The victory cookery book

Materials.—1 sea-water or fresh-water bream, a little salt, pepper and oil, 1 onion, a little made mustard, 1 tomato, 1 teaspoonful of Worcester sauce, 1 teaspoonful of mushroom ketchup, 1 teaspoonful of anchovy essence, a _ little chopped parsley. . Method. —Season the bream with salt and pepper and baste with oil. Let it lie in a dish which will stand the heat of the oven — for 1 hour, so that the salt may penetrate right through the fish. Place in the oven, and bake carefully, basting from time to time. Prepare, in the meantime, the follow- aint inieenieiceedionaadniaeamsemedeedaen ——S— Se ee a ee eee - — —_--—~- > —— = a= ve ee SS oe SS SS = 7 sia a a a eS a em a a ee a ~ — So 0 aie ap ee —— ee - = ama * rans —_ eee _— as —— ——— 4 = a es ee a a Ee = me Tas mie te a ERT RH ss ing mock butter: Chop the onion finely © and cook in a little oil, add to this the — tomato finely chopped, and cook until nearly © dry, then add the Worcester sauce, mush- — room ketchup, a little made mustard, and the anchovy sauce, or a chopped Gorgonzola anchovy, and a dust of freshly milled pepper. Mix this, and when the fish is nearly done pour the mixture over it, and baste a few minutes until the fish is cooked. Sprinkle with chopped parsley, and serve in the dish in which it is baked. The best accompaniment to this fish is a boiled potato. | Eels with Mock Cream Sauce Materials.—A few onions, 1 eel cut in pieces, a little stock, seasoning and spice, a little oil and grated horse-radish, 1 tablespoonful of vinegar, a little unsweetened condensed milk. | Method.—Shred or chop the onions and _ simmer in oil; add the eel, seasoning and spice, and a little stock. Cook until the eel is done, then dish up. Add to the liquor — the vinegar and horse-radish without further | cooking, which would destroy the horseradish flavour. Then warm up, and add sufficient unsweetened condensed milk to peep ‘ FISH V7 make enough sauce to cover the eel. Correct the seasoning and serve hot or cold. Eels (Russian Style) Materials.—1 eel, a few onions, 1 sliced carrot, a little oil, seasoning and aromatic herbs, 4 lb. tomatoes to each pound of eel, 1 tablespoonful of vinegar. Method.—Shred the onions and carrot and simmer together in the oil. Add the eel cut into pieces of about 2 inches long, the fins having been carefully trimmed, and simmer all together, then add the seasoning, aromatic herbs and the tomatoes, peeled and chopped finely (the seeds removed). When the vegetable is cooked add the vinegar, and simmer for about 15 minutes longer. If the dish is desired cold, serve garnished with gherkins. Filleted Sole with Cucumber Materials.—1 filleted sole (or any other white fish), a little salt, 1 egg, a few breadcrumbs, 1 cucumber, a little oil, lemon juice, a little coarsely-chopped parsley. Method.—Season the filleted sole with salt, brush over with egg and pass through the breadcrumbs. Peel and_ slice the — cucumber as thick as half a crown. Heat some oil in a frying-pan and fry the fillets to a light golden colour both sides; then re- move, and fry the cucumber also. Dish up the — fish and arrange the cucumber on the fillets, — one overlapping the other. Sprinkle with parsley ; if necessary, add a little fat to what is already in the frying-pan, brown it, then add the lemon juice and pour over the fish. Creamed Crab, Lobster or Salmon (without Cream) Materials—Fresh or tinned crab, a small onion, 4 oz. fat, about 1 gill of milk, a few drops of lemon juice, 1 dessertspoonful of flour, half-teaspoonful of paprika pepper, quarter-teaspoonful of mustard, a little salt, a few drops of lemon juice, hot toast.