Evans' recipe cookery book

Cut the rabbit into pieces : soak for half-hour. Mix flour and seasoning and roll rabbit in it after drying well. Melt the butter and fry the rabbit and onion till they are brown. Add water and simmer for on^ hour and a half. Add grated vegetables and boil for fifteen minutes. Note. — The carrots and turnips must be finely grated. TROUT PICKLED. Method. Make a pickle of equal measures of vinegar and fish stock ; take the skin and bones from cooked trout, and pack in a jar in neat pieces ; add an onion and a bunch of herbs with the usual spices to the fish pickle ; boil for fifteen minutes, and pour over the fish. Keep in a cool place. FRESH HERRINGS, GRILLED. Method. Clean the herrings ; cut off the heads, tails, and fins ; remove the bones, and flatten ; sprinkle the inside of each fish with pepper ' and salt, then place them together in pairs, and press the two inner surfaces as close as possible. Dip in oatmeal and grill over a clear fire or under a gas griller. Turn the fish without separating them. Serve hot. FRIED FRESH HERRING Ingredients. Fresh Herrings. Parsley. Cayenne. Flour. Salt. Dripping. Method. Wash the herrings, cut off their heads and tails, split them right open down the back and front, pull out the back- bone and divide the herrings, so that each piece makes two long fillets. Take out and save any roe. Mix about three tablespoonfuls of flour (for six herrings) with three teaspoonfuls of chopped parsley, and a seasoning of salt and cayenne. Dip each half of herring into the flour, see that it is well covered every¬ where. Heat about an ounce of good dripping in a frying pan, and when a faint smoke rises from it lay in one or two pieces of herring and fry tempting brown each side. The pieces must be turned once or twice. They should be nice and crisp and rather over than under fried. When cooked drain on paper and serve with lemon. FISH SOUFFLE. ingredients. 2 Ozs. Butter. 2 Eggs. 2 Ozs. Flour. ½ Lb. i Pint Milk. Pepper, Salt and Cayenne to taste. Haddock. Method, Boil the fish ; remove bones and skin ; mince small ; melt butter in saucepan ; add flour, milk, fish and seasoning ; add yolks, then whites of eggs, beaten separately ; butter soufflé tin; pour in mixture; bake in hot oven half to three-quarters of an hour. Serve in tin FISH CREAM (SMALL). ingredients. | Lb. Uncooked Fish. Oz. Bread Crumbs, i Gill Cream. i Oz. Butter, i Gill Milk. White of i Egg. Pepper and Salt to taste. Squeeze Lemon Juice. Method. Weigh fish free from skin and bone ; shred it down finely with a knife ; pound it well in mortar ; melt butter in saucepan, and add milk ; add bread crumbs and stir with wooden spoon over fire until mixture thickens ; pour into mortar upon fish ; run through wire sieve ; season and put in a basin ; add white of egg, switched to stiff froth ; whisk cream and add ; stir lightly ; grease basin with clarified butter ; pour in mixture and cover with greased paper ; steam slowly for twenty minutes, or until cream is firm to touch. Serve plain, or with white sauce. 3o STEAMED FISH SHAPE. Ingredients. i Haddock (about ij lb.). 3 Ozs. Bread Crumbs, i Teacupful Milk. Method.