The art of cooking

Remove the bone and skin of the fish, and place it, upon a flat dish, cut into irregular pieces. Melt in a saucepan, the butter, stirring in the dry flour, to which add by degrees the milk, stirring constantly, to prevent the flour from lumping, until it boils. When boiling add the cream, a little of the pepper and salt, allow all to cook for two minutes, after which pour the mixture over the pieces of fish in the flat dish. Sprinkle over this, the grated cheese, the remainder of the pepper and salt, and the nutmeg, place the dish into a moderate oven and bake for ten minutes. Note. — Turbot done in this manner must be prepared in the dish in which it is to be sent to the table, as it cannot be moved. Salmon Pie. — For this will be required two pounds of salmon, one fourth pound of bread crumbs, one tablespoonful of chopped parsley, two ounces of butter, two POTTED HALIBUT. 33 eggs, one gill of cold water, one teaspoonful of pepper, one teaspoonful of salt. First mix well together the chopped parsley, bread crumbs, the pepper and the salt, and put a layer of this into the bottom of a flat dish« The salmon must then be cut into thin slices and a layer of it put next to the bread crumbs and parsley. In this way alternate layers must be placed in the dish until all of the material is used; then beat until very light the two eggs, add to them the water, and pour this mixture over the dish already arranged. Place upon the top of this, the butter in small pieces and bake in a moderate oven three quarters of an hour. Note. — Flounder, haddock and halibut may also be done in this way. Potted Halibut. — For this provide: two pounds of halibut, one teaspoonful of salt, one teaspoonful of black pepper, one-half teaspoonful of spice-for-potted-meats, one-half teacupful of vinegar, one-half teacupful of bass ale, one teaspoonfnl of tarragon vinegar, one ounce of butter. Lay the fish in layers in a deep dish, putting between each layer a little of the spice and pepper and salt, press the contents well down in the dish, then mix well together the vinegar, bass ale and tarragon vinegar and pour this composition over the halibut. Place the butter in small pieces over the top, and bake in a moderate oven, for thirty minutes. * Note. — The spice for potted meats is composed of the following ingredients thoroughly mixed. One ounce of ground cloves, one ounce pulverized mace, one ounce of Jamaica pepper, one ounce of grated lemon-rind, one-fourth ounce of cayenne, one grated nutmeg. Kedgeree. — For this will be required; one pound of cold boiled fish, two ounces of butter, two eggs, one teacupful of rice, one teaspoonful of curry powder, one saltspoonful of salt, one-half saltspoonful of pepper. Boil the eggs for ten minutes, and the rice for a quarter of an hour. Chop the eggs into irregular pieces ; and removing the skin and bone of the fish, melt the butter in a saucepan, and add thereto the hard boiled eggs, the fish and rice. Stir all now together, over the fire, until it is very hot, taking care that the mixture does not bum, it being very dry and apt to spoil, since the only moisture in it, is the butter. Add, just before serving, the curry-powder, pepper, and salt, and piling it very high in the middle of a hot dish, garnish the preparations with a little fresh parsley, and serve very hot. Note— Instead of garnishing this dish with sprigs of parsley, the parsley may be chopped and sprinkled over the top. MEATS— FIRST DIVISION. ROASTS. Roast Beef. — Six pounds of sirloin beef, one-half tablespoonful of salt, one teaspoonful of pepper, one ounce of butter, one-half ounce of flour, one-half pint of second stock. Put the meat into a dry oven-pan, and then into a hot oven for ten minutes, that the albumen may form, closing up the pores of the beef and confining thus the juices. no A ST TURKEY. 35