Myra's cookery book

Put a thick layer over all. 8... Butter I OZ. Melt in a saucepan, and pour over the crumbs. 9... Salt and pepper Sprinkle over. 10... ••• 32.-SO Bake in a hot oven, and serve on the same dish. filleted. Order. Ingredients. Quantities. 1 Method. 1 I... Soles 2... Divide them from the backbone, cut off the heads, fins, and tails. 2... Salt ... Sprinkle over the insides. 3- ... Roll them from the tail end upwards, and fasten with small skewers. 4... Beaten egg ... I yolk ... Dip the soles in. 5-" Bread crumbs 3 oz. ... Do. 6... Hot lard or clarified but- ter Fry them brown. 7... Parsley and slices of le- mon Garnish the dish. FISH. 49 33.-SPRATS, broiled. Order. Ingredients, ^ • ■ Quantities. Method. I... Sprats Choose them very fresh and wipe them dry. 2... ... ... Fasten them in rows, by running a skewer through the eyes. 3-- Flour ... Dredge over them. 4... Suet ... Rub on the gridiron. 5-" Broil them for 3 or 4 minutes and serve very hot. Note.— Fresh sprats may be known by their bright eyes and silvery appearance. Sprats can also be fried in batter. 34.-TURBOT, boiled. Order. Ingredients. Quantities. Method. I... Turbot Empty, and wash the inside. 2... Salt ... Rub a little over the outside to remove the slime, and wash in several waters. 3'-- ... blake an incision in the skin of the back nearly to the bone, to pre- vent the skin of the white side cracking. 4... ... • • Do not cut off the fins. 5-- Lemon cut in I Rub over the fish. two 6... White wine I wine- Put in a saucepan. and water, or glass of ■vkiegar and wine or water vinegar to each quart of water 7... Onion pricked I with a clove 8... Bunch of herbs ... \ Add. 9... Salt and ... pepper 10... Boil this liquor ^ hour. II... •*» ... ... Strain, and let it get cold. B 50 MYRA’S COOKERY BOOK. TURBOT, boiled — [continued). Order. Ingredients. Quantities. Method. 12... ... Put the fish into a turbot kettle, tvith the vinegar or wine and water, &c. 13... ... Put the kettle on a quick fire, and let it boil uncovered. 14... ••• ... ... ... When it boils cover it with buttered paper, and let it simmer only i or 2 hours. 15... ... When the fish bends under the finger it is done. 16... ... ... Serve on a folded napkin. 17... Lobster, shrimp or anchovy sauce Serve separately. 35.-TURBOT, a la Hollandaise. Order. Ingredients. Quantities. Method. I... Turbot Prepare as in preceding receipt. 2... Lemon I Rub over the fish on both sides. 3-" ... ... ... Put it in a turbot kettle. 4... Saltwater ... I quart 1 Pour over till the fish swims. 5... Milk do. 6... ... ... ... Put the kettle on a quick fire till it boils, then let it simmer onlj- till done. 7... Fried parsley Put a bed on the dish and place the turbot upon it. 8... Boiled pota- toes I lb. ... Slice and place round the dish. g... Melted butter and lemon juice Serve separately. FISH. 51 36.— TURBOT, gratin. Order. Ingredients. Quantities. Method. I... Cold turbot ... Any pieces Remove the skin and bones. left 2... Butter 2 OZ. Melt in a stewpan. 3" Eschalots 2 or 3 ... Add. 4... Parsley, chives ... Add. 5... Flour a spoon- ) lul \ Mix smoothly together. 6... Cream J cupful ) , , . . Add to the cream, and then put it m