The Pytchley book of refined cookery and bills of fare

That all cooks should buy a pyronometer as sold by Temple & Crook, Motcomb Street, Belgrave Square; if they have not, they can tell the proper heat, as when it ceases to bubble and begins to smoke it is fit for use ; or they can tell by throwing in a small piece of bread into the frying-pan now and again, and when it immediately becomes a light brown, it is fit for use. GENERAL RULES FOR BAKING. That the oven should not be too hot, and that all fish should be covered with buttered or oiled paper to prevent it getting dry. FILLET OF BRILL AND DUTCH SAUCE. No. 1 14. Trim round between the meat and the fins with a very sharp knife, split the fish down the centre of the backbone and then cut into neat fillets from the backbone to the fin each side, as many as are required ; boil as in directions for boiling fish for about ten minutes, drain, and serve in an entree dish, and pour over each dish half a pint of Dutch Sauce (No. 29). CRIMPED COD AND OYSTER SAUCE. No. 115. Cut three slices of crimped cod about one pound each and half a pound of liver, put them in a fish kettle and boi FISH. I4r as in general directions for boiling for about ten minutes ; drain and serve on a napkin garnished with parsley, and hand round in a boat a little more than half a pint of Oyster Sauce (No. 59). BROILED COD. No. 1 16. Cut some slices from a crimped cod about an inch thick, pepper and salt them, put them between a wire gridiron and broil over a clear fire ; when done, rub a little butter over each fillet and serve very hot in an entree dish. FILLET OF COD A LA CrJlME. No. 1 1 7. Fillet and boil three fillets of cod as in Receipt No. 115, put the fillets in an entree dish and pour over them a pint of Cream Bechamel Sauce (No. 13), having added a squeeze of lemon and a little Searcy Salt. COD AU GRATIN. No. 1 1 8. Pull into flakes some codfish which has been boiled, put them into a saucepan with a pint of Downton Sauce (No. 32), or Bechamel Sauce (No. 13), flavoured with lemon ; warm thoroughly but be careful not to break the flakes, and fill six scallop shells with the mixture, sprinkle with a few fried bread-crumbs and a little Searcy Salt and serve. FILLET OF COD A LA NORMA NDE. No. 119. Cut three, slices of crimped cod, put them in a well- buttered baking tin, with a glass of sherry and a table- spoonful of Espagnole Sauce (No. 34), and sprinkle with 142 THE PYTCHLEY COOKERY BOOK. salt. Cover the fish with oiled paper, and put it in an oven not too hot, and let it bake for a quarter of an hour, basting it with its gravy every five minutes ; remove the paper, and pour over them half a pint of Sauce a la Normande (No. 54)> return to the oven for five minutes, and serve in the baking tin. EELS, FRIED. No. 120. Skin, take out the backbone, wash and well dry two eels one pound each, as that size is better than larger ones, cut them in lengths of two inches, put them on a plate' and flour them on both sides ; brush the flour off, dip in an egg which has been well beaten, and throw them on a plate of bread-crumbs ; cover them with bread-crumbs both sides, and arrange them on a frying basket ; fry them for five minutes in boiling lard, drain them, and serve hot, with Downton Sauce (No. 32) in a boat, Tartar Sauce (No. 74), or Anchovy Butter Sauce (No. 10). STEWED EELS. No. 12 1.