The exhibition cookery book

6 ozs. lean ham or bacon 3 quarts of stock 1 carrot 1 oz. butter 1 stalk celery 1 bay leaf 1 sprig of marjoram Salt and cayenne pepper (cleaned and cut into slices), the butter, and herbs ; stir the whole over a brisk fire until light brown. Stir in the flour, and cook until it acquires a light brown colour; moisten with two quarts of the liquor in which the calf’s head has been boiled and three quarts of other stock, add the peppercorns, a little salt, and a pinch of cayenne. Let the whole come to a boil (stir till boiling), take off the scum, and simmer slowly for three hours. Strain the soup, cut the calf’s head into neat one-inch squares, trim off the fat and put the squares into a stew-pan with the wine, cover with a lid, and simmer for a few minutes; then add the strained soup and boil for another twenty minutes. Skim well, add more seasoning if needed, and a few drops of lemon juice. Pour into a hot soup tureen and serve with thin slices of pared lemon. Peel the cucumber, cut it up into short pieces, and cook in salted water till tender. Peel the onions, slice them, and cook them in the same manner as the cucumber. Blanch the calf’s brain, and cook likewise. Drain the onions in the brain, and pound them together in a mortar, add the mulligatawny paste and the butter. Put this in a 20. POMPADOUR SOUP. 1 cucumber (medium size) 1 calf’s brain i gill cream 1 oz. fresb butter Salt, pepper and nutmeg 2 onions 2 quarts stock 1 teaspoonful mulligatawnj- paste 3 yolks of eggs stew-pan with the stock, add the cucumber, and boil for twenty minutes. Rub the whole through a sieve. Return to the stew-pan, re-heat, add the yolks of eggs and the cream; season to taste with salt, pepper, a tiny pinch of sugar, and a pinch of nutmeg. Stir long enough to bind the eggs, and serve. FISH. 21. BOILED FISH. Fish for boiling should be fresh and firm. Remove the scales and the eyes, cut off the fins, clean it well, and wipe with a damp cloth. Put the fish into hot water with salt and vinegar enough to make the water taste; boil very gently till the tail bones will come out if lightly pulled; if the fish be boiled too fast the skin will break ; a good sized fish will take from 20 to 30 minutes. Lift the fish carefully out of the water, drain it well, dish neatly, and serve with melted butter or white sauce. Vinegar or lemon juice added to the water makes the flesh firm and keeps it a good colour. 22. FISH FRIED IN BATTER. 1 plaice 1 tablespoonful sweet oil Salt Frying fat 2 ozs. flour ^ gill tepid water 1 white of egg Wash and dry the fish, lay on a clean board and fillet it ; make the batter ; put the flour into a basin with a good pinch of salt, then add the oil and the water gradually, taking care to avoid any lumps. Stir till quite smooth. Allow the batter to stand for a while. Just before it is required whisk the white of egg to a stiff froth and mix with the batter. Take each fillet on a skewer, dip it in the batter, and fry in boiling fat. Put the fish on a piece of paper to drain well. Dish up on a hot dish. The fat should be strained after using, as pieces of the batter will have come away from the fish, and these would stick to the next thing fried in the fat.