Tried favourites cookery book

Largo trout are good for grilling, which can be done in several ways. The fish can be cleaned, wiped, rubbed over with oiled butter, and placed on a gridiron over a very clear fire, being turned several times in the process of cooking. Whiting: (Cream of). 4 Whiting, 2 Eggs, a little Lobster Spawn Scrape the fish off the bones, put the fish through a mincing machine or pound it in a mortar, then pass it through a hair sieve with the eggs. Afterwards mix with it i pint of milk and cream mixed, pepper and salt to taste, and steam for i hour. Make some white sauce, pass the lobster spawn through a sieve into the sauce, let it come to the boil, then pour it over the fish. Whitings (Baked). Butter a baking-dish and sprinkle with chopped parsley, then onion, a little salt, and grated nutmeg. Place the whitings in the dish, pour a little melted butter over, and a little white stock. Put in oven, and when halt cooked turn them carefully. When ready, pour the juice off into a pan, add some melted butter, and boil. Add a few drops lemon juice and a little white pepper. Pour over whitings and serve. Whiting: (Fried). Skin the whiting ; remove the gills and eyes ; dry them thoroughly, and draw the tails through the eyes. Roll in flour, and brush over with egg. Put into a basket, with enough smoking fat to cover. Fry gently, 5 minutes, a nice brown. Drain on soft paper. Dish in a ring, and garnish with parsley, fried ; and serve with sauce. BEEF, MUTTON, VEAL, &c. In cooking all meat not to be made into soup, whether roasted, stewed, or boiled, subject the outside of the meat to strong heat to shut up all pores and keep in juices, then cook more slowly. A little juice of lemon squeezed over lamb chops before broiling them gives them a delicate and delicious flavour. When making pies, to prevent crust becoming soaked with the gravy, &c., place pie-funnel in centre and lay a few clean wooden meat skewers {which come from the butcher') across the dish before putting on crust. Never pierce meat while cooking, or the juices will escape. Veal must not be laid on a plate, but hung in an airy place till cooked. To make meat more tender, cover it with cold water for 20 minutes before cooking, or 30 if a large piece. Will greatly improve quality of meat. If you have no meat safe, and are troubled with flies, wrap your meat in a cloth wrung out of vinegar and water, as soon as it comes from the butcher, wetting it again aS it gets dry. If Meat or Fish is a little doubtful, from intense beat or too long keeping, a simple and pure mode of making them sound and healthful is by putting 3 or 4 pieces of charcoal in the saucepan wherein they are to be boiled. on. Dip meat into Condy water (a pale pink). If at all tainted, it will turn yellowish. Place in fresh Condy water, and repeat until water keeps its pink colour. Then wash in clean cold water. Meat will be quite sweet and wholesome. Beef and Haricot of Vegetables. 2 lb. Beef, i lb. fat Bacon, 4 Onions, 3 Carrots, 2 pints Stock, 1 tablespoonful Flour, 1 teaspoonful Browning, 3 teaspoonfuls Ketchup, 2 teaspoonfuls Vinegar, 1 oz. Dripping, 4 Turnips, Parsley, Herbs, Salt, Pepper.