My mother's cook book

First mix well together the chopped parsley, bread crumbs, the pepper and the salt, and put a layer of this into the bottom of a flat dish. The salmon must then be cut into thin slices and a layer of it put next to the bread crumbs and parsley. In this way alternate layers must be placed in the dish until all of the material is used; then beat until very light the two eggs, add to them the water, and pour this mixture over the dish already arranged. Place upon the top of this, the butter in small pieces and bake in a moderate oven three quarters of an hour. Note. — Flounder, haddock and halibut may also be done in this way. Potted Halibut. — For this provide: two pounds of halibut, one teaspoonful of salt, one teaspoonful of black pepper,* one-half teaspoonful of spice-for-potted-meats, one-half teacupful of vinegar, one-half teacupful of bass ale, one teaspoonful of tarragon vinegar, one ounce of butter. Lay the fish in layers in a deep dish, putting between each layer a little of the spice and pepper and salt, press the contents well down in the dish, then mix well together the vinegar, bass ale and tarragon vinegar and pour this composition over the halibut. Place the butter in small pieces over the top, and bake in a moderate oven, for thirty minutes. *NOTE. — The spice for potted meats is composed of the following ingredients thoroughly mixed. One ounce of ground cloves, one ounce pulverized mace, one ounce of Jamaica pepper, one ounce of grated lemon-rind, one-fourth ounce o£ cayenne, one grated nutmeg. j4 ^EA tL Kedgeree. — For this will be required: one pound of cold boiled fish, two ounces of butter, two eggs, one teacupful of rice, one teaspoonful of curry powder, one saltspooiiful of salt, one-half saltspoonful of pepper. Boil the eggs for ten minutes, and the rice for a quarter of an hour. Chop the eggs into irregular pieces ; and removing the skin and bone of the fish, melt the butter in a saucepan, and add thereto the hard boiled eggs, the fish and rice. Stir all now together, over the fire, until it is very hot, taking care that the mixture does not bum, it . being very dry and apt to spoil, since the only moisture in it, is the butter. Add, just before serving, the curry-powder, pepper, and salt, and piling it very high in the middle of a hot dish, garnish the preparations with a little fresh parsley, and serve very hot. Note — Instead of garnishing this dish with sprigs of parsley, the parsley may be chopped and sprinkled over the top. MEATS— FIRST DIVISION. ROASTS. Roast Beef. — Six pounds of sirloin beef, one-half tablespoonful of salt, one teaspoonfiilof pepper, one ounce of butter, one-half ounce of flour, one-half pint of second stock. Put the meat into a dry oven-pan, and then into a hot oven for ten minutes, that the albumen may form, closing up the pores of the beef and confining thus th? juices. ROAST TURKEY. Allow the oven then to cool a little and continue roasting with a moderate heat, giving fifteen minutes to each pound of meat, and fifteen minutes over — which is one hour and three-quarters for a roast of this size. As soon as the fat is discharged from the meat into the pan, basting or moistening with this natural gravy should be commenced and continued at frequent intervals during the entire time of roasting. At the end of the specified roasting time, take the meat from the oven, put it on a hot platter and sprinkle over it the salt. Pour the grease now out of the oven-pan, as it is not to be used for the gravy, and put the stock into the pan, both that it may become brown and partake of the flavor of the roast ; then melt in a fresh saucepan the butter, stir into it the dry flour, add the pepper and a little salt, also the stock and letting all boil for two minutes. Serve in a sauce boat with the roast.