Instruction in cookery (London School Board receipts)

Frying Fat. Bread Crumbs. Method : — Put plenty of dripping or lard into a saucepan to melt and get hot. Put the potatoes, salt and pepper into a basin ; melt and stir in the butter ; break and beat up one egg ; remove the skin and bones from the fish, break it in flakes, stir it in lightly with the potatoes add the egg to bind it (do not make it too moist) ; divide it into small portions, shape with a knife on a floured board into cakes 1 inch think ; break the other egg on a plate, beat it up ; have some bread crumbs on a paper ; brush the cakes over with egg ; shake them in the crumbs ; fry in the hot fat about 5 minutes ; drain on kitchen paper. Arrange on a hot dish, garnish with fried parsley. Time, 1 hour. Cost varies. (24) TO BOIL FISH. Ingredients : — 2 quarts of Water. 1 dessert-spoonful of Salt. Fish. Method : — Put the water in a saucepan to get warm. (Warm water should be used for all white fish ; boiling water cracks the skin and spoils the appearance, although boiling water prevents the goodness being drawn from the fish. Salmon always goes on in boiling water to set the colour.) See that the fish is fresh ; scrape the skin to remove the scales; take out inside and eyes; cut off the fins. Wash the fish well and dry it; put it on a drainer; add the salt to warm water, and then the fish; boil very gently from 10 to 15 or 20 minutes, according to thickness. When the skin or the bones easily leave the fish it is done ; take up, drain water from it, put on a hot dish, serve plain or with melted butter over it. Time varies. (25) BAKED HADDOCK. Ingredients : — 1 Haddock. 2 ozs. of Dripping. 2 table-spoonfuls of Bread Crumbs. 1 table-spoonful of chopped Suet. 1 dessert-spoonful of chopped Parsley. 1 teaspoonful of chopped Herbs. ^ teaspoonful of Salt. A little Pepper and Milk. Bread Crumbs. Method : — Clean the haddock ; wash and dry it. Put the dripping in a tin to melt. Put the crumbs, suet, parsley, herbs, pepper and salt in a basin ; mix well, and add a little milk to bind it. Put the stuffing inside the fish and sew it up ; tie the fish in a nice shape. Put it in the tin ; pour the dripping over it and sprinkle with a few crumbs. Bake in a hot oven | an hour ; baste sometimes. Put the haddock on a hot dish ; draw out the string and cotton ; garnish with a little parsley, and serve plain or with melted butter. The haddock may be boned, stuffed, and rolled up for a change. Browned bread crumbs make it look nice. (26) BAKED HADDOCK. Second Beceipt. Ingredients : — 1 Haddock. 2 ozs. of Suet. 2 ozs. of Dripping. 2 table-spoonfuls of Bread Crumbs. 1 dessert-spoonful of Parsley. 1 teaspoonful of Herbs (mixed). 1 FiQ-cr | teaspoonful of Salt. A little Pepper. Method : — See that the fish is fresh. Clean, scale, wash and dry the haddock ; cut off the fins. Mix the bread crumbs, suet, parsley, herbs, salt, and pepper into a basin, put it into the inside of the fish, sew it up, tie the fish round. Beat the egg on to a plate, brush the fish over with it, dip it into the bread crumbs. Grease the tin with the dripping, lay the fish in and bake for }, hour. When done remove the cotton and string. Serve on a hot dish with gravy or melted butter. Time, 1 hour. Cost, 10c?. (27) MUTTON BROTH FOR INVALIDS. Ingredients 2 lbs. of Scrag of Mutton. 3 pints of Cold Water. 1 dessert-spoonful of Salt.