The English-Chinese cookery book

BOIL a quarter of a pound of rice. While the rice is boiling, boil two eggs hard for ten minutes. Take off all the shell and put them in a basin of cold water. After which, cut them in halves, take out the yolks and cut the whites up in pieces to the shape of dice. When the rice is ready put two ounces of butter in a stewpan, put it on the fire. When the butter is melted, add the rice, and stir it well with a fork. A spoon must not be used. Take some cold boiled fish, break it in pieces, and carefully remove all the bones. Add the fish, the whites of the eggs, pepper and salt to taste, mix it well together and turn it out on a hot dish. Place a sieve over it, take the yolks of the eggs, and rub them through the sieve all over the fish and rice ; it is now ready for serving. or. u fj m ph a& % a pT & & » Ik :$,PJ ft fg,fl£ DO a.i* ?lt m m g m m g & w m % nm m m = % ffi s a s feff m tlofS ffe.^.fSl if, i ffl ife.JR && m Hi i o*s:»SK M Ml K HI iS ffl ‘X Z g ftoii *§> T M. S Eofti # ^ ^ n$,fttb ^ II M S ^Un ^0f«s®n»*^:5S IS € m m M, HI :, vffl a ®,tr ;, ±. « te tf £ FISH BAKED IN VINEGAR. WASH the fish, and clean them thoroughly in cold water, and cut them into thick pieces. Lay the pieces close together in a jar with thirty peppercorns and half a teaspoonful of salt. Add one blade of mace. Pour in one gill (a quarter of a pint) of vinegar, and tie a piece of brown paper tightly over the top of the jar with a piece of string. Put the jar into a very slow oven to bake for two hours. The fish to be eaten cold. 2„ # tft « & s *t. ^ ft m m m # fs ‘X m a, K ^ m m m m m •Ac -m m, n « $ & st. m m, m m of, o m tk m — m m at m ~h itt 5M> W'o tfe i£o tU pf m m ft a jr = in & m + i a n. — 20 — TO BOIL AND SERVE PRAWNS. BOIL for ten minutes in a stewpan of boiling salt and water and then drain them. Put a coolie orange into the centre of a dish and stick the prawns thickly over it, commencing at the bottom. At the top, place three with the backs down, and a sprig of parsley. m - % = ±00.4® tfcfpfo# m m % m % if is a. # a $ §io*E MM * m m * ±,w m « ra * & & km $ m. THE SIMPLEST WAY OF COOKING OYSTERS. MAKE them, unopened, rinse the shells clean, and lay them on hot coals, I or the top of a cooking stove, so as not to lose the liquor. When they begin to open a little, they are done, and the upper shell will be easily removed with a knife. The oysters are to be eaten from the shell. ffi Z U 'Mi a I m m uio iso itt i i tn 5T m P» Mi Hi, 4® $ : & M m 7J M m m & & M W- , 3 a, m m0 z % ‘X % So m m , ft 5b m ». ‘X m m {?: i M A f] if P _t 1'. fib — 27 — ESC A LOPED OYSTERS. BUTTER a deep dish, and cover the bottom and sides with fine crumbs of bread. Put in half the oysters, with pounded mace, pepper and salt, and cover them with bread-crumbs, and small bits of butter ; add the rest of the oysters with pepper and mace, and cover as before. Put in but little of the liquor, as oysters part with a good deal of moisture in cooking, and if the mixture is too wet, it is not as good. Bake a quart of oysters half an hour. A plainer dish, with little butter, and no spice is very good. m A, m m vtfi O & '>o £ M ft ® £ ft, fft, it — H, ft x « m. 4 m % % ffl m n a ft, » m - ^ & 0 ® ® i§ $ m m », jr m *s m m ftr ® H fii ffi m § h H it so ts %