Artizan recipes

Clean a fine large mackerel, wipe it on a dry cloth, cut it open down the back, lay it on a nice clean gridiron over a clear slow fire ; when one side is done, turn it and cook the other. Mix a little finely-chopped parsley, pepper, and salt, with half an ounce of butter ; when the fish is cooked, spread this butter on it, and serve very hot. Potted Shrimps. Ingredients. Shrimps. Salt. White Pepper. A very little pounded Mace and Cloves. Clarified Butter. Pick the shrimps ; sprinkle over them a little pepper and salt, and pounded mace and cloves. Press them into a pot and set them in the oven for ten minutes. When cold cover with clarified butter. Stewed Oysters. Ingredients. Two dozen Oysters. A few drops of Lemon Juice. One ounce of Butter. Half ounce of Flour. One gill of Cream or Milk. A little Salt. White Pepper. Stew the oysters in their own liquor ; when they are just coming to the boil, skim them ; take them up and beard them, and lay them on a dish. Strain the liquor ; mix the butter and flour together in a stew-pan : add the liquor, cream, salt, pepper, and a few drops of lemon juice, and boil for five minutes to cook the flour. Put the oysters in this sauce to get hot through— they must on no account boil. Serve in a dish with croutons of bread round. MEAT DISHES. Brain Cakes. Ingredients. Calf’s Brains. One Yolk of Egg. Chopped Parsley. Nutmeg. Grated Lemon Peel. Salt. Take the brains of a calf and wash them ; then cook them in water with a little salt. Beat the brains up well with the yolk of an egg, a little chopped parsley, salt, grated nutmeg, and lemon peel. Fry them like small pancakes, in butter, till a golden brown. Dry Curry of Cold Meat. Ingredients. Two pounds of cold Meat. One large Onion. One Apple. Teaspoonful of Salt. Two ounces of Butter. One and a quarter pints of good Gravy. One tablespoonful of Flour. One tablespoonful each of Curry Powder, Grated Cocoanut, and Lemon Juice. A little Garlic. Slice the onion, chop up the apple and garlic, and cut the meat into small pieces. Fry all the vegetables in the butter a nice brown. Then add the flour, the curry powder and cocoanut mixed ; stir well together and add the salt ; pour on the gravy or stock, and cook for one hour ; add the lemon juice and the meat ; let it get hot through, but do not boil it. Rice must be either handed separately, beautifully boiled, or else the curry may be served in a border of rice. To Boil Rice. Ingredients. Four ounces of Patna Rice. One tablespoonful of Salt. Two quarts of boiling Water. Wash the rice well in several waters to free it from loose starch ; put it into plenty of boiling water with salt in it, and let it boil fast for from fifteen to twenty minutes. When the grains of rice are soft take the saucepan to the sink and fill it up with cold water to separate the grains. Drain the water thoroughly off and dry the rice in the oven, or in front of the fire covered over with a clean cloth. Serve very hot. Plain Boiled Calf's Head.