Cassell's dictionary of cookery

Grayling, Fried. — Scale and clean the fish, opening it in as little as possible. Cut off the fins and gills, but leave the head, and wipe them as dry as possible. Season with pepper and salt, dredge a little fiour over them, and fry them in plenty of hot dripping, or lard, until lightly browned. Drain them from the fat, and send them to table with crisped parsley in the dish, and melted butter in a tureeri. Time, according to the size, from six to ten minutes. Probable cost, uncertain, the fish being seldom offered for sale. Sufficient, one moderate-sized fish for two persons. Grayling, Sauce for.— Put a tablespoonful of sherry, or any white wine, into a saucepan, with one tea-spoonful of anchovy essence, the juice of half a lemon, a tea-spoonful of powdered herbs, of which two parts should be parsley and one thjTne, an inch of lemonrind, two cloves, six peppercorns, and a shallot finely minced. Shake the pan over the fire for five or six minutes ; strain the gravy, and mix with it three ounces of butter, a table-spoonful of flour, and a quarter of a pint of cream, or new milk. Simmer gently, stirring all the time, until the sauce is hot, but it must not boil. Probable cast, 6d., if made -with milk. Sufficient for three or four persons. Green Bean Pudding. --- Take one pound of old green beans, put them into boilingwater, and boil them until tender. Blanch and pound them, and season them with one tea-spoonful of salt and half a tea-spoonful of pepper. Add the yolk of an egg-, and two or three table-spoonfuls of c*'eam ; then boil the mi.xture in a buttered basin ; tufn it out before serving, and pour over it some good parsley sauce. It should be served with boiled bacon. Time to boil, about one hour and a half. Probable cost, 5d. Sufficient for four or five persons. Green Caps. — Take six or eight sound young green codlings, scoop out the cores without breaking the fruit, inib the skins with a soft cloth, and place the apples in a preserving pan, with vine-leaves under and above, and a.s much cold water as will cover them. Cover the saucepan closely, and set it by the side of the fire. Let the apples simmer imtil they are nearly soft, but quite whole. Lift them out as gently as possible, so as not to break them ; drain and dry them, and rub them with the white of egg, beaten to a firm froth. Sift some pounded loaf sugar over them, and i)iace them side by side on a tin plate in the oven until they sparkle like frost. Put them into a glass dish, pom- a good custard round them, and stick a pretty green sprig in the top of each apple. Time, altogether, one hour. Probable cost, about Is. Sufficient for five or six persons. GRE ( 279 ) GBE Green Corn Soup (a Grcrman recipe).— Boil one pint of unripe green com in water until sufficiently tender, then pass through a sieve, and mix it with a quart of nicely-llavoured clear gi-avy soup. Let all boil up together, and serve in a tureen with toiistcd sippets. A few young spinach-leaves may be boiled in the corn to make it a brighter green. Time, hidf an hour, or moi-e. Sufficient for four or five persons.