High-class cookery recipes

One pound of Brussels Sprouts. One quart of boiling White Stock. One gill of thick Cream. Boil the Brussels sprouts until tender, with the lid off and a small piece of soda in the water, drain them, and pass through a sieve. Then put this into a pan with the stock and cream, season, and get quite hot, but care must be taken that it does not boil, or the colour will be spoilt. Serve with fried bread. Restorative Soup. Ingredients, One Calf s Foot. Three pounds of Shin of Beef. One pound of Knuckle of Veal. Three quarts of Water. Salt. Blanch the foot and cut it up into pieces. Cut up the veal and beef, and put all on to boil in three quarts of water. Skim well, and let it simmer gently till reduced to three pints. HIGH-CLASS COOKERY. GENERAL REMARKS ON COOKINa FISH. Fish should always be steamed, except the very strong kinds, such as Mackerel and Eels ; these must be boiled. In my book of "Plain Cookery Recipes" I suggest several ways of steaming Fish in a small household where there are perhaps not many saucepans to be had. Since writing those remarks I have found a first-rate fish steamer,* made of block tin with a copper bottom and in various sizes. These steamers have a great advantage over my simple method, which is that from an arrangement under the drainer on which the fish is placed, the steam as it condenses on the lid does not drip back upon the fish and make it sodden, but falls down into the water underneath. Fish takes rather longer to steam than to boil, but it is very much nicer, as the flavour and goodness are fully preserved. Put a good tablespoonful of salt in the water, and do not put the fish into the steamer until the water * These steamers are to be bought of Messrs. Davis & Co., 200, Camberwell Road, S.E. boils. The recipes for Athenian Eel, Water Souchy, to warm up Salmon, and Perch ; Bream Pie, and Stewed Trout, I found in MSS. among my grandfather's papers (Thomas Love Peacock, author of " Headlong Hall," etc.). Among the entrees, Pilet de Boeuf aux huitres, Salmi of Wild Duck and Minced Veal are also his. Athenian Eel and Sauce, Ingredients. Half a pint of good Stock. One tablespoonful of Mushroom Ketchup. One tablespoonful of Onion Vinegar. One mustardspoonful of Mustard. One dessertspoonful of Shalot Vinegar. One dessertspoonful of Anchovy Sauce. One dessertspoonful of Worcester Sauce. Marjoram and Parsley, Mix these all well together in a stewpan, and when hot stir in a dessertspoonful of chopped sweet marjoram and a dessertspoonful of chopped parsley. Serve very hot in a sauce tureen ; the eels, cut in pieces, to be baked, each piece to be rolled in oiled paper. Bream or John Dory Pie« Ingredients, Two pounds of Bream or John Dory. Four Eggs (hard-boiled). Two Shalots (chopped fine). Two ounces of Butter. Three ounces of Bread-crumbs. Half a teaspoonful of Thyme and Marjoram. One teaspoonful of chopped Parsley. One teaspoonful of Anchovy Sauce. One teaspoonful of Worcester Sauce. Cayenne Pepper. Salt. One gill of Stock.