fish and potatoes, and shape into a flat cake.
Place this in a well greased paper-bag, fold
the end and fasten with clips, put it on a
wire grid and bake in a fairly hot oven for
about 20 minutes.
Trout a la Royale.
Clean two trout, weighing about a pound
each, wash, drain, and wipe the fish ; knead
a table-spoonful of flour with 2 ozs. of
butter, a dessert-spoonful of chopped parsley,
and a tea-spoonful of anchovy paste ; mix
well, and put the mixture evenly divided
inside the trout; season with salt and pepper,
and sprinkle over a little lemon juice. Have
ready a well buttered paper-bag, lay in it
the trout, and add a gill of water, a little
mushroom liquor, or a little claret; close
up the bag securely, fasten with wire clips,
and place on a grid shelf in a fairly hot
oven ; cook for about 20 or 25 minutes. To
serve, cut open the bag, and place the fish
carefully on a hot dish, pour the sauce
round the base ; garnish with slices of lemon
and sprigs of parsley✪ Fillets of Bloater with Cheese, and serve hot.
Curried Prawns.
Skin about fifty prawns, if preserved ones
are used, soak, wash, and drain them first ;
sprinkle over a small minced onion and
about 2 ozs. of oiled butter ; next, dredge
over a little flour, and one dessert-spoonful of
curry powder, then moisten with half a pint
of milk ; season to taste with salt and
pepper, and the juice of half a lemon✪ Curried Prawns. Put
48 THE PAPER-BAG COOKERY MANUAL.
all carefully in a well buttered “Express”
paper-bag, place it on a grid shelf in the
oven, and cook for about 20 minutes in a
moderate oven. Dish up the prawns with
the sauce in the centre of a border of
boiled rice.
Stewed Scallops.
Wipe and trim six scallops, cut each in
four, and season with salt, pepper, and a
pinch of cayenne. Sprinkle over a dessert-
spoonful of flour and a little oiled butter ;
cut eight preserved mushrooms into slices
and put them with the scallops in a well
buttered paper-bag, adding a bay leaf and a
gill of milk✪ Stewed Scallops ; close up the bag securely, place it
on a grid shelf, and cook in a moderately
heated oven for about 20 minutes. Dish
up the scallops and mushrooms with the
sauce ; remove the bay leaf, sprinkle over a
little grated cheese, and serve.
Creamed Oysters.
Remove the beards from a dozen large
oysters; stir the liquor into a basin con-
taining a yolk of egg and a dessert-spoonful
of cornflour, to this add a little lemon juice
and half a gill of cream or milk, season
with salt, pepper, and nutmeg; cut each
oyster in two and put them with six sliced
mushrooms✪ Creamed Oysters in a well buttered “Express”
paper-bag, pour in also the prepared
liquid ; close up the bag securely with
clips, put it on a wire grid in a moderately
heated oven, and cook for about 12 minutes.
THE PAPER-BAG COOKERY MANUAL. 49
Dish up the oysters, pour over the sauce,
sprinkle some chopped parsley on top, and
garnish with slices of lemon and sippets of
toasted bread ; serve hot.
Breaded Oysters.
Remove the beards from twelve large
oysters, drain them on a cloth, and egg
them carefully, then roll in fresh bread
crumbs ; put them in a thickly buttered
paper-bag with about two table-spoonfuls of
oiled butte✪ Breaded Oystersr, close up the bag securely, and
cook on a grid shelf in a hot oven for about
8 minutes.
Oyster Cakes. ✪ Oyster Cakes
Page 18 · 7 recipe records on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
fish and potatoes, and shape into a flat cake. Place this in a well greased paper-bag, fold the end and fasten with clips, put it on a wire grid and bake in a fairly hot oven for about 20 minutes.
Trout a la Royale.
Clean two trout, weighing about a pound each, wash, drain, and wipe the fish ; knead a table-spoonful of flour with 2 ozs. of butter, a dessert-spoonful of chopped parsley, and a tea-spoonful of anchovy paste ; mix well, and put the mixture evenly divided inside the trout; season with salt and pepper, and sprinkle over a little lemon juice. Have ready a well buttered paper-bag, lay in it the trout, and add a gill of water, a little mushroom liquor, or a little claret; close up the bag securely, fasten with wire clips, and place on a grid shelf in a fairly hot oven ; cook for about 20 or 25 minutes. To serve, cut open the bag, and place the fish carefully on a hot dish, pour the sauce round the base ; garnish with slices of lemon and sprigs of parsley, and serve hot.
Curried Prawns.
Skin about fifty prawns, if preserved ones are used, soak, wash, and drain them first ; sprinkle over a small minced onion and about 2 ozs. of oiled butter ; next, dredge over a little flour, and one dessert-spoonful of curry powder, then moisten with half a pint of milk ; season to taste with salt and pepper, and the juice of half a lemon. Put
all carefully in a well buttered “Express” paper-bag, place it on a grid shelf in the oven, and cook for about 20 minutes in a moderate oven. Dish up the prawns with the sauce in the centre of a border of boiled rice.
Stewed Scallops.
Wipe and trim six scallops, cut each in four, and season with salt, pepper, and a pinch of cayenne. Sprinkle over a dessertspoonful of flour and a little oiled butter ; cut eight preserved mushrooms into slices and put them with the scallops in a well buttered paper-bag, adding a bay leaf and a gill of milk ; close up the bag securely, place it on a grid shelf, and cook in a moderately heated oven for about 20 minutes. Dish up the scallops and mushrooms with the sauce ; remove the bay leaf, sprinkle over a little grated cheese, and serve.
Creamed Oysters.
Remove the beards from a dozen large oysters; stir the liquor into a basin containing a yolk of egg and a dessert-spoonful of cornflour, to this add a little lemon juice and half a gill of cream or milk, season with salt, pepper, and nutmeg; cut each oyster in two and put them with six sliced mushrooms in a well buttered “Express” paper-bag, pour in also the prepared liquid ; close up the bag securely with clips, put it on a wire grid in a moderately heated oven, and cook for about 12 minutes.
Dish up the oysters, pour over the sauce, sprinkle some chopped parsley on top, and garnish with slices of lemon and sippets of toasted bread ; serve hot.
Breaded Oysters.
Remove the beards from twelve large oysters, drain them on a cloth, and egg them carefully, then roll in fresh bread crumbs ; put them in a thickly buttered paper-bag with about two table-spoonfuls of oiled butter, close up the bag securely, and cook on a grid shelf in a hot oven for about 8 minutes.
Oyster Cakes.
Records on this page
Fillets of Bloater with CheeseTrout a la RoyaleCurried PrawnsStewed ScallopsCreamed OystersBreaded OystersOyster Cakes