2 oz. Cooked Macaroni, 1 Egg, i lb. Cooked Fish, ^ pint Milk, Cayenne, Salt, and a good squeeze Lemon Juice. Mix macaroni with fish, add 1 oz. butter✪ Fish and Macaroni Pie, etc. Pour over hot milk and beaten egg. Cover pie with layer of bread crumbs and tiny bits of butter and bake. » Mackerel. * Mackerel is not good unless veiy fresh ; no fish loses its quality'* so quickly as mackerel does, and it is by no means either nice or whole- some if stale. Wash the fish well, and wipe it quite dry ; then split it down the back, dust it over with i^epper and salt, and rub a little butter or dripping over it. The butter must be warmed a little. Put it on a brander or gridiron, and cook for about ten minutes, doing the ' split side first. TRIED FAVOURITES COOKERY BOOK. 23 Oysters (Scalloped) or Shrimps, &c. Oysters, i oz. Butter, Flour, 1 tablespoon ful Milk, Oyster Liquid, 1 table- spoonful Cream, Salt and Cayenne Pepper to taste. Butter the shell, and sprinkle bread crumbs in. Pour in the mixture, then sprinkle with bread ciumbs and bake 20 minutes a golden brown. Fish Pastries. Rough puff paste rolled thin and baked in greased dishes with crust of bread in each (to make space for fish). Roll out trimmings and cut in squai-es, one for each tin, and bake these also. For fish mix- ture— Melt 1 oz. butter, add oz. flour and mix well. Then 1 gill milk and stir till boiling ; have fish free from .bone and broken up. Take 4 tablespoonfuls and season with white peppei-, salt, and n little lemon juice. Add yolk of egg and stir lightly. Whip white to stiff froth and add last, when the rest is well mixed. Take patty pans fi'om oven, remove bread, fill with fish mixture, and heat through, for 3 oi' 4 minutes, to slightly brown. Place square of pastry on top and garnish with parsley. Russian Fish Pie. i lb. Fish cooked or raw, 1 liarcl boiled Egg finely chopped, 1 teaspoouful Parsley, grated Is>iuon Rind, 2 tablespoonfuls White Sauce, 1 oz. Butter, Pepper ami Salt, Flaky Paste. Rice may be mixed with (his, and, if liked, tinned salmon may be used, mixed with rice. Fish must be free from bones and cut small. Mix thoroughly. Roll the 4 lb. paste into a square. Place mixture on centre of paste, corners being met and brought to centre, leaving corners open. Decorate and glaze rvith egg and milk. \ Plaice a la Duchesse. 1 filleted Plaice. 1 gill cold Water, 1 oz. Butter, 1 oz. Cornflour, Pepper, Salt, aud Lemon Juice, 2 tablespoonfuls fino Crumbs, i oz. Butter, teaspoonful Parsley, and yolk of Egg. Mix parsley, crumbs, pepper, salt, and lemon juice. Form into fillets, and double over. Bake hour till firm and white. Place on each an anchovy. These, after being washed in tepid water and diied, shordd be tossed in lobster coi’al and folded into a bow. Make sauce as usual, and colour with anchovy essence or cochineal. Potted Fish. 1 medium-sized Crab, 1 lb. Halibut. Put halibut in pie dish. Sprinkle over with jiepper aud salt, and let it cook in oven till quite soft, but put no water in it. Then pick from the bone, and add to it the flesh of the crab (carefully picked). Pound both together in a mortar or bovd, and about 1 tabk^ spoonful butter (not melted), and pepper and salt to taste. J>ut in pots and cover with melted, Imtter. 1 m r. ^ Pudding: (1). • Cold ^sh, i lb. Alacaroui, 2 oz. Grated Cheese, Pepper and Salt 1 pint Sauce. Dripping,, size of egg. Bread Crumbs. ’ ^ ^ ✪ Oysters (Scalloped) or Shrimps

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

2 oz. Cooked Macaroni, 1 Egg, i lb. Cooked Fish, ^ pint Milk, Cayenne, Salt, and a good squeeze Lemon Juice. Mix macaroni with fish, add 1 oz. butter, etc. Pour over hot milk and beaten egg. Cover pie with layer of bread crumbs and tiny bits of butter and bake. » Mackerel. * Mackerel is not good unless veiy fresh ; no fish loses its quality'* so quickly as mackerel does, and it is by no means either nice or whole- some if stale. Wash the fish well, and wipe it quite dry ; then split it down the back, dust it over with i^epper and salt, and rub a little butter or dripping over it. The butter must be warmed a little. Put it on a brander or gridiron, and cook for about ten minutes, doing the ' split side first. TRIED FAVOURITES COOKERY BOOK. 23 Oysters (Scalloped) or Shrimps, &c. Oysters, i oz. Butter, Flour, 1 tablespoon ful Milk, Oyster Liquid, 1 table- spoonful Cream, Salt and Cayenne Pepper to taste. Butter the shell, and sprinkle bread crumbs in. Pour in the mixture, then sprinkle with bread ciumbs and bake 20 minutes a golden brown. Fish Pastries. Rough puff paste rolled thin and baked in greased dishes with crust of bread in each (to make space for fish). Roll out trimmings and cut in squai-es, one for each tin, and bake these also. For fish mix- ture— Melt 1 oz. butter, add oz. flour and mix well. Then 1 gill milk and stir till boiling ; have fish free from .bone and broken up. Take 4 tablespoonfuls and season with white peppei-, salt, and n little lemon juice. Add yolk of egg and stir lightly. Whip white to stiff froth and add last, when the rest is well mixed. Take patty pans fi'om oven, remove bread, fill with fish mixture, and heat through, for 3 oi' 4 minutes, to slightly brown. Place square of pastry on top and garnish with parsley. Russian Fish Pie. i lb. Fish cooked or raw, 1 liarcl boiled Egg finely chopped, 1 teaspoouful Parsley, grated Is>iuon Rind, 2 tablespoonfuls White Sauce, 1 oz. Butter, Pepper ami Salt, Flaky Paste. Rice may be mixed with (his, and, if liked, tinned salmon may be used, mixed with rice. Fish must be free from bones and cut small. Mix thoroughly. Roll the 4 lb. paste into a square. Place mixture on centre of paste, corners being met and brought to centre, leaving corners open. Decorate and glaze rvith egg and milk. \ Plaice a la Duchesse. 1 filleted Plaice. 1 gill cold Water, 1 oz. Butter, 1 oz. Cornflour, Pepper, Salt, aud Lemon Juice, 2 tablespoonfuls fino Crumbs, i oz. Butter, teaspoonful Parsley, and yolk of Egg. Mix parsley, crumbs, pepper, salt, and lemon juice. Form into fillets, and double over. Bake hour till firm and white. Place on each an anchovy. These, after being washed in tepid water and diied, shordd be tossed in lobster coi’al and folded into a bow. Make sauce as usual, and colour with anchovy essence or cochineal. Potted Fish. 1 medium-sized Crab, 1 lb. Halibut. Put halibut in pie dish. Sprinkle over with jiepper aud salt, and let it cook in oven till quite soft, but put no water in it. Then pick from the bone, and add to it the flesh of the crab (carefully picked). Pound both together in a mortar or bovd, and about 1 tabk^ spoonful butter (not melted), and pepper and salt to taste. J>ut in pots and cover with melted, Imtter. 1 m r. ^ Pudding: (1). • Cold ^sh, i lb. Alacaroui, 2 oz. Grated Cheese, Pepper and Salt 1 pint Sauce. Dripping,, size of egg. Bread Crumbs. ’ ^ ^

Tried favourites cookery book