Household cookery

Stewed Eels I eel (about i lb.). I oz. flour. Small blade of mace. I pint of water. I oz. butter. I or 2 sprigs of parsley. A little lemon-rind. Salt and pepper. Method, — Skin the eels, cut into small lengths, fry a light brown in hot butter, add water, parsley, mace, and lemon-rind. Stew gently till the eels are tender, then place them on a hot dish, thicken the sauce with the flour, add salt and pepper, and strain over the fish. Stuffed and Baked Haddock I fresh haddock. 2 oz. dripping. 3 or 4 table-spoonfuls bread- i tea-spoonful sweet herbs. crumbs. A little grated lemon-rind. I dessert - spoonful chopped Salt and pepper. parsley. A little egg or milk. Method. — Scale the fish, wash and dry it. Make a forcemeat of crumbs, parsley, sweet herbs, lemon-rind, salt and pepper; moisten with a little beaten egg. Place inside the fish and sew it up. Truss into shape with a needle and string. Place in a dripping-tin, brush over with egg, cover with crumbs. Add dripping, and bake in a moderate oven about ~ hour, basting frequently. Serve with parsley sauce. Stuffed Sole I sole. J oz. butter. A little lemon-juice. I egg. 3 or 4 table-spoonfuls breadcrumbs. I table-spoonful finely chopped parsley. A few picked and chopped shrimps. Salt and pepper to taste. J tea-spoonful sweet herbs. Method. — Put bread-crumbs in a bowl, rub in the butter, add other ingredients, mix, then moisten the whole with the egg, well beaten. Skin sole, wash and dry it well, cut down centre of the fish with a sharp knife, and lift the fillets on each side the backbone, put the forcemeat inside the hole, lay the fish in a baking-tin, put some pieces of butter on top. Add \ pint of fish stock or water, and bake in a moderate oven about 30 minutes. Garnish with cut lemon, stiffly whipped white of egg, and chopped parsley. Fillets of Sole Baked I or 2 soles filleted. i dessert- spoonful anchovy I oz. butter. essence, or few drops carmine. \ pint fish stock, or \ pint water A little lemon -juice, and \ pint milk. i oz. flour. Salt and pepper. Method. — Cut the fillets in two lengthways, roll or fold them, place in a well-buttered baking-tin, sprinkle over a few drops of lemon-juice, salt and pepper, and bake in a moderate oven for 10 or 12 minutes. Melt the butter in a pan, mix in flour, add fish stock or milk and water, slowly stirring till it boils. Add essence, seasoning, and a few drops of lemon-juice. Lift the pieces of fish on to a hot dish, and pour the sauce round. Garnish with cut lemon and fried parsley. Fried Fish Skin the fish, wash and dry well, dip in flour or oatmeal, or brush over with beaten egg, and cover it with bread-crumbs. Put some dripping into the frying-pan, enough to cover the bottom of the pan ; when quite hot, put in the fish and fry a good brown, then turn it carefully and fry the other side. Place it on paper to absorb the grease ; serve on a hot dish. Fish Cakes \ cooked fish. I oz. butter. I or 2 eggs. Bread-crumbs. \ lb. cooked potatoes. I dessert - spoonful chopped parsley. Salt and pepper. Fat for frying. Method, — Mash the potatoes, remove skin and bones from the fish, mix fish and potatoes with butter, salt and pepper,