Artizan recipes

Hot Pot. Ingredients. Half pound of Steak. Two Onions. Half pint of cold Water. One and a half pounds of Potatoes. Pepper and Salt. Half ounce of Fat. Mode of Work. — Parboil the onions and potatoes. Cut the meat into neat pieces. Lay these in a pie-dish with quartered onions between. Cover with potatoes cut into rough pieces not sliced. Pour water over. Place fat cut in pieces on top. Bake one hour in hot oven. Sausages and Potatoes. Ingredients. Two Sausages. Half pound of Potatoes, mashed. Mode of Work. — Prick the sausages, heat the frying-pan, fry sausages very brown. Serve on mashed potatoes. LESSON III. COOKING FISH. Boiled Fish. Ingredients, One pound of Cod or Hake, or one small Haddock. Sufficient warm Water to cover. Salt and Vinegar in the proportion of one teaspoonful to one pint. Mode of Work. — Wash and clean fish. Put trimmings into the water. Place the fish in a piece of muslin or on strainer of fish kettle, and put into the water, allowing ten minutes to one pound and ten minutes over. On no account allow it to boil. Serve on a hot dish with parsley or egg sauce over. Baked Fish. Ingredients. One slice of Cod Fish (any white fish may be cooked this way). Two tablespoonsful of Breadcrumbs. One teaspoonful of chopped Parsley. Half teaspoonful of Sweet Herbs. Pepper and Salt. Half an Egg. One small rasher of fat Bacon. Mode of Work. — Wash and dry the fish thoroughly. Lay it on a greased tin. Mix breadcrumbs and seasonings together, bind with the egg. Lay this mixture on a slice of cod, and cover with the rasher of bacon, and bake in a moderate oven for fifteen minutes. If you are cooking a haddock put the stuffing inside the fish and sew it up. N.B.— The fish should weigh about half a pound. C 2 Baked Herrings or Mackerel. Ingredients. Four Herrings or one small Mackerel. Quarter pint of Vinegar. Teaspoonful of Peppercorns. Teaspoonful of Salt. One Onion (small). Two Bay -leaves. Six Allspice. Two Cloves. Half gill of Water. Nutmeg. Mode of Work. — Wash and scale the herrings, split up the backs, remove bone and head, sprinkle with pepper, salt and nutmeg. Roll up, pack tightly in a pie-dish. Pour vinegar and water over, add the flavourings, cover, and bake in a slow oven for two hours. Mackerel should be washed, cleaned, and cut into small blocks. Steamed Haddock. Ingredients. One Haddock. Boiling Water. Vinegar and Salt. Mode of Work. — Wash and clean the fish. Place in the steamer over a saucepan containing boiling water, vinegar and salt. Steam for about half an hour. Serve hot, with or without sauce. Fish Fried in Batter. Ingredients. One Plaice. One tablespoonful of Flour. One teaspoonful of Salt. • Quarter teaspoonful of Pepper. Batter. Four ounces of Flour. One gill of tepid Water. One ounce of Fat. Salt. Mode of Work. — Mix flour and salt together, add the fat, (melted) to the tepid water, mix with flour. Beat well and let it stand. Wash and fillet the plaice, remove black skin, dry well and leave in a cloth. Mix pepper, flour, and salt together and draw pieces of fish lightly through it. If batter too thick, add one tablespoonful of tepid water just before using it. Dip each piece of fish into the batter and fry in hot fat till golden brown. Drain on kitchen paper and serve hot, garnish with fried parsley.