Cassell's dictionary of cookery

Thornbaek, Fried. — Clean and skin the fish, cut the part which is usually eaten into slices about an inch thick, and diy them with a soft cloth. Dredge them with flour, and let them lie for half an hour or more. Fry them in hot fat until they are brightly browned, and when they are done upon one side turn them upon the other. Drain them on blotting-paper to clear them from fat, and serve on a hot dish. Garnish with parsley. If preferred, the slices may be dipped in egg and bread-crumbs instead of being floured before they are fried. Time to fry, ten to twelve minutes. Probable cost, variable, but generally inexpensive. Thrush. — The thrush was perhaps the most popular bird at deKcate tables in ancient Greece. They were not given to young people for fear their exquisite flavour might give birth to premature greediness ; but when a girl married she was sure of a brace of thrushes for her own special eating on her wedding-day. In Rome the birds were still more popular : patrician ladies reared thousands of thrushesyearly for the market, and men ruined themselves in providing dishes composed of these birds for their guests. Thyme. — Thyme is a herb much valued on account of its strong, pungent, aromatic odour and taste. Three varieties are used in cookery — common thyme, lemon thyme, and orange thyme. Lemon thj-me and common thyme should be dried at the end of July and during August. Orange thjTne is ready a little earlier, and may be dried in June and July. Although thyme IS most valuable for flavouring when TIM ( 969 ) TIM judiciously used, it is apt to impart a bitter taste to any preparation to which it is added in too large quantities. Timbale for Macaroni, &c. — The paste for a hot timbale should be a little more delicate than for a cold pie ; therefore put more butter into it. Take a pound of flour, a little more than half a pound of butter, two yolks of eggs, and a pinch of salt. Work this with half a glassful of water, making the paste as smooth as possible ; proceed then as follows : — Butter a plain mould all over well, decorate the "bottom a little and the sides by using some of the same paste and adding some pounded sugar; the paste will take a browner colour, and will add to the appearance of the timbales. Spread the paste over a dresser, cut a piece the size of the bottom of the mould (using the mould to measure with), and cover the bottom of the mould and all the decorations without disturbing them ; water the ornamented paste as above, then stick the other paste lightly over, and cut a bit to put all round over the decorated parts. Roll a little paste also to stick the whole together round the bottom, then fill the mould with beef suet chopped fine, and make a cover to it of the same length; put this into the oven for an hour, and when done empty it for rise. It may be used for macaroni, fricassee, blanquettes of every kind, &c. &c.