strain and wash, then put barley and vegetables in the consomme just before time to serve. Orge, is the French name for barley. 728— Whitefish a \ Espagnole. Anything and everything you may meet with in a bill of fare that is a V Espagnole is in brown meat sauce, either cooked in it or has the sauce poured over it. Fish cooked in this way is more like meat than in any other form. It is not a good way with a soft kind offish or when the sauce is too dark. A nice veal gravy^ and a firm whitefish will make a good dish. Split the fish, as only small portions are wanted to be served, score off the portions, with- out cutting through. Brush a little fat over the baking pan, lay_ the fish skin side up; cut carrot, turnip and onion in very small dice and strew a small por- tion in the spaces in the pan, dredge salt and pepper and bake about 15 minutes. Then pour in enough light colored veal gravy or Spanish stock sauce (No. 784) to come half way up and bake 20 minutes longer, basting the fish with the gravy and having some left in the pan to serve with the fish. Send in some kind of potatoes in the same plate. yolks, take the sauce from the fire before It becomes rough with curdling of the ei^g and strain it over the meat. To garnish : Cut out leaf shapes of thin puff paste, eg!? over and bake and put one or two in each dish when served. 731— Brochette of Liver a la Bretonne. Make thin slices of liver and equal num- ber of bacon and cut them in squares no much larger across than a silver quater,^ place them on skiwers alternately, have the skewers nearly full. Dip in egg and cracker meal and fry light brown. Serve whole or half one to each order, slipping them off the skewers and placing in the dish first a spoonful of sauce, made by frying minced onion light brown, adding brown sauce, a spoonful of made mustard and same of vinegar. Can also be fried with- out breading and served on toast. 732— Boiled Suet Pudding. 729— Potatoes a la Julienne. Choose the longest potatoes, slice them I raw very thinly and then cut the slices in shreds thin as shoestrings. Fry in hot lard, drain well, sprinkle with salt. 730— Fricassee of Veal, Francaise. Take veal that is not suitable for cut- lets and cut it in square pieces, put in a frying pan with a little oil, butter or roast meat fat and fry (saute) over the fire until it is light brown. Put in water or stock enough to cover, add a minced onion and little grated nutmeg and let stew until tender. Take out the pieces of meat into another saucepan so that you can thicken the liquor, which requires about I spoonful of .lour thickening and 2 yolks of eggs or according to quantity, and add salt, pepper and juice of half a lemmon. Immediately after adding the 4 cups flour — a pound. 2 large cups minced suet — 6 ounces. I cup sugar — J4 pound. I large cup raisins or currants — J^ pound. I cup milk. I egg. Pinch of soda and little salt. The suet should be selected, free from skin and meat and minced very fine. Rub it into the flour. Put in the other in- gredients, stii together very thoroughly. Tie up in a pudding bag and boil 4 ,or 5 hours. Take up only just before it is wanted as it is best when first taken from the pot. Serve slices with sauce. Three pounds costs 19 cents. 733— Silver Pudding Sauce, or Sweet l^ Velante. I cup powdered sugar, ✪ Boiled Suet Pudding

AI-modernized reading of the original text

strain and wash, then put barley and vegetables in the consomme just before time to serve. Orge, is the French name for barley. 728— Whitefish a \ Espagnole. Anything and everything you may meet with in a bill of fare that is à l'Espagnole is in brown meat sauce, either cooked in it or has the sauce poured over it. Fish cooked in this way is more like meat than in any other form. It is not a good way with a soft kind offish or when the sauce is too dark. A nice veal gravy and a firm whitefish will make a good dish. Split the fish, as only small portions are wanted to be served, score off the portions, without cutting through. Brush a little fat over the baking pan, lay the fish skin side up; cut carrot, turnip and onion in very small dice and strew a small portion in the spaces in the pan, dredge salt and pepper and bake about 15 minutes. Then pour in enough light colored veal gravy or Spanish stock sauce (No. 784) to come half way up and bake 20 minutes longer, basting the fish with the gravy and having some left in the pan to serve with the fish. Send in some kind of potatoes in the same plate. yolks, take the sauce from the fire before It becomes rough with curdling of the ei^g and strain it over the meat. To garnish : Cut out leaf shapes of thin puff paste, egg over and bake and put one or two in each dish when served. 731— Brochette of Liver a la Bretonne. Make thin slices of liver and equal number of bacon and cut them in squares no much larger across than a silver quarter, place them on skewers alternately, have the skewers nearly full. Dip in egg and cracker meal and fry light brown. Serve whole or half one to each order, slipping them off the skewers and placing in the dish first a spoonful of sauce, made by frying minced onion light brown, adding brown sauce, a spoonful of made mustard and same of vinegar. Can also be fried without breading and served on toast. 732— Boiled Suet Pudding. 729— Potatoes a la Julienne. Choose the longest potatoes, slice them I raw very thinly and then cut the slices in shreds thin as shoestrings. Fry in hot lard, drain well, sprinkle with salt. 730— Fricassee of Veal, Francaise. Take veal that is not suitable for cutlets and cut it in square pieces, put in a frying pan with a little oil, butter or roast meat fat and fry (saute) over the fire until it is light brown. Put in water or stock enough to cover, add a minced onion and little grated nutmeg and let stew until tender. Take out the pieces of meat into another saucepan so that you can thicken the liquor, which requires about I spoonful of .lour thickening and 2 yolks of eggs or according to quantity, and add salt, pepper and juice of half a lemon. Immediately after adding the 4 cups flour — a pound. 2 large cups minced suet — 6 ounces. I cup sugar — J4 pound. I large cup raisins or currants — J^ pound. I cup milk. I egg. Pinch of soda and little salt. The suet should be selected, free from skin and meat and minced very fine. Rub it into the flour. Put in the other ingredients, stir together very thoroughly. Tie up in a pudding bag and boil 4 or 5 hours. Take up only just before it is wanted as it is best when first taken from the pot. Serve slices with sauce. Three pounds costs 19 cents. 733— Silver Pudding Sauce, or Sweet l^ Velante. I cup powdered sugar,

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