Lillian Massey school recipes

Sprinkle the inside with salt and pepper and fill with the forcemeat; press into shape and sew up the back. Weigh, truss for roasting, cover breast with slices of bacon, and roast, allowing 20 minutes to the pound and 20 minutes extra. The boned chicken may be wrapped in muslin and steamed until tender, then moulded in Aspic Jelly. Save bones to use for stock. FORCEMEAT FOR BONED CHICKEN. 1 lb. chopped veal. + tsp. mixed sweet herbs. 1 c. bread crumbs. 1 tsp. onion juice. 1 tsp. salt. 1 tsp. lemon juice. Pepper. 2 tbsp. butter. Cayenne. 1 egg. 1 4 tsp. celery salt. tbsp. chopped parsley. Stock or cream to moisten. Mix in order given. This amount is sufficient for a 3 to 34 pound chicken. FISH GENERAL RULES. Fish must be perfectly fresh, and should be kept near ice until cooked. Freshness is indicated by bright eyes, red gills and firm flesh. Fish are cleaned and dressed at market as ordered, but need additional cleaning before cooking. Remove scales that have not been taken off. This is done by drawing a knife over fish, beginning at tail, and working towards head, occasionally wiping knife and scales from fish. Incline knife slightly towards you to prevent scales from flying. The largest number of scaies will be found on the fiank. Remove fins. Wipe thoroughly inside and out with cloth wrung out of cold salted water, removing any clotted blood which may be found adhering to backbone. Head and tail may or may not be removed, according to size of fish and manner of cooking. Smali fish are generally served whole. STEAMED FISH. Wipe fish steak with damp cloth. Place on plate in steamer, cover with cheesecloth and steam 10 minutes to the pound, and 10 minutes extra for large steaks, or until flesh separates from bone. Serve with Hollandaise or other fish sauce. % BAKED FISH. Clean fish; rub with sait, fill with stuffing, and sew the edges together. Cut gashes on each side across the fish, and put strips of salt pork into them. If oily fish is used this is not necessary, as fish is rich enough 34 without addition of pork. Wrap tail in greased paper, grease the fish sheet and place the fish on it, skewered in shape of letter S; put the sheet in the baking-pan with pieces of pork fat. Dredge with flour. Baste every ten minutes. Fish requires about 10 minutes to the pound and 10 minutes extra. It is cooked when the flesh separates from the bone. Garnish with parsley and serve with Drawn Butter, Egg or other Fish Sauce. STUFFING. 1 c. bread crumbs. 1 tsp. onion juice. i tsp. salt. 1 tsp. chopped parsley. 4 tsp. pepper. 1 tsp. capers or chopped pickles. Cayenne. 2 tbsp. butter. Mix seasonings with crumbs and add to melted butter. Moisten with milk or an egg, if a moister stuffing is desired. BROILED FISH. Clean fish. To broil, remove head and tail; the backbone may also be removed. Fish may be split down the back before broiling. Very large fish are cut into slices for steaks. Rub butter over dry fish before broiling; oily fish require only salt and pepper. Grease the broiler, sear the flesh side first, and broil. Time for broiling cepends upon the thickness of the fish. When cooked the flesh separates from the bone. Season, garnish and serve. PLANKED FISH. Clean the fish and prepare as for broiling. Tack, skin side down, on a hardwood plank. The plank should be at least one inch’ thick. Rub fish with melted butter and season with salt and pepper. Place on grate in a hot oven and bake 25 minutes or until fish is done. Press hot mashed potatoes through a pastry tube, making border around edge of fish. Brown in a hot oven. Garnish with parsley and lemon. Send to table at once. To plank fish in a gas stove, place plank under broiler, as far from flame as possible; sear, reduce heat and cook slowly until done. Garnish and serve. FISH COOKED IN FAT.