Half fill the pan with water and put in a little salt, vinegar, a small onion and four cloves stuck in it and half a bay leaf✪ Boiled Red Snapper with Shrimp Sauce. When it boils put in the fish and eimmer it at the side of the range about halt an hour. Then pour off the water, take the skin off the upper side, slide the fish on to its dish, if to be served whole, and pour over it some shrimp sauce. But if served individually it may be di- vided with a fish slice in the pan and sauce poured over in the plates. Small and tender fish, like fresh mackerel, are best rolled up in a pudding cloth and boiled in plain salted water, then care- fully unrolled onto the dish. 118— Shrimp Sauce. 1 pint of clear broth or water. Butter size of an e^^. 1 tablespoonful of flour — rather large. Yolk of 1 egg. Salt and pepper. J can Barataria shrimps. Stir the flour and most of the butter toaether over the fire. When they bub- ble begin adding the hot broth or water, and stir it till cooked and thick — about two minutes longer. Then drop in the egg yolk and beat, and next the remain- ing small piece of butter and beat till it is melted. Season slightly✪ Barataria Shrimps and put in the shrimps. They are already cooked, 119— Duchesse Potatoes. Usually served with fish, on the same plate. They are little cakes of mashed potatoes, in fancy shapes or plain. Take four steamed potatoes and mash them with an ounce of butter, the yolk of an egg and salt. Spread on a pie plate, brush over with the yolk of an egg mixed with a spoonful of milk✪ Duchesse Potatoes, cut in pieces of any shape, take up the pieces with a knife point, place them on a greased baking pan and bake a nice color on top. Cost of fish with sa-ice etc. — 2 pounds fish 40, seasoning 1, shrimps 15, butter eggs and seasonings 3, potatoes 8 por- tions 2 — 61 cents for 8 to 12 portions, or about 7c an order. 120— Larded Filet of Beef. This is nothing if not neat, uniform, precise and workmanlike in appearance. There must be a pound of fat bacon for larding, cold and firm, so that it can be cut aright. Cut the slices a quarter inch thick, cut these in lengths of 1^ inches and then into strips all precisely alike and as thick as a common pencil. Procure the filet or tenderloin of beef with the fat on it, that is with the coat- ing of suet that covers the upper side of it, and shave that down until the cover- ing of fat is about as thick as a beefsteak all over it. Then raise the edge of the fat at one side, skinning the filet, so to speak, and lay the sheet of fat over on the other side without cutting it off. This is to have the sheet of fat attached ready to cover over the filet again after it is larded with strips of bacon. Draw the point of a sharp knife across and across the skin inside the fat, to score it so that it will not draw up in cooking. Trim off the thin end of the filet and round off the thick end. Commence at the thick end with the larding. Insert a piece of bacon in the end of the larding needle and draw it through the top parts of the meat pinched up with the left thumb and finger for the purpose, one end of the strip of bacon lo inserted will be left leaning backward, the other forward, on the surface. In- sert 6 or more of these strips in a row across.

AI-modernized reading of the original text

Half fill the pan with water and put in a little salt, vinegar, a small onion and four cloves stuck in it and half a bay leaf. When it boils put in the fish and simmer it at the side of the range about halt an hour. Then pour off the water, take the skin off the upper side, slide the fish on to its dish, if to be served whole, and pour over it some shrimp sauce. But if served individually it may be divided with a fish slice in the pan and sauce poured over in the plates. Small and tender fish, like fresh mackerel, are best rolled up in a pudding cloth and boiled in plain salted water, then carefully unrolled onto the dish. 118— Shrimp Sauce. 1 pint of clear broth or water. Butter size of an e^^. 1 tablespoonful of flour — rather large. Yolk of 1 egg. Salt and pepper. J can Barataria shrimps. Stir the flour and most of the butter together over the fire. When they bubble begin adding the hot broth or water, and stir it till cooked and thick — about two minutes longer. Then drop in the egg yolk and beat, and next the remaining small piece of butter and beat till it is melted. Season slightly and put in the shrimps. They are already cooked, 119— Duchesse Potatoes. Usually served with fish, on the same plate. They are little cakes of mashed potatoes, in fancy shapes or plain. Take four steamed potatoes and mash them with an ounce of butter, the yolk of an egg and salt. Spread on a pie plate, brush over with the yolk of an egg mixed with a spoonful of milk, cut in pieces of any shape, take up the pieces with a knife point, place them on a greased baking pan and bake a nice color on top. Cost of fish with sa-ice etc. — 2 pounds fish 40, seasoning 1, shrimps 15, butter eggs and seasonings 3, potatoes 8 portions 2 — 61 cents for 8 to 12 portions, or about 7c an order. 120— Larded Filet of Beef. This is nothing if not neat, uniform, precise and workmanlike in appearance. There must be a pound of fat bacon for larding, cold and firm, so that it can be cut aright. Cut the slices a quarter inch thick, cut these in lengths of 1^ inches and then into strips all precisely alike and as thick as a common pencil. Procure the filet or tenderloin of beef with the fat on it, that is with the coating of suet that covers the upper side of it, and shave that down until the covering of fat is about as thick as a beefsteak all over it. Then raise the edge of the fat at one side, skinning the filet, so to speak, and lay the sheet of fat over on the other side without cutting it off. This is to have the sheet of fat attached ready to cover over the filet again after it is larded with strips of bacon. Draw the point of a sharp knife across and across the skin inside the fat, to score it so that it will not draw up in cooking. Trim off the thin end of the filet and round off the thick end. Commence at the thick end with the larding. Insert a piece of bacon in the end of the larding needle and draw it through the top parts of the meat pinched up with the left thumb and finger for the purpose, one end of the strip of bacon lo inserted will be left leaning backward, the other forward, on the surface. Insert 6 or more of these strips in a row across.

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Celery Cream SoupBoiled Red Snapper with Shrimp SauceShrimp SauceBarataria ShrimpsDuchesse Potatoes

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