Four seasons cookery books

Heat the butter in a frying pan and quickly sauté the calves liver. Put the game, ham, onion and liver through the mincer. Add the salt, pepper, thyme, parsley, brandy and beaten egg. Blend the mixture thor- oughly. Remove the rinds from the bacon and stretch the rashers with the back of a knife. Use two-thirds of them to line a 13-pint/1 litre foil dish, earthenware dish or loaf tin. Pack the paté mixture into the bacon-lined dish and place the remaining bacon over the surface. Cover securely with foil or a lid. Stand the dish in a roasting tin and pour water into the tin to come half way up the sides of the dish. Cook in the centre of a moderate oven (350°F, 180°C, Gas Mark 4) for 13 hours. Leave the paté in the container, under a heavy weight, to cool. 25 Imperial/Metric 12 02z./350 g. cod fillet 8 0z./225 g. smoked cod fillet 1 tablespoon oil 2 0z./50 g. butter 1 large onion, chopped 4 0z./125 g. long grain rice 1 tablespoon curry powder 1 teaspoon salt 5 0z./150 g. can red pimientoes 3 sprigs parsley to garnish 26 Main dishes On a frosty winter’s day, everyone enjoys a hearty dish, piping hot. Firm white fish is in good supply, and a simple fish pie is a positive treat. English and Scotch beef is delicious, and with the turn of the year, look out for new arrivals, Australian and New Zealand lamb. Turkey is a mid-winter ‘must’ for Christmas, and made-up dishes for the leftovers will serve equally well for chicken. k Curried fish kedgeree American < lb. cod fillet + lb. smoked cod fillet 1 tablespoon oil z cup butter 1 large onion, chopped generous 3 Cup long grain rice 1 tablespoon curry powder 1 teaspoon salt 5 oz. can pimientoes 3 sprigs parsley to garnish Poach the white and smoked fish in gently boiling water until just tender. Drain, and flake. Heat the oil and butter and use to sauté the onion until pale golden, stir in the rice, curry powder and salt and cook, stirring, for 2 minutes. Add 3 pint/3 dl./14 cups boiling water, cover and cook until all the water is absorbed. Chop the pimiento, reserving the liquor. Add this to the rice mixture if it becomes too dry. Stir the pimiento into it with the flaked fish and heat through. Transfer to a warm serving dish and garnish with parsley. \ - Halibut with carnival topping Imperial/Metric American 1 tablespoon lemon juice 1 tablespoon lemon juice 3 small halibut steaks 3 small halibut steaks salt and pepper salt and pepper 1 medium onion 1 medium onion 1 large tomato 1 large tomato 2 tablespoons oil 2 tablespoons oil 2 tablespoons chopped 2 tablespoons chopped green pepper green pepper SU Os Mix the lemon juice with just sufficient water to make a poaching stock for the halibut steaks. Season fish lightly with salt and pepper, place in a shallow oven- proof dish, pour the stock round and cover with foil. Place in a moderate oven (350°F, 180°C, Gas Mark 4) for about 15 minutes, or until fish parts easily from the bone when tested with a fork. Mean- while finely chop the onion and peel and remove seeds from the tomato. Cook the onion in the oil until just limp but not coloured. Add the green pepper, cook for a further 3 minutes then add the chopped tomato flesh. Cook, stirring gently, until well blended and heated through. Drain off stock from fish if necessary using absorbent kitchen paper. Spoon the carnival topping over the fish and serve hot. Serves 3. Fish pie with swede purée Imperial/Metric 1 |b./450 g. cooked potato salt and pepper little milk 1 Ib./450 g. cod fillet 4 0z./125 g. frozen peas cheese sauce: 1 pint/generous 35 litre milk 1 0z./25 g. butter ; 0z./20 g. flour 4 0z./125 g. Cheddar cheese, grated swede purée: 1 large or 2 medium swedes 1 0z./25 g. butter 3 teaspoon grated nutmeg salt and pepper 1 tablespoon chopped parsley American