Domestic cookery

Skin the sole on both sides, and cut down the centre as if filleting ; raise the fillets about one inch on each side of the bone, but do not remove them. Make the forcemeat of the above ingredients, all mixed with the egg ; lay this under each fillet ; place in a buttered tin, and pour round the stock or gravy, and bake 20 minutes, basliug occasionally. Dish on a hot dish, strain round the base the gravy, and dust over the fish a few brown bread crumbs. Only one side of the fish is stufied. 18 No. 41. SALMON STEAK (Baked). Cat the steaks about one inch thick, lay them in a dripping tin well oiled with salad oil, cover with a piece of paper well oiled, and bake 16 minutes. Dish, and pour over the following sauce : Two tablespoonfuls tarragon vinegar, two tablespoonfuls brown stock, 1 oz. butter, 1 teaspoonful minced parsley. Put the vinegar and stock into a small saucepan ; stand inside another containing a little boiling water ; stir, and drop in the butter gradually, until it is all dissolved and hot ; add parsley, and pour round the fish. No. 42. SALMON (Steamed). Take a nice piece of salmon, and put into a buttered dish ; cover with buttered paper, set the dish into a pan of boiling water, allowing the water to come within one inch of the top of the dish ; steam 10 minutes to the pound, or 16 minutes if a thick piece. Serve on a serviette, and garnish with lemon, parsley, or fennel ; serve with it fennel sauce (page 114), which may be made partly from the liquor that has run firom the salmon into the dish. This will be found a most economical way of cooking salmon, as it retains the whole of the flavour. No. 43. SALMON (Boiled). Boiling water to cover the fish 1 teaspoonful of salt to each quart Put the fish on the fish slice, and put in enough boiling water to cover ; boil one minute, then draw on one side, and simmer slowly until cooked, allowing 7 to 10 minutes to the pound according to the thickness ; drain thoroughly, and serve on a folded serviette ; decorate with parsley or fennel. Serve with melted butter, parsley butter, or shrimp sauce. 19 MEAT DISHES. No. 44. BEEF OLIVES (Entree). 14 lbs. beef steak 1 teaspoonful minced parsley 1 teaspoonful salt ^ teaspoonful pepper 1 oz. flour I pint water or stock 2 tablespoonfuls bread crumbs 1 tablespoonful suet 1 small onion 1 egg 1 oz. butter A few grains cayenne Cut the meat into thin strips, 4^ inches long and 2 inches wide, beat these with a cutlet bat or rolling pin. Mince the trimmings of the meat, and add to them the bread crumbs, salt, pepper, suet, onion, parsley, all minced, and mix together with the egg. Spread a little of this mixture on each length of meat, roll up, and skewer neatly. Put into a pan the butter, and when quite hot brown in it the olives ; remove these from the pan, add the flour and brown also ; add the stock or water gradually, and when boiling put back the olives, and simmer slowly hours. Dish in a ring ; season the gravy, and strain on to dish. No. 45. BEEF GRENADINS WITH OLIVES (Entree). 2 lbs. rump steak, 1 inch thick 1 carrot 1 onion 1 stalk of celery, or ^ teaspoonful celery seed i teaspoonful pepper 1^ dozen Spanish olives lb. fat bacon 1 turnip A bunch of sweet herbs ^ teaspoonful salt I oz. butter ^ oz. flour