Harper's cook book encyclopædia

in place with large tacks. Set in front of a hot fire, and watch carefully to prevent it burning until done. Spread with butter, withdraw the tacks, and slip the fish from the plank on to a heated dish. Garnish with parsley and serve with Madeira sauce. Whitefish Salad. — Boil some whitefish, sufficient for your salad. When ready, take it out of the water. Boil gently in the same water half a package of gelatine and whites of two eggs. Strain, and set aside to cool. Remove the bones from the fish and pick it into small pieces, which place in a layer on a platter with some sharp gravy poured over it. Next a layer of beets, pickled cucumbers, and hardboiled eggs, all cut in thin slices ; then fish with gravy, and so on. Continue until all the fish is used, the last layer being gravy. Garnish with capers, pieces of the fish jelly, and pickled beets. Fish Salad. See Fish ; also Salads. .. Force-meat for. See Force-meats. .. Force-meat of. Gravy for Curried. See Gravies. .. White, Gravy for.- Souffle. See Souffles. Curry-soup. See Soups. SHELL-FISH CLAMS, CRABS, LOBSTERS, MUSSELS, OYSTERS, PRAWNS, SCALLOPS, SHRIMPS, ETC. Clam Bisque. — Take one quart of clams, pick them over and chop them fine. Put them into a qiiart of water, adding all the liquid; set them on the fire, and let them stew until all the goodness is extracted. Strain off the liquor and leave it to settle. Set one quart of milk to boil, and thicken it with one table-spoonful of butter and one table-spoonful of flour braided together. Pour off the liquor carefully, lest there should be any sand or bits Clam Broth. — Take twenty -five clams, chop fine with a silver knife. Put in a vessel with one pint of cold water, one bay-leaf, a slice of onion, one-quarter of a teaspoonful of pepper, and bring to the boiling-point. Strain, return to the saucepan, bring to a boil again, add a table-spoonful of butter, turn in a tureen, and season with a table-spoonful of chopped parsley. It will often bring back or create an appetite. Clam Chowder Crab, Curried of clam in the sediment ; add it to the milk, and serve hot. This is very delicate, and is liked by many people who do not care for clam soup prepared in the usual way. Clam Chowder. — Wash six fine, medium-sized potatoes; peel and cut them into small, dice-shaped pieces, wash again in fresh Water ; take them' up with a skimmer and place them in a stewpan large enough to hold three quarts. Immediately add two quarts of cold water (not placing the pan on the fire until so mentioned). Peel one medium -sized, sound onion; chop it up very fine and place it on a plate. TaKe a quarter of a bunch of well- Washed parsley greens (suppressing the stalks), place it with the onions, wash well two branches of soup celery, chop it up very fine, place it with the parsley and onions, and add all these in the stewpan. Place the pan on a brisk fire. Season with a light pinch of salt, adding at the same time a light teaspoonful of good butter. Let all cook until the potatoes are nearly done — eighteen minutes will be sufficient. Cut out from a piece of fresh pork, crosswise, one slice one-third of an inch thick, then cut it in pieces one-third of an inch square ; fry, and reduce it in a pan on the hot stove for four minutes. Add it to the broth ; add also threequarters of a teaspoonful of branch dry thyme.