Artizan recipes

Herbs, Thyme, Marjoram, and Bay-leaf. Parsley. One Onion. One ounce of Flour. One ounce of Butter. One gill of Milk. Cut up the fish into convenient pieces, and cook it gently in half-pint of water, with one small onion cut up, a blade of mace, three cloves, a few whole peppers, and a bunch of herbs. When cooked take out the pieces of fish and strain off the liquor ; mix one ounce of flour with one ounce of butter, stir it into the liquor over the fire until the flour is cooked, then add one gill of milk, a pinch of salt, and a little chopped parsley. Pour this sauce over the fish and serve. Scolloped Fish. Ingredients. Cold cooked Fish of any kind. Bread-crumbs. Butter. Pepper and Salt. Fish Liquor. Butter a scollop tin, sprinkle on it a layer of bread-crumbs, then a layer of fish broken up into pieces, some pepper, salt, and bits of butter ; cover this with more bread-crumbs and bits of butter, pour on a little drop of fish-liquor and bake ten minutes. Very Simple Water Souche. Ingredients. Plaice, Dabs, or Flounders. Water. Salt. Parsley. Take plaice, dabs, or flounders, wash them clean, cut off the fms, and put the fish into a stewpan with just enough cold water to cover them ; add a little salt and a good bunch of parsley ; boil gently till the fish is cooked. Strain the liquor into a tureen, put in the fish and a teaspoonful of finely chopped parsley. Hand parsley and butter sauce. Water Souche (another way). Ingredients. Flounders or Dabs. One Onion. One small Carrot. Parsley. Salt. One gill of Milk. Thoroughly clean the fish, and put it into a saucepan with cold water — enough to cover it ; add a little salt, the onion and carrot shredded, and a handful of parsley chopped finely. Boil gently till the fish is cooked, then add as much milk as will turn the water white, about one gill. Serve all together in a soup tureen. 2 7 Grilled Fish. Mackerel, herring, pilchards, and dried salmon are generally grilled. The gridiron bars must be greased, and the fish peppered before it is put on. When it is done a little salt, and, if liked, a little butter is put on. Salmon is sometimes wrapped in greased writing paper to broil. A slice of salmon takes a quarter of an hour to broil. [illustration: Stew preparation] Wash the ox-cheek well, rub some salt over it, and cut it up into neat pieces about one inch square ; cut the meat off the bones of the cow-heel into neat pieces. Flour the pieces of ox-cheek and fry them in three ounces of dripping in a large saucepan ; slice the carrots and onions, and put them with the bunch of herbs into the saucepan ; add the pieces of cow-heel and the proper quantity of water, allowing one pint of water to every pound of meat. Put two tablespoonfuls of flour into a basin, mix it to a smooth paste with a little cold water ; stir the paste smoothly into the saucepan, add pepper and salt to taste. Let the stew boil up and simmer gently for three hours. Stir it often ; serve in a large dish or soup-tureen. The bones of the cow-heel may be put in the stock-pot. A la Mode Beef. No. 1. Ingredients. One Cow-heel. One Ox-cheek. Three ounces of Dripping. Three Carrots. Six Onions. One bunch of Herbs. Two tablespoonfuls of Flour. Pepper and Salt. A la Mode Beef. No. 2. Ingredients. One pound of Beef pieces or Ox Cheek. Half a Cowheel. Three good sized Onions. One Carrot. A bunch of Herbs.