Fish Recipes – Recipes For Fish May 29, 2008

BAKED FISH

4 Mullet or Jew-fish—1s.

2 oz. Bread Crumbs—1/2d.

1 oz. Butter—1d.

Pepper and Salt

1 teaspoonful Parsley

1 teaspoonful Sweet Herbs

1/2 lemon

2 oz. Suet—2 1/2d.

Total Cost—1 s. 4 d.

Time—30 Minutes.

Split open the fish and remove the head and backbone, wash well in cold water and dry in a cloth. Chop the parsley, herbs, and suet, and mix these together; add half the crumbs, the rind of half a lemon, and pepper and salt. Butter a baking tin, lay on a fish skin downwards. On this place a layer of seasoning, a little lemon juice, and a few pieces of butter; on this another fish with the cut part next the seasoning. Do the rest in the same way, piling one on top of another; over all put the rest of the crumbs and butter, bake in a moderate oven for half an hour. Slip into a hot dish, and serve.

Pancake Recipes

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Soup Recipes May 25, 2008

GREEN PEA SOUP

Put one quart of green peas into two cups of boiling
water, add a saltspoon of salt, and cook until tender. Rub peas and
liquor through a puree strainer, add two cups of boiling water, and set
back where the pulp will keep hot. Heat two cups of milk, add a teaspoon
of flour rubbed into a rounding tablespoon of butter, season with salt,
pepper, and a level teaspoon of sugar. Add to the hot vegetable pulp,
heat to the boiling point, and serve.

Turkey Meatloaf

Jewish Recipes – Invalid Recipes – Receipts for Invalids

MILK PORRIDGE.

Jewish Recipes

Make a fine gruel with new milk without adding any water, strain
it when sufficiently thick, and sweeten with white sugar. This is
extremely nutritive and fattening.

Jewish Recipes

Bill Austin

Cooking Meats – Beef – Pork – Lamb and Other Meat May 21, 2008

HASHED BEEF AND TOMATO SAUCE

1 lb. Cold Roast Beef—3d.

8 tomatoes—3d.

1 fagot of Herbs

Salt and Pepper—1/2d.

1 gill Gravy

1 oz. Butter

1/2 teaspoonful Sugar

Toast—1 1/2d.

Total Cost—8d.

Time—Half an Hour

Slice up the tomatoes and put them into a saucepan with the butter, herbs, pepper, salt, sugar, and gravy. Stir about until it becomes quite a pulp; then rub through a sieve, season to taste, and let it get quite cold. Cut the beef into thin slices and lay it in a saucepan, pour over the cold sauce and let it get hot through, very slowly. Arrange on a hot dish, and garnish with fried sippets of bread or toast.

Famous Quotes

Free Recipes

CABBAGE. MRS. W. H. ECKHART.

HOW TO BOIL.–Cut a large head of cabbage into quarters; then re-cut

the quarters, and wash well in cold water; pour boiling water over it,

and cover about five minutes; drain in colander, and add one

good-sized onion, a pinch of cayenne pepper, and enough meat broth to

cover it; boil until tender. A brisket of beef is best for the broth.

Jewish Recipes

Vegetable Recipes – Recipes for Vegetables

POTATO CHIPS

To fry potatoes successfully, two things must be carefully attended to. First of all dry the potatoes thoroughly, and then have very hot fat. Peel the potatoes and dry them in a cloth. Cut into any shape—slices, strips, quarters, &c.—and dry again. Have a good quantity of very hot fat ready, put the chips into a frying basket, and plunge into the fat. Fry quickly, and directly they are brown enough they are done. Throw them on to some kitchen paper to drain off the fat. Pile high on a dish, sprinkle with salt, and serve very hot.

Famous Recipes

Recipes Tried and True

Fowl and Game Recipes

BONED TURKEY. MRS. R. H. J.

Boil a turkey in as little water as possible until the bones can be

easily separated from the meat; remove all the skin; slice, mixing

together the light and dark parts; season with salt and pepper. Take

the liquor in which the fowl was boiled, having kept it warm; pour it

on the meat; mix well; shape it like a loaf of bread; wrap in a cloth

and press with a heavy weight for a few hours. Cut in thin slices

when served.

Chicken Recipes Chicken Recipes Turkey Recipes

Chicken Recipes Chicken Recipes Turkey Recipes

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