Domestic cookery

prepare a little pastry of J lb. of flour, with 2 oz. of butter rubbed into it, and just enough cold water to make into a nice stiff paste ; roll out as thinly as possible, and cut in pieces about 2^ inches square ; put a small teaspoonful of the mixture on each square ; damp round the edges very slightly, and fold over three-corner shape, fasten them well together ; break up an egg, and paint each of the rissolettes, taking care they are covered all over, then roll them in very fine bread crumbs ; they should just be covered with crumbs, not too thickly. Put into a wire basket and fry in hot fat about one minute, or until they are a nice light brown. Garnish with parsley, green or fried, or cresses. No. 32. PLAICE OR FLUKE (FiUeted). Cut the plaice down the centre of the back and gently raise the fillets, pressing the knife close to the bone. Lay the fillet with skin downwards, raise the fish from the skin at the tail end, hold the skin in the left hand and slip the knife between the fish and the skin and lift off the fillet; dip in beaten egg and roll in bread crumbs; fry in smoking-hot fat. Drain and serve on a lace paper. No. 33. PLAICE OR FLUKE (Fried). See Fried Sole (page 16), or the plaice may be cut in pieces, dipped in frying batter. No. 1 (page 116), then dropped in the hot fat. If batter is used, it must not be put into a frying basket. No. 34. PLAICE OR FLUKE (Baked). 1 plaice teaspoonful sweet herbs 1 egg or a little milk A very small piece of onion, if liked ^ toaspoonful pepper A little grated lemon rind ^ pint brown stock 2 tablespoonfuls bread crumbs 1 tablespoouful minced suet 4 teaspoonful minced parsley I- teaspoonful salt Fillet the plaice, and then remove the skin ; to skin the plaice lift the fiesh from the skin with a knife at the tail end, then hold the skin, and slip the knife between the skin and the flesh, pressing towards the skin. Put the bones and skin to stew in half-pint of brown stock for 20 minutes. Meanwhile prepare the forcemeat of above ingredients, moistened with the egg or a little milk spread a little on each fillet, and roll up and fasten with a small wood skewer. Pour round the stock from fish trimmings, cover with greased paper, and bake 20 minutes ; dish neatly, and strain round the gravy. No. 35. PLAICE OR FLUKE (Stuffed). 1 plaice 1 teaspoonful minced parsley 1 egg, or a little milk A dust of nutmeg ^ pint brown stock 4 tablespoonfuls bread crumbs 2 tablespoonfuls minced suet ^ teaspoonful salt J teaspoonful pepper A dust of cayenne Remove the brown skin from the plaice, cut down the centre of the fish as for filleting ; raise the fillets to the fins, but do not remove them ; prepare the forcemeat of above ingredients, mixing it all together with the egg ; lay this under each of the fillets, lay the fish in a dripping tin, and pour round the stock ; bake 20 to 30 minutes, according to size. Dish, and strain over the gravy, which must be nicely seasoned ; serve hot. No. 36. i pint fresh picked shrimps 1 pint water 2 or 3 tablespoonfuls cream A little pepper, cayenne, and some mint 1 egg SHRIMP CROQUETTES. 1 lb. bread crumbs 2 oz. butter 2 oz. flour A little lemon juice A little salt Fat for frying