365 tasty dishes

Wash the roe thoroughly and let stand in salted water for ten minutes. Place in a saucepan with ^ of a teaspoonful of salt, cover with boiling water and simmer gently for fifteen minutes ; transfer to a bowl of cold water until chilled, then drain and dry on a towel. If very large and thick split each roe lengthwise. Spread with melted butter, dust with salt and pepper, place in a greased broiler and broil over a clear fire. Serve on a hot dish, sprinkling over each piece a little lemon juice and chopped parsley and garnish with watercress. 18.— Egg Cutlets. Cover 6 eggs with boiling water and simmer for three-quarters of an hour, transfer to cold water until chilled then shell. Into a saucepan put 2 tablespoonfuls of butter, 4 tablespoonfuls of flour, i teaspoonful of salt and ^ of a teaspoonful of white pepper. Stir over the fire until mixed, add gradually I pint of hot milk and stir until smooth and very thick. Add i teaspoonful of onion juice, simmer for five minutes ; take from the April fire, add i tablespoonful of chopped parsley and the eggs, coarsely chopped, then set aside until cold and firm. Lightly flour the hands and form into small cutlets ; dip each into slightly beaten egg and roll in fine bread crumbs. Plunge, a few at a time, into smoking-hot fat until golden brown and drain on unglazed paper. xg. — Dried Rusk. Dried rusk with milk makes a good lunch dish now and then. For the rusk set a sponge with 3 cupfuls of milk, i teaspoonful of salt, I tablespoonful of sugar, i yeast cake and flour to make a drop batter. When very light add i cupful of butter creamed with 2 cupfuls of sugar and 4 eggs, beat and raise again. Add flour to make a soft dough, knead until smooth, let rise again and form into small round balls. Put close together in greased pans, raise until doubled in thickness and bake in a hot oven. Let stand for a day or so then cut in two and dry in the open oven until a pale golden color all through. Put away in a dry place and they will keep for weeks. April 20. — Fish Curry. Melt 3 tablespoonfuls of butter in a saucepan and fry in it 2 large sliced onions, add i tablespoonful curry powder and stir well. Add salt and i cupful of stock or grated almond or cocoanut in water, also juice of ]4 a lemon and let all boil up for five minutes. Now add the fish (uncooked) cut in pieces about two inches square and cook in the curry for about half an hour. 21. — Caviare Canapes. Cut stale bread in quarter of an inch slices and from these stamp out two inch circles. Fry them until pale brown in a little butter. From some fresh watercress strip off all the good leaves and the most tender portion of the stems. Wash these thoroughly and press in a towel until dry, then pound to a pulp. Press again and then blend with an equal quantity of creamed butter. Spread the hot fried bread with this, and cover with a thin layer of caviare. 22.— Baked Shad Roe. Wash and simmer the roe until it is tender. In a saucepan put ^ of a can April of tomatoes, i scant teaspoonful of salt, ^ of a teaspoonful of pepper, i tablespoonful chopped onion, 3 cloves and a sprig of parsley ; simmer for twenty minutes and press through a sieve. Return to the fire and thicken with i heaping iablespoonful of butter and I tablespoonful of flour rubbed together to a paste. Place the roe on in a shallow greased pan, pour over each 2 tablespoonfuls of the sauce and bake in a hot oven for three-quarters of an hour, basting three times with the sauce. Serve with the remainder of the sauce. 23. — Banana Sponge.