Myra's cookery book

Dredge in to thicken the sauce. 12... • •• Boil up. 13... ... Make a hole in the top of the pie and pour the sauce in. 14... ... ... Cover the hole with a paste leaf and serve hot. Non: — ribli pies c.sil 1: e made of any cooked or uncooked fish, and are sometimes Covered wUh a layer of mas hed potatoes in place of the puff paste. 6z MYRA'S COOKERY BOOK. 58-KEDGEREE. Order. Ingredients. Quantities. Method. I... Rice ... 4 oz. Boil till tender, dry, and let it cool. 2... Any cold fish Equal Clear from skin and bone, divide in quantity flakes and put it in a saucepan. 3“ ... Add the rice. 4... Butter oz. ... Cut up and add. 5-" Salt and cayenne To taste Add. ,6... ... Stir over the fire until quite hot. 7... Eggs 2 Beat lightly and add. 8... Stir in, and serve when the eggs are set, but do not let it boil. 59.-TO DRESS LOBSTERS. Order. Ingredients. Quantities. Method. I... Lobster Separate the body and tail. 2... ... Remove the large claws, and crack them at each joint. 3" ... Split the tail down the middle with a sharp knife. 4... ... Place the body upright on a napkin in the centre of the dish. 5- ... Arrange the tail and claws on each side. 6... Parsley ... To garnish the dish. 60. -TO DRESS CRABS. % Order. IngrcdiciilB. Quantities. Method. 1... Crab A middle-sized crab is the best to choose. 2... • » i It is stale if the eyes look dull. 3" ... Empty the large shell. FISH. TO DRESS CRABS {continued). Order. Ingredients. Quantities. Method. 4... Oil Very little 5--- Vinegar do. ^ Mix with the flesh. 6... Salt, pepper, and cayenne To taste 7... ... • • » .*• 4.. Put back the meat in the large shell. 8... ... Place it in the dish with the claws round it. 61.- -LOBSTER CUTLETS. Order. Ingredients. Quantities. Method. I... Lobster I large ... Take all the meat out of the shell. 2... ... ... Pound it in a mortar. 3-" Butter I ounce ... Mix and pound with the lobster. 4... Salt, pepper, and cayenne To taste Add to season. 5- Mace, nutmeg To taste Add. 6... ... Beat to a paste. 7... Coral Small quantity Add. 8... ... Divide the paste into neatly shaped cutlets. g... Yolk of egg ... I... Brush over the cutlets. 10... Bread crumbs 2 ounces Roll the cutlets in. II.,. Boiling lard ... Stick a short piece of small claw in the point of each cutlet. 12... ... Fry the cutlets a nice brown. 13... Bechamel Drain, and arrange on the dish. 14... If liked ... Pour a little into the dish, but not over the cutlets. 62.-LOBS TER SALAD. Order. Ingredients. Quantities. Method. I... Lob.stcr I 'I'akc out the meat and cut in small pieces. n Lettuces 4.. Wash, dry thoroughly in a cloth and tear in shreds with the lingers. 3-- Endive iriiked ... Add. 4... Small salad ... Add. 64 MYRA'S COOKERY BOOK. LOBSTER SALAD [continued). Order. Ingredients. Quantities. Method. 5-” 6... 7- 8... g... 10... Dressing Cucumber ... Beetroot Hard boiled eggs 6S -OYST Mix well and add a portion of the fish. Dress with oil and vinegar or with made salad dressing. Arrange in a salad bowl. Garnish with slices of cucumber, beetroot, and egg, pieces of lobster, and little heaps of the coral, arrang- ing the colours to contrast nicely. EHS, scalloped. Order. Ingredients.