Domestic and economical cookery recipes

Wash the chickens well, and cut them in pieces, put them into a saucepan with the stock, salt and pepper, mace, parsley, and lemon rind. Cover the saucepan, and simmer for one hour ; then take all the meat from the bones, put the bones back into the pan, and let them simmer another hour. Take the best pieces of meat and cut into slices, the remainder must be pounded in a mortar with the bread crumbs, which have been soaked with a little of the boiling stock, it must be pounded to a smooth paste. Strain the stock, add to it the paste and the pieces of chicken, allow it to boil up, then add the cream, and serve. No. 68. TO BOIL FISH. All white fish should be put into water nearly boiling, and as the water boils remove the scum. To every two quarts of water allow a dessert spoonful of salt and a table spoonful of vinegar. The vinegar makes the fish firmer and whiter. See that the fish is fresh, remove the scales, take out the inside and the eyes, and cut off the fins. Wash it well, but do not soak it ; place it on a drainer and place the drainer in the boiling water. Cook gently. Average time for boiling fish, 7 minutes to the lb., and a little longer if a very thick piece. No. 69. TO STEAM FISH. Wash the fish well, place in a steamer over a saucepan of boiling water, keep the lid on, and steam 10 minutes to the lb., according to the thickness and size of the fish. Steamed food is far preferable to boiled, as it does not lose so much of its goodness; it takes rather longer to cook. No. 70. FRIED FISH. Fish for frying must be carefully prepared, well cleaned, washed, dried, and cut into conveniently sized pieces ; dip into batter, Hour, or oatmeal, or brush over with egg and roll in fine bread crumbs. Put at least 3 or 4 oz. of lard or dripping into a saucepan, and when hot enough put in the fish and fry a golden brown, first one side and then the other. Drain on soft paper, which readily absorbs the grease. Put the white side of the fish downwards and brown it first, then the dark side. It is a good plan to have a deep pan which will hold sufficient fat to cover the article cooked. When cool the fat must be strained. It may be used for the same purpose many times. No. 71. BATTER FOR FRYING FISH. Mix four tablespoonsful of flour with \ pint milk, add pepper and salt ; beat well. TO EGG AND CRUMB FISH Beat up the egg on a plate, add salt and pepper ; put the bread crumbs on a sheet of paper. Dip the fish in the egg, being careful to cover every part, then into the crumbs ; when well covered shake off the loose crumbs. No. 73. TO BAKE FISH. Place the fish in a baking tin, greased with butter, sprinkle over a little pepper, salt, and a few drops of lemon juice, then cover with a greased paper. Bake in a moderate oven 10 to 15 minutes, according to the size of the fish. Richmond’s Cookers-the Housewiie’s Delight. Richmond’s Cookers, Best tor Bread Baking1. . ' ■> / No. 74. FRIED SOLE. Cover the sole with beaten egg, and fine bread crumbs, flatten these on with a knife and fry in a deep frying pan. Moderate the heat when brown, that the sole may cook well in the centre without taking too deep a colour. A sole will take from 3 to 6 minutes to fry. When done, drain well on soft kitchen paper, and dish on a napkin or paper. Garnish with fried parsley. No. 75. SOLE AU GRATIN.