Myra's cookery book

7... Salt, pepper. 8... nutmeg the stewpan. Boil the sauce until it thickens, stir- ring all the time. g... • • • ... Strain it. 10... ... ... ... ... Put the pieces of fish in a pie dish, and pour the sauce over. II ... Bread crumbs I oz. Sprinkle over. 12.. . 13.. . Butter I oz. Clarify and pour over. Bake in the oven, or Dutch oven, and serve in thfe. dish it is cooked in. 1 37.-WHITEBAIT, fned. Order. Ingredients. Quantities. Method. I... Whitebait ... Choose very fresh. 2... Beaten egg ... ... Dip the fish in. 3-” Bread crumbs ... ... Roll the fish in. 4... Boiling fat ... ... Fry the fish brown. 5... Fried parsley Serve round the dish. 38. — WHITEBAIT, Greenwich style. Order. Ingredients. Quantities. Method. Whitebait ... Throw from the basket on to a clotli without touching the fish with llie haml.s. 2... Flour 3 01' 4 handsftil Throw over the fish and shake them well in it. E 2 52 MYRA'S COOKERY BOOK. WHITEBAIT, Greenwich style — {continued). Order. Ingredients. Quantities. . Lard 8... 9... 10... Lemon Brown bread and butter Cut in halves Method. Put them in a wicker sieve to get rid of the superfluous flour. Put in a frying pan, enough to fill it nearly when boiling. When the fat boils, throw in the fish a few at a time. Take them out before they begin to brown, and throw in some more. Drain them on blotting paper before the fire. Serve them on a hot dish, piled high in the centre. i Serve to eat with the fish. 39.-WHITING,/Wrrf. Order. Ingredients. Quantities. Method. t 1... Whiting Clean, take off the skin, turn them round, and fasten the tail into the mouth. 2... Beaten eEH ... I yolk ... Brush over them. 3"' Bread crumbs Roll the fish in. 4... Hot lard ... Fry the fish. 5-" ... Serve them on a napkin. 6... Fried parsley ... Garnish the fish. 7... Shrimp or anchovy sauce Serve separately. 40.— WHITING, an gratin. Order. Ingredients. Quantities. Method. I... Whiting Clean and take off the skin. 2... Flour «*• ... Sprinkle over a paste-board and roll the fish in it. FISH. 53 WHITING, ati gyatin — [continued). Order. Ingredients. Quantities. Method. 3- Chives, pars- ley, chervil, eschalot, and mushrooms A little of each Chop fine, and mi.x. 4... Butter 2 OZ. Melt in a baking dish over a slow fire. 5-- ... Sprinkle in a layer of the chopped herbs, and take it off the fire. 6... ... Put the whiting on the butter, head to tail. 7... Butter I OZ. Melt in a saucepan, and pour over the fish. 8... Salt & pepper ... ... Sprinkle over. g... Bread crumbs ... Sprinkle on a thick layer. j 10... White wine ... I wine 1 I... Stock glassful I wine glassful j- Pour over the whole. 12... ••• • * . ... Put the dish in the oven and bake it well. 13... ••• Serve in the dish it is cooked in. 41,-CARP, boiled. Order. Ingredients. I... Carp 2... 3- 4... ... , , , 5-' Claret 6... Boiling water | 7... Sliced onions 1 and carrots | 8... Bunch of pars- ley, s.age, j chives, bay- I leaf, thyme | g... Cloves ...1 10... Salt and pep- per ] 1... Method. k pint ... 3 of each Take out the gills, clean and thoroughly wash. Leave the roes. Cut off the tail and fins. Put them in a fish pot. Boil separately and pour over the fish. Add till the fish swims. Put into the pot.