Practical household cookery

into a stewpan with two chopped shalots, a little grated nutmeg, salt and pepper, and the juice of a lemon ; set these ingredients on to hoil, and then pour in the minced veal, stir, and let it simmer for ten minutes. Meantime prepare a plain macaroni cheese (No. 88), dish it up, put the minced veal over it, sprinkle the lot with a little hot glaze, and serve. Minced veal can also he prepared in croquettes (see No. 385), or au gratin, as in No. 382. 889. BOILED MUTTON. Boiled mutton should always be eaten with plain vegetables, and served with Caper or Tomato sauce apart. CHAPTER IX. REMARKS ON FISH. The fisheries of Great Britain have assumed such vast proportions and importance that it makes one almost wonder how such a quantity of fish (in London some 400 tons) daily sent to the principal markets of this country can be so easily disposed of. The flesh of the different species of British fish (there are many) is fully recognised by all to be a most delicate and nutritious food, as well as brain feeding. Nature having thus provided an unbounded supply of fish for man's food, to him remains the duty of knowing how to use it to the best advantage, and cook, dress, and serve it in different ways, in order to relieve and improve by such means the monotony of its taste and colour. The multiplicity of modes in preparing fish as a food, is however, so great and perplexing that I only give a few of the most useful and economical recipes for each fish, ignoring as much as possible the use of other species and crustaceans as a garnish to the numerous forms of cooking and dressing it. There are two ways of boiling fish. The first consists in putting the whole of the fish in cold water with plenty of salt and a little vinegar ; the second, in immersing in boiling salted water the fish cut in slices. The advantage of the former is, that the fish boiled whole loses none of its quality ; but the cooking of the latter is quicker. However,as it is not always convenient to cook a whole fish, especially when it is a large one,and when the question of time is also to be considered, I think it is only right that the advantage derived from one should be equalised by the consideration of the other. In either case, as soon as the fish is cooked it must be taken out of the water and drained, otherwise it will lose some of its flavour and firmness. Should you have to keep the fish hot for a few minutes before serving, cover it with two or three folds of clean cloth or flannel on the strainer across the kettle, but do not on any account let it soak in hot water. Remarks on Salmon. Salmon is certainly and without prejudice the king of fish ; he is highly intellectual and possesses a strongly developed instinct ; in fact, is an aristocrat and a gentleman. His shape, build, and movements are most graceful .and elegant, and is considered the finest specimen of the species, and can jump over obstacles and difficulties like A hunter on terra fimicu He strongly objects to unclean or polluted rivers, and, like a hound following the fox by scent, he can detect impure water (which means danger for him) for a long distance down the river. He is more of a sea than a fresh-water fish, and must be as free as the red deer or the eagle, and will not thrive in captivity. The season is from March to August. 890. BOILED SALMON, LOBSTER SAUCE. The middle cut of a salmon is the most delicate part of tlio fish, but it is rather oily, and consequently more indigestible than the rest. Of the two halves, the one with the head is to be preferred. Take a slice of about three pounds of salmon, in pre-