Buckmaster's cookery

Batter is often required for fish, meat, and fritters. 1. Take five ounces of flour, make a hole in the centre, and mix it up with a gill of lukewarm water and a little salt. 2. Separate the yolks of two eggs (put aside the whites). 3. Add to the yolks one tablespoonful of oil. 4. Work all into a paste rather thicker than cream; if too thick add a little more water. 5. Well whisk the whites of the eggs, and stir into the batter a quarter of an hour before it is wanted. Fish. i S 7 FRIED SOLE. Ingredients. Milk. Sole. Parsley. Lemon. Egg and Bread Crumb. 1. Strip off the black skin of a large sole, scrape or skin the other side, remove the gills, cut off the fins. '2. Wash it, wipe it, and dry it in a clean cloth ; this is necessary with all fish that have to be broiled or fried. 3. Make an incision down each side, not quite to the back bone. 4. Put it on a dish and cover it with milk, let it remain ten or fifteen minutes, then dry in a clean cloth. 5. Flour it well on both sides, or brush it over with egg and bread crumb. 6. Put it into fat at a temperature of 380°, gradually raising it to a temperature of 385°. 7. When the sole is of a golden-brown colour, place it on kitchen-paper, or better, a clean cloth, sprinkle with salt, put it on a napkin, garnish with fried parsley, and send it up with half a lemon. The sole may be fried in a frying-pan, but a frying-kettle is better. Precautions. — Let the sole be thoroughly dried and covered with the hot fat. EGG AND BREAD CRUMB. Ingredients. Eggs. Salad Oil. Butter. Bread Crumbs. 1. Take some stale crumb of bread, and lay it on a cloth. 2. Take the corners of the cloth in one hand, and break the bread into crumbs with the other. 3. Pass them through a wire sieve. 4. Dry before the fire, or in an oven. 5. Be careful not to brown them. 1 88 Buckmaster's Cookery. They can be kept in a stoppered bottle or jar in a dry place. 1. Well beat up in a flat dish two eggs with one tablespoonful of oil, and one of water, add little pepper and salt. The water is to prevent the mixture adhering too thickly on the surfaces of the things egged, which give them the appearance at table of being covered with a thick paste. These quantities would be sufficient for three or four pairs of soles. SOLE A LA MENUISE. Ingredients. I Sole. Eschalots. Lemon. i oz. of Butter. 1. Prepare the sole as already directed. 2. Cut four incisions diagonally on each side. 3. Well rub in a teaspoonful of salt and. the same quantity of finely-minced eschalots (previously blanched). 4. Flour the sole, and broil over a slow clear fire. 1. Melt an ounce of fresh butter in a clean stewpan. 2. Add the juice of half a lemon and a very little cayenne. 3. Lay the sole on a hot gratin dish. 4. Rub the sauce into the incisions. 5. Cover the fish well with the remainder. 6. Put it into a hot oven for two minutes only, and serve quickly on the dish. Precautions. — Let the sauce be well rubbed into the incisions on the sole. FILLETED SOLES A LA REINE. Ingredients. Sole. Milk. Parsley. 2 oz. of Butter. Horse-radish. 1. Fillet a sole or soles. 2. Divide the fillets, if large, into two parts by cutting across. 3. Roll them Fish. •189 up, and tie if necessary with cotton. 4. Put them in boiling salt and water sufficient to cover. 5. Let them boil ten minutes.