The Dudley book of cookery and household recipes

FILLETS OF WHITING A LA MARSAY SKIN and cut into neat fillets three or four fresh ^ whitings and place them on a well-buttered silver dish. Have some good brown sauce made from stock and pour it over the fillets ; then sprinkle a few bread crumbs, pepper, salt, and a little Parmesan cheese. Bake in a quick oven for ten minutes — then squeeze a lemon over dish with a little chopped parsley. Serve very hot. SALMON PIE TAKE slices of raw salmon half an inch thick. Put coarse black pepper between them and a pinch of salt. Cover with pie crust — bake and eat cold. KIPPERED SALMON CUT it in slices about half an inch thick and roll each slice in a separate piece of buttered paper. Put it into boiling water and let it remain there for two minutes and then serve hot. To eat it cold : cut it in thin slices and it is ready as it is — raw. FOR KIPPERING SALMON COARSE salt and brown sugar in equal proportions, a teaspoonful of ground saltpetre to a fish about sixteen or eighteen pounds weight, a little less or more according to size of fish, and a good lot of black pepper, all mixed together and put on fish in quantities according to thickness of fish. Fish must be well washed and cleaned and all slime scraped off with knife before cutting up. One must use one’s own judgment very much in putting on the mixture according to size of fish. Let it lie on the fish for two days and two nights at least, then stick fish and hang up to dry, but not before a strong sun. TO DRY HADDOCKS SPLIT the haddocks open and take out the bone ^ carefully. Dry the fish well with a cloth, then hang them out in the air for three days but not in the sun. They are then ready for use. Do them in a gridiron with pepper and salt and serve very hot. ¥ OYSTERS IN FORCEMEAT PUT into a stewpan twenty-four oysters, having first removed their beards. Let them come to the boil. With their liquor make some sauce, adding a little cream and seasoning. Pass through a tammy. Then introduce the oysters and set aside to cook. Line your small tartlet moulds with fish forcemeat, place the prepared oysters in the centre and cover them with the forcemeat. Then steam for ten minutes and serve with white sauce essence made from the bones of fish and trimmings and a little cream. Shake over the tops of the moulds a little lobster coral. ¥ ANGES A CHEVAL BEARD the oysters same as for New Club recipe* Then cut some rashers of bacon very thin and roll each oyster up in bacon. Put the skewer through them and grill rather briskly to preserve the liquor. Have ready fried some rounds of bread — the same size as the oysters — put one on each and serve very hot as a savoury. OYSTERS A LA NEW CLUB TAKE twelve nice sized oysters and beard them, also removing the small round hard substance. Then have some fresh bread crumbs mixed with some fine chopped parsley, roll the oysters well in the crumbs, then take an iron skewer and run the whole of them through the centre, and lightly grill them. Season with a little pepper and salt to taste. Have ready some nice fried croutes cut into the size of a florin. Put one or two — not more — oysters on to each. Dish them with fried parsley in the centre and serve very hot as an entree or as a savoury. ¥ OYSTERS GRATIN