Handbook of practical cookery

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. XOTE.— Instead of garnishing this dish with sprigs of parsley, the parsley may be chopped and sprinkled over the top. Stewed Cod Fish. — Have in readiness for this two pounds cod fish, three gills white stock, three table-spoonfuls bread crumbs, one tea-spoonful flour of rice, one salt-spoonful mace, half table-spoonful lemon juice, one glassful sherry, one grain cayenne. Begin by cutting the cod fish into slices one inch and a half thick ; place into a fish-kettle of boiling water in which has been placed a large pinch of salt. Boil the fish slowly for five minutes, then drain well from it the water. Heat in a stew-pan the white stock, add to it the bread crumbs, and stew for five minutes. Place in a small bowl the flour of rice, make it very smooth with a little cold water, add to it the mace, cayenne, sherry, and lemon juice, stir all into the hot stock, and boil two minutes. Place into this mixture very carefully the pieces of fish, and cook very gently five minutes. "When ready to serve, take the fish very gently from the stew-pan, and placing it on a hot dish, pour the sauce over. XOTE. — A dozen oysters may be added to this, according to taste ; or, if preferred, a table-spoonful of essence of anchovies. Salmon Pudding.— Provide for this one pound salmon (cold boiled), eight table-spoonfuls bread crumbs, one teaspoonful anchovy paste, one gill cream, four eggs, one teaspoonful salt, one grain cayenne. Take one table-spoonful of the bread crumbs, place it on a small baking-tin, place the tin in a moderate oven, and allow the crumbs to take a pale-brown colour. Grease well with a little butter a small mould. When this is done, throw into it the browned bread crumbs, and shake the mould from side to side, so as to get a thin layer of crumbs ou the greased surface. Chop very finely the cold salmon, from which must first be removed all bone and skin, mix it well with the remaining seven table-spoonfuls of bread crumbs, also the anchovies. Add now the seasoning, and moisten all with the cream and the eggs, well beaten. Press this mixture firmly and smoothly into the mould, and twist over a piece of buttered paper. Have in readiness on the fire a sauce-pan half filled with boiling water ; place into this water the mould, and boil for one hour. NOTE. — Tinned salmon may be used for this dish; aiid if desired, the anchovy paste may be omitted. MEATS.-FIRST DIVISION. ROASTS. Roast Beef. — Six pounds of sirloin beef, one half tablespoonful of salt, one salt-spoonful of 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 the juices.