Hand-book of practical cookery, for ladies and professional cooks : containing the whole science and art of preparing human food by Pierre Blot / [Pierre Blot].

  • Blot, Pierre, 1818-1874.
Date:
1868
Catalogue details

Licence: Public Domain Mark

Credit: Hand-book of practical cookery, for ladies and professional cooks : containing the whole science and art of preparing human food by Pierre Blot / [Pierre Blot]. Source: Wellcome Collection.

    137/492 (page 131)
    (this is for about three pounds), leave tlms two hours; then take the fish only, envelop it in buttered paper, fix it on the spit before a good fire, baste with the wine and seasonings from the crockery dish, and when nearly done take tbe paper off*; finish the cooking, basting the while, and serve with the drippings, to which you may add a lit- tle vinegar, sweet-oil, and mustard. If there is any left, you can serve it cold the next day with an oil-sauce. SaufAL—Scaley clean, and prepare the fish as directed. For one pound of fish put about one ounce of butter in a frying-pan on the fire, and wben melted put the fish in; fry it on both sides, and serve it with a mmtre d^hoteL Stewed.—Clean and prepare as directed three pounds of fish, cut it in pieces about two inches long. Put in a fish-kettle four ounces of butter, kneaded with a teaspoon- fiil of fiour, and the same of chopped parsley, add two or three mushrooms cut in pieces, salt and pepper, then the fish and a glass of claret wine, or a wine-glass of vinegar; cover with water, set on a good fire, boil gently' till cooked; dish the pieces of fish, strain the sauce on them, spread the pieces of mushrooms over, and serve. Stuffed,—When cleansed, cut out the backbone from the head to within two inches of the tail, and fill its place with the following mixture : soak stale bread in cold water and then squeeze the water out; put one ounce of butter into a saucepan and set it on the fire; as soon as melted, fry in it one middle-sized onion, chopped fine; then add the bread; stir for two minutes, add also salt, pepper, a pinch of nutmeg, two or three tablespoonfuls of broth; stir again two or three minutes; take the pan from, the fire, add a yolk of egg, put back on the fire for half a minute, stir- ring the while, take off again, add a teaspoonfui of chopped