Cooking for profit

ter, rind of a quarter of lemon minced fine, parsely, green thyme and marjoram, and pepper and salt, and two egga mixed with a spoonful of water to moisten it. Sew up the fish when stuffed. Mark it in slices as if to be carved, on both sides, by cutting down to the bone, and put a thin slice of salt pork in each incision. Bake in a long pan, with soup stock and salt and pepper in it, about 30 or 40 minutes, or according to size. Put a little strained tomatoes and brown gravy into the fish pan, and water if necessary; let boil up, skim and strain for sauce. Cost of material — 3 lbs fish 36, pork slices for insertion and scraps in baking pan 6, stuffing and sauce 15; 57c for 8 to 12 orders or 5 or 6c per plate. 142— Small Potatoes. Scoop out balls size of cherries from large potatoes with a potato spoon. A cupful will make enough for a dozen plates of fish. ]\[ake ^ cup of butter and ^ cup of lard hot in a very small saucepan and drop the potato balls in and let them stew slowly, As soon as the butter gets down to the frying point and the potatoes and sediment begin to brown on the bottom pour off all the grease and set the potatoes in the oven a few minutes to acquire a handsome color. Sprinkle salt and chopped parsley among them. Serve a tablespoonful with each plate of fish. These are not the same as fried potatoes and when first put into the boiling butter and lard they must be stirred from the bottom once or twice lest they scorch and acquire a bad taste. 143— Boiled Corned Tongue, Caper Sauce. Fresh tongues put in a jar and covered with the brine or pickel No. 106, will be of a good pink color and nicely salted in from a week to ten days. Wash off the corned tongue and boil it three hours. Plunge it in cold water 49, and pelt off the skin then set in a hot place. In carving cut slantingly to make long slices that will not run out too small at the thin end . Serve with caper sauce, which is butter sauce with a little of the caper vinegar mixed in and the capers — about a teaspoonful — dashed on top of the sauce on the meat. Cost of material — tongue 35, sauce 5; 40c for 8 to 12 orders or 4c per plate. 144— Roast Rib Ends of Beef. Take the ends of the ribs that are sawed off the rib roasts, and put them in to cook early, while breakfast is still going on. Let there be in the baking pan, which should be a deep one, a handful of salt, 2 or 3 ladlefuls of sweet fresh drippings from the previous day's roasting, and about as much water or soup stock, and let simmer in the oven, never getting quite without water in the pan till very nearly time to serve dinner. If other meats have to be crowded into the same pan let these rib ends be at the bottom, they will be so much the richer and keep on cooking in the gravy till tender and glutinous. At last, the water being all evaporated out of the pan, roll these rib ends over and over in the natural glaze that remains on the bottom and take them out brown and shining before they likewise get dry. Serve cuts of 2 or 3 ribs with gravy. Cost of material — 3 lbs beef rib ends 18, seasonings and gravy 2; 20c for 8 or 10 orders. 145— The Side of Lamb.