Gas cookery

Method. — Butter a fireproof dish and lay the salmon on ; then butter a piece of paper to cover the fish entirely, and bake it in a moderate oven about 15 minutes. Then remove the paper, and cover the salmon with the grated cheese and seasoning, putting raspings on the top last of all. Then return it to the oven for five minutes, or place under the grill ; if the latter, use white bread crumbs. Serve with a garnish of cucumber, arranged in thin slices around the dish. Salmon Steak. Ingredients. — i Steak, i pickled Gherkin, i pickled Onion, i Anchovy, Cayenne Pepper and Salt, 2 tablespoonsful of Salad Oil. Method. — Chop the gherkin, onion, and anchovy finely, and then season it and mix in the salad oil, or, if the oil is disliked, use I oz. of butter melted. Rub this all into the salmon on both sides, and wrap the fish in buttered paper. Bake half an hour in a moderate oven, and serve in the paper. Grilled Salmon Steak. Ingredients.- — 1 slice Salmon, y2 oz. Butter, Cucumber. Method. — Light the grill burner and let it get redhot. Then place the salmon on the gridiron and grill about three minutes on one side, and turn it and give it three minutes on the other side. Serve on a hot dish, place the butter on the top, and garnish with slices of cucumber. Buttered Shrimps. Ingredients. — X pint picked Shrimps, 2 ozs. Butter, Salt and Cayenne Pepper, Croutons of Bread, filleted Anchovies, Eggs (2), Lobster Coral. Method. — Egg and bread crumb the rounds of bread and fry in boiling fat. Fry the shrimps in the 2 9 butter a few minutes, add the salt and cayenne pepper, and thicken with the yolk of one egg. Pile the mixture on the croutons, and garnish with a filleted anchovy on each dipped in lobster coral. Fricassee of Shrimps. Ingredients. — Y pint picked Shrimps, i oz. Butter, a little chopped Onion, Parsley and Thyme, Salt and Pepper, Y oz. of Flour, Y gill of Stock, Y gill Milk. Method. — Make the butter hot in a small stewpan, and fry vegetables until brown ; then add the flour, pepper and salt, and the half-gill of stock and the milk. Let it boil up well, stirring all the time, and then put in the shrimps to get hot. Garnish with lobster coral This mixture is nice to fill Dresden patties with or cassolette cases. Sole a la Parmesan. Ingredients. — i pair Soles filleted, i oz. Butter, i oz. Flour yi gill of Fish Stock, yz gill of White Wine, 2 tableSpoonsful Parmesan Cheese, i tablespoonful of Cream, Salt, and Cayenne Pepper. Method. — Make a panada with the butter, flour, fish stock, and milk, and cook it well ; then add the cream, cheese, and seasoning. Spread this on the fillets and cook as for Sole a la Venetienne. Make the remains of the sauce thinner by adding more milk, and on dishing up the fish pour the sauce over. Sole a la Venetienne. Ingredients. — Half an ounce of Butter, the same of Flour, ]/2 gill of Fish Stock, X pint of picked Shrimps, 4 mushrooms, y2 teaspoonful of Lemon Juice, Salt and Cayenne.