Domestic and economical cookery recipes

add the flour, stir until smooth, then add the milk, stir and boil until the panada leaves the bottom and sides of the pan quite clean, then add the salt, pepper, and a little grated nutmeg, mix all together, turn out on to a plate to cool. When cold, form in the shape of cutlets, brush over with beaten egg, cover with bread crumbs, fry in boiling fat, drain and serve with a piece of parsley stalk in the end of each to imitate a cutlet bone, or small pieces of macaroni. Lobster may be cooked in the same way. No. 93. TO COOK WHITEBAIT. Whitebait should be as fresh as possible and firm. They are generally fried in very hot fat 400 degrees Fr., and served with brown bread and butter, and lemons cut lengthwise in quarters. Before frying them, they should be allowed to remain in iced water, until ready for use, then put a handful of flour upon a cloth, throw in a few whitebait, shake them quickly in the cloth to cover them wth flour, shake them slightly in the frying basket, to shake off loose flour, and at once fry them in the hot fat. When properly fried each fish will be quite separate and crisp. No. 94. TO COOK SMELTS. Smelts are generally dipped in beaten egg rolled in bread crumbs and fried ; though they may be boiled, broiled, or baked. When quite fresh they should be very silvery, and smell like freshly-cut cucumber. Serve, piquant, anchovy, tomato, Hollandaise, or any suitable sauce. No. 95. TO COOK TROUT. Trout may be either grilled, baked, or fried, and may be served with any of the sauces suitable for smelts. Hollandaise and tartare are the general favourites, with trout. No. 96. PLAICE. This fish may be boiled, baked, or fried. It is, however, very flavourless when boiled, and should be either baked or fried in preference. No. 97. FILLETS OF PLAICE. (A la Mattre-cV Hotel.) Trim the fillets neatly, and fold them in a fichu shape, with the flesh outside. Place them on a greased baking-tin and cover them with a buttered paper, and cook them gently in a moderate oven. Dish them in a circle, one leaning on the other, and pour maitre-d:hotel sauce over. Garnish each fillet alternately with a pinch of finely chopped parsley and the yolk of a hard-boiled egg rubbed through a sieve. No. 98. FRIED PLAICE. 1 plaice 1 tablespoonful of flour Sufficient hot fat to cover the fish 1 egg 3 tablespoonfuls of bread crumbs Wash the fish and cut off the fillets ; remove the skin from the fillets with a sharp knife, and cut each into two pieces. Roll the fish in the flour, then cover with beaten egg, and roll in bread crumbs. Fry in the hot fat three or four minutes. Drain on kitchen paper. The skin and bones of the fish may be used for fish soup or fish sauce. Before frying the fish see that the fat is hot enough. It should be perfectly still, and a distinct blue smoke should rise from the centre of the pan. No. 99. FISH IN MILK. Take a small plaice, clean it, take out the eyes, trim the fins and tail, put into a baking tin, white side uppermost, pour round about f pint of milk, put a few pieces of butter or dripping on the top and bake in a moderate oven about three-quarters of an hour, basting occasionally. When cooked thicken the milk with a large tablespoonful of flour, season and pour over the fish.