Domestic and economical cookery recipes

Wash and clean the fish, take out the eyes and gills, remove the inside, fill with forcemeat, sew up, put the tail through the eyes and fasten with a skewer, brush over with milk and sprinkle with brown crumbs, put a few pieces of dripping on the top and bake in a moderate oven half an hour; baste once or twice. Serve melted butter with it. Use rather more suet than for herring, as this fish contains very little oil. No. 107. FISH PUDDING. Prepare a mixture as for Fish Cakes. Put it on a dish that will stand the heat of the oven ; shape it like a fish. Brush over with beaten egg, and bake for half an hour. ENTREES. No. 108. CHICKEN CUTLETS. 1 lb. cooked chicken 1 1/2 oz. butter 1/2 pint stock \ teaspoonful pepper \ teaspoonful chopped parsley Frying fat 2 lb. cooked ham 1/2 oz. flour 1 teaspoonful salt 1 egg Bread crumbs 2 tablespoonsful cream Chop the chicken and ham very finely. Melt the butter in a saucepan, add the flour, stir until smooth, then add the stock ; boil until it thickens, add salt, pepper, chopped parsley, and cream, lastly, add the chicken and ham, mix all well together, and turn out on a plate to cool. When cold, shape into cutlets, brush over with beaten egg, cover well with bread crumbs, and fry in boiling fat. Serve with fried parsley. No. 109. QUENELLES DE VOLAILLE SAUCE SUPREME. Quenelles of Chicken, with Supreme Sauce. Chicken quenelle meat ' Some nicely cooked mush- 1 pint supreme sauce rooms, asparagus, peas, or Mashed potatoes l green peas Prepare the quantity of quenelle meat mentioned in the the recipe ( see quenelle meat) ; shape and poach them as directed. Dish on a border of mashed potatoes. Pour the sauce over, and put the vegetables in the centre. No. 110. GRENADINES DE VEAU A LA MACEDOINE. Grenadines of Veal. *2 lbs. of fillet of veal Some larding bacon Some good second stock 1 piece of carrot, turnip, and onion 1 sprig of parsley, thyme, and marjoram 2 tomatoes A macedoine Cut the fillet into slices, beat them with a wet cutlet-bat, and trim into neat little fillets ; lard them nicely. Put the vegetables, cut in small pieces, at the bottom of a stewpan ; lay the cutlets on these, and pour in sufficient stock to come half-way up the cutlets ; cover them with buttered paper, and put them in a moderate oven till cooked. Then remove the paper and let them brown. Strain the stock and boil it with half a pint more to a strong glaze. Dish the grenadines in two straight lines down the middle of the dish, the one overlapping the other ; pour a little glaze on each, and put a macedoine of vegetables down the middle of the dish. No. 111. COTELETTES DE VEAU A LA TALLEYRAND. Veal Cutlets a la Talleyrand. 7 or 8 veal cutlets D ozs. of clarified butter fi button mushrooms chopped 1 small shallot chopped 1 teaspoonful of finely chopped parsley The yolks of 2 eggs A few drops of lemon juice 1 gill of velout6 sauce Some mashed potatoes Some well-cooked green peas 2 tablespoonsful of cream Fry the cutlets in the butter, sprinkling the mushroom, shallot, and parsley over and under them. Are you longing for peace of mind ? Then get a “ Rie ' *