Cookery for every household

Take cooked livers, chop them and then pound them with the butter until perfectly smooth. Add the l shallot finely chopped and the red-currant jelly, and then season to taste with pepper, salt, and a squeeze of lemon juice. Spread this mixture rather thickly on small fingers of hot buttered toast, sprinkle them with grated Parmesan, and place them in the oven to brown and heat through. Serve hot, garnished with parsley. 2349. Smoked Cod Roe Soak the roe for a short time to soften it, then dry it, and cut it in small thin slices. Melt a small quantity of butter in a frying or saute pan, and fry the roe lightly on both sides. Then arrange the pieces neatly on croutons of fried or toasted bread, sprinkle with chopped parsley, and serve very hot. 2350. Cod Roe a la Victoria Smoked cod’s roe. Hot buttered toast. Butter. Sieved yolk of egg. Seasoning. Olives. Prepare and cook some smoked cod’s roe as above, and, after frying, pound it in a mortar with a small quantity of butter. Season it with cayenne and a few drops of lemon juice. Spread this mixture rather thickly on finger-shaped pieces of hot buttered toast, and decorate with sieved yolk of egg and turned olives. Make thoroughly hot in the oven before serving. 2351. Crab Balls (Boulettes de Crabe) 1 boiled crab. I Melted butter. Bread-crumbs. | Seasoning. 1 egg. Remove all the meat from a crab, and pound it in a mortar until reduced to a smooth paste. Then add about half as much fine bread-crumbs as there is crab, and enough melted butter to bind all together. Season with cayenne, salt, a pinch of mace, and a little lemon juice or tarragon vinegar. Form into small balls about the size of a marble, egg and bread-crumb them, and fry in boiling fat to a golden brown colour. Serve piled up on a dish and garnished with parsley. 2352. Devilled Crab (Crabe a la Diable) 3 table-sps. crab meat. £ table-sp. butter. I tea-sp. chutney. 1 tea-sp. vinegar. 1 tea-sp. chopped capers. Salt. Pepper. Heart-shaped croutons. Coralline pepper. Chop the meat from a cooked crab and put it into a saucepan with the above seasonings. Make all thoroughly hot, pile up on small heart-shaped croutons of fried bread, and sprinkle lightly with coralline pepper. Re-heat in the oven and then serve very hot. 2353. Crab Toast, 1 (Crabe sur Croutes) 1 oz. butter. 1 table-sp. chopped celery. 1 table-sp. bread or biscuit crumbs. 1 table-sp. sherry. Melt the butter in a small saucepan, add the crumbs, celery, and crab meat chopped rather finely. Mix well, and pour in the milk or cream. \ gill milk or cream. J lb. crab meat. Seasoning. Plain biscuits or thin toast. Stir for a few minutes over the fire, and then add the sherry and seasoning. Spread on hot toasted biscuits, or on thin shoes of toast. Serve very hot. 2354. Crab Toast, 2 (Crabe sur Croutes) Take the meat from a cooked crab and chop it finely. Re-heat it in some good white sauce. Crab Toast seasoning it rather highly. Pile this on round or heart-shaped pieces of hot buttered toast, and decorate with small pieces of green and red pickle. Re-heat in the oven for a minute or two. 2355. Devils on Horseback, 1 (Diables a Cheval) Sardines. I Devil butter. Seasoning. | Bacon. Toast.