Myra's cookery book

Pound the shells, claws, and the meat in a mortar to a paste. 9... Bread I slice ... Soak in the liquor the crawfish were boiled in. 10... * • • • ... ... Dry the bread before the fire and pound with the crawfish, adding more liquor as required. IX... • •• • • • • •• « * . Strain through a cullender and keep the mixture hot without boiling it. 12... Good stock ... 2 quarts Pjaur over it boiling hot. 13... ... ... Add the tails of the crawfish. 14... Cayenne pep- per A pinch... Add to the soup. 15... Fried bread ... • •• Put in the tureen. 16... Pour the soup on to the bread and serve very hot. 58.-WATER SOUCHY, Order. Ingredients. Quantities. Method. I... Fish 4 lbs. ... Any small fish can be used, but the best kinds are flounders, whiting, soles, perch, tench and eels. 2. .. ... ... Clean the fish and remove the flesh from the bones. 3" Put the heads, bones and skins in a saucepan with water to cover them. 4... oalt, pepper- coins To taste. D 34 MYRA'S COOKERY BOOK. WATER SOUCHY {continued). 1 Order, j Ingredients. Quantities. Method. 5- Cayenne A pinch... Add. 6... Parsley roots 2 ... Add in short lengths split fine. 7- ... ... Stew for about an hour to make a strong broth, then strain. 8... ... •«. ... ... Cut the fish in small pieces. g... ... Put it in a clean stewpan with the broth and parsley roots. 10... • ••» ••• • . • ... Clear off the scum as it rises, and stew the fish for 10 or 12 minutes, taking care that it is not broken. II... Minced parsley 2 spoons- ful Add 2 minutes before dishing. 12... Lemon juice... J lemon Add the juice of half a lemon. 13... Take out the fish carefully with a slice and put in a deep dish. 14... Pour the broth over it, removing only the parsley roots ; serve very hot. 15... Brown bread and butter Neatly cut slices to be sent to table with the souchy. 59.-TO CLEAR SOUPS. Order. Ingredients. Quantities. Method. I... Gravy soup ... I quart ... Boil up well and stir. 2... Whites of eggs 2 • • • Beat up in a cup of cold water. 3... Egg shells ... 2 Break and beat up with the whites. 4... Throw suddenly into the soup and cease stirring. 5... . . . . • • • • • Draw the pot to the side. 6... . . . » • • • • • Let it stand 10 or 12 minutes. 7... Hot water ... .«• Wring out a fine cloth in hot water. 8... ... Put it over a basin and pour the soup gently through it. g... ••• ••• Take off the cloth very carefully. 10... Let the soup stand till next d.ay, then pour into a clean saucepan without disturbing any sediment there m.ay be, boil up and serve. FISH. 35 SECTION IL— FISH. l.-BRILL, boiled. Order. Ingredients. Quantities. Method. I... Brill I Empty and wash out the inside. 2... Salt .*• ... Rub a little over the outside to re- move the slime, and wash it several times. 3... ... Cut off the fins. 4... Hot water ... Put the fish into nearly boiling water. 5- ... Let it simmer gently until the skin begins to crack. 6... ... ... Dish it on a folded napkin. 5'" Lobster or An- chovy sauce ... Serve separately. 2-BRILL, d la Parisienne, Order. Ingredients. Quantities. Method. I... Brill Small one Empty, wash, and diy it. ... . ... Make a lew incisions in the back. 3- Oil I wine Put in a stewpan. 4... Stock glassful ^ cupful Add.