spoonful of salt^ half saltspoonful of red pepper, two of black pepper, a large double handful of chopped onion, a large single handful of chopped parsley. Fill the scores in the sides of the fish with this seasoning, put the rest over the top ; put sixteen balls of butter the size of a large walnut, each rolled in flour, upon the fish ; pour into the pan a quarter pint of water for gravy. (If more convenient, the fish may be prepared thus far early in the day and put aside until an hour before it is wanted.) Put it in a good, moderate oven ; it will take one hour to cook ; fifteen minutes before it is done put in a dozen fine oysters and one pint of red wine✪ Baked Black Fish. The oysters may be omitted if desirable. Take up the fish very carefully, to avoid breaking ; stir the gravy well round the pan to take off any of the clinging glaze ; strain it and pour it round, not over, the fish ; garnish with lemon points and little bunches of parsley. CHAPTEK XXV. entr:&es. Any small, dainty dish is proper for an entree, from minced yeal or beef, "which is only glorified hash (see chapter on warming over), to salmon or game cut- lets. As a rnle, I think an entree should differ as far as possible from every other part of the dinner. For ex- ample, the day on which I had mock-turtle soup I would not have the entree of calf's head ; nor with oyster soup w^ould I have oyster patties. Yet there are cases where circumstances, rather than taste, must be the guide. The entrees are generally the weak point of a dinner, and are consequently the test of a good cook. calf's head, hollandaise sauce. If you have made mock-turtle soup, you may have some of the meat remaining ; simmer the pieces in enough of the soup, or some stock, to make them hot through ; lay them in a dish (see recipe) and cover with half a pint of HoUandaise sauce ; garnish with cut to- matoes— or tomato sauce may be used. calf's head, ei^ toktue. Take any pieces that may be reserved from making soup, and a cup of the soup✪ Calf's Head with Hollandaise Sauce ; melt one ounce of butter 157 158 Practical Recipes, in a saucepan, stir in a tablespoonful of flour, pour in the cup of soup, stirring till smooth ; strain into this the juice of a large ripe tomato, and the liquor from half a can of mushrooms and a dozen of the mush- rooms ; lay the pieces of meat in this sauce ; let them stew for twenty minutes, taking great care they do not burn. Take them up and pour the sauce over them ; have ready a saucepan or frying-kettle of very liot fat (see recipe) ; break into cups as many eggs as you have guests ; drop them one by one into the smoking fat, just as if it were water and you were going to poach them; one minute ought to brown them, and fried in this way they will be quite round — do only one at a time, or while you take one out the other would harden — lay these round the dish ; garnish with stoned olives or tiny gherkins. calf's tokgue stewed. ✪ Calf's Tongue Stewed

AI-modernized reading of the original text

spoonful of salt, half a saltspoonful of red pepper, two of black pepper, a large double handful of chopped onion, a large single handful of chopped parsley. Fill the scores in the sides of the fish with this seasoning, put the rest over the top ; put sixteen balls of butter the size of a large walnut, each rolled in flour, upon the fish ; pour into the pan a quarter pint of water for gravy. (If more convenient, the fish may be prepared thus far early in the day and put aside until an hour before it is wanted.) Put it in a good, moderate oven ; it will take one hour to cook ; fifteen minutes before it is done put in a dozen fine oysters and one pint of red wine. The oysters may be omitted if desirable. Take up the fish very carefully, to avoid breaking ; stir the gravy well round the pan to take off any of the clinging glaze ; strain it and pour it round, not over, the fish ; garnish with lemon points and little bunches of parsley. CHAPTER XXV. ENTREES. Any small, dainty dish is proper for an entree, from minced yeal or beef, "which is only glorified hash (see chapter on warming over), to salmon or game cutlets. As a rnle, I think an entree should differ as far as possible from every other part of the dinner. For example, the day on which I had mock-turtle soup I would not have the entree of calf's head ; nor with oyster soup would I have oyster patties. Yet there are cases where circumstances, rather than taste, must be the guide. The entrees are generally the weak point of a dinner, and are consequently the test of a good cook. calf's head, hollandaise sauce. If you have made mock-turtle soup, you may have some of the meat remaining ; simmer the pieces in enough of the soup, or some stock, to make them hot through ; lay them in a dish (see recipe) and cover with half a pint of HoUandaise sauce ; garnish with cut tomatoes— or tomato sauce may be used. calf's head, ei^ toktue. Take any pieces that may be reserved from making soup, and a cup of the soup ; melt one ounce of butter 158 Practical Recipes, in a saucepan, stir in a tablespoonful of flour, pour in the cup of soup, stirring till smooth ; strain into this the juice of a large ripe tomato, and the liquor from half a can of mushrooms and a dozen of the mushrooms ; lay the pieces of meat in this sauce ; let them stew for twenty minutes, taking great care they do not burn. Take them up and pour the sauce over them ; have ready a saucepan or frying-kettle of very liot fat (see recipe) ; break into cups as many eggs as you have guests ; drop them one by one into the smoking fat, just as if it were water and you were going to poach them; one minute ought to brown them, and fried in this way they will be quite round — do only one at a time, or while you take one out the other would harden — lay these round the dish ; garnish with stoned olives or tiny gherkins. calf's tokgue stewed.

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