The exhibition cookery book

Fillets of whiting or small fillets of turbot or brill can be prepared in the same manner. Cut the carrot, turnip, and parsnip into very fine strips (Julienne strips), and cook them till tender in slightly salted water, or fish stock. Trim the fish, and place in a deep saute pan, with the onion cut up in .slices, bunch of herbs and peppercorns ; add a little salt, and pour on sufficient water to well cover the fish. Allow it to come to the boil, and cook gently 35. FLOUNDERS EN SOUCHET. 3 or 4 flouaders i turnip 6 peppercorns 1 small bunch of herbs ^ carrot 1 slice of parsnip 1 small onion Parsley ^3 for about ten minutes. Take up the fish and place it on a deep entree dish, sprinkle over the shredded cooked vegetables some finely chopped parsley, add a little fish liquor, and serve. - ^ 36. FISH STOCK. Put some fish bones and trimmings of fish in a stew-pan with enough water to cover, add a small onion and a bay^ leaf: and boil for fifteen minutes, strain and use as required. H SIMPLE MEAT DISHES. 38 ROAST OR BAKED MEAT. For a medium sized joint of beef or mutton allow fifteen minutes to every pound and fifteen minutes over for cooking. If the meat is very thick, allow half an hour over. Pork, veal, and lamb must always be well done, and require about twenty minutes to each pound and twenty minutes over. These meats are not wholesome if served underdone. For large joints — sirloin of beef, legs of pork, etc. — it is best to allow half an hour to every pound. Wipe the meat, trim if necessary, place it in a bakingtin, on a twist, or hang it in front of the fire. In the former case the meat must be put in a very hot oven, with a little dripping on top, for ten minutes, so as to harden the outside and to keep in the juices of the meat. Then lower the heat of the oven, and cook rather slowly till done, Whether a joint is cooked in the oven or in front of the fire it requires to be basted frequently, and if the meat is lean it will require rather more dripping for basting than fat meat. 39. TO MAKE GRAVY Take up the joint and put it on a hot dish, pour off the fat in the baking tin or dripping pan. The brown particles or lumps adhering to the bottom of the pan must not be poured away, for these contain the essential flavour of the meat and are necessary for the grav)'. Put from one gill to half a pint of water into the pan, add enough salt and pepper to taste, stir over the fire until the brown lumps have quite dissolved, let this boil for a few minutes, then pour over or round the joint. 40. ROAST CHICKEN. Pick, draw, singe, and truss a chicken, roast it before a clear fire or in the oven. Put a little butter or dripping over the chicken and into the tin, to enable you to baste it frequently during the process of cooking. A quick heat is required for the first ten minutes and a slower heat after that. A small chicken will take about 40 minutes, and a large one about one hour. When done remove the skewer and string, place the chicken on a hot dish, garnish with watercress, pour a little gravy, made in the same manner as directed for roast meat, round the dish, and serve with a boat of bread sauce 41. BOILED BEEF OR MUTTON.