Take half a hundred of smelts, the biggest you can get draw them and cut off their heads, put them into a pipkin with a pint of white wine and a pint of vinegar, an onion shredded, a couple of lemons, a race of ginger, three or four blades of mace, a nutmeg sliced, whole pepper, a little salt✪ Salad of Smelts ; cover them, and let them stand %venty-four hours ; if you keep them three or four days, let not your pickle be too strong of the vinegar. When you serve them, take them out one by one, scrape and open them as you do anchovies, but throw away the bones, lay them close one by one round a silver dish (electro Avill do) ; mix together the outermost rind of a lemon or orange (as small as grated bread) and parsley, with a little hue beaten pepper, and strew this upon the dish of smelts with the meat of a lemon minced very small, then pour on salad-oil, and wring 380 THE THOBOTJGH GOOD COOK. in the juice of two lemons, but be sure none of the lemon- seed is left in the salad. A veiy ancient recipe. Indeed, some of our very best culinary foi-mulas are hundreds of years old. Give salads of smelts a trial. You will not reo^ret it. 6. Herring Salad. Ingredients: Four or six salted herrings that have been steeped in cold water to draw out some of the salt ; a little cold meat — veal, mutton, or beef; three eggs boiled hard, some boiled potatoes, tAvo apples, some pickled cucumbers and small pickled onions, sugar, pepj)er, vinegar, and cream. Take the herring from the bones, mince it, and lay it aside. Take the cold meat, as well as a little beetroot, potato, apple, and cucumber (all this together should not be more than the herring alone, so you must judge your quantities accordingly), add it to the herring. Put a little cream, sugar, vinegar, and pejjper in a cup together, mix, and then add them to the meat, herring, etc. All should be of the consistency of a paste, Avhich lay smoothly on a Hat dish and cover wdth minced beet- root. The whites and yolks of the eggs mince separatel}', and garnish the dish Avith them, some in the middle and some as a border all round. Outside of this border is laid a fringe of small pickled onions. The salad is served with a sauce made of cream, vinegar, mustard, and sugar, or with oil, vinegar, and pej)per. 7. Potato Salad. For Potato Salad I have already given a recipe in m}^ chat on German Cookery (p. 15). 381 SECTION XI. — HORS - D'CEUVRES AND SAVOUBY DISHES. 1. Anchovies, Norwegian Fashion. Scrape, wipe, and bone twelve or more Norwegian an- chovies ; trim the tillets neatly ; have ready two hard-boiled eggs, chop the whites and yolks separately, cover the bottom of one or two small round glass dishes with a laj'er of the chopped egg, forming a neat design ; sprinkle and season with a little chopped parsley, chervil, a little sweet oil and vinegar, and a pinch of cayenne pej^per. Place the anchovy fillets over the top in the shape of lattice-work, ornament with fancifully cut slices of lemon and hard-boiled egg round the sides, sprinkle with a little chopped parsley, and serve. 2. Anchovy Canapes. ✪ Anchovy Canapes

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Take half a hundred of smelts, the biggest you can get draw them and cut off their heads, put them into a pipkin with a pint of white wine and a pint of vinegar, an onion shredded, a couple of lemons, a race of ginger, three or four blades of mace, a nutmeg sliced, whole pepper, a little salt ; cover them, and let them stand %venty-four hours ; if you keep them three or four days, let not your pickle be too strong of the vinegar. When you serve them, take them out one by one, scrape and open them as you do anchovies, but throw away the bones, lay them close one by one round a silver dish (electro Avill do) ; mix together the outermost rind of a lemon or orange (as small as grated bread) and parsley, with a little hue beaten pepper, and strew this upon the dish of smelts with the meat of a lemon minced very small, then pour on salad-oil, and wring 380 THE THOBOTJGH GOOD COOK. in the juice of two lemons, but be sure none of the lemon- seed is left in the salad. A veiy ancient recipe. Indeed, some of our very best culinary foi-mulas are hundreds of years old. Give salads of smelts a trial. You will not reo^ret it. 6. Herring Salad. Ingredients: Four or six salted herrings that have been steeped in cold water to draw out some of the salt ; a little cold meat — veal, mutton, or beef; three eggs boiled hard, some boiled potatoes, tAvo apples, some pickled cucumbers and small pickled onions, sugar, pepj)er, vinegar, and cream. Take the herring from the bones, mince it, and lay it aside. Take the cold meat, as well as a little beetroot, potato, apple, and cucumber (all this together should not be more than the herring alone, so you must judge your quantities accordingly), add it to the herring. Put a little cream, sugar, vinegar, and pejjper in a cup together, mix, and then add them to the meat, herring, etc. All should be of the consistency of a paste, Avhich lay smoothly on a Hat dish and cover wdth minced beet- root. The whites and yolks of the eggs mince separatel}', and garnish the dish Avith them, some in the middle and some as a border all round. Outside of this border is laid a fringe of small pickled onions. The salad is served with a sauce made of cream, vinegar, mustard, and sugar, or with oil, vinegar, and pej)per. 7. Potato Salad. For Potato Salad I have already given a recipe in m}^ chat on German Cookery (p. 15). 381 SECTION XI. — HORS - D'CEUVRES AND SAVOUBY DISHES. 1. Anchovies, Norwegian Fashion. Scrape, wipe, and bone twelve or more Norwegian an- chovies ; trim the tillets neatly ; have ready two hard-boiled eggs, chop the whites and yolks separately, cover the bottom of one or two small round glass dishes with a laj'er of the chopped egg, forming a neat design ; sprinkle and season with a little chopped parsley, chervil, a little sweet oil and vinegar, and a pinch of cayenne pej^per. Place the anchovy fillets over the top in the shape of lattice-work, ornament with fancifully cut slices of lemon and hard-boiled egg round the sides, sprinkle with a little chopped parsley, and serve. 2. Anchovy Canapes.

The thorough good cook