Flake up the fish and mix it with the rice ; shell the eggs
and cut them in half, put the yolks on one side. Chop the
whites and mix them with the rice and fish ; season nicely
and put into a saucepan with the butter, and stir until
thoroughly hot. Pile on a dish, and either chop the yolks
and sprinkle them over, or hold a sieve over the kedgeree
and rub them lightly through. Serve hot.
FISH BAKED
IN
VINEGAR.
2 Mullet .
6d.
^ pint Vinegar .
2d.
1 gill Water
■^
1 fagot of Herbs
> ^d.
1 doz. Peppercorns
Salt .
-
Total Cost— 8i<?.
Ti
me —
One Hour.
Wash the fish, dry them on a cloth, and rub them with
a little salt. Lay them in a deep dish, put in the herbs
and peppercorns, pour over the vinegar and water. Cover
S. 1003. V
306
THE ART OF LIVING IN AUSTRALIA.
with a tin, and stand in a cool oven, and bake very slowly
for an hour. Take them out and let them get quite cold
in the vinegar, then lay them in a dish, and strain the
sauce over. Garnish with sprigs of parsley.
STUFFED CONGER EEL
Is.
2d.
1 Eel
3 oz. Veal Seasoning
\\ oz. Flour
Pepper and Salt ^ ""'•
1^ oz. Butter Id.
Total Cost— Is. ^d. ■ Time— One Hour.
Make the veal seasoning by recij^ given elsewhere ;
sew it into the eel and put it into a deep dish. Just cover
it with water, and bake it in a good oven for about one hour.
Take it up and keep hot, strain the liquor in which it has
been cooked ; take about one pint and make into a brown
sauce with the butter and flour. Colour it with a few di'ops
of caramel, let it boil for a few minutes, season with salt,
pepper, and lemon juice ; pour over the fish, and serve
very hot.
Is.
2d.
2d.
\d.
EEL AND TOMATO SAUCE.
1 Eel
6 Tomatoes
2 02. Veal Seasoning
1 ez. Butter
1 oz. Flour
Pepper and Salt✪ Eel and Tomato Sauce
Total Cost— Is. bd. Time— One Hour.
Stuff and cook the eel as in the preceding recipe, and
strain off the liquor. Eub the tomatoes through a sieve ; mix
Avith half a pint of the liquor in Avhich the fish was cooked.
Make a sauce of this with the butter and flour, season
Avith pepper and salt, and pour it over the fish. Garnish
Avith parsley, and serve.
COOKERY RECrPES, #c. 307
FRIED HOES.
3 Eoes &d.
Frying Batter "i
Hot Fat V\d.
Seilt and Pepper . . . .J
Total Cost — Id. Time — 35 Minutes.
Put the roes on in cold water and boil for about half an
hour. Take them up and let them get quite cold, then cut
into slices. Make some frying batter by recipe given else-
where. Season it with salt and pepper✪ Fried Roes, dip in the slices, and
fry a good colour. Pile high on a dish and garnish with
fried parsley. Roes may also be fried in egg and bread
crumbs ; they are prepared just in the same way, only covered
with Qgg and crumbs instead of batter.
CODS' ROES IN TOMATO SAUCE.
2 Eoes 4(/.
1 gill Tomato Sauce . .' . . 2d.
Cayenne . . > . . .-«
3 slices Toast . . . . . I „ ,
lEgg ^'^r
Nutmeg and Salt✪ Cods' Roes in Tomato Sauce . . . .J
• Total Cost— 8rf. Time— 40 Minutes.
Page 193 · 5 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
Flake up the fish and mix it with the rice ; shell the eggs and cut them in half, put the yolks on one side. Chop the whites and mix them with the rice and fish ; season nicely and put into a saucepan with the butter, and stir until thoroughly hot. Pile on a dish, and either chop the yolks and sprinkle them over, or hold a sieve over the kedgeree and rub them lightly through. Serve hot.
FISH BAKED
IN
VINEGAR.
2 Mullet .
6d.
^ pint Vinegar .
2d.
1 gill Water
■^
1 fagot of Herbs
> ^d.
1 doz. Peppercorns
Salt .
-
Total Cost— 8i<?.
Ti
me —
One Hour.
Wash the fish, dry them on a cloth, and rub them with a little salt. Lay them in a deep dish, put in the herbs and peppercorns, pour over the vinegar and water. Cover S. 1003. V
with a tin, and stand in a cool oven, and bake very slowly for an hour. Take them out and let them get quite cold in the vinegar, then lay them in a dish, and strain the sauce over. Garnish with sprigs of parsley.
STUFFED CONGER EEL
Is. 2d.
1 Eel
3 oz. Veal Seasoning
\\ oz. Flour
Pepper and Salt ^ ""'•
1^ oz. Butter Id.
Total Cost— Is. ^d. ■ Time— One Hour.
Make the veal seasoning by recipe given elsewhere ; sew it into the eel and put it into a deep dish. Just cover it with water, and bake it in a good oven for about one hour. Take it up and keep hot, strain the liquor in which it has been cooked ; take about one pint and make into a brown sauce with the butter and flour. Colour it with a few drops of caramel, let it boil for a few minutes, season with salt, pepper, and lemon juice ; pour over the fish, and serve very hot.
Is. 2d. 2d.
\d.
EEL AND TOMATO SAUCE.
1 Eel 6 Tomatoes
2 02. Veal Seasoning 1 ez. Butter 1 oz. Flour Pepper and Salt
Total Cost— Is. bd. Time— One Hour.
Stuff and cook the eel as in the preceding recipe, and strain off the liquor. Rub the tomatoes through a sieve ; mix Avith half a pint of the liquor in Avhich the fish was cooked. Make a sauce of this with the butter and flour, season Avith pepper and salt, and pour it over the fish. Garnish Avith parsley, and serve.
FRIED ROES.
3 Eoes &d.
Frying Batter "i
Hot Fat V\d.
Seilt and Pepper . . . .J
Total Cost — Id. Time — 35 Minutes.
Put the roes on in cold water and boil for about half an hour. Take them up and let them get quite cold, then cut into slices. Make some frying batter by recipe given elsewhere. Season it with salt and pepper, dip in the slices, and fry a good colour. Pile high on a dish and garnish with fried parsley. Roes may also be fried in egg and bread crumbs ; they are prepared just in the same way, only covered with Qgg and crumbs instead of batter.
CODS' ROES IN TOMATO SAUCE.
2 Eoes 4(/.
1 gill Tomato Sauce . .' . . 2d. Cayenne . . > . . .-«
3 slices Toast . . . . . I „ ,
lEgg ^'^r
Nutmeg and Salt . . . .J
• Total Cost— 8rf. Time— 40 Minutes.
Records on this page
Eel and Tomato SauceFish Baked in VinegarStuffed Conger EelFried RoesCods' Roes in Tomato Sauce