Mrs. Maclurcan's cookery book

Mode. — Clean and skin the whiting, put their tails m their mouths, lay them in a baking tin, squeeze the lemon over them, pepper and salt them to taste,, put a piece of butter on each and bake for twenty minutes. 48— CURRIED FISH. 4 lbs. fish 1 onion 1 tablespoonful butter 1 teaspoonful of Maconochie's Worcester sauce 1 tablespoonful cocoanut 1 tablespoonful chutney 2 tablespoonfuls curry powder Mode. — Bone the fish, and while you are preparing the curry put the bones on in half a pint of water and half a teaspoonful of salt, slice the onion and put it in a saucepan with the butter ; when well cooked add the cocoanut, chutney, sauce and curry powder, stir them together for about five minutes, strain the liquor from the bones and mix it with the other ingredients ; now cut the fish into pieces about two inches square and boil altogether from fifteen to twenty minutes. Cold fish can be used for this as well as fresh. 49— STEWED FISH IN MILK. 3 lbs. fish Salt and pepper 1 tablespoonful chopped 1 pt. milk parsley 1 teaspoonful butter 1 onion Cornflour Mode.— Slice the onion and put it on to boil with the milk ; when the onion is quite cooked cut up the fish and put into the milk with the butter, pepper and salt ; when the fish is cooked, add the parsley and thicken with a little cornflour. Fish. 50—FISH PIE— No. 1. Remains of cold fisK Salt and pepper Cold cooked potatoes Anchovy sauce Butter Mode. — Flake the fish, place it in a well-buttered pie - dish, put over it two tablespoonfuls of anchovy sauce, and slice a few potatoes and la}^ over the fish, cover with a buttered paper and bake for twenty minutes. 51— STEAMED FISH. 1 or 2 fish 1 oz. butter 1 lemon Parsley Salt. Mode. — Skin and fillet the fish, well butter a soup plate and lay the fillets of fish, squeeze over it a few drops of lemon juice and sprinkle with a little salt, cover with another soup plate and stand over a saucepan of boiling water to steam for ten minutes, then quickly turn upside down and steam another ten minutes, place on a hot clish and pour the melted butter that is in the plate over the fish, garnish with parsley and sliced lemon. 52— FISH AND LEMON SAUCE. Fresh fish 1 oz butter 1 tablespoonful ground 3 eggs ginger 3 cloves 1 onion Parsley 4 or 5 lemons Pepper 1 tablespoonful flour 3alt. Mode. — Bone and fillet the fish in neat pieces about three inches square, place with the skin side down in a stewpan, then squeeze a few drops of lemon juice over, and just cover with water ; stick the cloves in the onion and place it in the stewpan whole, sprinkle in the ginger, pepper and salt, cover the stewpan and let simmer gently for about twenty minutes, shaking the saucepan occasion- ally ; when milk white the fish is cooked. While the fish is cooking beat the yolks of the eggs well and squeeze and strain the juice of the lemons. Take out the fish when quite cooked and keep it hot, then strain the gravy and let it get a little cool, place the butter in a small saucepan, when dissolved stir in the flour, cook for a minute or two without browning, pour the strained gravy into the beaten yolks, stirring well, and then pour this into the saucepan, stir quickly until thoroughly smooth, and continue stirring until it comes to boiling point and becomes quite thick, then take off the fire.