Total Cost— Is. 2\d. Time— 3 Minutes. Pick all the white meat from a crayfish, and cut it into pieces about two inches long and one inch broad. Make a frying batter by recipe given elsewhere, and season with anchovy, lemon juice, pepper, and salt. Dip the pieces of crayfish into this and plunge into plenty of very hot fat ; fry a good colour, drain on kitchen paper for a few minutes, pile high on a dish, and garnish with fried parsley. BREAM PUDDING. 2 Bream 8d. 1 gill Melted Butter . . . .Id. i lb. Suet ✪ Bream PuddingId. i teaspoonful Parsley . . . "i Pepper and Salt . . . . > It?. i lb. Flour J Total Cost— 1 Id. Time— One Hour and a Half. Skin and fillet the fish and cut into small pieces ; make d dry crust of the suet, and flour and line a pudding basin with it. Lay the fish in lightly, and season Avith the parsley, pepper, and salt. Pour over the melted butter ; this should be made with ^ oz. butter, ^ oz. flour, and 1 gill of water. Cover the top of the pudding with crust, tie down securely with a cloth and string, and plunge into plenty of boiling water. Boil for one hour and a half, turn out of the basin, and sprinkle with chopped parsley. Serve hot. 304 THE ART OF LIVING IN AUSTRALIA. FISH RISSOLES. \ lb. Cold Fish . ^d. 1 oz. Eiitter \d. 1 gill Milk \d. Bread Crumbs . Hot Fat . 1 oz. Floitr ,u. 1 teaspoonful of Anchovy \ teaspoonful of Parsley- Pepper and Salt . / 1 Cost— 8f^. Time — 5 Minutes Pick the fish free from skin and bone, and chop it up. Make a smooth thick sauce with the flour, butter, and water, by directions given elsewhere. Flavour it with anchovy, parsley, pepper, and salt ; stir in the fish, and mix well. Turn on to a plate till cold. Make up into small balls, cover with ^gg and bread crumbs, and fry in hot fat ; drain for a few minutes on kitchen paper, arrange carefully on a dish, and garnish with parsley. PISH 1 LA SAUMAREZ, 2 Bream . 2 Tomatoes 1 oz. Butter 1 fagot of Herbs 1 Carrot . 1 oz. Flour✪ Fish Risoles Pepper and Salt 1 Onion 1 doz. Peppercorns Lemon Juice Total Cost— Is. Zd. Is. \d. \\\d. Time — One Hour. Fillet the fish, put the bones in a saucepan, and just cover them with water. "When they boil, skim well, and add the tomatoes sliced up, the peppercorns and vegetables ; boil Cookery reciPes, #c. 305 quickly without the lid for half an hour, then strain, rabbing the pulp of the tomatoes through with the liquor. Make a smooth sauce with half a pint of this liquor, the butter, and the flour ; if the colour is not good add a few drops of cochineal. Fold the fillets of fish neatly, and bake in the oven with a little lemon juice, and covered with a buttered paper. Arrange them on a dish and pour the sauce over. Serve hot. KEDGEREE. \ lb. Cold Fish .... . U. i lb. Eoiled Rice . Id. 2 Hard Boiled Eggs . . 2d. 1 oz. Butter .... \\d. Pepper and Salt✪ Kedgeree Total Cost— 8<;. Time— 5 Minutes

AI-modernized reading of the original text

Total Cost— Is. 2\d. Time— 3 Minutes. Pick all the white meat from a crayfish, and cut it into pieces about two inches long and one inch broad. Make a frying batter by recipe given elsewhere, and season with anchovy, lemon juice, pepper, and salt. Dip the pieces of crayfish into this and plunge into plenty of very hot fat ; fry a good colour, drain on kitchen paper for a few minutes, pile high on a dish, and garnish with fried parsley. BREAM PUDDING. 2 Bream 8d. 1 gill Melted Butter . . . .Id. i lb. Suet Id. i teaspoonful Parsley . . . "i Pepper and Salt . . . . > It?. i lb. Flour J Total Cost— 1 Id. Time— One Hour and a Half. Skin and fillet the fish and cut into small pieces ; make d dry crust of the suet, and flour and line a pudding basin with it. Lay the fish in lightly, and season Avith the parsley, pepper, and salt. Pour over the melted butter ; this should be made with ^ oz. butter, ^ oz. flour, and 1 gill of water. Cover the top of the pudding with crust, tie down securely with a cloth and string, and plunge into plenty of boiling water. Boil for one hour and a half, turn out of the basin, and sprinkle with chopped parsley. Serve hot. FISH RISSOLES. \ lb. Cold Fish . ^d. 1 oz. Eiitter \d. 1 gill Milk \d. Bread Crumbs . Hot Fat . 1 oz. Floitr ,u. 1 teaspoonful of Anchovy \ teaspoonful of Parsley- Pepper and Salt . / 1 Cost— 8f^. Time — 5 Minutes Pick the fish free from skin and bone, and chop it up. Make a smooth thick sauce with the flour, butter, and water, by directions given elsewhere. Flavour it with anchovy, parsley, pepper, and salt ; stir in the fish, and mix well. Turn on to a plate till cold. Make up into small balls, cover with ^gg and bread crumbs, and fry in hot fat ; drain for a few minutes on kitchen paper, arrange carefully on a dish, and garnish with parsley. FISH A LA SAUMAREZ, 2 Bream . 2 Tomatoes 1 oz. Butter 1 fagot of Herbs 1 Carrot . 1 oz. Flour Pepper and Salt 1 Onion 1 doz. Peppercorns Lemon Juice Total Cost— Is. Zd. Is. \d. \\\d. Time — One Hour. Fillet the fish, put the bones in a saucepan, and just cover them with water. "When they boil, skim well, and add the tomatoes sliced up, the peppercorns and vegetables ; boil Cookery reciPes, #c. quickly without the lid for half an hour, then strain, rubbing the pulp of the tomatoes through with the liquor. Make a smooth sauce with half a pint of this liquor, the butter, and the flour ; if the colour is not good add a few drops of cochineal. Fold the fillets of fish neatly, and bake in the oven with a little lemon juice, and covered with a buttered paper. Arrange them on a dish and pour the sauce over. Serve hot. KEDGEREE. \ lb. Cold Fish .... . U. i lb. Eoiled Rice . Id. 2 Hard Boiled Eggs . . 2d. 1 oz. Butter .... \\d. Pepper and Salt Total Cost— 8<;. Time— 5 Minutes

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Bream PuddingBream PuddingFish RisolesFish à la SaumarezEel and Tomato SauceKedgeree

The art of living in Australia