At the time when the United States Government is making such vigorous efforts to introduce carp into our country it seems suitable to present an English way of serving up that fine fish in a savory fashion. The above recipe is taken from "The British Housewife," found among the treasures of an old Virginia family. Stewed Lobsteb. Take four lobsters weighing from one-half to three-quar- ters of a pound each, boil half an hour, pick out the meat, excluding the fat and red parts, chop very fine, and when ready for breakfast put it into a saucepan, with a teacup- ful of grated bread-crumbs, a lump of butter the size of an eggy salt, half a teacupf ul of milk (mace, if you like its flavor), with as much Cayenne pepper✪ Stewed Lobster as you can lay on a flve-cent piece. Warm It quick, stirring all the time, as it only needs to boil once ; serve in a covered dish. Baked Bass. An eight -pound bass is a good -sized one for baking. Prepare a teacupful of bread-crumbs grated fine. Sea- son with butter, pepper, and salt (spices or herbs too, if you like). Fill the breast of the fish, lay some thin slices of salt pork, whole pepper, cloves, and allspice in the pan; put in two teacupfuls of cold water ; bake three-quarters of an hour, basting frequently. When dished set the pan on the stove, and dust some browned flour into the gravy made while cooking. Chop the yolk of a hard-boiled egg and put in your gravy-boat; stir in a glass of sherry or port✪ Baked Bass. As the gravy boils strain into the boat, and serve hot. ^^ vmoiNiA cookery-book. CHAPTER VII. SOUPS. Stock for Soup. — To Prepare a Beefs Head for Soup Stock. — Aspar- agus Soup. — Beef Soup. —Chicken Soup. — Black Mexican Bean Soup. — Force-meat Balls for Bean Soup. — Corn Soup. — Calfs- head Soup. — Gumbo. — Mock-turtle Soup. — Little Eggs for Turtle or Mock-turtle Soup.— Oyster Soup, No. 1. — Oyster Soup, No. 2. — Okra Soup. — Ox-tail Soup. — Green-pea Soup. — Squirrel Soup. — ^Tomato Soup. — Good Lenten Soups. Stock fob Soup. Eably in the morning put two shins and fifteen or twen- ty pounds of coarse beef in eight gallons of cold water. Boil eight or ten hours, keeping it covered all the time. Carefully skim off all the grease. Put in two onions, sliced, a handful of celery, six turnips, cut up, four pods of capsicum, half an ounce each of cloves and mace, a table- spoonful of black pepper, garden herbs, such as savory, winter and summer, thyme and marjoram, a table-spoonful each, powdered, and six slices of lean ham✪ Stock for Soup. From eight this stock should be boiled down to four gallons. When properly boiled strain it through flannel three or four double, and when cold it will be a fine jelly, and will keep in winter a fortnight, in summer on ice four or five days. For a tureen of soup take two quarts of the jelly, adding any additional seasoning that your taste suggests. Always remember, however, that it is better to put rather too little than too much, because a deficiency may be supplemented by the castors at table, but no skill can atone for carelessly overturning either the salt-cellar or pepper-cruet into the soup. As soon as this soup stock VIRGINIA COOKBRT-BOOK. 73 boils send it to table. Stock should be made without any salt, as that spoils the color. To Pekpare a Beef's Head fob Soup Stock.

AI-modernized reading of the original text

At the time when the United States Government is making such vigorous efforts to introduce carp into our country it seems suitable to present an English way of serving up that fine fish in a savory fashion. The above recipe is taken from "The British Housewife," found among the treasures of an old Virginia family. Stewed Lobsteb. Take four lobsters weighing from one-half to three-quarters of a pound each, boil half an hour, pick out the meat, excluding the fat and red parts, chop very fine, and when ready for breakfast put it into a saucepan, with a teacupful of grated bread-crumbs, a lump of butter the size of an egg, salt, half a teacupful of milk (mace, if you like its flavor), with as much Cayenne pepper as you can lay on a five-cent piece. Warm It quick, stirring all the time, as it only needs to boil once ; serve in a covered dish. Baked Bass. An eight-pound bass is a good-sized one for baking. Prepare a teacupful of bread-crumbs grated fine. Season with butter, pepper, and salt (spices or herbs too, if you like). Fill the breast of the fish, lay some thin slices of salt pork, whole pepper, cloves, and allspice in the pan; put in two teacupfuls of cold water ; bake three-quarters of an hour, basting frequently. When dished set the pan on the stove, and dust some browned flour into the gravy made while cooking. Chop the yolk of a hard-boiled egg and put in your gravy-boat; stir in a glass of sherry or port. As the gravy boils strain into the boat, and serve hot. Virginia Cookery-book. CHAPTER VII. SOUPS. Stock for Soup. — To Prepare a Beefs Head for Soup Stock. — Asparagus Soup. — Beef Soup. —Chicken Soup. — Black Mexican Bean Soup. — Force-meat Balls for Bean Soup. — Corn Soup. — Calfshead Soup. — Gumbo. — Mock-turtle Soup. — Little Eggs for Turtle or Mock-turtle Soup.— Oyster Soup, No. 1. — Oyster Soup, No. 2. — Okra Soup. — Ox-tail Soup. — Green-pea Soup. — Squirrel Soup. — ^Tomato Soup. — Good Lenten Soups. Stock fob Soup. Eably in the morning put two shins and fifteen or twenty pounds of coarse beef in eight gallons of cold water. Boil eight or ten hours, keeping it covered all the time. Carefully skim off all the grease. Put in two onions, sliced, a handful of celery, six turnips, cut up, four pods of capsicum, half an ounce each of cloves and mace, a tablespoonful of black pepper, garden herbs, such as savory, winter and summer, thyme and marjoram, a table-spoonful each, powdered, and six slices of lean ham. From eight this stock should be boiled down to four gallons. When properly boiled strain it through flannel three or four double, and when cold it will be a fine jelly, and will keep in winter a fortnight, in summer on ice four or five days. For a tureen of soup take two quarts of the jelly, adding any additional seasoning that your taste suggests. Always remember, however, that it is better to put rather too little than too much, because a deficiency may be supplemented by the castors at table, but no skill can atone for carelessly overturning either the salt-cellar or pepper-cruet into the soup. As soon as this soup stock boils send it to table. Stock should be made without any salt, as that spoils the color. To Pekpare a Beef's Head fob Soup Stock.

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Stewed LobsterBaked BassFish with GravyStock for SoupBeef SoupChicken SoupBlack Mexican Bean SoupForce-meat Balls for Bean Soup