Melt the butter, add the flour, and fry for a second or two, but do not brown it. Add the stock gradually. When boiling, cook for five minutes. Have the macaroni boiled, rinsed, and cut into small pieces. Add it to the soup. Serve with a little grated cheese. Macaroni Soup, One quart white stock. One ounce butter. One ounce flour. Two ounces cooked macaroni✪ Macaroni Soup. FISH ■■ ■ »■ To boil Fish* Clean the fish thoroughly, removing scales, fins, tail, and eyes, handling it as little and as quickly as possible. Have sufficient water in a fish kettle to cover the fish ; add salt and vinegar to it in the proportion of one teaspoonful of salt and one teaspoonful of vinegar to one quart of water. When this is boiling put in the fish, draw the pan to the side of the fire, and cook the fish very gently without boiling. For a large fish, or a large cut of fish, allow ten minutes to each pound and ten minutes over. Cook a small fish till the flesh is firm and will leave the bone quite clean. Drain the fish on a draining-tray, or on a fish slice, dish on a folded napkin, and decorate with half-slices of lemon and sprigs of parsley. Serve with a sauce. Stuffed and Baked Cod. One pound slice of cod. Stuffing. Two tablespoonfuls of bread crumbs. One tablespoonful of chopped suet. Half a teaspoonful of chopped parsley. Pinch of powdered herbs. A little grated lemon rind. Pepper and salt. Beaten egg to bind. FISH. 27 Coating. Beaten egg and browned Two tablespoonfuls of drip- bread crumbs. ping. Prepare the stuffing by mixing the crumbs, suet, parsley, herbs, and seasonings together, and binding with beaten egg. Wipe the cod with a wTet cloth and remove the bone, keeping the cut in a good shape. Roll the stuffing into a ball and place in the centre of the fish, pressing it into place and keeping it piled up in the centre. Tie into shape with a string. Dust over with a little flour, brush with beaten egg, and coat well with browned crumbs. Place in a Yorkshire pudding tin and baste with the dripping melted in the tin. Bake in a moderate oven for about twenty minutes, basting from time to time. Drain on a fish slice, remove the string, and dish in a deep ashet. Serve with anchovy sauce round. (See page 65.) Stuffed Plaice, The same ingredients as for stuffed cod. To prepart the Plaice. — After cleaning, cut a slit from head to tail on the white side, and form pockets on either side by partially filleting the fish from the bone. Place the stuffing in the opening thus made, and bake in the same way as baked cod. Fried Fish, One filleted haddock. Half a teaspoonful flour. Pinch of pepper and salt Beaten egg. Bundle of dried bread crumbs. Pan of deep fat. Sprigs of parsley to garnish. Wipe the fillets and cut each in three, cutting on the slant. Dip these in the seasoned flour, then brush with beaten egg, and coat with dried crumbs. Press the crumbs firmly on 28 PLAIN COOKERY RECIPES. with a broad-pointed knife. Heat a pan of deep fat till a faint haze or smoke rises from it, then drop in the pieces of fish, having four or five pieces in the pan at one time. Fry till a golden brown colour, lift out with a draining-spoon, and drain on kitchen paper. Dish on an ashet with paper under- neath, and garnish with fried parsley.

AI-modernized reading of the original text

Melt the butter, add the flour, and fry for a second or two, but do not brown it. Add the stock gradually. When boiling, cook for five minutes. Have the macaroni boiled, rinsed, and cut into small pieces. Add it to the soup. Serve with a little grated cheese. Macaroni Soup, One quart white stock. One ounce butter. One ounce flour. Two ounces cooked macaroni. FISH ■■ ■ »■ To boil Fish* Clean the fish thoroughly, removing scales, fins, tail, and eyes, handling it as little and as quickly as possible. Have sufficient water in a fish kettle to cover the fish ; add salt and vinegar to it in the proportion of one teaspoonful of salt and one teaspoonful of vinegar to one quart of water. When this is boiling put in the fish, draw the pan to the side of the fire, and cook the fish very gently without boiling. For a large fish, or a large cut of fish, allow ten minutes to each pound and ten minutes over. Cook a small fish till the flesh is firm and will leave the bone quite clean. Drain the fish on a draining-tray, or on a fish slice, dish on a folded napkin, and decorate with half-slices of lemon and sprigs of parsley. Serve with a sauce. Stuffed and Baked Cod. One pound slice of cod. Stuffing. Two tablespoonfuls of bread crumbs. One tablespoonful of chopped suet. Half a teaspoonful of chopped parsley. Pinch of powdered herbs. A little grated lemon rind. Pepper and salt. Beaten egg to bind. FISH. Coating. Beaten egg and browned Two tablespoonfuls of dripbread crumbs. ping. Prepare the stuffing by mixing the crumbs, suet, parsley, herbs, and seasonings together, and binding with beaten egg. Wipe the cod with a wTet cloth and remove the bone, keeping the cut in a good shape. Roll the stuffing into a ball and place in the centre of the fish, pressing it into place and keeping it piled up in the centre. Tie into shape with a string. Dust over with a little flour, brush with beaten egg, and coat well with browned crumbs. Place in a Yorkshire pudding tin and baste with the dripping melted in the tin. Bake in a moderate oven for about twenty minutes, basting from time to time. Drain on a fish slice, remove the string, and dish in a deep ashet. Serve with anchovy sauce round. (See page 65.) Stuffed Plaice, The same ingredients as for stuffed cod. To prepart the Plaice. — After cleaning, cut a slit from head to tail on the white side, and form pockets on either side by partially filleting the fish from the bone. Place the stuffing in the opening thus made, and bake in the same way as baked cod. Fried Fish, One filleted haddock. Half a teaspoonful flour. Pinch of pepper and salt Beaten egg. Bundle of dried bread crumbs. Pan of deep fat. Sprigs of parsley to garnish. Wipe the fillets and cut each in three, cutting on the slant. Dip these in the seasoned flour, then brush with beaten egg, and coat with dried crumbs. Press the crumbs firmly on with a broad-pointed knife. Heat a pan of deep fat till a faint haze or smoke rises from it, then drop in the pieces of fish, having four or five pieces in the pan at one time. Fry till a golden brown colour, lift out with a draining-spoon, and drain on kitchen paper. Dish on an ashet with paper underneath, and garnish with fried parsley.

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Macaroni Soup

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