Myra's cookery book

Add to the contents of the dripping- pan and serve thiss.auce separately. FISH. 59 52-TENCH. Cook like Herrings. 53.-TROUT, boiled. Cook like Salmon. 54.-TROUT, stnvcd. Order. Ingredients. Quantities. Method. I... Trout 2 Empty, wash, and wipe them dry. 2 . . . Butter 3 oz. Melt in a stewpan. 3-- Flour I table- spoonful Stir in. 4... Mace, cayenne and nutmeg Add to season. 5- ... Put in the fish and brown therr lightly on both sides. 6... Veal stock ... f pint ... Add to the sauce. 7... Parsley A bunch Add. 8... Bay leaf I Add. 9... Lemon peel ... i lemon Add. 10... Salt A pinch... Add. II... Stew the fish very gently for J or 12... ... ... ... ... Put the fish on a hot dish. 13... ... ... Skim the sauce and strain it. 14... Lemon juice If liked ... Add. 15... Claret I wine- glassful Add to the sauce and pour over th fish. 55.-SCALLOPED FISH. Order. Ingredients. Quantities. Method. I... Any remains I lb. ... Take all the fish from the bones, and of cold fish put it in a stewpan. 2... I Beat up. Co MYRA'S COOKERY BOOK. SCALLOPED FISH (continued). Order. Ingredients. Quantities. Method. 3- Milk A teacup- ful Beat up with the egg. 4... Flour I dessert spoonful Sprinkle in and mix smooth. 5- Anchovy sauce I tea- spoonful Add. 6... Pepper and salt ... Add. 7- Pour this over the fish, heat through on the fire and put in a deep dish or scallop shells. 8... Bread crumbs 3 oz. ... Put a thick layer over the top. 9... Butter I OZ. Clarify and pour over. 10... ... ... Brown before the fire. II... Lemon juice... A few drops Add. 12... Yolks of eggs 2 Beat up and add to the sauce, stirring well. 13... ... Arrange the scallops on a dish, and pour the sauce over them. 56-FISH CAKES. Order. Ingredients. Quantities. Method. I... Any cold fish ... Pick carefully from the bones, and break with forks in small flakes. 0 Bones, head, fins, &c. Put in a stewpan. 3--- Water I pint ... Pour over. 4... Onion I... Add. 5... Bunch of herbs ... r . . Add. 6... Pepper and salt ... Add. 7... Simmer gently for 2 hours. 8... Bread crumbs 1 Equal Mix with the fish. 9... Cold potatoes ) quantities 10... Pepper and salt ... Add. I r... M inceJ parsley I tea- spoonful Add. t'ISH. 6i FISH CAKES {conilnued). Order. Ingredients. Quantities. Method. 12... White of egtj I... Make the mixture into one or more cakes, moistening with the egg. 13... Yolk of egg ... I... Dip the cakes in. 14... Bread crumbs 2 ounces Roll the cakes in. 15... Boiling fat ... Fry them a nice brown, and serve with or without the sauce. 16 Sauce If liked ... Strain, pour over the cakes, and stew gently J hour. 17 Slices of lemon and parsley 57.-F Garnish the dish, and serve very hot. ISH PIE. Order. Ingredients. Quantities, Method. I... Cold fish i§ lbs. ... Free the fish from shin and bone and lay it in a pie-dish. 2... Oysters I doz. if liked Add. 3- Pepper and salt ... ... Add. 4... Nutmeg h tea- spoonful Add. 5- Mace I blade ... Add. 6... Butter 2 OZ. Clarify and add. 7... Stock •tpint ... Add fish or veal stock. 8... Puff paste Cover the pie and bake i hour. g... White stock I table- spoonful For the sauce. 10... Milk or cream 1 pint ... Add. II... Flour I tea spoonful