Plasmon cookery book

Method. — Mash the potatoes and pass through a sieve; melt the dripping or butter in a saucepan; add the mashed potatoes and Plasmon stock, and mix all well together. Shred up the remains of any cold fish ; season with anchovy sauce or salt and pepper; put into buttered pie dish, and cover with the mashed potatoes ; smooth over, and bake ½ hour. 16. PLASMON MOULD OF KEDGEREE (Breakfast Dish). — Ingredients: 2 teaspoonfuls Plasmon; \ pint fish stock ; 1 lb. cold boiled fish ; 1 teacupful Carolina rice ; 1 oz. butter; 2 hard-boiled eggs ; salt, pepper , and cayenne ; \ pint aspic or savoury jelly , to mask the mould ; parsley and hardboiled egg for decoration. Method. — Rinse a mould with cold water and mask it with a little aspic or savoury jelly ; ornament it with sprigs of parsley and pieces of hard-boiled egg; cover the ornamentation with a little more aspic jelly, and allow it to set. Boil the rice as for a curry, and when done place it in a basin and stir into it the butter. Have ready the boiled fish, freed from bones and skin, and the hard-boiled eggs chopped in fairly large pieces ; add these to the rice and mix well together with sufficient salt, pepper, and cayenne to season it nicely. Have ready J pint fish stock (tepid), made from the bones and skin of the fish, and pour it gradually upon 2 teaspoonfuls of Plasmon, stirring it well to keep it quite smooth j place this in a double saucepan and boil for 4 minutes, keeping it well stirred. Season it nicely with pepper and salt, and when slightly cooled add to it the rice and fish, etc. ; stir it well in, place the mixture in the prepared mould, and allow it to set; when quite firm dip the mould in hot water and turn out. Garnish with parsley and hard-boiled egg. 17. PLASMON IRISH STEW. — Ingredients : 1 lb. scrag of mutton ; 1 \ lb. potatoes ; 6 oz. onions ; 1 \ gills Plasmon stock , No. 1, page 17/ salt and pepper to taste. Method. — Cut the meat into neat pieces, trim off some of the fat, put it in a saucepan with | pint of cold water, and season with salt. When it comes to the boil skim it, and let it simmer gently for f hour 5 then add the potatoes (previously washed, peeled, and cut in halves), the onions (peeled and sliced), salt and pepper, and lastly the Plasmon stock. Cook slowly for 1 hour. Dish up, sprinkle with chopped parsley, and serve. — “ Food and Cookery,” August, 1903. 18. SAYOURY PLASMON BALLS. — Ingredients: ilb. flour; 1 oz. Plasmon; 4 oz. beef suet ; 1 egg; 1 teaspoonful chopped parsley and savoury herbs ; salt and pepper. Method. — Sift the flour and mix with the Plasmon. Free the suet from skin and chop it finely. Add this to the flour, etc., together with the parsley and herbs. Season with a good pinch of salt and pepper, and moisten with the egg and a little milk or water. Work this into a fairly stiff paste. Divide it into small portions, and shape each into a ball. Put them into a stewpan with enough stock to cover, and cook gently for about an hour or longer. Serve with the hot liquor or gravy. This is a very nourishing and tasty dish. — “Food and Cookery,” August, 1903. 19. MUTTON COLLOPS. — Ingredients: \lb. lean mutton; i oz. butter; 1 dessertspoonful flour ; 1 slice of onion; 1 gill Plasmon stock , No. 1 , page 17/ salt and pepper; mashed potatoes or fried bread croutons to garnish.