The victory cookery book

Method.—Chop the onion finely and fry lightly in the fat; add the flour and stir until thoroughly mixed and lightly coloured. Add the pepper and mustard. Stir into this sufficient milk to obtain a thick sauce; add twice as much crab meat as there is sauce, well drain, season with salt, and simmer till thoroughly hot. Add the lemon juice and serve on hot toast. _— = = . | Fresh or tinned lobster or tinned salmon | is excellent served in like manner. Kipper Salad (Cold) Materials.—1 filleted kipper, 1 lettuce, some potato salad (see p. 165), a few slices of beetroot, a few hard-boiled eggs, a little chopped herbs, pepper and salad dressing, _ a little chopped onion, 1 tablespoonful of Tarragon vinegar. _ Method. —Remove the skin and bones of the kipper, place the fillets in an earthenware | dish and add the onion, pepper and vinegar. | Cover with paper and put in an oven for 10 | minutes, then let cool in the liquor. Shred _ the lettuce and dress with a plain dressing. | Make a border with this, and place the | potato salad made with a- cream dressing _ in the centre. Put the fillets of kipper on | top, sprinkle with chopped herbs and place | quarters of hard-boiled eggs and slices of _ beetroot round. Mussels and Rice Materials.—1 pint of mussels, 1 gill of raw rice, 1 oz. chopped onion, 1 tablespoonful of oil. Method.—When the mussels are scraped and well washed, place them in a sauce- — pan over the fire without adding any | moisture. Cover the pan and leave it until — the mussel shells open. Remove the shells | and cut out the suckers (hair-like substance). | Fry the onion in the oil, add the rice, mix © well. Then cover with the mussel stock | (the liquid which by cooking has been — extracted from the mussels), adding water | if necessary, and cook as directed for herring olives with rice (p. 66). How to Use a Tin of Salmon (12 oz.) Open the tin at the side instead of the top so that the whole contents can slide | il out of the tin. Place it on a plate; care- © | fully remove skin and bone by splitting | | the salmon; reserve the best pieces for | au gratin, the next best for salad or scallops, - the smaller pieces for cakes and the re- © mainder for sandwiches. Cheese is an important ‘part of these dishes, but must be omitted when it is scarce. | (1) Salmon Baked (for three Persons) i | Materials.—Best pieces of salmon, white | ' sauce (p. 41), pepper, a few drops of lemon juice, a little grated cheese or _ crumbs. Method. —Place the pieces of salmon in a fireproof dish, previously lined with white sauce. Add pepper to taste and lemon | Juice, cover with white sauce and sprinkle | with grated cheese, and bake in a hot oven until brown. The dish should be placed in another containing water while cooking. (2) Scalloped Salmon (for two Persons) _ Materials. —Salmon, mashed potatoes, a _ little oil, white sauce (p. 41), cheese or | breadcrumbs, salt to taste. _ Method.—Make a border of mashed potatoes on a scallop shell by using a | forcing bag and tube. Fill the centre with _ salmon and white sauce mixed, well season, _ sprinkle the fish with crumbs or cheese, baste with oil, then bake to a nice brown - colour. The shells should be placed in such a | position that the sauce cannot run over. | The best method is to place the shell in a _ small heap of salt, which suffers nothing by _ being heated. (3) Salmon Salad (for two Persons) Materials. —A little green salad, mustard — and cress, chopped parsley and salad dress- — ing, potato salad or pulse, hard-boiled eggs, — some pieces of salmon, a little vinegar and — beetroot, mayonnaise sauce (see p. 4’7). |