Miss Cameron's cookery book

2 teaspoonfuls of salt, a dust of cayenne. Take the meat out of the body, claws, and tail ; cut into very small dice and put on a plate. Bruise the fins, chine, and small claws in a mortar and put them into a saucepan with the stock, lemon rind, shalot, and pepper; stew gently three-quarters of an hour and strain. Take part of the meat, the coral, 2 oz. butter, 1 egg, and a few breadcrumbs, make into small quenelles, and fry ; put them into the tureen, pour the soup over, add the rest of the cut-up meat, and serve. Palestine Soup. Two lb. Jerusalem artichokes, 2 quarts milk or stock, 1 oz. butter, the yolks of 2 eggs, and £ pint cream. Pare the artichokes and boil them in water till quite soft, rub them through a wire sieve, put the pulp into a saucepan with the milk and butter, pepper and salt to taste, stir over the fire till it boils, then let it stew gently for 1J hour. Beat the yolks of the eggs, mix with the cream, put them into the tureen, pour in the hot soup, stir well, and serve immediately, j. . Oyster Soup. One quart fish stock, 3 oz. butter, 3 oz. flour, 2 dozen oysters, \ pint cream, salt and pepper. Melt the butter in a stewpan, mix into it smoothly the flour, add the fish stock and beards of the oysters, and boil five minutes, stirring all the time. Blanch, and out the oysters in half, add them with the cream, and season to taste. [illustration: Numerous Awards for Excellence and Purity. TWO GOLD MEDALS] [illustration: BRISBANE, 1807.] VICTORIA DATE VINEGAR Delicious. Pure. FOR PICKLING. For the Table and ALL Domestic Purposes. Sold Everywhere. [illustration: SOLE AGENTS FOR SCOTLAND:] SAMUEL HANNAH & CO., [illustration: Rutherland Road, Gila] "DERBY" SAUCE, PIQUANT, and of especially FINE FLAVOUR. PREPARED Iff [illustration: Victoria Date Vinegar.] delicious with Chops, Steaks. [illustration: The Victoria Sale Chocolate works, Ltd. Begnosetel, Lambeith, S.F.] s FISH. Boiled Cod. CLEAN the fish and rub a little salt over it half an. hour ^ before cooking ; put it in a fish kettle and cover it with warm water; squeeze a little lemon juice into the water, and simmer gently (allowing 10 minutes to the lb.) till done. Oyster sauce is generally served with cod. Salmon, Plain. Put the fish into warm water with salt and simmer gently; allow 8 minutes to the lb. When done, dish up on a folded napkin, and garnish with parsley. Serve with either lobster, shrimp, or tartar sauce. Never put vinegar or lemon juice into the water with salmon, as either will destroy the flavour and colour. Salmon Vert. Cut the salmon in pieces and place it in the oven in a buttered pan for ten minutes; prepare some Mayonnaise sauce, colour it with spinach extract, flavour with tarragon juice, for which blanch the tarragon in boiling waterspound and rub through a sieve, add \ a gill of aspic jelly. When the fillets of salmon are cold, dip them in this, and set them on a dish on chopped aspic with salad. Fried Smelts. Wipe the smelts very dry and roll them in flour, shake off the superfluous flour, dip in egg and breadcrumbs, and ■ fry in plenty of hot fat. Dish with fried parsley, and serve cut lemon with them. Sole au G-ratin. Take a sole, cut off the fins, take the skin off from head to tail, wash and dry it in a cloth, prick it with a knife on both sides. Take a sprig of parsley, 1 a shalot, and 6 mushrooms; chop these all up finely. Butter a baking tin and sprinkle half the chopped-up ingredients over it, lay the sole in it, sprinkle the remainder over it; add a squeeze of lemon juice, 1 oz. of butter cut in small pieces, and over all two tablespoonfuls of brown sauce. Put the dish in the oven for ten minutes. When cooked, sprinkle over it some blown breadcrumbs. Sole a la Normandy.