Cookery for every household

Either bloater or fresh herring roes may be used. Wipe them carefully with a soft cloth, coat them lightly with flour, and if fresh, season with salt. Mix the parsley with some finely made breadcrumbs, and egg and bread-crumb the roes. Heat a small quantity of butter in a frying pan, and fry the roes gently in it until a pretty brown colour. Have ready \ dozen finger-shaped pieces of hot buttered toast and lay a roe on each. Sprinkle them with a little coralline pepper, and serve hot, garnished with small slices of lemon. 4 lb. cooked salmon. 1 oz. butter. 1 oz. flour. 1 gill milk or fish stock. 1 tea-sp. chopped parsley. 1694. Salmon Cutlet 1 tea-sp. anchovy essence. Alittle grated lemon rind A squeeze of lemon juice. Pepper. Salt. Egg and bread-crumbs. Make in the same way as Fish Cutlets (see Recipe 342). Tinned salmon may be used if wished. Sufficient for 8 or 9 cutlets. 1690. Kidney Toast, 2 Prepare and cook the kidneys in the same way as for Kidneys Sautes (Recipe 928). When ready, draw the saucepan to the side of the fire and stir in a well-beaten egg. Mix well, but do not boil, and serve on neat fingers of hot buttered toast. 1691. Meat Kedgeree J- lb. cooked meat. 1 cupful boiled rice. 1 oz. butter, i tea-sp. curry powder. 1 hard-boiled egg. Salt. Pepper. 1 tea-sp. chopped parsley. Trim the meat and chop it finely, chop also the hard-boiled egg, and have the rice boiled dry as 1695. Potted Salmon Pepper. Salt. A pinch of powdered mace. A pinch of cayenne. 6 oz. cooked salmon. 2 oz. butter. 1 tea-sp. anchovy shrimp essence. \ tea-sp. vinegar. Free the salmon from all skin and bone, and then weigh it. Put it into a mortar with most of the butter melted, and season to taste and rather highly. Pound well until smooth, and then rub through a sieve. Pack this smoothly into a small pot or jar, and run the rest of the butter over the top, which will preserve the mixture and prevent it from becoming dry. This makes delightful sandwiches, to which the addition of a little thinly sliced cucumber or small cress would be an improvement. Note. — Other fish, such as cod, halibut, brill, or mackerel, may be used in the same way. 1696. Boiled Sausages with Curried Rice Pork or beef sausages. I Curry powder. Patna rice. | Seasoning. Prick the sausages, lay them in a saucepan with hot water to cover them, bring them to the boil, and then simmer slowly from 20 to 25 minutes. Meanwhile boil some Patna rice, the same as for Curry (see Recipe 1586), and when drained and well dried mix into it a little curry powder and add pepper and salt to taste. Arrange a neat bed of this on a hot dish, drain the sausages and lay them on the top. Notes. — A little tomato puree may be mixed with the rice instead of the curry powder. Sausages cooked in this way are lighter than when fried. 1697. Glazed Sausage Roll 1 lb. pork sausage meat. 1 lb. beef sausage meat. J lb. ham or tongue. 2 hard-boiled eggs. Truffles and pistachio nuts. A little glaze. Seasoning.