Lowney's cook book

2 egg yolks hard cooked Terrapin Soup salt, cayenneblade of mace 1 cup cream 2 tablespoons flour 1/4 cup sherry Cook terrapin, stock and mace twenty minutes. Melt butter, add flour, cream and egg yolks ; combine mixtures, add sherry, and garnish with rice balls. Mock Turtle Soup 1 calf's head 1 teaspoon vinegar 2 tablespoons onion 2 tablespoons turnip bit of bay leaf 6 peppercorns 2 tablespoons butter 3 tablespoons flour 3 tablespoons Madeira I lemon, thinly sliced 2 quarts cold water 2 tablespoons carrot 2 tablespoons celery 2 sprigs parsley 2 tablespoons chopped ham 8 tablespoons meat from calf's head 1 tablespoon salt 2 cups brown stock 1 tablespoon mushrooms Cover calf's head with cold water. Add vinegar, vegetables and seasonings. Simmer two hours. Remove one cupful of meat. Simmer two hours longer. Strain ; cool ; remove fat. Brown butter ; add flour and brown ; add brown stock, strained liquor, chopped ham, calf's head meat, lemon, Madeira and mushrooms. Reheat and serve. Should it be necessary to keep the soup hot, delay adding wine until serving. Ox-tail Soup 2 ox-tails 1 sprig parsley 1 onion stuck with 6 cloves 2 tablespoons carrot 1 cup salt pork fat 2 tablespoons celery 2 quarts cold water 2 teaspoons salt pepper and cayenne 3 tablespoons Madeira wine 1 cup brown stock 2 tablespoons butter 2 tablespoons flour Cut ox-tails at joints, add onion, and saute in pork fat ; add cold water, and simmer four hours ; add vegetables and seasonings ; simmer one hour. Strain ; cool ; remove fat. Brown butter ; add flour and brown ; add strained stock, brown stock and meat cut from bones. Reheat, add Madeira, and serve. CHAPTER III For convenience' sake we divide fish into two classes — vertebrate and shellfish. The freshness of fish is best determined by the odor. If the flesh of the fish is soft and flabby, the fish has been frozen, or has been kept too long. Fish Fillets Fish fillets are the flesh of vertebrate fish separated from the bone and cut into large or small pieces. Fish Force Meat Is the flesh of fish finely chopped and pressed through a fine sieve before being cooked. Fish Stock Is the seasoned liquid in which fish has been cooked. Garnishings for Fish Parsley, lemon slices, lemon baskets, lemon slices sprinkled with finely chopped parsley, chopped red or green pepper, potato balls, olives, hard-cooked eggs, capers, and pickles cut lengthwise and spread to resemble a fan ; mashed potato and mushrooms, cucumbers and tomatoes ; maitre d' h6tel butter and water cress. Boiled Fish a 4-pound cod 2 quarts water 2 tablespoons chopped onion 1 tablespoon salt 2 tablespoons chopped carrot bay leaf and clove 1 sprig parsley i cup vinegar Wash and wipe fish. Cover with boiling water and add remaining ingredients ; bring quickly to the boiling point, and keep just below the boiling point until fish separates slightly in flakes — about thirty minutes. A fish kettle is the most convenient receptacle for cooking fish whole. If one is not available, use a piece of cheese cloth just large enough to cover fish and tie loosely with string. All other boiled fish may be cooked in the same way as boiled cod. STEAMED FISH Steamed Salmon