Cookery for every household

Carefully remove all the skin and bone from some cooked bloater, and pound it until smooth, adding, by degrees, enough melted butter to make a soft paste. Season with pepper, salt (if necessary), and a small pinch of nutmeg and mace. If wished very smooth, rub the mixture through a fine sieve. Pack the paste into a pot or jar, and if it has to be kept for any length of time, run some melted butter over the top. This is very good spread on hot buttered toast for breakfast, and is also useful for making savouries and small sandwiches. Note. — Other kinds of fish may be potted in the same way, regulating the seasoning and the amount of butter according to the kind of fish used. 1661. Brains on Toast 2 tab.-sps. cooked brains 2 eggs. 1 tea-sp. tomato ketchup. Salt. Pepper. A squeeze of lemon juice 1 table-sp. butter. Hot buttered toast. Break up the brains with a fork, then beat the eggs and mix both lightly together. Season with pepper, salt, a squeeze of lemon juice and the tomato ketchup. Heat the butter in a small frying pan, pour in the brain and egg mixture, and cook it for a minute or two, stirring all the time. Then dish it neatly on small fingers or rounds of hot buttered toast, sprinkle with chopped parsley or coralline pepper, reheat in the oven for a minute or two, and serve as hot as possible. 1662. Breakfast Pâté 1 lb. fat bacon. | lb. calf’s liver. 1 tea-sp. minced parsley. 1 tea-sp. minced shallot. A little butter. Pepper. Salt. 1 tea-sp. mixed spice. Some joints of rabbit, game, or fowl. Soak the calf’s liver in cold water for half an hour to draw the blood from it. Then dry it well. Cut the liver and bacon in dice, and fry these until cooked, adding a little butter if necessary. Sprinkle with the seasonings, and cook slowly, stirring very frequently. Then drain off the fat, and pound the rest in a mortar to a smooth paste. Have ready any small joints of rabbit, game, or fowl, and fry them for a few minutes in the fat which was drained from the liver, &c., adding more butter if necessary. Then spread some of the farce at the foot of a greased pie dish or fireproof dish ; on this put a layer of the joints, sprinkling them with a little salt and pepper; then more farce, and repeat this until all is used up. The last layer should be one of farce. Smooth over the surface with a spoon dipped in boiling water, cover with greased paper, stand the dish in a tin with boiling water to come half-way up the sides, and cook in the oven for one and a half hours. When ready, run a little liquid butter or lard over the top, and serve cold. 1663. Devilled Chicken Take any remains of cooked chicken, cut them in neat joints, and if possible remove the skin. Score the fleshy parts across to the bone and brush the pieces over with salad oil or melted butter. Then sprinkle them with curry powder, cayenne, and salt mixed together, and broil them (see p. 208) until nicely browned. Serve very hot, garnished with a little parsley or watercress. Note. — Mustard and chutney may be used instead of the curry and cayenne, or the joints of chicken may simply be spread with devil butter (Recipe 762). 1664. Chicken and Ham Kedgeree 1 cupful cooked rice. 1 cupful cooked chicken. 2 table-sps. minced ham. \ oz. butter. 2 table-sps. tomato sauce or puree. Seasoning. 1 hard-boiled egg.