The Dudley book of cookery and household recipes

Make hunger thy sauce as a medicine for health. Thomas Tusser On the day of the dinner of the Oyster Mongers Company, what a nohle speech I thought of in the cab. Thackeray Eat and drink measurely and defy the mediciners. Hunger makes dinners, pastime suppers. For the sake of healthy medicines are taken by weight and measure ; so ought food to be^ or by some similar rule. Skelton KEDGEREE FOR BREAKFAST A BREAKFAST cup full of rice boiled and strained, four eggs boiled hard. Chop all together with some cold boiled fish. Put a large lump of butter in the stewpan and make the mince very hot. Season it well with salt, pepper, and add a gill of thick cream. Any cold boiled fish will do for the kedgeree, but turbot, cod, or salmon is the best. FISH PIE Take two pounds of cod or turbot or haddock, and skin in nice large pieces. Make a good Bechamel sauce, adding a gill of thick cream. Season with pepper and salt. Place the fish in a fireproof dish in layers putting the sauce over each layer. When the dish is full have ready some potatoes, mashed and mixed with cream and seasoned with salt and a little pepper. Cover the top of the dish with this and take a knife and score across as a finish. Put a little butter on the top of the pie and bake for fifteen minutes until it is a nice golden brown. E SOUCHET OF FISH— SOLE, SLIP OR SALMON Skin the fish and place in a saute pan, which has been buttered. Season with salt and pepper and a large spoonful of good consomme and some parboiled julienne of carrot and turnip. Let this cook gently until tender. Remove the fish and place on dish in which it is to be served. Add to the liquor a little grated parsley and pour over the fish and serve hot. The bones and trimmings of the fish should be boiled down into an essence and added to the consomme. ¥ FILLETS OF SOLE A LA VENETIENNE Take the fillets of two soles, trim them lengthways A and heat them lightly. Place them in a terrine with salt, pepper, and mashed parsley, a little chopped onion, oil, and a squeeze of lemon, for one hour. Drain the fillets on a cloth, form them into rounds by making the two ends meet. Fill them with a forcemeat composed of whiting, parsley and a little curry. Place them in a saute pan buttered, and pour clarified butter on them. Fifteen minutes is enough to cook them. Garnish them with oysters, mushrooms, eggs cut in dice. The sauce is made from the fish-bones, a little white wine, hashed parsley and lemon-juice. Take a sole and free it from bone and skin. Take your cutlet bat and flatten the fillets. Place the fillets in a dish, season with salt and a little pepper. Pour thin cream over them and let them remain till evening. When about to fry free them with the hand from the cream, and dip them into flour. Then fry them in clean fat, not too hot. They should be of a golden colour. They should be served immediately on a silver grill or drainer, and dished with fried parsley. They spoil if allowed to stand. Small smelts can be fried in cream in the same way and served with a silver skewer run through them. FILLETS OF SOLE MONTE CARLO Line the bottom of a gratin dish with nicely