The official handbook for the National Training School for Cookery

N.B. — If there be no coral, the sauce might be coloured with half a teaspoonful of essence of anchovy. 24. We stir it quite smoothly with a wooden spoon, it must not be lumpy. 25. We now add pepper and salt, and a few grains of Cayenne pepper, according to taste. 26. We take the chopped lobster, and mix it into the sauce, and add half a teaspoonful of lemon juice. 27. We pour the sauce into a sauceboat, and serve it with the turbot. 214 National Training School for Cookery. Lesson No. 2. FISH PUDDING. Average cost of " Fish Pudding and Egg Sauce. "Haddock" s. d. Haddock i o 2 lbs. of potatoes o 2 2 oz. of butter o 2 1 egg o 1 " Sauce" d. 2 oz. of butter . 2 1 oz. of flour t . J gill of cream . s 3 2 eggs and salt 2 Time required, about one hour and a half. Now we will show you how to make a Fish Pudding with Haddock. N. B. — Any cold boiled fish can be used for the fish pudding, instead of haddock. 1. We take a fishkettle of warm water, and we put in it a little salt and put it on the fire to boil. 2. We take a haddock, and put it into a basin of cold water and wash it well. 3. We take the haddock out of the basin and put it into the fishkettle of boiling water, laying it carefully on the drainer so that it is well covered with water. 4. We let it simmer for fifteen minutes. 5. We take six potatoes, put them into a basin of cold water, and scrub them well with a scrubbing-brush. N.B. — Any cold potatoes can of course be used instead of boiling fresh ones. 6. We take the potatoes out of the basin, and dry them with a cloth. 7. We take a sharp knife and peel the potatoes. 8. We take a saucepan of cold water, and lay the potatoes in it. 9. We put the saucepan on the fire to boil. It must not boil less than twenty minutes, or more than three-quarters of an hour, according to the size of the potatoes. Lessons on Cooking Fish. — Fish Pudding. 2 1 5 10. When we think the potatoes are sufficiently done, we take a steel fork and try the potatoes, to see if they are tender all through. 11. When they are quite boiled, we drain off all the water from the saucepan, and sprinkle the potatoes with a little salt. 12. We put on the lid of the saucepan, and stand it by the side of the fire to steam the potatoes until they have become quite mealy and dry. 13. We should shake the saucepan every now and then, to prevent the potatoes from sticking to the bottom. 14. When the haddock is sufficiently boiled, we take it carefully out of the fishkettle. 15. We take a sharp knife, and cut off the head and tail of the fish. 16. We skin the fish from the head to the tail. 17. We cut up the fish and take out all the bones. 18. We cut the fish up into small pieces the size of dice, and put them in a large basin. 19. When the potatoes are steamed, we take them out of the saucepan with a spoon. 20. We have a wire sieve ready standing over a large plate. 21. We rub the potatoes quickly through the sieve with a wooden spoon. N.B. — The potatoes when sifted should be of the same weight as the fish. 22. We add the sifted potatoes to the haddock, and mix them well together with a wooden spoon. 23. We add salt and pepper, and a few grains of Cayenne pepper to taste. 24. We put in one ounce and a half of butter.