Household cookery

chopped parsley, and a little beaten egg. Form into small cakes on a floured board, brush over with egg, cover with breadcrumbs, and fry a golden brown in hot fat. Drain on paper, place on a hot dish, and garnish with fried parsley. Method.—Weigh and clean the fish, cut into nice pieces, place in a pie-dish with the onion, bay-leaf, salt, pepper, and mace. Cover with vinegar and water, tie a piece of paper over the dish, bake in a slow oven till cooked. Dish on a hot dish, and strain over the liquid. Pickled Mackerel I mackerel. I bay-leaf. Salt and pepper to taste. I small onion. Small blade of mace. Vinegar and water. Roast Meat Wipe the meat with a clean cloth. Place before a hot, clear fire (quite close to the bars) for about 15 minutes; this will harden the albumen and keep in the juices. Draw the meat further from the fire and cook slowly, basting it every 5 or 10 minutes. Allow 15 minutes to each pound of meat, and 15 minutes over. When the meat is done, place it on a hot dish, and make the gravy by pouring off all the dripping from the tin, leaving only the sediment. Sprinkle over this i tea-spoonful of flour, mix, add | pint of water or weak stock, and boil up, add salt and pepper. Pour a little round the joint, and serve the rest in a gravy-boat. Roast Fowl (Stuffed) Forcemeat 3 or 4 table-spoonfuls bread- i grated lemon-rind. crumbs. i egg. I oz. finely chopped suet. Salt and pepper. » I dessert - spoonful chopped i tea-spoonful sweet herbs. parsley. Method, — Make a forcemeat of the above ingredients, mix with the egg, well beaten, place in the breast of the fowl, and sew down the skin. To Truss the FowL — Turn back the skin of the neck, and fold the wings over the backbone. Run a skewer or trussingneedle through the first joint of the wings, thighs, and body, and bring it out on the opposite side. Tie a piece of string securely round the bottom part of the legs. To Roast. — Put the fowl into a dripping-tin, cover with well-greased paper, or some slices of fat bacon, and cook in a hot oven, or in front of a hot fire, from | to i hour, according to size. Baste frequently. When nearly done, remove the paper or bacon, dredge well with flour, and cook for about 15 minutes to brown nicely. Make the gravy by pouring off all the fat from the tin, sprinkle in a tea-spoonful of flour, mix. Add slowly \ pint of weak stock, or hot water containing a little Liebig's extract, salt and pepper. Boil up, strain round the dish, and serve with bread sauce. Roast Rabbit I rabbit. I oz. beef suet. I egg, to bind. Salt and pepper. 4 table-spoonfuls bread-crumbs. I dessert - spoonful chopped parsley. I tea-spoonful sweet herbs. Grated rind of \ lemon. Method. — Wipe the rabbit well with a damp cloth, prepare a forcemeat of the above ingredients, place stuffing inside the rabbit, and sew up. Skewer the head well back, and the legs to each side, cover the back with fat bacon, put in a bakingtin, and bake for i hour, basting well with butter or dripping. About 15 minutes before it is finished, remove the bacon, dredge the back well with flour, and cook for the rest of the hour. Place on a hot dish, and serve with black-currant jelly and a good brown gravy. Boiled Fowl