High-class cookery made easy / by Mrs. Hart.

  • Hart, J., Mrs.
Date:
[c.1880]
Catalogue details

Licence: Public Domain Mark

Credit: High-class cookery made easy / by Mrs. Hart. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    TURBOT BAKED. Cook a tui'bot as before mentioned, but boil only ten minutes instead of twenty. Make a brown sauce in the ordinary way, and have some chopped parsley, chopped capers, and an onion cut in rings. Place your fish in a baking dish, pour the sauce over it, then sprinkle parsley, onion, and bread crumbs, along with some small pieces of butter on the top, and bake in a hot oven. PLAIN BOILED SALMON. Put your fish in cold water (a pound of salt to every six quarts of water), cover it well with the water, and set it to simmer over a moderate fire. A fish weighing four pounds requires half-an-hour to boil, and one eight pounds three-quarters of an hour. Serve with shrimp or lobster sauce. SAUCE A LA MAITRE D’HOTEL. Place in a sauce-pan half-an-ounce of butter, half- an-ounce of flour, and melt over the fire; then add a tea-cupful of milk, a tea-spoonful of chopped parsley, and boil for fifteen minutes; then a squeeze of a lemon and a glass of cream. SAUCE A LA REGENCE. Place one cupful of fish liquor in a sauce-pan with the red part of half a carrot, half an onion, a small piece of turnip cut in thin stripes, an inch in length.. Boil till tender, then add two ounces of browned flour and butter, pepper and salt. This sauce will do for stewed fish.