The Bile Beans cookery book

' fluous fat from meat, which can be rendered for dripping. Cut 2 lbs. néck of mutton into small pieces and put into saucepan. Wash 1 tablespoonful rice and putitin, pour on 2 quarts cold water, place pan on fire, to remain until water boils; then draw it to one side to simmer 2 hrs. *Peel an onion, scrape’ a carrot, pare a turnip very thickly, — brush small stick of celery; wash all these vegetables, cut into small ae pieces and add them 2 the broth. Add pepper and gal ook gently - until vegetables tend se he every pound and 10 mins. over. _ clean cloth and tied up, to prevent fish breaking. FRIED FISH IN BATTER—Wwash 1 1b. ling, ot VEGETABLE SOUP.— Put 3 quarts bone stock into pan, wash 2 tablespoonsful of rice and add it with turnip, onion, and celery, cut into small pieces, and let ail simmer slowly for Z hrs. Mix tablespoonful of oatmeal with a little cold water, put in some of hot liquor, stir into soup. Bring it to boil, add pepper, salt. Keep stirring and skim scum. PEA SOUP. ‘water, drain water off, add peas to stock to be used, and allow them to simmer about 3 hrs.; add turnips, carrots, onions, and other vegetables, cleaned and cut into small pieces, and simmer untiltender. Add little mint, season with salt and pepper. HARICOT SOUP. night in cold water, drain, and put into saucepan with 2 quarts cold water, add 1 carrot, 1 turnip, and 2 onions, cut into small pieces; allow to simmer about 3 hrs. Then strain soup through wire sieve or colander, rub vegetables through with wooden spoon. Season to taste, pour back into pan to heat, serve with toasted bread cut into small squares. LENTIL SOUP. 2 quarts water, 4 onion, 1-parsnip, little celery, or other vegetable preferred, butter, salt, and pepper. Wash lentils thoroughly ; put lentils, finely shredded onion, parsnip, celery, and large piece of butter with water in pot ; salt and pepper to taste ; boil gently for 2 hrs., stirring occasionally. BROWN SOUP. ‘1 turnip, 1.02. arpetie. teaspoon salt, 1 teaspoon pepper, a pinch sweet herbs, 1 quart cold water, Heat dripping in pan, cut meat and onion in small pieces, fry until deep brown, then pour off fat; add vegetables, herbs, and water; simmer 2 hrs., take out herbs, season with pepper and salt. Serve very hot with : -sippets of fried bread. FISH DISHES. BOILED FISH «—Thoroughly cleanse and wash fish in cold water; have ready saucepan of boiling water, with tablespoontul of vinegar with salt in. Place fish in, and let simmer gently, alowing 10 mins. to ‘Fish must be put into cod, or other white fish thoroughly, then dry and cut it into few Pieces Put 4 oz, flour into basin, mix to stiff batter with } pint lukewarm water, adding salt ; dip each pie eof fish’ into this, and fry in boiling drip- at Drain well, serve on a hot dish, garnish a. Beet apEping is the best. ‘or other white fish well, cutting off fins, and dry it; - put milk into dripping tin with } teaspoonful salt: ie place fish in, dredge with flour, drop a few bits of drip- ping on top. Cook in hot oven, baste well during cooking. Allow ten mins. to every pound. Mix1 tablespoonful flour with cold water ; add 1 tablespoon- — ful chopped parsley, 1 pint milk. Let this boil well. — season to taste and pour over fish when cooked, FISH CAKES. bread (which has been soaked in milk and squeezed _ * dry,) beat with fork until fine? Remove skin and bone ~ from fish, break into small pieces, mix with potatoes aren Bs % lb. cold mashed pone or (or bread), add pepper, salt, grated lemon rind, and a little ground mace, an egg beaten, and butter melted. Make into small flat cakes, brush over with egg, cover with bread crumbs, and fry in very hot dripping a nice brown. Serve hot and garnish with parsley, FISH PIE. _ put layer of pastry at bottom of pie dish, and drop fish 4