The victory cookery book

Method. —Place the green salad, mustard and cress, potato salad or pulse with the salmon, previously seasoned and _ basted with vinegar, and covered with mayonnaise sauce _ and garnish with hard-boiled egg, beetroot — and chopped parsley. (4) Salmon Cakes (for two or three Persons) — Materials.—Trimmings of salmon, an equal amount of cold polenta (p. 121), 1 egg, © a, little salt, pepper, nutmeg, flour or crumbs, — and fat. | Method.—Mix the salmon, previously — drained on a cloth, with the cold polenta, — to which add the egg, salt, pepper and nutmeg to taste (no parsley). When well mixed — shape into cakes, flour or crumb them. — Place on a baking-sheet, brush over with fat, : and bake in a hot oven until brown. Turn over if necessary. a (5) Sandwich Filling (for twelve Square Sandwiches) Materials. —Salmon skins and bones, 1 oz. fat, a little cooked dry rice and cochineal, _ salt, cayenne and anchovy essence. | Method.—Crush all skins and bones finely, | pass through a mincer three times, with an | equal quantity of cooked dry rice. Add the _ fat, salt, cayenne, anchovy essence and a few | drops of cochineal. Pass through a sieve, | place in a basin and use for sandwiches. Fish in Batter | Cold boiled fish freed of skins and bones and flaked may be mixed with Yorkshire | pudding and baked in a fireproof dish. | The batter may be made with or without | eggs. ay - A ee ell A a ’ a , ae cd 2 _ ue a) a DC a rs De. Se e aay i © ’ ee Te TS ee teem - esp stlowi at sy Oeee _(evlotwhagh ‘eo. #' ‘eiaod basta, yarchas* e hte pabioes ba Golt YM “pobbstty nly sane prodoa iate 3 wt fit? aAeRK Bes it eae ase 8 Ati arts, ‘OST GS water se He Bhd Shr ye sh bokood pee | woh s faciit’ Sonik yor Mey | re eC: is! (Pigiscrity ¥ it Bat ike andory phen | tok 9e8} his san sitet. ate eed —- ’ - » 4 * eouod bis Raia Loot ail 3 6 i tla t “ew Hae 86 ee a |. Jai, ae oy Os Bates) | sone rm 0 ig shane ae i ‘5: ‘ ~ Xe P 3 eb.5.4 ¢ . \ ” - 4 \ 4 = jl * ‘ hai Lis Oe € i ' * a% af ts we Tse Tea Ada, e ‘ F 4 ay J aba Tea’ ’ , , ei] - Z { se} yt 5 we 7 b tee ek as eee eos Lhe ed) J > 4 , ‘ J a ee : ; ; j oes Pat a ’ + o. Stas / Se foes Et 7 ee | tied situ Pe Tay 4 ‘ / F he Re Miva id ae cs NAS ~* * Fy, 2 5 i a Lf Ay F 4 , my i aay . I i AV, fe 4 oe ae od ¥ ¥ Asi Strela: sy ty * " 7 { A eae 5 oe ah® sme " “ raat \ f ( M4 , ie a ROG { iy ut val, f - rat i Piod ~ at , r ‘an rs \ * i ¢ ~ 74 PONY i e- of ees ule * an “, nd j , et é y tA A, RG +f a 7 aie eae ey CHAPTER IV WITH BUT LITTLE MEAT i. era Is - terial, which i sive ma It is skill, not expen ¢ o < ~~ o— wd o ee ba | a7) DM o oO -B} =| ~~ p (Ju) med) Pica we} * . 4) < &, Cae eh on oy, + _ = CHAPTER IV WITH BUT LITTLE MEAT Methods of Cooking Meat LARGE joints are now obtainable only by large families and in restaurants and institutions. As a rule, small pieces of meat have to be dealt with, and the housewife is never sure what part of an animal will be available. She must be content to take what she can get, and learn to cook her ration as economically as possible. Frying is an economical method of cooking, for any juices which escape are reclaimed when the gravy is made, and the process is saving of fuel. Only tender meat, of course, can be cooked in this way, such as steaks, fillet steak, sirloin, ribs, buttock, thick flank and certain parts of the shoulder. Cooks should realise that meat thickly covered by sinews is usually very tender ; leg of beef when scraped from between the sinews a