Middle class cookery book

Pick out the meat of the crab carefully ; grate the rind of the lemon ; mix the yolk of the egg with the vinegar, oil, and flavourings ; melt the butter ; add it with the parsley and lemon rind to the rest ; mix in the picked crab and the bread crumbs. Clean the shell of the crab ; put in the mixture ; put it before the fire to get hot and to brown. Serve cold. Dressed Crab 1 Crab 2 Tablespoonfuls Vinegar 1 Tablespoonful Salad Oil 1 Teaspoonful Mixed Mustard Cayenne Pepper Salt Carefully pick out the meat of the crab ; mix the meat well with the vinegar and other ingredients. Wipe the shell, and put the mixed crab back iuto it. To Boil Mussels The mussels should be put into clean water and well washed ; the water should be changed two or three times. Put the mussels into a saucepan with a small quantity of water, let them get hot, shaking the pan occasionally. As soon as the mussels open, take the pan from the fire. The weed which will be found on each mussel must be removed before eating. Cockles are boiled in the same way as mussels. CHAr. IV MEAT 69 Pickled Mackerel 1 Large Mackerel 1 Gill Water 1 „ Vinegar 1 Bay Leaf 6 Peppercorns 1 Blade Mace 2 Cloves Salt Boil the mackerel (see “To Boil Fish,” p. 59) ; put the vinegar, bay leaf, and spices into a lined saucepan ; let them boil for ten minutes ; put the mackerel into a pie dish, and pour the pickle, when boiling, over it. Mackerel can be baked in the oven as directed for herrings (see “Baked Herrings,” p. 63). Put the fish to soak in cold water the night before it is used, with a few spoonfuls of vinegar. Put it into the fish kettle with sufficient cold water to cover it ; let it come to the boil very gradually. Then let it simmer for about fifteen minutes. Serve with egg sauce. Cook according to “General Directions for Roasting,” p. 34. Garnish with scraped horse-radish, arranged in heaps round the dish ; serve Yorkshire pudding (see p. 170) with the roast. A sauce made with grated horse-radish (see “Horse-radish Sauce,” p. 127) is the proper accompaniment to roast beef. Rolled Ribs of Beef With a sharp pointed knife remove the bones (using them for stock or gravy), roll the beef, beginning at Salt Fish CHAPTER IV MEAT Roast Beef 70 MIDDLE CLASS COOKERY BOOK PART II the thick end. Fasten it together with skewers, and bind a broad piece of tape round it, to keep it in shape. Roast according to “ General Directions, ”p. 34. Remove the skewers and tape before serving. Boiled Beef If the beef has been long in pickle, soak it in water for a few hours. Wash it clean, and skewer it well together, if it is part of the rump, in a round shape, keeping the skewers in their places with tape. Boil the meat according to “ General Directions for Boiling,” p. 37, paying careful attention to the direc- tions for removing the scum. Turnips and carrots (cut into halves if they are large) and suet dumplings are served on the dish round the meat, with a little of the liquor in which the meat has been boiled. Boil the vegetables with the meat, and put in the dumplings about an hour before the meat is ready. If the dump- lings are large, a longer time is necessary to cook them. Remove the skewers before serving. Stewed Beef 3 lbs. Stewing Beef 3 Carrots 3 Turnips 1 Bunch Sweet Herbs 2 Onions 4 Cloves 1 oz. Flour 6 Peppercorns