Artizan recipes

Shred the vegetables and put them in a saucepan with the butter, which must be melted but not hot. Cook them over the fire, but do not let them brown. Then add the castor sugar, bay-leaf, and water, and boil for about ten minutes, until the vegetables are tender. Mix the flour and milk together, pour into the saucepan, and boil for a few minutes to cook the flour, stirring carefully. Take out the bay-leaf, add the salt, and the soup is ready. Penny Dinner Soup. Ingredients. Half-pound fine Oatmeal. One pound Lentils. One pound of mixed Vegetables (turnips, carrots, parsnips, One pound of mashed Potatoes. [leeks and celery). Pepper, Salt, dried Mint. One gallon of Water. The lentils should be soaked over night ; these, with all the vegetables chopped up as fine as possible, should be put on first, and when nearly boiling, the oatmeal must be sprinkled in and stirred, so that it does not gather into lumps ; let this boil well for two hours, just at the last add the mashed potatoes and the mint. It is an improvement to stir in a lump of butter before serving, but this can be left out if preferred. Baked Fish. Butter a tin and put the fish on it, sprinkling a little pepper and salt over it. Butter a sheet of kitchen paper, and cover the fish closely over with it. Put this in the oven, and when the fish is cooked — it will take from ten minutes to half an hour, according to the size of the fish — take off the paper, put the fish on a dish, and sprinkle over it a little finely chopped parsley ; then strain over it the liquor on the tin in which the fish was baked : this is the essence of the fish. Serve very hot. Almost all fish is nice cooked this way. Boiled Fish. Put a saucepan or fish-kettle of water on the fire to boil. Clean the fish thoroughly in cold water, and put it on to a strainer or dish. When the water is warm, put the fish in and some salt (there should be enough water to cover the fish). Let it simmer gently from twenty minutes to three-quarters of an hour, according to the size of the fish. Skim it occasionally. When we find the skin of the fish is cracking, we shall know that it is sufficiently boiled. Take it carefully out, place on a hot dish, and serve with melted butter or egg-sauce. Broiled Herrings (Mustard Sauce). Ingredients. Three Fresh Herrings. One ounce Flour. Half-pint Vinegar. Six whole Peppers. One Onion. One teaspoonful of Mustard. Cut the heads off the fish, wash them clean, dry them in a clean cloth, notch them across with your knife, flour them, and broil them. Take the heads and smash them up, boil them in vinegar with six whole peppers and one onion for a quarter of an hour, then strain them. Mix one ounce butter, half-ounce flour, and a teaspoonful of mustard ; stir this into the vinegar till it thickens and is cooked. Pour the same over the herrings, and serve. To Broil Herrings and Cabbage. Ingredients. One Cabbage. One ounce Butter. Pepper and Salt. Red Herrings. Boil a cabbage till quite tender ; strain it, and put it into a saucepan with one ounce of butter or fat, and a little pepper and salt ; stir it that it does not burn, and chop it up with the spoon. Flour and broil some red herrings, put the cabbage on a dish, lay the fish on it, and serve very hot. H To Broil Mackerel. Ingredients. Two Mackerel. One Yolk of Egg. N utmeg. Lemon Peel.