Home cookery

The above recipe is for a piece of beef weighing lo lbs. Pressed Beef. Salted brisket or flat ribs of beef (not too fat) is best for this purpose. Wash well, and put the beef in a pan of cold water ; simmer gently till the bones can be easily taken out. After having removed the bones, place the beef on a board (while it is still hot), put another board over it and on this a heavy weight. When cold it may be glazed. Dried Haddock. This is much improved by being soaked all night in milk and water. Drain the haddock, sprinkle it very lightly with cayenne, put on some small pieces of butter, and cook it in a Dutch oven. Remains of dried haddock may be used in the following ways : — Croutes of Dried Haddock. iib. I oz. I tablespoonful. 8 or lo. Cooked dried haddock Butter Tomato sauce Hard-boiled egg Croutes of bread Fried parsley. Pepper, salt, and cayenne. Chop the fish finely, add the tomato sauce and the seasoning. Melt the butter in a saucepan, add the fish mixture, make quite hot. Pile high on fried croutes. Garnish with white and yolk of egg and with fried parsley. Soufflee of Dried Haddock. Milk Butter Fine flour Dried haddock (chopped finely) Oysters (cut up) ^ j Whites (beaten stifily)... ^ggs \ Yolks Brown crumbs. I gill. I oz. I oz. 4 oz. Make a sauce as follows : — Melt the butter, stir in the flour, add the milk, and boil the mixture well ; stir in the yolks and fish, and season to taste. Lastly, add the whites ; mix them in lightly but thoroughly. Bake the mixture in small ramakin cases (oiled and dried previously), put a few brown crumbs on the top and a little butter. They will take about fifteen minutes in a moderate oven. Fritot of Dried Haddock. Dried haddock ... 6 oz. Butter I oz. Flour I oz. Milk I gill. Cayenne. A little anchovy essence. Some oysters (bearded). Frying batter. Scald the haddock, remove the skin and bones and chop the fish finely. Melt the butter in a saucepan, stir in the flour, add the milk, and boil the mixture well. Season it with a little cayenne, and put in a little of the anchovy essence ; thoroughly mix in the haddock, then spread it on a dish to get quite cold. Take small portions of the fish mixture, and roll into small eg*g shapes, putting inside each one an oyster (previously sprinkled with a little cayenne and lemon juice), close up carefully, using flour on the hands while shaping them. Dip each shape in batter, and fry in hot fat for six or seven minutes. Drain on paper, and garnish with fried parsley. Batter for Frying. Mix four ounces of fine flour with a dessertspoonful of salad oil and a little salt, add one gill of tepid water ; beat the mixture well, and let it stand some time before using. When ready to use stir in two whites of egg beaten up stiffly. Yolks of egg can also be used when mixing the batter if preferred. Harengrs Farcis aux Anchois. Fresh herrings 4. Anchovies (washed, boned, and chopped) 3. Butter \\ oz. Hard-boiled eggs (yolks) 2. Cayenne. Bread crumbs (soaked in milk) i oz. Egg. Bread crumbs.