Cassell's dictionary of cookery

Fisherman's Soup. — Make a soup according to the following recipe, by which means the smallest fry may be utilised : Take all the fish caught in a day's angling — carp, dace, roach, perch, &c. Wash them in salt and water, and put them in a stewpan with a tomato, a leek, an onion, and two carrots sliced, a bunch of sweet herbs, and enough water to cover them. When boiled to a pulp, strain, and throw in as much more water as will be wanted for the soup, and boil another hour. When ready to serve, put two turnips and a head of celery, previously boiled and cut into small pieces, into the tureen, and flavour with a tea-spoonful each of soy and Chili vinegar. Flan (a la Caleb Balderstone).— Take good puff paste that has been set in a cool place for two or three hours, and line with it a fluted flan mould, then lay a white paper as a lining for the crust, and fill the mould with bran to keep it in proper shape. Vandyke the edge, and mark the Vandykes to imitate leaves. The oven should be hot to crisp the paste well, and the mould should have a movable bottom to take away the bran and paper. Fill with any fruit (preserved)— gooseberry, cherry, apples, PLA (216) FLO apricots, or pears. Or the mould may be filled with frangipane, flavoured with almonds blanched, chopped small, and stirred into the cream. name Cake (a German supper dish). — Choose a flat spongecake. Soak it with arrack or brandy, and set fire to it as it is being carried to table. Slices of spongecake piled closely together, will do equally well. Flame Pudding. — Beat two ounces of butter to a cream, and stir into it equal quantities of flour and finely-sifted sugar, about two ounces of each. Add the beaten yolks of five eggs, and the whites whisked to a stiff froth. Thicken the whole with the crumbs of a stale spongecake, and mix well. The addition of a little gTated lemon-peel, or an ounce and a half of pounded almonds, is a great improvement. Boil in a buttered mould, and serve immediately, or the pudding will fall. A small glass of brandy or rum should be put in the middle, and some should be thrown over the sides of the pudding. Serve directly the brandy is lit. Time, one hour to boU. Probable cost. Is. 2d., exclusive of brandy. Sufficient for five or six persons. Flead Crust. — Mix one pound of flour and seven ounces of flead, finely shred, into a paste — use cold water — and beat it with a rolling-pin untU quite smooth. Eoll out the paste, and put on it two ounces of butter in small bits. Fold over, and roll out for use. Flead of mutton or lamb, if shred fine, and well cleared from skin, makes a lighter pudding than suet. A little salt should be added to the flour before mixing. Fleisch. Minuten. — Cut neat slices of veal from the fillet. Let them be very thin, and about four inches in length. Lay them in a deep dish, with a seasoning of pepper and salt, and half a pint of white wine. When they have lain three hours, put them, well dredged with floiir, into a stewpan of melted butter, and add a little more wine, the juice of a lemon, and as much stock as will cover them. Simmer, with the lid closely fitted down, for five minutes only. Serve at once.