Plain cookery recipes

Melt the butter in a small pan, add the crumbs and milk, and cook until thick, and turn the sauce into a mortar. Wipe and shred the fish finely, add it to the sauce, and pound them well together; then rub the mixture through a fine wire sieve. Season well. Add the cream and the stiffly-beaten white of egg. Turn the mixture into a greased basin or mould, cover with greased paper, and steam very gently for thirty to forty minutes. When firm, turn the mousse on to a hot dish. If liked, it may be coated with a white sauce. Chicken or Veal Cream. Made in the same way as Fish Cream, but the meat must be passed through the mincing machine before it is pounded. Four ounces white fish. Half-ounce butter. Three-quarters crumbs. Fish Quenelles. Half gill milk. Half an egg. ounce bread Pepper and salt. Squeeze of lemon juice. One tablespoonful cream. Melt the butter in a small pan, add the bread crumbs and the milk, and cook together till thick. Wipe and shred down the fish, and pound it with the sauce and the egg in a mortar; then rub the mixture through a fine wire sieve. Add the cream and seasonings, and shape into quenelles. Lay them on a greased frying-pan, and pour into the pan enough boiling water to nearly cover them. Cover them over with a round of greased paper, and poach slowly for about fifteen minutes. When firm, drain well in a heated cloth, and dish neatly on a round of toast, and garnish with a sprig of parsley. Fish Souffle Four ounces of uncooked fish (cod, haddock, or whiting). One ounce flour. Half an ounce butter. Two small eggs. Half a gill of fish stock or milk. Half a gill cream. Pepper and salt. Squeeze of lemon juice. Wipe the fish and chop it finely. Melt the butter in a saucepan, add the flour and fish stock or milk, and cook until the sauce is thick. Pound the fish, the sauce, and the eggs in a mortar; then rub through a fine sieve. Season well, add the cream, and pour the mixture into a buttered souffle tin. Cover with a buttered paper, and steam very gently for about three-quarters of an hour. When firm, turn the souffle on to a hot dish, and coat it with a fish sauce. Mutton Chop Steamed* One mutton chop. Pinch of salt. A little butter. Choose a loin chop cut from well-hung mutton, wipe it, trim away most of the fat, and make it a good shape. Place the chop in a greased plate, cover it with greased paper and a pan lid. Put the plate over a stewpan of boiling water. Keep the water underneath fast boiling that there may be sufficient steam, and if it boils away add more. Cook the chop for about forty minutes, and turn it once while cooking. Serve the chop on a hot dish, and pour over it any juice that has run from it while cooking. Note. — Fillet of sole or whiting can be cooked in the same way. They will take from twenty to thirty minutes, and when done the fish looks quite white and loses its transparent appearance. Breasts of chicken and game can also be steamed. Time varies according to the thickness of the meat. Tripe.