The Ideal cook book

36 THE Dominion Cook Book. = flesh into small flakes, shell half a pint of shrimps (for two mackerel), and mix them with the fish; simmer the shells and mackerel trimmings for twenty minutes, with just sufficient water tocover them. Strain the liquid into a fresh saucepan, and add to it enough new milk to make your quantity of sauce. Thicken this to the consistency of thick cream with corn flour, and flavor it delicately with essence of anchovies, soy, walnut, and mushroom catchup, grated lemon peel and nutmeg, cayenne, white pepper, and salt if required ; stir into this suf- _ ficient lemon juice to give an agreeable acid, and mix well with the fish. Put this mixture into china or silver scallop shells, or on a flat dish, and cover thickly with fine bread crumbs ; moisten these slightly with liquid butter and brown in a quick oven or before a clear fire. Scald a few capers in their own vinegar, and just before serving the scallop drain and sprinkle them over. ‘The remains of any cold fish may be served like this with great advantage ; also tinned salmon, etc. Cod, fresh haddock, and soles are best flavored with oysters instead of shrimps. 81, Red Mullet (called the Sea-Woodcock). Clean, but leave the inside, fold in oiled paper, and gently bake in a small dish. Make a sauce of the liquor that comes from the fish, with a piece of butter, a little flour, and a little essence of anchovy. Give ita boil; and serve in a boat, and the fish in the paper cases. 82. Mullet with Tomatoes — Ingredients— 14 doz. red mullet, pepper, salt, and chopped parsley, 5 or 6 tablespoonfuls of tomato sauce. Butter a baking dish plentifully, lay on it side by side halfa doz. red mullet, sprinkle them with pepper, salt, and chopped parsley, then add about five or six tablespoonfuls of tomato sauce, cover the whole with a sheet of well-oiled paper, and bake for about half an hour. 83. Sturgeon (Fresh)—Ingredients—Sturgeon, egg, bread crumbs, parsley, pepper, salt. Cut slices, rub egg over them, sprinkle with crumbs of bread, parsley, pepper, salt; fold them in paper, and broil gently. Sauce: butter, anchovy, and soy. 84. Turbot en Mayonnaise—Ingredients—Some fillets of turbot, oil, tarragon vinegar, salt and pepper, eggs, cucumbers, anchovies, tarragon leaves, beets, capers, aspic jelly. * FIsH. a4 Cut some fillets of cooked turbot into moderate sized round or oblong pieces, carefully taking off the skin and extracting all bones. Place these pieces of fish into a bowl, with a dressing made of oil, tarragon vinegar, saltand pepper. As soon as the fish is well flavored with this seasoning, arrange the pieces round a dish like a crown. Place a circle of chopped hard boiled eggs, tiny pickled cucumbers, anchovies, tarragon leaves, beetroot, and capers round the dish, and then arrange a wall of aspic jelly round the edge of the dish. Fill up the center of the crown of fish with good mayonnaise sauce. 85. Turbot (Fillet of, with Dutch Sauce) — Ingredients— 2 fillets of turbot, % lb. of butter, 1 egg, a little flour, % pt. of milk, a little vinegar, some horse-radish, pepper, and salt. Place the fillets of turbot cut up in nice-sized pieces in a baking-dish, sprinkle some pepper and salt over them and about two ounces of butter, and bake for half an hour in a hot oven, cover them with a piece of buttered paper if the oven is too fierce ; when cooked send to table with a sauce made as follows: Place the milk in a stewpan with a little pepper and salt, a little scraped horse-radish, and a wine-glassful of vinegar, boil them well together, knead two ounces of butter in flour, stir it in the boiling milk, and well mix it in, then add one egg, and just bring to the boil, stirring all the time, add more seasoning if required, and serve very hot.