Myra's cookery book

... Remove the string and serve on a folded napkin. ... Serve separately. 46 MYRA'S COOKERY BOOK. 27-SKATE, an bcnrre uoir. Order. Ingredients. Quantities, j Method. I... Skate Dress and wash well in several waters. 2... ... ... ... ... Put it into a fish-kettle. 3-" Cold water ... Pour over till the fish swims. 4... Vinegar iwineglass 5- Carrots 2... 6... Small onions 3 7... Bunch of thyme, par- sley and bay- leaf •Add. 8... Salt & pepper ... ... Season well. 9... ... ... Boil gently ^ hour. 10... ... ... • • • ... Skim. II... Liver « • • ... Wash and put in the liver. 12... ... When the fish is done take the kettle off the fire. 13... ... ... ... Put a cloth over and let it stand till you can bear your hand in the water. 14... Drain the skate. 15... ... ... ... Scrape off the black skin. 16... ... Trim the edges and fins with scissors. 17... ... Put the skate on a dish, the liver in the centre, and keep it hot. 18... Butter 41b. ... Melt in a frying-pan and stir till it is dark brown. ig... Picked parsley I handful Throw into the butter and let it fry till it no longer sputters. 20... ... Take it out with the strainer and garnish the skate with it. 21... Vinegar I or 2 tea- spoonsful Add to the butter, stirring well. 22... Salt & pepper ... ... Add. 23... 28.-SO Pour over the skate and ser\’e hot. LES, hailed. Order. Ingredients. Quantities. Method. I... Soles 2 Put them into a fish kettle. 2... Salt & water ... . . . Pour over them. 3- Let them boil slowly, then simmer. FISH. 47 SOLES, boiled. — {continued.) Order. Ingredients. Quantities. Method. 4... They will take about 10 minutes. 5-" ... Serve on a napkin with the white side up. 6... Parsley and slices of le- mon • ... Garnish the dish. 7... Anchovy or shrimp sauce * • * • ■ • Serve separately. 29.- fried. — (French way.) Order. Ingredients. Quantities. Method. I... Soles 2 Dress, clean, and put into a deep dish. 2... Milk i pint ... Pour over, and let them soak J hour. 3" ... Drain, and wipe the fish on a clean cloth. 4... Flour ... Sprinkle over a paste-board. 5... ... Roll the soles in it. 6... Butter 1 lb. ... Melt in a frying-pan over a clear fire. 7... Salt ... Sprinkle over, stirring. As soon as the butter boils, plunge in the soles by the head. 8... ... g... ... ... Fry a nice brown. 10... Fried parsley ... Put round the soles on the dish. 30. — SOLES, fried. — (English way.) Order. Ingredients. Quantities. Method. I... Soles 2 Remove the skin from the dark side, clean and wipe them dry. 2... Flour ... Dredge a little flour over. 3-- Beaten egg ... I yolk ... Brush over the soles. 4... Bread crumbs 3 oz. Dip the soles in. 5- Boiling fat ... Fry brown in boiling fat. Note. — The Fccnch way is more delicate. 48 MYRA’S COOKERY BOOK. 31.— SOLES, gyatin. Order, j 1 Ingredients. Quantities. Method. 1 Butter 2 02. Melt in a dish that can go into the oven. 2... Flour I OZ. Sprinkle over the butter, stirring with a wooden spoon. 3- Parsley, chives eschalot, mushrooms • • * • • • Chop fine and put a layer over the butter. 4... Salt and pepper Sprinkle over. 5... Soles 2 Dress the fish and put them on this layer. 6... White French wine ipint Pour over. 7... Bread crumbs ... ...