Berridge House recipe book

Method. — Mix fish and potatoes. Add seasoning and melted butter, also sufficient egg to bind. Form into a roll, using a few crumbs. Cut into eight pieces. Roll into balls, and form into cakes. Egg, crumb. Fry in hot fat. Drain. Dish in a circle. Garnish with fried parsley. Fish Mould \ lb. cold fish, 2 eggs, seasoning, 2 tablespoonsful of breadcrumbs, 2 tablespoonsful of melted butter, £ teaspoonful of chopped parsley, 2 tablespoonsful of white sauce. Method. — Soak crumbs in a little milk. Squeeze dry in clean towel. Pound fish with the butter. Add bread crumbs, eggs, and seasoning. Mix well. Steam in a buttered tin for half an hour. Serve with anchovy sauce, poured over and round. Garnish with cut lemon and parsley. LESSON IX Stewed Mutton and Peas i lb. neck of mutton, ^ pt. of water, i gill peas (dried), i onion (chopped), salt and pepper, Method. — Chine the mutton and cut it into chops. Place in stewpan with enough water to cover with the onion (chopped) and seasonings. Have peas soaked overnight. Boil them for about one hour, and stew them with the mutton for about twenty minutes before serving. When done, dish neatly with the peas in the centre. Pour the gravy round. Method. — Peel and slice the potatoes. Peel and cut the onions (not in rings). Cut up the meat. Place a layer of potatoes, then onions, then meat into the stewpan. Season well. Repeat layers, finishing with potatoes. Add water. Cover closely. Simmer gently for about two hours. Stir occasionally to prevent potatoes sticking to the pan and burning. Above ingredients arranged in a hot-pot jar. Cook in oven for three hours. Serve in jar with a serviette pinned round. Irish Stew 2 lbs. potatoes, i lb. mutton, salt, 4 onions, ^ pt. of water, pepper. Hot Pot LESSON X Sea Pie 1 lb. lean beef, 1 carrot, 1 small turnip, 1 onion, 1 dessertspoonful of flour, salt and pepper, celery, cold water. Crust \ lb. flour, i lb. suet, •| teaspoonful of water, baking powder, Method. — Cut meat in pieces, dip in seasoned flour. Scrape and cut carrot into dice. Peel turnip and onion and cut also into neat pieces. Place meat and vegetables into a moderate-sized stewpan. Add just enough water to cover, and bring to the boil. Make suet crust and roll out just the size of the lid. Place on top of meat. Simmer gently one and a-half to two hours. Loosen crust from sides of pan now and then. To serve : Cut crust across into four, and remove on to a hot plate with fish slice. If sufficiently seasoned, pile meat, &c., on an ashet, place crust on top. 2 large onions, Method. — Wash the dressed tripe. Blanch, scrape, and return to pan cut in neat pieces. Add milk, and simmer one hour (seasonings also) . Have Stewed Tripe 1 lb. tripe, 1 oz. flour, salt and pepper, 1 pt. skim milk, croutons of toast, parsley. onions boiled ; chop them finely. Blend flour with a little cold milk, add it, and stir till boiling ; then add the onions. Mix well, and if sufficiently seasoned pile on a hot dish and garnish with croutons of toast and parsley. Stewed Beef i lb. beef (shin or any cheap part may be used), i carrot, i turnip (small), \ pt. water, a little vinegar, i dessertspoonful of flour, salt and pepper, onion.