One filleted plaice, 8 boned anchovies, 1 hard-boiled yoll of egg, 2 oz. butter, a few drops of liquid carmine. Cut the plaice into small pieces, lay them on a buttered baking tin. Sprinkle a little salt and pepper over them, and a squeeze of lemon juice ; pour in a. gill of water, and cover with a buttered paper. Bake in the oven for ten minutes. When done, strain off the liquor into a small saucepan, add a small piece of butter and a few drops of liquid carmine, and stir over the fire till it boils. Dish the fillets round the dish, spread the anchovies out, sprinkle thickly mtii t\is yo\k. oi fc^& curl up MISS CAMEBOWS COOKERY BOOK. 45 and plaoe one on each fillet, pour the pink sauce round, and decorate with chopped parsley or coral. Crimped Skate. Boil the skate for twenty minutes in water, to which add a pinch of salt, and serve with white or brown caper sauce, or with shrimp or anchovy sauce. Skate is also very pood bread- crumbed and fried, and served with tomato or Indian sauce. Baked Smelti. Weil butter the bottom of a dish, and sprinkle over it some brown bread crumbs, J a teaspoonful chopped parsley, \ a teaspoonful chopped shalots, pepper and salt. Place the smelts on this in a row, pour over them a little Harvey's sauce and a glass of sherry, sprinkle over more butter season- ing, etc. ; place in the oven, and bake \ hour. Fricasseed Lobster. Take the meat from a good-sized boiled lobster, cut it into small pieces, put it in a saucepan with a cup of rich veal or chicken broth, pepper and salt. Cover and stew gently for five minutes, add half a cup of cream, and just before it boils stir in an ounce of butter. Take the saucepan off the fire, and stir in a squeeze of lemon juice✪ Fricasseed Lobster. Serve very hot in a covered dish. Curried Lobster. Pick the meat from a large boiled lobster, and set it aside in a cool place ; chop up an onion and put it in a small saucepan with a spoonful of chopped herbs, 1 oz. butter, and a tablespoonful hot water; simmer this over the fire for a few minutes, then add a large cupful of chicken broth; boil together for five minutes, strain, and stir in a tablespoonful of curry powder, and one of cornflour, and stew gently ten minutes longer, stirring well. Season with a teaspoonful of anchovy sauce, and the juice of one lemon✪ Curried Lobster ; add the lohstax. 46 MISS CAMERON'S COOKERY BOOK. Let the saucepan stand by the fire for ten minutes, bu not allow it to boil. Serve with thin slices of fried breac Stewed God Roe. Wash the roe, parboil it for ten minutes, with a '. vinegar, pepper, and salt added to the water. The ^ should be boiling fast when tJhe roe is put in. Take out lay in very cold water for two minutes, wipe, and put clean saucepan with Jib. melted butter; set this in anc pan of boiling water; cover and stew gently for ten min Serve with white sauce seasoned with anchovy or ketchi squeeze of lemon, and a few grains of cayenne pepper✪ Stewed God Roe. Devilled Fish. Some fillets of cooked or raw fish, teaspoonful dry tard, dessertspoonful French mustard, dessertspoonful cho] chutney, teaspoonful essence of anchovy, salt, black pej and cayenne✪ Devilled Fish. Mix these into a paste. Have the fish th; to be devilled passed through a little warm butter. C each piece with the paste, sprinkle with browned b crumbs, put on a baking tin, and cook in the oven for minutes. Garnish with parsley. Dressed Grab. One crab, 2 tablespoonfuls vinegar, 1 tablespoonful 8 oil, pepper, salt, and cayenne to taste. Empty the shell, thoroughly mix the meat of the crab with all the othe: gredients ; fill the shell again, garnish with parsley and lei Seasonable from August to April. Lobster Gateau. ✪ Dressed Crab

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

One filleted plaice, 8 boned anchovies, 1 hard-boiled yoll of egg, 2 oz. butter, a few drops of liquid carmine. Cut the plaice into small pieces, lay them on a buttered baking tin. Sprinkle a little salt and pepper over them, and a squeeze of lemon juice ; pour in a. gill of water, and cover with a buttered paper. Bake in the oven for ten minutes. When done, strain off the liquor into a small saucepan, add a small piece of butter and a few drops of liquid carmine, and stir over the fire till it boils. Dish the fillets round the dish, spread the anchovies out, sprinkle thickly mtii t\is yo\k. oi fc^& curl up MISS CAMEBOWS COOKERY BOOK. 45 and plaoe one on each fillet, pour the pink sauce round, and decorate with chopped parsley or coral. Crimped Skate. Boil the skate for twenty minutes in water, to which add a pinch of salt, and serve with white or brown caper sauce, or with shrimp or anchovy sauce. Skate is also very pood bread- crumbed and fried, and served with tomato or Indian sauce. Baked Smelti. Weil butter the bottom of a dish, and sprinkle over it some brown bread crumbs, J a teaspoonful chopped parsley, \ a teaspoonful chopped shalots, pepper and salt. Place the smelts on this in a row, pour over them a little Harvey's sauce and a glass of sherry, sprinkle over more butter season- ing, etc. ; place in the oven, and bake \ hour. Fricasseed Lobster. Take the meat from a good-sized boiled lobster, cut it into small pieces, put it in a saucepan with a cup of rich veal or chicken broth, pepper and salt. Cover and stew gently for five minutes, add half a cup of cream, and just before it boils stir in an ounce of butter. Take the saucepan off the fire, and stir in a squeeze of lemon juice. Serve very hot in a covered dish. Curried Lobster. Pick the meat from a large boiled lobster, and set it aside in a cool place ; chop up an onion and put it in a small saucepan with a spoonful of chopped herbs, 1 oz. butter, and a tablespoonful hot water; simmer this over the fire for a few minutes, then add a large cupful of chicken broth; boil together for five minutes, strain, and stir in a tablespoonful of curry powder, and one of cornflour, and stew gently ten minutes longer, stirring well. Season with a teaspoonful of anchovy sauce, and the juice of one lemon ; add the lohstax. 46 MISS CAMERON'S COOKERY BOOK. Let the saucepan stand by the fire for ten minutes, bu not allow it to boil. Serve with thin slices of fried breac Stewed God Roe. Wash the roe, parboil it for ten minutes, with a '. vinegar, pepper, and salt added to the water. The ^ should be boiling fast when tJhe roe is put in. Take out lay in very cold water for two minutes, wipe, and put clean saucepan with Jib. melted butter; set this in anc pan of boiling water; cover and stew gently for ten min Serve with white sauce seasoned with anchovy or ketchi squeeze of lemon, and a few grains of cayenne pepper. Devilled Fish. Some fillets of cooked or raw fish, teaspoonful dry tard, dessertspoonful French mustard, dessertspoonful cho] chutney, teaspoonful essence of anchovy, salt, black pej and cayenne. Mix these into a paste. Have the fish th; to be devilled passed through a little warm butter. C each piece with the paste, sprinkle with browned b crumbs, put on a baking tin, and cook in the oven for minutes. Garnish with parsley. Dressed Grab. One crab, 2 tablespoonfuls vinegar, 1 tablespoonful 8 oil, pepper, salt, and cayenne to taste. Empty the shell, thoroughly mix the meat of the crab with all the othe: gredients ; fill the shell again, garnish with parsley and lei Seasonable from August to April. Lobster Gateau.

Miss Cameron's cookery book