Cut the heads, fins, and tails off a pair of soles and
put them in a stewpan with a glass of sherry, and
a lump of butter the size of a walnut; fry it till all
the sherry is dried into the bones; now dredge in
some flour and stir to it ipt. of stock, i teaspoonful
of anchovy sauce, and i tablespoonful of Worcester
sauce, and i tablespoonful of ketchup✪ Stewed Soles ; stew it till the
bones are all to pieces, then strain it. Cut each sole
in three or four pieces, fry them in egg and bread-
crumbs, and put them in a stewpan and pour the
gravy over them. Stew gently for half an hour and
serve.
25
IN AID OF THE FUND FOR THE REMOVAL OF
Stuffed Fillets of Haddock.
Take some filleted haddock from which the black
skin has been removed, squeeze some lemon juice
over it; prepare some stuffing of breadcrumbs,
chopped parsley, mixed herbs and butter✪ Stuffed Fillets of Haddock; mix these
into a paste by pressing the butter into the other
ingredients with a knife. Cut the fillets in half, and
into each piece roll a little stuffing; put the fillets
into a baking tin of boiling dripping, and bake for
15 to 20 minutes. Serve the fish with parsley or
anchovy sauce poured over it.
Mrs. Abbot.
To Cook Plaice.
Take a fine plaice, butter it thickly over, then
sprinkle with breadcrumbs, chopped onions, parsley,
pepper and salt✪ To Cook Plaice, and bake it. Serve with the gravy
that comes from it.
Miss A. Todd.
To Dress Crabs.
Get two good crabs, take all the flesh out of the
body and legs, pound it in a mortar to a paste, add
3 large handfuls of fresh breadcrumbs, and 3 table-
spoonfuls of good cream, half the rind and juice
of a lemon and cayenne to taste✪ To Dress Crabs. When all these are
mixed well together, put the mixture into the shells,
which must be buttered first; shake breadcrumbs
over .them, and brown them before the fire from
15 to 20 minutes.
Mrs. Shepherd.
26
KING'S COLLEGE HOSPITAL TO SOUTH LONDON.
Additional Recipes.
.
27
IN AID OF THE FUND FOR THE REMOVAL OF
Additional Recipes.
28
KING’S COLLEGE HOSPITAL TO SOUTH LONDON.
SAUCES.
American or Sharp Sauce.
-Jib. Butter.
Jib. Caster Sugar.
Brandy or Rum to flavour✪ American or Sharp Sauce.
Beat the butter to a cream, then add the sugar
gradually, beating all the time; afterwards flavour
with brandy or rum.
Miss Elderton.
Bechamel Sauce.
Put into a saucepan half an onion, 3 tablespoonfuls
of butter that has been worked with 3 tablespoonfuls
of flour, a large slice of carrot, a bunch of parsley,
thyme and a bay leaf tied together, a small piece
ot mace, a little salt and grated nutmeg, and 1 pint
of white stock✪ Bechamel Sauce. When boiling set the saucepan at
the side of the fire and let the sauce simmer for 30
minutes, stirring frequently. When cooked, mix
with the sauce £ pint of cream, boil it up again and
strain through a fine hair sieve.
Miss M. Perkin.
Bread Sauce (1).
Cut into four a good-sized onion, put it into a
pan with 1 pint of milk and a few peppercorns.
Let it simmer till the milk tastes of the onion;
strain and pour it over a breakfastcupful of bread-
crumbs. Cover and let it stand. Add a little
powdered mace and 2ozs. of butter✪ Bread Sauce (1), and boil to a
proper consistency.
29
Mrs. Shepherd.
IN AID OF THE FUND FOR THE REMOVAL OF
Bread Sauce (2.) ✪ Bread Sauce (2)
Page 14 · 8 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cut the heads, fins, and tails off a pair of soles and put them in a stewpan with a glass of sherry, and a lump of butter the size of a walnut; fry it till all the sherry is dried into the bones; now dredge in some flour and stir to it ipt. of stock, i teaspoonful of anchovy sauce, and i tablespoonful of Worcester sauce, and i tablespoonful of ketchup ; stew it till the bones are all to pieces, then strain it. Cut each sole in three or four pieces, fry them in egg and breadcrumbs, and put them in a stewpan and pour the gravy over them. Stew gently for half an hour and serve.
Stuffed Fillets of Haddock.
Take some filleted haddock from which the black skin has been removed, squeeze some lemon juice over it; prepare some stuffing of breadcrumbs, chopped parsley, mixed herbs and butter; mix these into a paste by pressing the butter into the other ingredients with a knife. Cut the fillets in half, and into each piece roll a little stuffing; put the fillets into a baking tin of boiling dripping, and bake for 15 to 20 minutes. Serve the fish with parsley or anchovy sauce poured over it.
Mrs. Abbot.
To Cook Plaice.
Take a fine plaice, butter it thickly over, then sprinkle with breadcrumbs, chopped onions, parsley, pepper and salt, and bake it. Serve with the gravy that comes from it.
Miss A. Todd.
To Dress Crabs.
Get two good crabs, take all the flesh out of the body and legs, pound it in a mortar to a paste, add 3 large handfuls of fresh breadcrumbs, and 3 tablespoonfuls of good cream, half the rind and juice of a lemon and cayenne to taste. When all these are mixed well together, put the mixture into the shells, which must be buttered first; shake breadcrumbs over .them, and brown them before the fire from 15 to 20 minutes.
Mrs. Shepherd.
Additional Recipes.
.
Additional Recipes.
SAUCES.
American or Sharp Sauce.
-Jib. Butter.
Jib. Caster Sugar.
Brandy or Rum to flavour.
Beat the butter to a cream, then add the sugar gradually, beating all the time; afterwards flavour with brandy or rum.
Miss Elderton.
Bechamel Sauce.
Put into a saucepan half an onion, 3 tablespoonfuls of butter that has been worked with 3 tablespoonfuls of flour, a large slice of carrot, a bunch of parsley, thyme and a bay leaf tied together, a small piece ot mace, a little salt and grated nutmeg, and 1 pint of white stock. When boiling set the saucepan at the side of the fire and let the sauce simmer for 30 minutes, stirring frequently. When cooked, mix with the sauce £ pint of cream, boil it up again and strain through a fine hair sieve.
Miss M. Perkin.
Bread Sauce (1).
Cut into four a good-sized onion, put it into a pan with 1 pint of milk and a few peppercorns. Let it simmer till the milk tastes of the onion; strain and pour it over a breakfastcupful of breadcrumbs. Cover and let it stand. Add a little powdered mace and 2ozs. of butter, and boil to a proper consistency.
Mrs. Shepherd.
Bread Sauce (2.)
Records on this page
Stewed SolesStuffed Fillets of HaddockTo Cook PlaiceTo Dress CrabsAmerican or Sharp SauceBechamel SauceBread Sauce (1)Bread Sauce (2)