Instruction in cookery (London School Board receipts)

1 Egg. 1 dessert-spoonful of Sauce. 1 pint of Gravy or Water. 1 dessert-spoonful of Flour. . Method : — Cut the meat into slices about | inch thick and 4 inches long, beat them flat with a chopper dipped in water. Chop up the trimmings from the meat and mix with the chopped suet, bread crumbs and seasoning ; moisten with the egg and form the mixture into pieces the shape of a cork. Roll up each piece of beef, putting a piece of stuffing in the centre. Tie each round with a piece of fine string. Make the gravy or water hot ; put in the olives and let them simmer 1 hour. Take] them out; remove the string and arrange them on a hot dish. Mix the flour with the '.sauce and a little water ; add it to the gravy in the saucepan, and stir until it thickens ; boil 3 minutes more. Add more salt and pepper if necessary, and strain over the olives. Time, 1| hour. (21) SAVOURY COD. Ingredients : — 1 or more lbs. of fresh Cod. i pt. of Hot Water. 1 table-spoonful of Vinegar. 1 dessert-spoonful of Flour. 1 teaspoonful of Parsley (chopped). \ teaspoonful of Salt. | teaspoonful of Pepper. 1 oz. of Butter. 1 Egg- Method : — See that the fish is fresh ; wash and dry it ; cut it into nice-sized pieces, not too small. Put the fish into a saucepan and just cover it with the vinegar and water ; simmer very gently until the bone easily leaves the fish (about | hour). Take the fish up carefully put it on a dish, cover it, and keep it hot. Put the flour into a basin, add the pepper and salt, and butter ; mix it well, and make it into a paste with a little water. Stir the paste into the liquor in which the fish was cooked and boil it gently three minutes ; stir all the time. Let the sauce cool a little. Break the egg into a basin, beat it up and stir it carefully in with the sauce ; add the parsley and pour it over the fish. For a change, the egg may be boiled hard and chopped finely, then added to the sauce. Time, ^ hour. (22) TO FRY FISH IN BATTER. Ingredients : — 1 Plaice. | lb. of Flour. 1 gill of Water. Parsley. Frying Fat. Method : — See that the fish is fresh. Put plenty of dripping or lard in a saucepan to melt and get hot ; when hot enough to fry fish in, it will be quite still and smoking a little. Put fish on a board, cut off fins, head and tail, remove inside and black skin, scrape white skin. Cut fish in half down the middle; cut each half in 4 ox’ 5 pieces. Wash well in cold water; rub dry in a cloth ; rub over with a little flour. The Batter : — Put the flour in a basin ; make it into a smooth stiff batter with water. Dip one piece of fish at a time in the batter ; put it in the hot fat (2 or 3 pieces fry together) ; fry for five or seven minutes. When a skewer goes in easily, the pieces are done ; take up with a slice or skewer ; then drain on paper ; arrange on a hot dish, garnish with fried parsley. To Fry Parsley : — Wash some parsley, shake it dry in a cloth, pick off large stalks, throw it into the hot fat, fry a few seconds, take up with a slice, drain on paper and put on fish. When the fat is done with, and a little cool, take out scraps of batter ; pour fat in a basin, and keep it to use over and over again for fish. Time, -A- hour. , (23) PISH CAKES. Ingredients : — 1 lb. of Cold Boiled Fish. 1 lb. of Mashed Potatoes. 1 oz. of Butter. 2 Eggs. -t teaspoonful of Salt. | teaspoonful of Pepper. Parsley.