Culinary jottings : a treatise in thirty chapters on reformed cookery for Anglo-Indian rites / by "Wyvern".

  • Kenney-Herbert, A. R. (Arthur Robert), 1840-1916.
Date:
1885
Catalogue details

Licence: Public Domain Mark

Credit: Culinary jottings : a treatise in thirty chapters on reformed cookery for Anglo-Indian rites / by "Wyvern". 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.

    68/574 (page 52)
    OI3:^T=>TEIS -VII. ♦ Regarding our Fish. £ISH, Tinder skilfnl hands, offers,” says Brillat Savarin, “ inexhaustible resoui’ces of gustatory enjoyment; whether served up entire, in pieces, or sliced ; done in water, in oil, or in wine ; hot or cold ; in all cases it receives a hearty welcome.” We, who live at Madras, on a coast which yields a perennial supply of good fish, (to borrow a well-known figure of speech) should surely lay these words to heart. With a market as fairly well supplied as ours, we ought never to be at a loss for variety, or for scope to exercise our cook’s ingenuity. The fair hostess should always be able to soothe herself with the reflection that with the fish, at all events, her guests will be well satisfied. Now, do we avail oui’selves, as we ought to do, of the many opportunities we undoubtedly possess of turning hfadras fish to a good account ? I certainly think not; indeed I fear that only a few of us appreciate the true value of this most excellent article of our daily food. At the ordinaiy Madi-as diimer party, you may rely almost for certain on having boiled seer fish, with a sauce, and a few slices of cucumber and beetroot, or a spoonful of salad ! on the side of your plate. Or the fish may be pomfret, similarly served. “ Tartare, “ a parody of hollan- daise” and melted butter with essence of anchovy, com-