through ; spread on to a. plate and stand away to cool. Add
a teaspoonful each of Avater and oil to the egg. Make some
bread crumbs on a sieve, and put them on to a piece of
paper. Shape the fish mixture into cakes about one inch
high and two inches across ; brush them over with the egg,
and toss them into the crumbs. Shape again and fry in
very hot fat, arrange in the form of a wheel on a dish paper,
garnish with fresh or fried parsley, and serve hot.
BAKED BREAM AND EGG SAUCE.
1 Bream .
.
. Gd.
^ pint White Sauce .
. 2^d.
lEgg . . .
. Id.
Parsley, Lemon Juice✪ Baked Bream and Egg Sauce
. hd.
Total Cost— 10(Z.
Time-
-20 Minutes,
Wash the bream, rub some dripping on to a baking
sheet, lay on it the fish, squeeze over a few drops of lemon
juice ; cover with a piece of paper well rubbed with
dripping, and bake in a moderate oven for about twenty
minutes or longer, if the fish is large. Eemove the skin
and fins, and put them on the dish ; pour over the white
sauce, which should be just thick enough to coat the fish.
Chop the parsley finely, and boil the egg hard, cut it in half,
and either chop the yolk or rub it through a sieve, and
chop the white. Arrange these in alternate roAvs all over the
fish, and garnish with a few lemon slices.
FISH A LA MAITEE D'HOTEL.
2 Bream Sd.
i pint White Sauce .... 2^^.
Lemon, Parsley, Pepper and Salt . ^d.
Total Cost— 11 (?. Time— 20 Minutes.
Fillet the fish, wash and trim them, roll them lightly
up with the skin inside. Rub a baking sheet with some"
COOKEEY RECIPES, #c. 293
butter or dripping. Put on the rolls of fish close together.
Squeeze o\er tlieni some lemon juice, cover Avith a piece of
buttered paper, and bake in the oven for twenty minutes
or until they look milk white. Dish them carefully, make
the white sauce by recij^e given, season it with pepper,
salt, and half a teas^wonful of lemon juice. Chop half a
teaspoonful of parsley very finely and stir it in, pour over
the fish, and serve.
r- FISH AND TOMATO SAUCE.
2 Bream M.
\ pint of Tomato Sauce . . • "I ,
Salt, Pepper, and Parsley✪ Fish and Tomato Sauce . . . j '
Total Cost— lie?. Time— 20 Minutes.
Fillet the bream ; cut each fillet into two pieces, wash
and trim them. Make some tomato sauce by recipe given.
Butter a pie dish, lay in the fillets, and season them ; pour
over the sauce, and bake in a moderate oven for twenty
miimtes. Garnish with a little chopped parsley, and serve in
the dish in which they were cooked.
OYSTER STEW,
1 bottle Oysters . . . .Is.
1 oz. Butter ^d.
i pint Milk . . . . 1
J oz. Flour J ■
Pepper, Salt, and Lemon Juice . . \d.
Total Cost— Is. 2\d. Time— 5 Minutes.
IVIake a sauce by directions given, using a httle of the
oyster liquor mixed with the milk ; flavour with salt and
jjepper, and a little nutmeg and lemon juice. Stir in the
oysters and simmer for five minutes, it is then ready to
serve.
294
THE ART OF LIVING IN AUSTRALIA.
AMERICAN OYSTERS.
1 bottle of Oysters
. Is.
i pint of Milk .
. \d.
6 Soda Biscuits .
•1
1 oz. Butter
. . .U^c
Pepper and Salt
. . J
Total Cost— Is. 2ld.
Time — 5 Mir ✪ Oyster Stew
Page 187 · 6 recipe records on this page
Presented as published in 1893. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
through ; spread on to a. plate and stand away to cool. Add a teaspoonful each of Avater and oil to the egg. Make some bread crumbs on a sieve, and put them on to a piece of paper. Shape the fish mixture into cakes about one inch high and two inches across ; brush them over with the egg, and toss them into the crumbs. Shape again and fry in very hot fat, arrange in the form of a wheel on a dish paper, garnish with fresh or fried parsley, and serve hot.
BAKED BREAM AND EGG SAUCE.
1 Bream .
.
. Gd.
^ pint White Sauce .
. 2^d.
lEgg . . .
. Id.
Parsley, Lemon Juice
. hd.
Total Cost— 10(Z.
Time-
-20 Minutes,
Wash the bream, rub some dripping on to a baking sheet, lay on it the fish, squeeze over a few drops of lemon juice ; cover with a piece of paper well rubbed with dripping, and bake in a moderate oven for about twenty minutes or longer, if the fish is large. Eemove the skin and fins, and put them on the dish ; pour over the white sauce, which should be just thick enough to coat the fish. Chop the parsley finely, and boil the egg hard, cut it in half, and either chop the yolk or rub it through a sieve, and chop the white. Arrange these in alternate rows all over the fish, and garnish with a few lemon slices.
FISH A LA MAITEE D'HOTEL.
2 Bream Sd.
i pint White Sauce .... 2^^.
Lemon, Parsley, Pepper and Salt . ^d.
Total Cost— 11 (?. Time— 20 Minutes.
Fillet the fish, wash and trim them, roll them lightly up with the skin inside. Rub a baking sheet with some butter or dripping.. Put on the rolls of fish close together. Squeeze over them some lemon juice, cover with a piece of buttered paper, and bake in the oven for twenty minutes or until they look milk white. Dish them carefully, make the white sauce by recij^e given, season it with pepper, salt, and half a teaspoonful of lemon juice. Chop half a teaspoonful of parsley very finely and stir it in, pour over the fish, and serve.
r- FISH AND TOMATO SAUCE.
2 Bream M.
\ pint of Tomato Sauce . . • "I ,
Salt, Pepper, and Parsley . . . j '
Total Cost— lie?. Time— 20 Minutes.
Fillet the bream ; cut each fillet into two pieces, wash and trim them. Make some tomato sauce by recipe given. Butter a pie dish, lay in the fillets, and season them ; pour over the sauce, and bake in a moderate oven for twenty minutes. Garnish with a little chopped parsley, and serve in the dish in which they were cooked.
OYSTER STEW,
1 bottle Oysters . . . .Is.
1 oz. Butter ^d.
i pint Milk . . . . 1
J oz. Flour J ■
Pepper, Salt, and Lemon Juice . . \d. Total Cost— Is. 2\d. Time— 5 Minutes.
Make a sauce by directions given, using a httle of the oyster liquor mixed with the milk ; flavour with salt and pepper, and a little nutmeg and lemon juice. Stir in the oysters and simmer for five minutes, it is then ready to serve.
AMERICAN OYSTERS.
1 bottle of Oysters
. Is.
i pint of Milk .
. \d.
6 Soda Biscuits .
•1
1 oz. Butter
. . .U^c
Pepper and Salt
. . J
Total Cost— Is. 2ld.
Time — 5 Mir
Records on this page
Baked Bream and Egg SauceFish a la Maitree d'HotelFish and Tomato SauceOyster StewFish and Butter SauceAmerican Oysters