This makes a pleasant change from ordinary meat and vegetable soups. 1 small cod’s head, split Seasoning 1} pints stock S 1 gill milk 1 onion and carrot Chopped parsley loz, flour Wash head, remove eyes, cut into quarters, dice vegetables. Place fish, vegetables, seasoning and stock in saucepan, simmer for 40 minutes. Kemove fish, and return flesh without skin and bone to saucepan. Mix flour and milk to smooth paste, add soup and boil: for 10 minutes. Add parsley just before serving. Pea ‘Soup. (This can be Se with split peas, haricot beans, butter beans, lentils, or dried peas. If you use lentils they should be soaked overnight.) 1 gill peas 1 quart stock 1 onion, carrot, turnip loz. dripping or margarine 1 potato for thickening ; Cut up potato, onion and carrot and small piece of turnip, as too much makes soup bitter. Melt dripping in saucepan, add peas and fry very slightly. Stir. Add vegetables; stir. Add stock and seasoning. Bring to boil and simmer gently 2 hours. When cooked strain through wire sieve. Boil up again adding water if necessary. Spinach Soup. Zlb. spinach $ pint milk Seasoning 1 tablespoon flour✪ Spinach Soup Boil the spinach in very little water ; drain, saving the water in a basin. Rub the spinach through a wire sieve into the water you have saved. Season. Add the milk. Boil up again and with your flour make a smooth paste in a cup with cold water. Add some of the hot soup to this, stirring all the time so that the flour does not form lumps. Pour the cup of liquid back into the soup, stirring carefully, and bring to boil again. Add seasoning and serve very hot. RS Pe FPS Rae FPR 9F Reed Fs 8M 6 Pepe FP ae 8 BS PE 6 BT 6 BR So Pe 6 Pi A 6 Ee Ee 8 1 et 9“Sp toe ch (Continued On page 26.) ea 6 Ka G 8 88 Rae St a ot PR 6B Reo Fae SP Ps Pe oo Bae 69 ft tS somet chy % $e 69a 65 Ee ts ECR 0 9 Ree v 8 6 Pe 18 At OR ea 3b 9 Rd 3“ 6 BEd FS Se 6 8 A Pe. 6 3 se OR 6 SR 16 A: 6 8, 6 1 ar ae i 9B emg 5 es ies 6 etn 6 p< 6 f <Ate 6 5 <i 6 eta 6 ne 6 Ml 6 fn A fn 6 sn 6 ss BOOK OF COOKERY 5 omens <> toans $< ts ssn $“aws 3s $< spss sas 6a 6 9a ins SS 15S t eee oe NEW WAYS WITH FISH. HERE are almost as many ways of cooking fish as meat. Here are a few suggestions which may help you to escape, for a chaeee: from the monotony of unvarying fried or boiled. 1.—Polish Fish Pie. 41b. filleted fish 2 tablespoons thick white sauce 1 hard-boiled egg 1 teaspoon chopped parsley Pepper, ‘salt, lemon juice 4lb. pastry ✪ Polish Fish Pie Make the pastry and roll it into a square—about 7 inches. Cut up the fish and egg, and mix with the sauce, seasoning, lemon juice and parsley. Then put this in the centre of the pastry, damp the edges and fold over in envelope shape. Decorate with strips of pastry, brush with beaten egg and bake in a hot oven for # hour. 2.—Steamed Fish Cream. $lb. uncooked fish 1 egg loz. breadcrumbs 2ozs. suet 1 teacupful fish stock or milk 1 teaspoon chopped parsley Pepper and salt % pint parsley sauce ✪ Steamed Fish Cream Remove the skin and bones from the fish, and mix with the chopped suet. Add the breadcrumbs, egg, parsley, fish stock, pepper and salt. Mix well together and put into a greased pudding basin, and steam gently for to 1 hour. epee cooked, pour over the "parsley sauce, 3.—Savoury Baked Plaice. 1 plaice 1 beaten egg 2 tablespoonfuls Veal Stuffing 2 tablespoonfuls dripping (see page 7) Anchovy Sauce (see page 19) Brown breadcrumbs✪ Savoury Baked Plaice Clean and trim off the fins of the fish. Then cut a slit from head to tail on the white side down the centre bone, and partially fillet the flesh from the bone. A pocket will then be formed, and into this pocket fill in the stuffing. Pat the stuffing down neatly, sprinkle on a little flour, and coat with egg and brown bread crumbs. Bake in a baking tin in a moderate oven for about 20 minutes, basting from time to time. Serve hot with anchovy sauce poured round.

