Liverpool School of Cookery recipe book

Method : Remove the black skin, trim the fins and tail, wash and dry well. Cut down the centre of skinned side from near the head to near the tail, loosen the flesh from the bones a little way on each side the incision. Make the stuffing of chopped parsley, crumbs, seasoning, chopped shrimps or lobster, and other ingredients, put the mixture into the opening and under the raised fillets. Lay on a buttered tin, with a few pieces of butter on the fish, pour the stock round, and bake in a moderate oven about 20 minutes. Sprinkle lightly and evenly with browned crumbs before serving. Strain the stock and fish juices round the dish. Sole a la Creme Blanche. 1 sole filleted. Bones and skin of sole. 4 pint milk. A little mace. Bay leaf. Salt and pepper. 1 oz. butter, f oz. flour. A few drops of lemon juice. Method : Fillet and skin the sole, wash the bones and skin, and put them with milk, mace, bay leaf, salt and pepper, into a small saucepan. Simmer very gently about l hour. Then strain the liquid into a clean pan, lay in the fillets previously rolled or loosely tied, and simmer 10 minutes. When the fillets are cooked, take from the pan, and use the milk for making sauce, with 1 oz. butter and f oz. flour. Season with salt and pepper, add the lemon juice, and pour the sauce over the fillets. Garnish with parsley or lemon. Fish Pie. 1 lb. mashed potatoes. J lb. cooked white fish. 1 hard-boiled egg. J pint white sauce. ( Method , see p. 68.) For the Sauce. 1 oz. butter. | oz. flour. J pint milk and fish stock mixed. Salt, pepper, cayenne. Method : Butter a pie-dish and put in layers of potato, fish, sauce, then egg cut in slices, leaving plenty of potatoes for the top. Put into the oven to heat through, and brown the top of the potatoes. PREPARATION OF FISH. Lobster Cutlets. A lb. tinned lobster. Seasoning of salt, pepper 1 oz. butter. 1 oz. flour. J pt. milk. and cayenne. Egg and crumbs. Bath of fat. Juice of half a lemon. Method : Chop the lobster finely. Melt the butter in a small pan, add the flour and stir till smooth, cook for a few moments, then add the milk gradually and boil up. Put in lemon juice and seasoning and mix thoroughly with the lobster. Spread smoothly on a plate, and when cold and firm cut into 16 equal parts and shape into cutlets, using a little flour on the fingers and board. Be careful no dry flour gets inside the cutlets. Egg and crumb and fry in a bath of fat for 3 or 4 minutes. If fresh lobster is used, the coral must be pounded with a little butter and added to the panard, and an inch of feeler should be put into the narrow end of each cutlet. Method : Chop the lobster finely with a knife. Melt the butter in a pan, add the seasonings, then the chopped lobster, mix well and make the mixture hot, adding more seasoning if required. While warm press into pots, making the surface level, cover with clarified butter, seasoned with mace, pepper and cayenne. Potted Lobster. Lobster from 1 tin— about f lb. 3 oz. butter. Mace, pepper, cayenne. To Draw a Fowl.