Cookery for every household

Melt the butter in the blazer, and mix in the cornflour. Add the gill of stock, and stir until boiling. Then sprinkle in the cheese, and stir carefully until melted. Now add the fish, chopped or flaked, and lastly, the egg beaten with the wine. Make all thoroughly hot without boiling, and serve on fingers of hot buttered toast. 3015. Rechauffe of Fish | lb. cooked fish. 1 table-sp. salad oil. 1 table-sp. lemon juice or vinegar. 1 tea-sp. chopped onion. Pepper and salt. 1 oz. butter. 2 table-sps. tomato sauce or puree. 1 glass sherry or Chablis. Remove all skin and bone from the fish, and leave it in large flakes or good-sized pieces. Put these pieces on a plate, pour over them the salad oil and lemon juice or vinegar, sprinkle with the chopped onion, pepper and salt, and stand J hour, turning occasionally. Then melt the butter in the chafing dish, add the tomato sauce and wine, and bring to the boil. Now lay in the fish, and baste it with the liquid until thoroughly heated. Serve at once. 3016. Fish 1 cupful cooked roe. £ tea-cupful breadcrumbs. 1 oz. butter. 1 hard-boiled egg. Roe Savoury 1 or 2 table-sps. milk. A squeeze of lemon juice. 1 dessert-sp. parsley. Pepper and salt. Break up the roe with a fork, and chop the hardboiled egg. Melt the butter in the chafing dish, put in all the other ingredients, seasoning to taste and moistening with a little milk. Stir over the lamp until thoroughly hot, and then serve with fingers of toast or toast biscuits. Note. — A little grated cheese, or anchovy or shrimp essence may be added to the mixture if liked. 3017. Stewed Kidneys 3 or 4 sheep’s kidneys. 1 oz. butter. 1 dessert-sp. flour. 1 tea-sp. chopped onion. 1 gill water or stock. 1 glass red wine. Seasoning. Toast. Skin the kidneys, split them and remove the core. Then cut them in slices, and toss them in the flour, seasoning with pepper and salt. Melt the butter in the blazer, and, when smoking hot, put in the kidney and onion, and stir them about until brown. Add the stock and wine, and mix well. Now place the blazer over the hot-water pan, cover and cook slowly from 10 to 15 minutes, or until the kidney is tender. Serve with fingers of dry toast. 3018. Lobster with Tomatoes 1 cupful cooked lobster. 1 oz. butter. 1 gill tomato puree. 1 glass white wine. Seasoning. Tinned lobster may be used for this. Cut it in small pieces free from shell, and rub sufficient tinned tomato through a sieve to make 1 gill. Melt the butter in the blazer over the hot-water pan, put in the lobster, and cook it about 5 minutes. Then add the tomato puree, wine, and seasoning to taste. Make all thoroughly hot and then serve. 3019. Mushrooms and Bacon \ lb. bacon. 1 doz. mushrooms. Wash and peel the mushrooms, and cut them in thinnish slices. Remove all rind and rust from the bacon, and cut it in small neat pieces. Heat the blazer of the chafing dish, put in the bacon, cook it a minute or two, then add the mushrooms, and cook both together for a few minutes longer, until the mushrooms have absorbed the fat of the bacon. 3020. Mushrooms with Wine J lb. mushrooms. 1 oz. butter. | gill boiling water. 1 glass red or white wine. Seasoning.