AI-modernized reading of the original text

This makes a pleasant change from ordinary meat and vegetable soups. 1 small cod’s head, split Seasoning 1} pints stock S 1 gill milk 1 onion and carrot Chopped parsley loz, flour Wash head, remove eyes, cut into quarters, dice vegetables. Place fish, vegetables, seasoning and stock in saucepan, simmer for 40 minutes. Remove fish, and return flesh without skin and bone to saucepan. Mix flour and milk to smooth paste, add soup and boil: for 10 minutes. Add parsley just before serving. Pea ‘Soup. (This can be made with split peas, haricot beans, butter beans, lentils, or dried peas. If you use lentils they should be soaked overnight.) 1 gill peas 1 quart stock 1 onion, carrot, turnip loz. dripping or margarine 1 potato for thickening ; Cut up potato, onion and carrot and small piece of turnip, as too much makes soup bitter. Melt dripping in saucepan, add peas and fry very slightly. Stir. Add vegetables; stir. Add stock and seasoning. Bring to boil and simmer gently 2 hours. When cooked strain through wire sieve. Boil up again adding water if necessary. Spinach Soup. Zlb. spinach $ pint milk Seasoning 1 tablespoon flour Boil the spinach in very little water ; drain, saving the water in a basin. Rub the spinach through a wire sieve into the water you have saved. Season. Add the milk. Boil up again and with your flour make a smooth paste in a cup with cold water. Add some of the hot soup to this, stirring all the time so that the flour does not form lumps. Pour the cup of liquid back into the soup, stirring carefully, and bring to boil again. Add seasoning and serve very hot. (Continued On page 26.) NEW WAYS WITH FISH. HERE are almost as many ways of cooking fish as meat. Here are a few suggestions which may help you to escape, for a change, from the monotony of unvarying fried or boiled. 1.—Polish Fish Pie. 41b. filleted fish 2 tablespoons thick white sauce 1 hard-boiled egg 1 teaspoon chopped parsley Pepper, ‘salt, lemon juice 4lb. pastry Make the pastry and roll it into a square—about 7 inches. Cut up the fish and egg, and mix with the sauce, seasoning, lemon juice and parsley. Then put this in the centre of the pastry, damp the edges and fold over in envelope shape. Decorate with strips of pastry, brush with beaten egg and bake in a hot oven for # hour. 2.—Steamed Fish Cream. $lb. uncooked fish 1 egg loz. breadcrumbs 2ozs. suet 1 teacupful fish stock or milk 1 teaspoon chopped parsley Pepper and salt % pint parsley sauce Remove the skin and bones from the fish, and mix with the chopped suet. Add the breadcrumbs, egg, parsley, fish stock, pepper and salt. Mix well together and put into a greased pudding basin, and steam gently for to 1 hour. Once cooked, pour over the parsley sauce. 3.—Savoury Baked Plaice. 1 plaice 1 beaten egg 2 tablespoonfuls Veal Stuffing 2 tablespoonfuls dripping (see page 7) Anchovy Sauce (see page 19) Brown breadcrumbs Clean and trim off the fins of the fish. Then cut a slit from head to tail on the white side down the centre bone, and partially fillet the flesh from the bone. A pocket will then be formed, and into this pocket fill in the stuffing. Pat the stuffing down neatly, sprinkle on a little flour, and coat with egg and brown bread crumbs. Bake in a baking tin in a moderate oven for about 20 minutes, basting from time to time. Serve hot with anchovy sauce poured round.

Records on this page

Spinach SoupPolish Fish PieSteamed Fish CreamSavoury Roly-PolyCornish PastiesSavoury Baked Plaice

The week end novels book of cookery