Myra's cookery book

Note.— Mackerel may also be done before the fire, broiled or baked. 13-MULLET. This fish is excellent in autumn and winter, and m.ay be cooked according to the receipts given for mackerel and whiting. FISH. 41 14— RED MULLET. Order. Ingredients. Quantities. Method. I... Red Mullet ... Wash and dry the fish ; do not open 2... Buttered them, but remove the gills gently with the small intestine adhering to them. Wpap each fish up separately, and 3 ■ paper tie the paper firmly on. Roast the fish in a Dutch oven, bake 4... them, or broil them over a clear fire. Remove the string before serving, 5-- but leave the paper on or remove it as preferred. Make a sauce as follows to serve 6... Good melted i pint ... with it. Add to this the liquor from the fish. 7... butter Anchovy sauce r tea. Add. 8... Cayenne spoonful a pinch ... Add. 9... pepper Port or claret I wine- Add. 10... Lemon juice glassful small Add; mix well. XI .. *tt • • • quantity Serve separately. 15. -PLAICE, filleted. Cook like Soles. 16. SALMON, boiled. —(English way.) Order. Ingredients. Quantities. 1 r I... Salmon ... 2... Warm water... I gallon 3” Salt 4 oz. 4... ... 5- ... ... 1 Mclhod. Scale, empty, and wash carefully, do not leave any blood inside. ) j Put into a fish kettle Put in the salmon and let it boil gently till thoroughly done. Take it out on a fish plate and drain. 42 MYRA'S COOKERY BOOK. SALMON, boiled. — (English way.) — {continued.) Order. Ingredients. Quantities. Method. 6... Place on a folded napkin. 7- Shrimp or lob- ster sauce Serve separately. 8... Dressed cu- cumber do. Note. — We always add i wine glass of vinegar to the water the fish is boiled in. 17.-SALMON, pickled. Order. Ingredients. Quantities. Method. 1... Remains of boiled salmon Remove the bone and place in a deep dish. 2... Vinegar, and liquor the salmon was boiled in Equal quantities Mix and put into a saucepan and boil for 10 minutes. 3” Pepper and salt Season well. 4... .»• ... When this is cold, pour it over the fish. Note. — A leaspoonful of tarragon vinegar is a good addition to this dish Some people put the remainder of the melted butter and a little ancho\’y sauce into the pickle, and we think it an improvement. The French add the inevitable onion. 18.-SALMON STEAKS. Order. Ingredients. Quantities. Method. I... Slices from Cut them inches thick. the middle of a salmon 2... Cayenne pep- Sprinkle over each. 3-" per Oiled or but- • •• • • • Wrap up each slice. tered letter 4..* paper Suet • I* • • • Rub over a gridiron. 5- ... Broil the steaks over a clear fire. FISH. 43 19.-SALM0N, boiled. — (French way.) Order. Ingredients. Quantities. Method. I... Salmon Scale, empty, and wash carefully. 2... White French I bottle wine 3-" Water do. 4... Fresh butter iib. 5... C... Parsley Onion pricked I bunch I Put into a fish kettle and boil i hour. with I clove 7... Sliced carrot I or 2 8... Bay-leaf 2 or 3 9... Salt and pep- per 10... ... ... Put the fish on a cloth, hold the four corners and place it in the kettle, leaving the corners outside. II... Let the fish simmer equally and gently 2 hours. 12... ... ... Serve as in English receipt. 13... ... ... Add some of the water the fish was