High-class cookery recipes

Line some small patty-pans with good paste, very thin, and fill them with rice, so that they may be kept hollow, and bake ten minutes ; then take out the rice, blanch the oysters, and remove the beards only, not the muscle part, and lay them in cold water to keep their colour. Melt the butter, fry the shalot, add the flour and curry-powder, the liquor from the oysters, cayenne, and lemon-juice ; when this is cooked over the fire, add the cream and the carrot, cut up in dice ; fill the cases with this mixture, and put on the top of each case one oyster glazed. When finished, cover with a buttered paper, and make hot in the oven. To Warm up Perch. Ingredients, Cold cooked Perch. Half a pint of Port Wine. One quart of Stock. One large Onion. Twelve whole Peppers. Twelve Allspice. One blade of Mace. One teaspoonful of Anchovy Sauce. One tablespoonful of Mushroom Ketchup. One tablespoonful of Chilli Vinegar. Mix all these ingredients together and make them hot ; put in the cold perch in flakes, and serve when thoroughly hot. To Warm up Salmon. Ingredients. Salmon. Two tablespoonfuls of Liquor. One tablespoonful of Salad Oil. One dessertspoonful of Chilli Vinegar. One dessertspoonful of Cucumber Vinegar. One teaspoonful of minced Capers. One teaspoonful of Anchovy Sauce. Bread-crumbs. Separate the salmon in flakes and lay them in a sauce made of all the above ingredients mixed together (except the crumbs), to soak for about two hours. Take them up separately and lay them in a scollop tin. Mix the sauce with enough bread-crumbs to give it consistency; cover the fish with it and allow it to brown in the oven. Water Souchy. Ingredients, Fish, Perch or Flounders. Fish Liquor. Four Parsley plants, roots and leaves. One teaspoonful of grated Horse-radish, One teaspoonful of Shalot Vinegar. One teaspoonful of Cayenne Sauce. One teaspoonful of Walnut Ketchup. Stew the fish slowly, in just enough fish liquor to cover them, with the parsley, the horse-radish and above sauces. When the fish are done, lay them in a deep dish, with a teaspoonful of chopped parsley ; strain the liquor in which the fish were cooked over them, and serve, adding a little more fish liquor to them if there is not enough left after the cooking to cover them. Whitebait, Ingredients. Three or four pounds of Lard or clarified Fat. Whitebait. One large teacupful of Flour. Put the lard in a stewpan and let it get very hot. If you use a fryometer the heat of the fat must not be less than 400 degrees. Pick the whitebait carefully out of the water, and lay them on a sieve to dry. Put the flour into a sheet of kitchen paper. Toss the whitebait in the flour, move them about quickly, and finger them as little as possible. Then turn the fish into a frying-basket and sift all the loose flour back on to the paper. Plunge the fish into the fat, which must be as hot as possible not to burn, for one minute ; shake well, and serve at once very hot. To devil whitebait, sprinkle them, when cooked, with pepper and cayenne mixed. Hand round with quartered lemon and thinly cut brown bread and butter. ( 55 ) CURKIES AND INDIAN DISHES. AS TAUGHT BY A NATIVE COOK IN THE COLONIAL AND INDIAN EXHIBITION, 1886 GENERAL REMARKS ON CURRIES.