About a quarter of a pound of pearl barley
makes a good soup with the accompaniment of
a piece of gravy beef. Cut into small pieces,
with onions, potatoes, half a turnip, pepper,
salt, and about three pints of water✪ Barley Soup. Boil,
then simmer for about three hours. Serve as
it is, not taking out the meat.
26. Cabbage Soup
Put into a stewpan or saucepan about as
much clear stock as you would employ to boil
a cabbage in the ordinary way. Let it boil.
Have ready a nice, firm cabbage shredded.
Throw this into the stock with an onion,
PLAIN COOKING
21
pepper and salt, and a teaspoonful of Demerara
sugar✪ Cabbage Soup. Boil for about three-quarters of an
hour, till the cabbage is thoroughly soft.
FISH
27. Salmon
Before putting the salmon into the kettle,
wash the fish well, and lightly scrape off the
scales. A little vinegar is required to keep the
fish firm — but not too much, or you will spoil
the colour — and a good-sized piece of salt.
Place in warm water and boil, then simmer
gently until cooked, which you can tell by the
flesh readily leaving the bone. Serve on a
serviette garnished with parsley and lemon,
and slices of cucumber on the top. Cucumber
salad is served with this dish.
28. Salmon Cutlets
Do not cut the slices too thick, or they will
take too long to cook. Well butter some
white paper, in which place the cutlets after
lightly sprinkling them with pepper and salt.
Place on a dish, and cook in the oven.
29. Croquettes of Salmon
Sometimes there is “ just a little piece ” of
salmon left of which you^ cook will tell you
22
PLAIN COOKING
that no use can be made ; but croquettes of
salmon use up all the remnants of salmon, and
to make them is easy. Kemove the flesh from
the bones, which is always much easier when
the fish is warm as it comes from the table.
Mix with the remainder of whatever sauce you
have had served with it, a little seasoning of
mace, pepper, salt, and, if required, a little
bread-crumb or very finely-mashed potato, but
it must be very little. Roll into balls. Pre-
pare some egg and bread-crumb. Place the
croquettes in a frying-pan of boiling fat, well
drain when browned on a serviette or dish-
paper. Serve garnished with parsley.
30. Spiced Salmon
For a cold luncheon or supper spiced salmon
is more pleasant than pickled. Place the fish
in an earthenware dish, covering it with
vinegar and water, to which has been added
cloves, peppercorns, a small piece of ginger,
and one or two bay leaves. Cover with a
plate or dish, place in the oven, and cook
gently. Let it remain in the liquor all night.
You can tell when the fish is done by the ease
with which it leaves the bone, but do not over-
cook it, for it will continue to cook in the
PLAIN COOKING
23
liquor. Prepared in this manner, it keeps for
some days.
31. Fried Sole
For frying, a sole should be skinned both
sides. Dust it very lightly with flour, then roll
in egg and bread-crumbs, and place in a pan of
boiling fat. Fry a light brown, drain on a
clean paper, and serve on a napkin or dish-
paper, garnished with shoes of lemon and
parsley.
32. Grilled Sole
Page 4 · 2 recipe records on this page
Presented as published in 1904. 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
About a quarter of a pound of pearl barley makes a good soup with the accompaniment of a piece of gravy beef. Cut into small pieces, with onions, potatoes, half a turnip, pepper, salt, and about three pints of water. Boil, then simmer for about three hours. Serve as it is, not taking out the meat.
26. Cabbage Soup
Put into a stewpan or saucepan about as much clear stock as you would employ to boil a cabbage in the ordinary way. Let it boil. Have ready a nice, firm cabbage shredded. Throw this into the stock with an onion,
pepper and salt, and a teaspoonful of Demerara sugar. Boil for about three-quarters of an hour, till the cabbage is thoroughly soft.
FISH
27. Salmon
Before putting the salmon into the kettle, wash the fish well, and lightly scrape off the scales. A little vinegar is required to keep the fish firm — but not too much, or you will spoil the colour — and a good-sized piece of salt. Place in warm water and boil, then simmer gently until cooked, which you can tell by the flesh readily leaving the bone. Serve on a serviette garnished with parsley and lemon, and slices of cucumber on the top. Cucumber salad is served with this dish.
28. Salmon Cutlets
Do not cut the slices too thick, or they will take too long to cook. Well butter some white paper, in which place the cutlets after lightly sprinkling them with pepper and salt. Place on a dish, and cook in the oven.
29. Croquettes of Salmon
Sometimes there is “ just a little piece ” of salmon left of which your cook will tell you
that no use can be made ; but croquettes of salmon use up all the remnants of salmon, and to make them is easy. Remove the flesh from the bones, which is always much easier when the fish is warm as it comes from the table. Mix with the remainder of whatever sauce you have had served with it, a little seasoning of mace, pepper, salt, and, if required, a little bread-crumb or very finely-mashed potato, but it must be very little. Roll into balls. Prepare some egg and bread-crumb. Place the croquettes in a frying-pan of boiling fat, well drain when browned on a serviette or dishpaper. Serve garnished with parsley.
30. Spiced Salmon
For a cold luncheon or supper spiced salmon is more pleasant than pickled. Place the fish in an earthenware dish, covering it with vinegar and water, to which has been added cloves, peppercorns, a small piece of ginger, and one or two bay leaves. Cover with a plate or dish, place in the oven, and cook gently. Let it remain in the liquor all night. You can tell when the fish is done by the ease with which it leaves the bone, but do not overcook it, for it will continue to cook in the
liquor. Prepared in this manner, it keeps for some days.
31. Fried Sole
For frying, a sole should be skinned both sides. Dust it very lightly with flour, then roll in egg and bread-crumbs, and place in a pan of boiling fat. Fry a light brown, drain on a clean paper, and serve on a napkin or dishpaper, garnished with slices of lemon and parsley.
32. Grilled Sole
Records on this page
Barley SoupCabbage Soup