Mrs. Maclurcan's cookery book

Twenty minutes before dinner put in the oven to heat thoroughly and brown ; serve with prawn sauce. 35— BROWN STEWED FISH. J lb. dark treacle 1 dessertspoonful vinegar f pt. porter 2 onions 3 lemons (juice) 1 teaspoonful ground 4 lbs. fish ginger Nutmeg, allspice, cloves, pepper and salt. Mode. — Choose four pounds of nice fresh fish, wash and dry thoroughly. Stew a crust of bread and the onions in the porter with the herbs. When tender take out the crust and put in the fish with the spices, and continue to add the treacle slowly until the fish is nicely cooked ; serve cold with slices of lemon. Fish. 36— STEWED FISH (Jewish.) With Lemon Sauce. 1 large fish •3 onions 6 cloves 2 pieces of ginger 2 ozs. butter 6 lemons (juice) 6 eggs 12 peppercorns 1 teaspoonful salt 1 bunch parsley Mode. — Cut the onions in thin slices, put in the saucepan with the ginger, butter and peppercorns, allow them to simmer until the onions are well cooked, then cut the fish into pieces about four inches square, and lay on top ; just cover all with water and allow to simmer until the fish is cooked. While it is cooking beat up the eggs in a basin and squeeze the lemons into another. Chop up the parsley fine and mix it with the lemon, and to the lemon add a good cupful of the stock from the fish, then pour the egg into the basin containing the lemon juice (should you put the lemon into the egg it will curdle) and stir all the one way. Pour the whole of the mixture into the saucepan with the fish and allow to simmer for five minutes ; put into a large basin to get cool. This should be served cold. Mode.— Slice the onions, put into a saucepan with the butter, ginger, cloves, whole pepper, and cook for half an hour ; while cooking clean the fish and cut into pieces about four inches square, lay the fish in the stewpan, cover with water, add pepper and salt to taste, stew for twenty minutes ; keep the stewpan closed all the time ; a few herbs are an improvement. 37— SAVOURY STEWED FISH. 1 fish (about 4 or 5 lbs.) 6 cloves 2 large onions 1 oz. butter 1 piece of ginger J oz. whole ginger 38— SCALLOPED FISH. Remains of cold boiled fish Breadcrumbs 1 cupful of white sauce Anchovy sauce 9 tablespoonfuls butter Pepper and salt Mode. — Pick the fish from the bones and place in a pie dish with the white sauce, pepper, salt, and a tablespoonful of anchovy sauce, mix well together, spread the breadcrumbs over, then the butter, and bake until a nice brown. \ , 39— FISH SOUFFLE. The remains of cold fish Butter 2 or 3 slices of bread Pepper 2 eggs Salt 1 gill of milk. Mode. — Soak the bread in milk, squeeze out and mix well with the fish, beat up the eggs separately (yolks and whites). Mix the yolks with the fish thoroughly, then beat the whites to a stiff froth and add to the other ; butter some souffle cases and fill them, bake in a smart oven for ten minutes ; salt and pepper to taste. 40— FISH A LA BOHEMIENNE. Remains cold fish 2 tablespoonfuls grated 3 tomatoes cheese 1 onion 1 tablespoonful butter Cayenne pepper and salt to taste.