Sea Cookery

Mince the beef very fine, add the soaked bread, which has been squeezed almost dry, and the salt and pepper. Mix this very thoroughly. Shell the eggs and cover each one completely with the mixture, dip each of them in eggwash and cover them with crumbs Fry these in deep smoking hot fat until they are a nice light brown colour, and then put them into a moderately hot oven for five minutes to make quite sure that the meat mixture is cooked through. While they are in the oven cut out slices of bread with a round cutter, 2 inches diameter, sixteen rounds, and fry these in the fat to a light golden colour. Now take each of the eggs and cut them across into equal halves, put a half on each round of fried bread (crouton) garnish with a tiny spray of parsley in the centre of each, and serve hot. Gravy should be served separately. BIRDS’ NESTS. 8 hard boiled eggs 1 lb. lean raw beef £ lb. soaked bread 16 croutons f- teaspoonful salt i teaspoonful pepper eggwash breadcrumbs PATENT ROASTER. The above illustration represents the only patent roaster in use on board nearly all up-to-date steamers. By its use the true “ taste of the fire ” is imparted to all roast joints, which can be literally done to a turn, with a resulting flavour that never can be obtained from joints that are baked in the oven. POULTRY. ROAST FOWL WITH STUFFING 1 fowl £ lb. soaked bread 2 ozs. chopped suet 1 teaspoonful thyme l teaspoonful salt £ teaspoonful pepper. 1 dessertspoonful chopped parsley Singe the fowl, remove the crop, and loosen the inside at the neck by inserting the finger. Cut open at the vent and draw out by getting hold of the gizzard. Wash inside perfectly clean. Mix together thoroughly the soaked bread, which must first be squeezed as dry as possible, the suet, parsley, thyme, salt and pepper. Stuff and truss up as directed for roast turkey. Cover the breast with a slice of fat bacon, put into a baking tin, and roast in a sharp oven forty-five minutes. Remove the skewers, place the fowl on a hot dish, and serve, with gravy. Cut the fowl into neat joints ready for frying and put aside until the following sauce is made. Melt the butter in a pan and stir in the flour until brown. Add the water, herbs, onion chopped, and pepper and salt to taste. Allow to simmer gently whilst frying the fowl. To fry the fowl have ready a pan half full of hot dripping. When you see a blue vapour rising, put in the pieces of fowl and fry until a nice golden brown. Turn it out on clean paper to drain. Pile all in the middle of a hot dish, pour over the sauce. Have ready two dozen pieces of fried bread, the size of a sixpence, make a border of them round the fowl, garnish with a spray of parsley, and serve. CHICKEN A LA MARENGO. 1 fowl, or the cold remains of two 1 small onion 1 saltspoonful mixed herbs pepper and salt 1 oz. butter 1 oz. flour, f pint stock or water G FRICASSE 1 cold boiled fowl 2 oz. butter 2 oz. flour a little thyme § pint clear stock pepper CHICKEN (White). salt rind of \ a lemon yolks of 2 eggs 1 pint milk suspicion of nutmeg OF