Mrs. Maclurcan's cookery book

Mode. — Turn out the salmon, pick out all the bones and pieces of skin, pound up with the breadcrumbs, a little cayenne and the chopped parsley, mix with one egg and form into small balls not larger than a marble or pigeon's egg. Cut the onion into very small pieces, and put in a saucepan with a little butter, allow it to cook, then add the liquor from the tin of salmon with about half-a-pint of water, season rather highly with pepper and salt. When boiling drop in the salmon marbles and boil for ten minutes ; take them out very carefully and put on a dish in the oven ; then beat up the other three eggs and add the juice of three lemons ; beat well, and add them to the gravy ; give them a boil, stirring all the time ; pour it over the marbles and serve very hot. 1 tin salmon Butter Cayenne Juice three lemons 4 eggs Half a cupful breadcrumbs 1 onion 1 teaspoonful chopped parsley. 74-FEITTEES OF TINNED SALMON 1 tin salmon Breadcrumbs A little flour 4 eggs Mince parsley Pepper and salt. Tinned Fish. Mode. — Open the tin of salmon and turn out into a colander to strain, pick out all the bones and skin, beat up the eggs. Mix a little flour not more than a teaspoonful, and half a cup of breadcrumbs, season with pepper and salt, then mix with the eggs, etc., the salmon and chopped parsley. Have ready some boiling dripping, and drop a large tablespoonful of the mixture into the boiling fat, and fry until a nice golden brown. 75— SCALLOPED LOBSTER. 1 tin lobster Juice of a lemon ^ pt. of white sauce Cayenne Cupful breadcrumbs 1 tablespoonful of butter. Mode. — Butter some scallop shells or patty pans, mix in a basin the lobster, white sauce, lemon juice and add cayenne to taste. Fill each of the shells or tins with the mixture ; cover with breadcrumbs, and on each put a little butter ; iDake for about ten minutes or until they are nice and brown. Serve at once. 76— HADDOCKS A LA BOHEMIENNE. 1 tin haddocks 3 tomatoes 1 onion Cayenne - Juice of a lemon 1 egg Breadcrumbs and butter. Mode. — Slice the onion very finely, put in a pie-dish with about a dessertspoonful of butter ; put this in the oven and allow it to cook for about ten or fifteen minutes ; in the meantime turn out the haddocks and remove all the skin and bones, sprinkle with cayenne and the juice of the lemon ; slice the tomatoes and put about half of them in with the onions, then add all the haddocks ; cover with the remainder of the tomatoes, beat up the egg with a little milk and pour over the lot, then cover with the breadcrumbs j put pieces of butter on and bake for fifteen minutes. Tinned Fish. 77- ~SALMON AU GEATIN. 1 tin salmon 1 oz. of grated clieese 2 tablespoonfuls vinegar 1 teacup of breadcrumbs 2 tablespoonfuls of oil 1 tablespoonful of butter Cayenne. Mode. — Put the salmon into a pie-disb, then mix the oil, vinegar and salmon well together, and pour over the salmon ; then shake over the grated cheese and tastily cover with the breadcrumbs ; place pieces of butter on the top and bake for twenty minutes. 78- -PICKLED HEEEINGS. 6 salt herrings 1 onion 1 cupful of vinegar Teaspoonful of pepper- 2 apples corns.