Myra's cookery book

5-" White wine ... I wine Add. 6... Salt and pep- glassful To taste Add. 7... per Bunch of herbs Add. 8... ... ... ... ... Put in the fish, and stew gently over 9... a slow fire. When done, strain it, and put it on a 10... Stock I pint ... hot dish. Put on the fire, and reduce to half II... Minced par- r tea the quantity. Mix with the stock. 12... sley spoonful Pour it over the fish and serve. D 2 3*5 MYRA'S COOKERY BOOK. 3. — COD, sailed. Order. Ingredients. Quantities. | Method. I... Cod ...! 1 Let it soak in water 24 hours, chang- ing the water several times. ... ••• Boil in the last water. 3- Egg sauce Serve separately. 4.- SALT COD, ft la creme. Order. Ingredients. Quantities. Method. I... Cod Prepare as in preceding receipt, skin, and take out the bones. 2... Butter 2 OZ, Melt in a stewpan, but do not let it brown. 3 — Salt ... ... Sprinkle over. 4... Milk or cream I cupful Mix in gradually, stirring with a wooden spoon. 5'" ••• ... Put in the pieces of cod. 6... Let it simmer uncovered till the sauce is thick. 7... Slide the whole on to a dish that can go in the oven. 8... Bread crumbs ... Place a thick layer on the fish. g... Butter I oz. Melt in a saucepan and pour over the bread. 10... ... Place another layer of bread crumbs on the butter. II... ... Put it to bake, and serve in the dish it is baked in. 12... Fried bread ... To garnish the dish. 5. -FRESH COD, hailed. Oi der. Ingredients. Quantities. Method. I.. Cod’s bead Rub a little salt down the bone and and shoulders thick part, and tie a fold or two ot wide tape round. 2 . Put it in a fish kettle. 3 • Cold water .. 1 Cover the fish. FISH. 37 FRESH COD, boiled. — {continued.) Order. Ingredients. Quantities. Method. 4... Salt 4 OZ. to I gallon of 1 1 5- Vinegar water 3 tea spoonsful !>Add. 1 6... Horse-radish A little ... j 7... ... ... Bring the water to the verge of boiling. 8... ... Let it then simmer gently ^ hour or more. 9... ... ... ... Skim well and carefully. 10... ... ... Drain the cod and slip it off the strainer on to a folded napkin. II... Parsley, lemon and the cod’s liver Garnish the dish. Note.— Crimped cod requires a shorter time to boil. 6.-COD, curried. Order. Ingredients. I... Cold cod 2... Butter 3- Onion 4... • •• ... 5-- ... 6... White stock ... 7... Butter 8... Flour 9... Curry powder 10... Cream or milk II... Salt and cay- enne 12... — Method. Quantit-es. I lb. 3 oz. I sliced Take from the bones. Melt in a frying-pan. Brown in the butter. Fry the fish a nice brown. Put the butler and onions in a stew- i pint ] I oz. V 1 oz. ) I tea spoonful i pint ... To taste pan. Thicken the stock with the butter and flour, and put into the stewpan. Add, and let the whole simmer for 10 minutes. Add. Add. ... Put in the fish, boil up and serve. th^cJr^ dressed in this way. It is much improved if y I \dcr IS simmered with the stock the day before it is required. UNlvTRt^tn LifiRaKY LEEDS 38 MYRA’S COOKERY BOOK. 7-HADDOCK, baked. Order. Ingredients. I... Haddock 2... 3-- 4.. . 5-- 6.. . 7... Bread Crumbs Minced herbs Salt and pepper Nutmeg and cayenne Butter Yolk of egg ... 8... 9 10... Yolks of eggs II...