Chop the onion and fruit finely. Melt the butter in a saucepan ; fry the onion lightly, but do not brown ; add the fruit, curry powder, and flour, and fry for a few seconds. Stir in the stock or water gradually, add pinch of salt and few drops of lemon juice, bring to the boil and skim. Simmer half an hour, strain, return to the rinsed saucepan. Put the fish, cut into nice pieces, into the sauce, and cook gently about ten minutes. Serve with three ounces of well- boiled rice. FISH. 33 Scalloped Fish. 'old cooked fish of any kind. £gg, fish, or melted butter sauce to moisten. Some white bread crumbs. Pepper, salt, and a little butter✪ Scalloped Fish. Butter some scallop shells, and sprinkle with white bread rumbs. Remove skin and bones from the fish, and divide into akes. Moisten well with sauce ; season, and place on the repared shells. Cover with bread crumbs. Put a small pat f butter on the top of each shell. Bake in a hot oven bout fifteen minutes. Garnish with parsley and serve. )ne dozen oysters. )ne gill oyster liquor and milk mixed together, lalf-ounce butter. Stewed Oysters. Half-ounce flour. Pinch of mace. Lemon juice. One tablespoonful of cream. Salt. Blanch the oysters in their own liquor; strain them, and jmove the beards. Mix the liquor and milk together, melt le butter in a saucepan, add the flour, cook a few seconds, .dd liquor by degrees ; bring to the boil. Add the season- lgs ; cook five minutes. Put the oysters in the sauce to get ot ; add the cream. Serve with croutons of bread round. Potted Shrimps. [alf-pint shrimps. I Pinch of powdered mace. ’wo ounces fresh butter. | Pinch of nutmeg. Salt and white pepper. Pick the shrimps, and put them with the other ingredients ito a stewpan. Let them heat gradually in the butter, but (1,293) , PLAIN COOKERY RECIPES. 34 do not let them boil. Turn into small jars ; cover with clarified butter to exclude the air. Note. —Shrimps, after being cooked in the butter, may be pounded, rubbed through a sieve, and then potted. Other varieties of cold fish may be potted. To half-pound cold fish — Three to four ounces butter Pepper, salt, and pinch of clarified. nutmeg. Fish Pie* Half-pound cold fish. One gill cold fish sauce. One pound cooked potatoes. Pepper and salt. Half-ounce butter✪ Stewed Oysters. Little milk. Carefully remove all skin and bone from the fish. Put it into a pie-dish, sprinkle with pepper and salt, and mix with the sauce. Sieve the cooked potatoes ; melt the butter in a pan. Add potatoes, seasonings, and sufficient milk to make a soft creamy consistency. Beat well, and pile on the top of the fish. Smooth with a knife and mark neatly. Brush over with egg or milk, and put in a moderate oven till nicely browned. MEAT. Roast Beef or Mutton, Beef or mutton for roasting should be well-hung from four to six days in summer, and from two to three weeks in dry, cold weather.

AI-modernized reading of the original text

Chop the onion and fruit finely. Melt the butter in a saucepan ; fry the onion lightly, but do not brown ; add the fruit, curry powder, and flour, and fry for a few seconds. Stir in the stock or water gradually, add pinch of salt and few drops of lemon juice, bring to the boil and skim. Simmer half an hour, strain, return to the rinsed saucepan. Put the fish, cut into nice pieces, into the sauce, and cook gently about ten minutes. Serve with three ounces of wellboiled rice. FISH. Scalloped Fish. Cold cooked fish of any kind. £gg, fish, or melted butter sauce to moisten. Some white bread crumbs. Pepper, salt, and a little butter. Butter some scallop shells, and sprinkle with white bread crumbs. Remove skin and bones from the fish, and divide into flakes. Moisten well with sauce ; season, and place on the prepared shells. Cover with bread crumbs. Put a small pat of butter on the top of each shell. Bake in a hot oven about fifteen minutes. Garnish with parsley and serve. One dozen oysters. One gill oyster liquor and milk mixed together. Half-ounce butter. Stewed Oysters. Half-ounce flour. Pinch of mace. Lemon juice. One tablespoonful of cream. Salt. Blanch the oysters in their own liquor; strain them, and remove the beards. Mix the liquor and milk together, melt the butter in a saucepan, add the flour, cook a few seconds, add liquor by degrees ; bring to the boil. Add the seasonings ; cook five minutes. Put the oysters in the sauce to get ot ; add the cream. Serve with croutons of bread round. Potted Shrimps. Half-pint shrimps. I Pinch of powdered mace. Two ounces fresh butter. | Pinch of nutmeg. Salt and white pepper. Pick the shrimps, and put them with the other ingredients into a stewpan. Let them heat gradually in the butter, but (1,293) , do not let them boil. Turn into small jars ; cover with clarified butter to exclude the air. Note. —Shrimps, after being cooked in the butter, may be pounded, rubbed through a sieve, and then potted. Other varieties of cold fish may be potted. To half-pound cold fish — Three to four ounces butter Pepper, salt, and pinch of clarified. nutmeg. Fish Pie. Half-pound cold fish. One gill cold fish sauce. One pound cooked potatoes. Pepper and salt. Half-ounce butter. Little milk. Carefully remove all skin and bone from the fish. Put it into a pie-dish, sprinkle with pepper and salt, and mix with the sauce. Sieve the cooked potatoes ; melt the butter in a pan. Add potatoes, seasonings, and sufficient milk to make a soft creamy consistency. Beat well, and pile on the top of the fish. Smooth with a knife and mark neatly. Brush over with egg or milk, and put in a moderate oven till nicely browned. Roast Beef or Mutton, Beef or mutton for roasting should be well-hung from four to six days in summer, and from two to three weeks in dry, cold weather.

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