Myra's cookery book

Let all simmer i hour or more, .according to the size of the carp. 54 MYRA’S COOKERY BOOK. CARP, boiled — {continued). Order. Ingredients. Quantities. Method. 12... Skim off the scum as it rises. 13... ... • •• Take the pot off the fire. 14... -4» • • • ••• t.. Serve on a serviette. 15... Melted butter or parsley and butter Serve separately. 42-CARP, d la mariniere. Order. Ingredients. Quantities. Method. I... Carp 2 . . . Dress and cut into equal sized pieces. 2... Let the blood flow into a cup, as you will want it for the sauce. 3-" Butter 2 OZ. Melt in a stewpan over a slow fire. 4... Flour I OZ. Sprinkle into the butter, stirring all the time. 5- Small onions 12 j- Brown in the butter 6... Mushrooms ... 12 7... Salt and peper ... ... Sprinkle over. 8... Take out the onions and mushrooms as they brown. 9... Claret 4 pint ... Pour gradually into the stewpan, stirring all the time. 10... Bunch of parsley, cher- vil, and chives Put into the sauce. II... Warm water Add according to quantity of sauce required. 12... ... ... Boil on a clear fire. 13... ... When it boils put in the pieces of 14... ... Put in the onions and mushrooms over the fish. 15... ... ... Let all boil i hour on a bright fire, so as to set fire to the steam from the wine. 16... Toast ... ... Put round a deep dish. ... Take out the fish, mushrooms, and 17... onions, and put them in the dish. 18... Take out the herbs. 19... The blood that was set aside If liked ... Mix gradually with the s.auce, pour over the fish, and serve. FISH. 55 43-EELS, stewed. Order. Ingredients. Quantities. Method. I... Eels 2 small or I large Cut them into pieces. 2... ■ • • • . . ... ... Dry and flour them. 3" Butter 2 OZ. Melt in a frying pan. 4... ... ... ... ... Brown the eels in the butter. 5 — ... ... ... ... Put them into a stewpan. 6... Bunch of sweet herbs Add. 7... Onion I Cut into four and add. 8... Pepper, salt, and spice, if liked Add. g... Stock or water ... ... Nearly cover the fish. 10... ... Let it stew gently until it is cooked enough. II... Flour . . • • • • Thicken the sauce with it. 12... ... ... Serve with the sauce round it. 13... Tomato [or any other sauce 44.-E1 May be used to flavour the stew. 3LS, ioiled. Order. Ingredients. Quantities. Method. I... Small eels ... Boil them in enough water to cover them. 2... Bunch of pars- ley Add. 3-” ... When tender they are done. 4... ... ... Serve them up in a deep dish. 5- i Parsley and butter 45. -E] Pour over them. ELS, Order. Ingredients. Quantities. Method. I... Eels 2 Dress and wash. 2... ... ... ... Cut olT the heads, and divide the eels into small pieces. 56 MYRA’S COOKERY BOOK. EELS, baked — [continued). Order. Ingredients. 3- 4... Seasoning of cayenne, salt, chopped parsley, and powdered herbs 6... Veal stock ... 7... ... 8... ... 9... ... ••• 10... ... II... Port wine 12... Lemon juice 13... Worcester sauce 14... ... 15... ... ... Quantities. Method. ... Wipe ver)' dry. ... Dip the fish in. 2 wine glasses I lemon I tea spoonful Put them into a deep dish. Cover them. Cover the dish. Bake in the oven till the eels are tender. Skim off the fat. Take out the fish and keep it warm.