Sea Cookery

Practically all passenger steamers are now fitted with one or more grills, for grilling poultry, steak, kidneys, chops, and fish. With an apparatus of this kind grilling can be done to perfection. The bars can be raised or lowered at will, according to the temperature, from the fire. The grill illustrated here has a hot closet for plates, etc., but all grills are not so supplied. Cleanliness may easily be kept well to the fore with a grill of this description, as the grilling chamber is lined with white enamel, and the plates, grids, and gravy drainers are highly polished and plated. PARSLEY SAUCE. 1 tablespoonful butter 1 tablespoonful flour -J- pint water or milk 1 tablespoonful finely-chopped parsley pinch of salt Melt the butter in a pan, when melted stir in the flour thoroughly. Add the water gradually, stirring all the time, add the salt. Allow to simmer ten minutes, mix in the parsley, and serve. ANCHOVY SAUCE. Proceed as above, but use half-dessertspoonful anchovy essence in the place of parsley. SWEET SAUCE. 1 tablespoonful butter pinch of salt 1 tablespoonful flour 1 tablespoonful sugar \ pint milk or water Melt the butter in a pan, stir in the flour, add the milk gradually, add the salt, stir in the sugar, and allow to simmer ten minutes. AUBOIS SAUCE. \ lb. loaf sugar \ pint water 4 yolks of eggs 1 glass of rum or maraschino just under i pint cream Boil together for exactly ten minutes the sugar and water. Beat up the yolks, and whisk them in the syrup, continue whisking until cold, then add the rum and stir it in. Whip the cream, stir it into the sauce, place it aside to go quite cold, and serve with plum pudding or other good pudding. F. APPLE SAUCE. 4 or 5 apples j 2 tablespoonfuls water 1 teaspoonful sugar | squeeze of lemon juice Peel, core and slice the apples, and place them in a saucepan with the water. Simmer gently until soft, care being taken to stir occasionally to prevent burning. Turn out into a bowl, add lemon juice and sugar and a small piece of butter, and beat to a pulp. Serve with roast goose or pork. RASPBERRY SAUCE. i pint raspberries sugar to taste 3 tablespoonfuls cold water 1 tablespoonful arrowroot 1 glass of light wine Put the raspberries in a jar with the water, place the jar in a saucepan containing boiling water, and allow to remain until the juice flows freely. Strain, add the arrowroot, which has been previously mixed to a paste, the wine, and a little sugar. Put all into a pan, bring to the boiling point, and serve immediately. Raspberry jam may be used if the fruit is unobtainable. CELERY SAUCE. 1 head celery I § pint milk r- 1 oz. butter a little nutmeg -J- oz. flour I pepper and salt Clean the celery thoroughly, shred or slice it very finely, put it in a stewpan with the butter, salt, pepper, and nutmeg. Let it stew slowly until dissolved, which will take some time, care being taken that it does not brown. When pulpy, add the flour and mix well, then add the milk and boil twenty minutes. Rub all through a hair sieve, reheat, and serve. CELERY SAUCE (Another Way). 1 large head celery 1£ ozs. butter ozs. flour salt pepper small piece of onion cold water £ pint milk