Turbot Patties

Ingredients

• One oz. butter
• 1 oz. flour
• J pint milk
• 1 tablespoon cream
• 3 drops of lemon juice
• salt
• pepper
• cayenne

Method

1. 1

   Melt the butter, stir in the flour, then the milk and boil for four minutes.

2. 2

   Take off the fire, mix in the lemon seasoning and cream; add the remains of any cold turbot cut into dice.

3. 3

   Heat over the fire, have the patty cases ready, fill with the fish, and serve very hot.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 22. The excerpt below is the record exactly as published.

Turbot Patties. One oz. butter, 1 oz. flour, J pint milk, 1 tablespo cream, 3 drops of lemon juice, salt, pepper, and cayen taste. Melt the butter, stir in the flour, then the milk boil four minutes. Take off the fire, mix in the lemon seasoning, and cream; add the remains of any cold ti cut into dice. Heat over the fire, have the patty cases r fill with the fish, and serve very hot. The remains o; cold fish can be used in the same way. Polenta Pudding: to serve with Game. Boil 1£ pint of milk; stir in very gradually \ 1 polenta or maize flour. Boil for twenty minutes, sti briskly all the time. When it is thick and smooth pepper and salt, and 1 oz. of butter. Pour into a but mould, and bake in a hot oven. Turn out and serve the entree. MISS CAMERON'S QOOKERY BOOK. 61 Capon a la Royal. Bone the fowl; fill with forcemeat, mushrooms, and a boiled sweetbread ; trim it neatly, cover it with thin slices of bacon, then with buttered paper. Roast it slowly before a dear fire, basting it well About forty minutes before it is done remove the paper and bacon, and let it brown. Dish it on a puree of chestnuts. » Outlets a la Rachel. Boil 25 chestnuts for twenty minutes, and pass them through a sieve. Put them into a stewpan with a little sugar, nutmeg, and cream, or white sauce. Trim your cut- lets and cook them over a quiok fire with butter and a little chopped mushroom; spread them over with foie gras, roll tbem in a pig's caul, glaze them, put them in the oven for ten minutes. Dish with brown sauce, and the chestnuts in the centre. Blanquette of Turkey. Take the remains of cold turkey and cut into neat slices ; break up the bones and put them on to stew in enough cold water to cover them, with a small piece of ham, an eschalot, and a blade of mace. Let this cook for half an hour, then strain it, pour it back into the saucepan, season with salt, pepper, a little nutmeg, £ teaspoonful of grated lemon rind, and 1 gill of cream. Beat in the yolk of an egg. Simmer three or four minutes, stirring all the time. Put the pieces of turkey in to heat, and serve with fried croutons. Pork Sausa One lb. of pork (fat and lean, without any skin or gristle), 1 lb. of lean veal, 1 lb. of beef suet, £ lb. of bread crumbs, the rind of J lemon, 1 small nutmeg, 6 sage leaves, 1 tea- spoonful of pepper, 2 teaspoonfuls of salt, \ te^wai\& fc\ 62 MISS CAMERON'S COOKEBY BOOK. marjoram. Mince the pork, veal, and suet together ; add the bread crumbs and lemon peel (minced), and a small nutr meg grated. Wash and chop the sage leaves very finely J add these, with the remaining ingredients, to the sausage meat, and when thoroughly mixed put the meat into skins. Scotch Haggis. Take the stomach-bag of the sheep, thoroughly wash and clean it, and soak it in salt and water for twenty-four hours. The liver, the heart, the sweetbread, 1 lb. of lean beef, \ lb. beef suet, 2 onions, \ lb. Scotch oatmeal', 1 teaspoonful of black pepper, 3 or 4 pounded cloves, \ pint of good gravy. Boil the liver for one hour and a half ; the heart and sweet* bread for one hour. Grate half of the liver, and chop up the heart and sweetbread and the suet all very finely, also the beef and the onions (previously parboiled); add the season- ing and the oatmeal well dried, mix thoroughly, and moisten with the gravy. Take the bag from the cold water, and dip it in hot water; scrape it and see that it is perfectly clean. Only half fill it with the mixture, as the meat and meal will expand. Sew up the opening securely. Put it in boiling water and boil it for three hours. Pieree it with a needle occasionally to allow the air to escape. Cutlets a la Milanaise. One and a half lb. veal outlets, 2 oz. grated Parmesan cheese, 2 oz. boiled macaroni, \ pint thick white sauce, some tomato sauce, 1 egg, and bread crumbs. Cut the veal into small round cutlets, very thin, and beat them well to make them tender. Dip them in the grated cheese, then in egg and bread crumbs, and fry a nice golden brown. Serve on a bank of mashed potatoes or spinach, with tomato sauce round. * Cut the macaroni into small pieces, mix into the white sauce, and pile up in the centre of the cutlets. Mutton cutlets can *>e dressed in the same way. MISS CAMEBON'S COOKEBY BOOK. 63 Sweetbreads a la Pompadour. Two largo sweetbreads, 4 ripe tomatoes, £ pint Bechamel 8auce, a few drops of green vegetable colouring, 1£ pint white stock, well flavoured. Blanch the sweetbreads and stew them gently in the stock, till cooked. Peel and slice the tomatoes, and cook them in the oven with a buttered paper over for a few minutes ; do not let them discolour. Take out the sweet- breads, break them into neat pieces, dish round on a puree of spinach. Colour the sauce a pale green, and pour over and round. Pile the tomatoes in the centre, having cut them into neat little squares. Savoury Mince. Half lb- any cold meat, 2 ripe tomatoes, J pint brown or white sauce, 1 teaspoonful chopped parsley, salt, pepper, and cayenne

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