Middle class cookery book

PART II Broiled Mackerel Split the fish up the back, clean and wipe, but do not wash it. Lay it flat on the gridiron, and broil according to the “ General Directions ” (p. 36). When cooked, lay it on a hot dish, put a small piece of butter on it, and a sprinkle of pepper and salt. Serve very hot. Any fish may be broiled in this way. Clean and skin the haddock, cut the flesh down close to the bone. Lay it flat on a board, sprinkle with salt and pepper, and put a piece of butter on it. Fold it over. Bake in a buttered 1 tin for about ten minutes, with pieces of butter over it, and a buttered paper laid over. Serve with white sauce poured over it. Put a sprig of parsley, the piece of onion, and about a quarter of the rind of the lemon with the spices and salt into a stewpan. Wash and dry the fish and place it in the stewpan with cream, or milk enough to nearly cover it. Put on the lid, and let the fish simmer gently for about quarter of an hour. Mis the flour to a paste with a little cold milk. When the fish is sufficiently cooked, take it from the pan, and keep it hot. Add the flour to the cream or milk in which the cod has been cooked. Let it boil up, stir- ring the flour in. Add pepper and salt if required. Beat up the yolk of the egg in a basin, pour the sauce to the egg, stirring carefully all the time. Straiu and pour over the cod. Haddock Filleted and Baked Cod a la Creme 2 Slices of Cod (about 1 lb.) Cream or Milk J Lemon 1 Egg Small Piece of Mace Parsley Small Piece Onion 2 Cloves 1 Teaspoonful Flour 1 Saltspoonful of Salt 1 Fat may be used instead of butter. CHAP. Ill FISH 63 Haddock Stuffed and Baked 1 Haddock 2£ oz. Bread Crumbs 1 “Dessertspoonful Chopped Parsley £ Teaspoon ful Salt 1 Dessertspoonful Chopped Onion 2 oz. Butter 1 Egg , , „ \ Teaspoonful Pepper Clean and wipe the haddock; cut off the fins. Put the crumbs into a basin, rub the butter into them, add rhe parsley, onion, salt, and pepper ; mix well. Beat up the egg on a plate, and bind the mixture with it. Press the stuffing into the haddock, and sew it up with a large needle and fine string. Put the fish into a buttered baking tin, dust a little flour over, and put some pieces of dripping on the top. Bake in a moderate oven for twenty minutes. The haddock may be egged over and rolled in bread crumbs before being baked. Serve with a thickened gravy. Baked Herrings 6 Fresh Herrings 1 Gill Vinegar | , , Water 1 Blade Mace 10 or 12 Peppercorns 1 Bay Leaf 4 Cloves ^ Teaspoonful Salt Cleanse and dry the herrings carefully, taking care to remove any loose scales by passing the herrings through a coarse cloth ; cut off the heads, fins, and tails. Cut, from the opening already made for cleaning, down to the tail end. Lay them on their backs, remove the bones, sprinkle the salt and a little pepper over them ; roll them up, beginning at the tail end. Place them in a pie dish just large enough to hold them, with the spices and bay leaf ; pour the vinegar and w'ater over them’; there should be just enough to cover them. Bake in the oven for three-quarters of an hour. The herrings may be filled with a little chopped 64 MIDDLE CLASS COOKERY BOOK PART 11 onion mixed with bread crumbs, and a small piece of butter before they are rolled.