepper, and serve.
* 2 heads of Celery—2d. * * 2 quarts Pot Boilings * * 1 pint of Milk—2 1/2d. * * 1 oz. Sago—1/2d. * * Total Cost—5d. * * Time—One Hour * If vegetables have been boiled with the meat the stock will be sufficiently flavoured; if not, boil an onion and carrot in it and strain out. Wash the celery thoroughly and cut it into pieces one inch long, put it into the boiling stock and boil for half an hour, then sprinkle in 1 oz of sago and stir until it is transparent. Pour in the milk and bring to boiling point; it is then ready to serve. This is an excellent soup for any one suffering from or subject to rheumatism or gout.
* 4 Turnips—2d. * * 1/4 lb. Rice—1d. * * 2 quarts Water * * 1 pint Milk—2 1/2d. * * Onion and Salt—1/2d. * * Total Cost—6d. * * Time—One Hour and a Quarter * Peel and slice up the turnips, wash the rice and put into a saucepan with the onion and 1 dozen white peppercorns. Pour over the water and boil for an hour, rub through a sieve and return to the saucepan, with the milk and a seasoning of salt and pepper; stir until it boils, then pour into a warm tureen and sprinkle some chopped parsley on top. This soup is much improved by putting one ounce of butter into the water in which the rice and turnips are boiled.
* 2 oz. Tapioca—1d. * * 1 Onion * * 1 Carrot * * 3 quarts Bone Stock—1/2d. * Boil the onion and carrot in the stock for twenty minutes. If the stock is not a good colour put in half a teaspoonful of burnt sugar. Strain out the vegetables, wash the tapioca in cold water and stir it in; continue stirring until the tapioca is quite clear, flavour with salt and lemon juice, and serve very hot. This soup should be quite transparent and of a bright brown colour.
* 6 Small Fish—1s.6d. * * Vegetables * * Salt and Pepper * * Lemon Juice—1d. * * Total Cost—1s. 7d. * * Time—One Hour and a Half. * Choose small fish of different kinds and fillet them. As only half the fillets are wanted for the souchet, the rest may be dressed in another way. Wash the bones in cold water and remove the black substance from them, put them into two quarts of cold water with a teaspoonful of salt, and when it boils remove the scum and add 1 dozen peppercorns, one carrot, one small turnip, one onion, a small piece of celery, and a fagot of herbs. Put the vegetables in whole. Boil this together for one hour, then strain off through a hair sieve and return to the saucepan; wash the vegetables that have been boiled in it, slice them up and put them into the liquor. Cut the fillets of fish into small pieces and put them in; simmer for half an hour, then put in a little lemon juice, pour into a tureen, and sprinkle a little chopped parsley on the top. Send brown bread and butter to table with it and a lemon.
* 1 bottle Oysters—1s. * * 1 pint of Milk—2 1/2d. * * Cornflour and Vegetables * * 2 quarts Fish Stock—1d. * * Total Cost—1 s. 3 1/2 d. * * Time—One Hour. * If there is no fish stock, use pot boilings. As this is a white soup a special saucepan must be used. Put the stock and the liquor from the bottle of oysters into this stewpan with an onion stuck with six cloves, 2 dozen white peppercorns, and a fagot of herbs, and boil together for half an hour, then strain off and return to the saucepan with the milk. When nearly boiling thicken with a tablespoonful of cornflour and boil two or three minutes; put in the oysters and simmer for five minutes. Flavour with a little lemon juice, nutmeg, and salt. Pour into a warm tureen, and send fried bread to table with it.
* 1 1/2 oz. Macaroni—1 1/2d. * * 1 oz. Butter—1d. * * Vegetables—1d. * * Cornflour * * 2 quarts Bone Stock—1/2d. * * Total Cost—4d. * * Time—One Hour and a Quarter. * Slice up the onions or leeks, one carrot, and make a fagot of herbs; fry them in the butter with 1 dozen peppercorns till they are quite brown, but not burnt. Sprinkle over a tablespoonful of cornflour, and when brown pour over the boiling stock and stir till it boils up; let it simmer for an hour. If it is not brown enough, burn a little sugar in a spoon and stir it in. If half a teaspoonful of sugar is sprinkled over the vegetables when they are frying they will brown much quicker. When the vegetables are soft rub the soup through a wire sieve and return to the saucepan. Boil the macaroni in salt and water for twenty minutes, strain off, and cut into pieces one inch long; put these into the soup and simmer for a quarter of an hour. Flavour with a little salt and pepper if necessary, and pour into a hot tureen.
* 1 lb. Haricot Beans—4d. * * 2 Onions * * 1/2 pint of Milk * * 2 quarts Bone Stock—1 1/2d. * * Total Cost—5 1/2 d. * * Time—Four Hours * Soak the haricot beans for an hour or two, then put them into a saucepan with the stock or water, the onions, and 1 dozen white peppercorns; boil for four hours and then rub through a sieve, return to the saucepan with the milk and seasoning of pepper and salt, stir until it boils. It is then ready to serve. An ounce of butter stirred in just before it is finished is a great improvement.
This is one of the most nourishing soups that can be made. It is an excellent food for outdoor workers. When butter is dear, sweat the haricots in 1 oz. of beef dripping.
* 2 lbs. Potatoes—2d. * * 1 oz. Butter—1d. * * 1 Onion * * 1/2 pint of Milk * * 3 pints of Water—1 1/2d. * * Total Cost—4 1/2 d. * * Time—Half an Hour * Peel, wash, and slice up the potatoes and onions and put them into a saucepan with the butter, and stir them about till all the butter is dissolved and worked into the potatoes, but they must not get brown. Pour over the boiling water and boil until they are of a pulp, then rub them through a sieve, return to the saucepan, add the milk and seasoning, and stir till it boils. Pour into a hot tureen, and serve with fried bread.
* 4 Onions—1d. * * 1 oz. Butter—1d. * * 1 1/2 oz. Flour * * 1 gill of Milk * * 2 quarts of Stock * * Salt and Pepper—1d. * * Total Cost—3d. * * Time—One Hour. * Peel and slice up the onions and fry them in the butter till they are a good brown colour. Sprinkle over the flour and brown that too. Pour on the boiling stock and boil steadily till the onions are very soft, then rub through a sieve. If there is any fat on it remove it carefully, pour back into the saucepan, add the milk, pepper, and salt, and boil up.
Just before serving put in a few drops of lemon juice. Send fried bread to table with it.
* 1 small Pumpkin—4d. * * 2 oz. Butter—2d. * * 1/2 pint of Milk—1d. * * 2 Onions, 1 Carrot * * 2 quarts of Water—1d. * * Total Cost—8d. * * Time—One Hour and a Half. * Peel and slice up the pumpkin, onions, and carrot, put them into a saucepan with half the butter, and sweat the vegetables in it for five minutes, then pour over the boiling water and boil until the vegetables are very soft. Rub through a sieve and return to the saucepan with the milk and some pepper and salt; stir until it boils up.
Just before serving, stir in, in tiny pieces, the rest of the butter and a little lemon juice.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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 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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
* 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.
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.
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.
* 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.
* 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.
* 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.
* 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.
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.
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.
* 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.