Middle class cookery book

Chop the meat of the lobster rather fine ; if there is any coral, pound it with 1 oz. of butter, and press it through a sieve ; add it to the sauce. Put the butter into a saucepan ; let it melt ; add the flour, stir it smooth, but do not let it brown. Add a quarter of a pint of cold water gradually, stirring all the time, till the sauce boils ; take it from the fire, add the coral, pepper, and salt, and if cream is used, a tablespoonful of cream. Mix the chopped lobster with the sauce, spread it on a plate to cool, before making it into cutlets. Break an egg on to a plate, beat it slightly with a knife. When the lobster is cool, take a small quantity and shape it as much like a cutlet as possible, on a lightly floured board. Put some very fine bread crumbs into a sheet of kitchen paper ; dip each cutlet into the egg, covering it well over; put the egged cutlet into the crumbs, toss them well over it ; shake off any loose crumbs, and press a knife over the cutlets to press the crumbs well down before frying. Have ready a pan of boiling fat,1 put the cutlets into the frying basket, plunge it in the fat, and fry a golden brown. Take out the cutlets, put them on kitchen paper to drain ; take pieces of the antennae (feelers) of the lobster and stick a piece into each cutlet to imitate a bone. Milk can be used instead of water for the sauce. Lobster Cutlets 1 Lobster 1 oz. Butter 1 „ Flour 1 Egg ; J Pint Milk or Water 3 Tablespoon fuls Bread Crumbs Pepper and Salt Crab Cutlets Pick out the meat; make a sauce as for the lobster 1 See page 39. CHAP. Ill FISH 65 cutlets; mix the meat of the crab in it; form into cutlets when cool ; egg and bread crumb over ; fry as above. Kedgeree J lb. Boiled Fish | „ Rice 2 oz. Butter 2 Eggs £ Teaspoonful Salt Cayenne Pepper Wash and boil the rice (see “ To Boil Rice,” p. 139) ; boil the eggs very hard (see “To Boil Eggs Hard,”p. 139); break the fish into pieces, carefully taking out the bones. Cut the whites of the eggs into small square pieces. Melt the butter iu a saucepan ; put in the rice, white of eggs, fish, cayenne, and salt. Mix them well to- gether, and serve on a hot dish ; sprinkle the yolks of the eggs over it. Cornwall and Devon Fish Pie 1 lb. Fish \ „ Fat Pork Pepper 1 Teaspoonful Chopped Parsley 2 Tablespoonfuls Cold Water Salt Mince the pork, and cut the fish into small pieces ; put alternate layers of pork and fish, seasoning each layer with parsley, salt, and pepper until the dish is full ; pour in the water, cover with a suet crust, and bake three-quarters of an hour. Salt pork will do as well as fresh, but the salt must be omitted in that case (see “Suet Crust,” p. 154). Fish fried in Batter Make a batter as directed for “Apple Fritters,” p. 1C8. Cut the fish into neat pieces, sprinkle salt and pepper over them, dip each piece into the batter, and fry a golden brown in boiling fat. F 66 MIDDLE CLASS COOKERY BOOK PART II Fish Cakes \ lb. Cooked Fish \ „ Cold Potatoes | „ Bread Crumbs ^ oz. Butter | Teaspoonful Chopped Parsley i .. Pepper i ,, Salt. Cayenne