Fish Mould

Ingredients

• ½ lb. cold fish
• 2 eggs
• seasoning
• 2 tablespoonsful of breadcrumbs
• 2 tablespoonsful of melted butter
• ½ teaspoonful of chopped parsley
• 2 tablespoonsful of white sauce

Method

1. 1

   Soak crumbs in a little milk.

2. 2

   Squeeze dry in clean towel.

3. 3

   Pound fish with the butter.

4. 4

   Add bread crumbs, eggs, and seasoning.

5. 5

   Mix well.

6. 6

   Steam in a buttered tin for half an hour.

7. 7

   Serve with anchovy sauce, poured over and round.

8. 8

   Garnish with cut lemon and parsley.

As published

This recipe was extracted from Berridge House recipe book (1910), page 7. The excerpt below is the record exactly as published.

Fish Mould \ lb. cold fish, 2 eggs, seasoning, 2 tablespoonsful of breadcrumbs, 2 tablespoonsful of melted butter, £ teaspoonful of chopped parsley, 2 tablespoonsful of white sauce. Method. — Soak crumbs in a little milk. Squeeze dry in clean towel. Pound fish with the butter. Add bread crumbs, eggs, and seasoning. 22 COOKER Y RECIPES Mix well. Steam in a buttered tin for half an hour. Serve with anchovy sauce, poured over and round. Garnish with cut lemon and parsley. LESSON IX Stewed Mutton and Peas i lb. neck of mutton, ^ pt. of water, i gill peas (dried), i onion (chopped), salt and pepper, Method. — Chine the mutton and cut it into chops. Place in stewpan with enough water to cover with the onion (chopped) and seasonings. Have peas soaked overnight. Boil them for about one hour, and stew them with the mutton for about twenty minutes before serving. When done, dish neatly with the peas in the centre. Pour the gravy round. Method. — Peel and slice the potatoes. Peel and cut the onions (not in rings). Cut up the meat. Place a layer of potatoes, then onions, then meat into the stewpan. Season well. Re- peat layers, finishing with potatoes. Add water. Cover closely. Simmer gently for about two hours. Stir occasionally to prevent potatoes sticking to the pan and burning. Above ingredients arranged in a hot-pot jar. Cook in oven for three hours. Serve in jar with a serviette pinned round. Irish Stew 2 lbs. potatoes, i lb. mutton, salt, 4 onions, ^ pt. of water, pepper. Hot Pot FIRST COURSE 23 LESSON X Sea Pie 1 lb. lean beef, 1 carrot, 1 small turnip, 1 onion, 1 dessertspoonful of flour, salt and pepper, celery, cold water. Crust \ lb. flour, i lb. suet, •| teaspoonful of water, baking powder, Method. — Cut meat in pieces, dip in seasoned flour. Scrape and cut carrot into dice. Peel turnip and onion and cut also into neat pieces. Place meat and vegetables into a moderate-sized stewpan. Add just enough water to cover, and bring to the boil. Make suet crust and roll out just the size of the lid. Place on top of meat. Simmer gently one and a-half to two hours. Loosen crust from sides of pan now and then. To serve : Cut crust across into four, and remove on to a hot plate with fish slice. If sufficiently seasoned, pile meat, &c., on an ashet, place crust on top. 2 large onions, Method. — Wash the dressed tripe. Blanch, scrape, and return to pan cut in neat pieces. Add milk, and simmer one hour (seasonings also) . Have Stewed Tripe 1 lb. tripe, 1 oz. flour, salt and pepper, 1 pt. skim milk, croutons of toast, parsley. 24 COOKER Y RECIPES onions boiled ; chop them finely. Blend flour with a little cold milk, add it, and stir till boiling ; then add the onions. Mix well, and if sufficiently seasoned pile on a hot dish and garnish with croutons of toast and parsley. Stewed Beef i lb. beef (shin or any cheap part may be used), i carrot, i turnip (small), \ pt. water, a little vinegar, i dessertspoonful of flour, salt and pepper, onion. Method. — Cut beef into neat pieces. If very tough, dip each in vinegar to soften the fibres. Prepare and cut vegetables into dice, place in stewpan with the meat and water. Simmer gently till tender (two to three hours). Have flour blended with half gill of water. Add and stir till it boils and cooks the flour. Season and pile on hot ashet. N.B. — For household cookery use beefsteak, and brown meat and onion in i oz. white fat. Cut best part of carrot and turnip into neat shapes. Cook separately and use to garnish the dish. The rough pieces are used to flavour the stew, and strained off when meat is dished. LESSON XI. Roast Beef Sirloin, rib, or any suitable joint for roasting. Weigh meat and calculate time for cooking, according to size and shape. Allow about fifteen FIRST COURSE 25 minutes to each lb. and fifteen minutes over. Wipe the meat. Place dripping for basting on roasting pan, allow it to become hot. Place meat on trivet, baste it, and return to oven, which must be very hot, until the outside of the meat is sealed up and browned. Baste very frequently till done. Place on hot ashet. Pour off fat. Sprinkle salt on tin, stir among the sediment and brown it. Add sufficient stock or water to make the required gravy. Add pepper and boil up. Remove any grease. Pour a little round the joint, and serve the remainder in a hot sauceboat. Serve with Yorkshire pudding (Lesson XXXII.). Rolled Stuffed Breast of Mutton 1 breast of mutton (boned), stuffing, 3 oz. breadcrumbs, £ teaspoonful of thyme and marjoram, i-| oz. suet, dripping, to baste, 2 oz. 1 egg> 1 dessertspoonful of chopped parsley, seasoning. Method. — Carefully remove bones frommutton. Wipe the meat. Bat out if necessary. Make stuffing and spread it over the meat. Roll up and fasten securely with string or tape. Calculate time for roasting, allowing twenty-five minutes to each lb. and twenty-five over. Baste fre- quently. The bones should be simmered in water to make stock for gravy. When done pour off all the fat. Sprinkle in salt, and make gravy in the usual way, or, if a thickened gravy is required, leave a little fat with the sediment, and brown one dessertspoonful of flour in it before adding the stock. 26 COOKERY RECIPES Roast Pork Pork may be roasted in the same way as beef, allowing twenty-five minutes to each lb. and twenty-five minutes over. Serve with gravy from which all grease has been removed, and apple sauce. It may also be stuffed with the following : Sage and Onion Stuffing 4 large onions, i teaspoonful of sage, lb. breadcrumbs, salt, pepper, milk or egg to bind. Method [use half the quantity for small joint). — Parboil and chop the onions. Mix all the in- gredients together, season well, and bind with egg or milk. Use to stuff meat, or bake in a well- greased dripping-tin till cooked and firm. Cut in squares, dish on dish-paper on hot ashet. Roast Heart 1 sheep’s heart, 2 tablespoonsful of breadcrumbs, Small piece onion (chopped), i teaspoonful of chopped parsley,

Cook this with the app: pantry check, scaling, and the assistant.