Cookery for every household

Bone one or two bloaters carefully and cut them in neat and small fillets. Lay these fillets on a plate with some melted butter, season them with pepper, and let them lie for a few minutes. Meanwhile prepare some hot buttered toast, cutting it in finger-shaped pieces and sprinkling them with grated cheese. Keep these warm in the oven, grill the fillets of bloater until thoroughly cooked, and then lay one or two on the top of each piece of toast Sprinkle with finely-chopped parsley or more grated cheese, and serve very hot. 2406. Cabbage Rolls 1 cabbage. | lb. cooked meat. 2 or 3 table-sps. breadcrumbs. 1 dessert-sp. sauce. Seasoning. 4 egg. 1 dessert-sp. flour. A little butter. I pt. stock. Choose some nice tender leaves from the inside of the cabbage. Wash them and scald them in boding salted water a minute or two. Then drain them, and spread them out on a cloth to dry. Mince the meat, mix it with the bread-crumbs, and season to taste. Moisten with 1 dessert-spoonful of good brown or tomato sauce and about \ a beaten egg or 1 yolk of egg. Put some of this stuffing on each leaf of cabbage and make up in little rolls. Tie with string, and coat lightly with flour. Melt a small quantity of butter in a stewpan when smoking hot, put in the cabbage rolls and brown them slightly on all sides. Then pour in the stock, put the lid on the pan, and cook in the oven or the top of the stove until tender. When ready, arrango the cabbage rolls neatly on a hot dish, removing the strings, and pour the gravy over. Note. — If liked, a little grated cheese may be added to the stuffing. 2407. Cheese Custard 1 pt. milk. 2 eggs. \ tea-sp. mustard. 3 oz. Cheddar or Gruyere cheese. Cayenne pepper and salt. Beat up the eggs with the mustard, pepper and salt. Heat the milk and pour it on to them. Add the cheese and pour all into a greased pie dish, sprinkle a little more cheese over the top, and bake in a moderate oven for \ hour. Serve hot with plain biscuits. 2408. Cheese Fondue (Fondue au Fromage) 1 oz. butter. 3 oz. grated Parmesan cheese. 1J oz. bread-crumbs. A little made mustard. 1 gill of milk. 2 eggs. Pepper. Salt. A pinch of cayenne. Put the bread-crumbs and butter into a basin, boil the milk, and pour it over them. Add the cheese (keeping back about 1 dessert-spoonful), yolks of eggs, and seasonings, and mix well. Beat up the whites of eggs to a stiff froth, and mix them in lightly at the last. Pour the mixture into a greased pie dish or fireproof dish, sprinkle the remainder of the cheese over the top, and bake in a good oven about 20 minutes, or until nfcely browned and well risen. 2409. Cheese Sandwiches (Hot) Bread and butter. Grated cheese. Seasoning. 1 egg. | tea-cupful milk. Clarified fat or butter.