Miss Cameron's cookery book

(Gateau d'Homard.) Half pound lobster flesh, J lb. bread crumbs (stale), 1 spoonful salt, 1 oz. butter, \ pint milk or cream, saltspoo pepper, a little cayenne, yolks of 3 eggs. Boil the mill cream, and pour it over the bread crumbs, add the salt, pep cayenne, and butter, and to these the yolks of eggs and lobster cut up small. Pound all we\l m a. mortar till smoc MISS CAMERON'S COOKERY BOOK. 47 Put into a plain mould which has been buttered and sprinkled w, th raspings, bako half an hour; turn out and servo with anchovy or shrimp sauce. Tinned lobster can bo used instead °* fresh. Kedgeree. One pound cooked fresh or salt fish, 6 oz. boiled rice, *> hard-boiled eggs, 3 oz. butter, 1 chopped shalot, if liked. ^©lt the butter over the fire in a saucepan, and fry* in the R * x *lofc till it looks clear and yellow, then stir in the rice, a **d. the fish in flakes ; season with pepper and salt. Mix well, a **d lastly add the hard-boiled eggs, which have been crushed to a mince, heat thoroughly, turn on to a hot dish, sprinkle w ith chopped parsley and serve. Stewed Eel*. Two pounds of eels, 1} pint good stock, 1 onion, 3 cloves, ^ small piece of lemon peel, 2 oz. flour, cayenne and leman juice to taste, 1 glass of Madeira if liked. Wash and skin t-he eels, and cut in 3-inch pieces, put them into a stewpan ^vith the onions, cloves, lemon peel, Bait, and pepper. Add ^he stock and stow gently three-quarters of an hour; take *<he eels out and keep hot, strain the gravy and thicken it Vith the flour. Boil five minutes, flavour with cayenne and lemon peel, add the wine, and pour over the eels. Scalloped Oysters. (French way.) Remove the beards from some oysters (as many as re- quired), and chop them up. Butter some china shells, and lay some oysters and beards in each, sprinkle with salt, pepper, and cayenne ; place in the oven till thoroughly hot ) take out, pour some cream over each, and send to table immediately. Scalloped Oysters. (English way.) Two dozen, oysters and their liquor, \ pint white sauce, 1 tablespoonful cream, salt, pepper, cayenne, and a squeeze of 48 MISS CAMERON'S COOKERY BOOK. lemon juice, and 2 yolks of eggs. Remove the beard fro the oysters and chop them up; heat up the white sauc flavour well with the seasonings; add the beards and tl yolks of eggs and cream, stir well; put the oysters in buttered shells, dividing them among six; pour sauce ov each, sprinkle with raspings, and bake in the oven fr minutes. Cod a la Religieuse. Take a small piece of cod and boil it (or the remains < cold can be used), break it into flakes, put it into a saucepa with Bechamel or egg sauce; heat it over the fire, garnU with boiled parsnips, and serve. A few oysters added i this are a great improvement. Half a pint of sauce is enoug for fib. cold fish. Sole a la Colbert. Take a good-sized sole, trim it, and remove the head, good part of the tail, and the black skin. On the side fro which the skin has been removed make a slit down the bac bone; slide the knife so as to sever as much as possible tl flesh from the ribs. Break the backbone in several place so that it may be easily taken out after the fish is cooke The sole must then be egged and bread-crumbed, and fri« whole in deep fat till a golden colour; drain the fish < kitchen paper, take the backbone out carefully, and fill tl cavity with maitre d'hdtel butter; send to table with slic of lemon and fried parsley. Sole a l'Horley. Ingredients: 1 large filleted sole^ 1 tablespoonful salad oil, 1 tablespoonful of vinegar, 1 teaspoonful of finel; chopped parsley, 1 bay leaf, 1 chopped shalot, and som Kromeskie batter. Make a marinade with oil, vinegar, herbi etc. ; cut the fish in neat fillets, and let it soak for an hour take up each fillet, dip it in the Kromeskie batter, and frj in hot fat ; serve with fried parsley awd tomato sauce. MISS CAMEBON'S COOKERY BOOK, 49