Middle class cookery book

Cut the fish into slices ; melt the butter in a stew- pan ; cut the carrot and onion into slices ; cut the ham into small pieces ; when the butter is hot, fry the ham, onion, and carrot in it. Skin the tomatoes ; add them with the peppercorns, bay leaves, and salt to the ham and vegetables ; let them simmer for twenty minutes. If the tomatoes are not very juicy, add a tablespoonful of stock or water. Wash the parsley; dry and chop it ; break the egg on to a plate ; beat it up for a minute or so ; mix in the parsley, a pinch of pepper, and salt ; dip the slices of fish in the egg, cover them with bread crumbs, and fry them a light brown in clarified fat (see p. 132). The fish should fry quickly at first, rather more slowly afterwards ; put it in a dish on kitchen paper before the fire to drain. Strain the sauce ; mix the corn flour with a little water to a smooth paste ; add it to the sauce with the vinegar ; boil it for two minutes, stirring it to prevent burning. Put the cod on a dish ; pour the sauce over. Piemove the skin and cut the kidneys in half ; take out the white part ; cut them into small pieces ; mix the pepper and salt with the flour ; toss the pieces of kidney in it. Melt the butter ; put in the pieces of 2 Sheep’s Kidneys 1 oz. Butter 1 Tablespoonful Flour 1 Teaspoonful Pepper Stewed Kidneys 4 Pint Stock or iVater 1 Teaspoonful Ketchup J ,, Harvey Sauce I .. Salt chap, vi BREAKFAST DISHES AND ENTREES 97 kidney ; let them fry slowly till brown ; if they cook quickly they will be hard. When brown, add the stock, ketchup, and sauce ; cover the pan ; let the kidneys simmer for half an hour, or longer. Serve on toasted bread, or with fried bacon. Well wash the kidney; peel off its outer skin; split it lengthwise into two; put it in a basin of boiling water for three minutes; let it drain, then dry it. Put half the flour on to a plate ; mix in the pepper and salt ; toss each piece of kidney in the flour. Scrape the carrot, peel the turnip and onion ; put them into a stewpan with the kidney ; nearly cover with water or stock, and let all stew for two and a half hours. When cooked, take out the vegetables; chop about half of them into very small pieces ; cut out the middle of the kidneys neatly; fill up the space with the chopped vegetable, and place the kidneys on two slices of toast. . Make the gravy, by stirring the butter into the remainder of the flour over the fire in a small pan, adding some of the liquor in which the kidneys have been cooked ; pepper and salt, if needed. When the gravy has boiled, add a teaspoonful of ketchup ; strain the gravy, and pour it neatly round the kidney. Stewed Beef Kidney 4 Kidney ^ Carrot \ Turnip \ Spanish Onion ^ oz. Butter 1 „ Flour Water or Stock $ Teaspoonful Salt Rissoles i lb. Cold Meat, Finely Minced 1 oz. Butter 1 „ Flour j. ), x' iuur 1 Egg 1 Dessertspoonful Chopped 1 Gill Stock or Milk i Teaspoonful Pepper I ,, Salt 4 Tablespoon fuls Bread Crumbs 1 Teaspoonful Chopped Rind Parsley of Lemon 11 98 MIDDLE CLASS COOKERY BOOK PART II