[Cookery book].

Date:
[1895?]
Catalogue details

Licence: Public Domain Mark

Credit: [Cookery book]. 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.

    10/80 (page 8)
    Fish Chowder. —Three or four pounds fresh haddock, carefully cleaned and cut in pieces three inches square. Place in bottom of kettle five or six slices salt pork, fry brown, then add three onions sliced thin, fry them brown. Remove from the fire, and place on the pork and onions a layer of fish, sprinkle with pepper and salt, then a layer of peeled sliced potatoes, then fish and potatoes till fish is used up. Cover with water and let boil half an hour. Roll six crackers, put in with the fish, and lastly add a pint or more of milk. Let get thoroughly heated, and serve. Baked Fish. — Make a dressing of bread cnimbs, two tablespoonfuls of minced onion, some chopped parsley, a little butter, one tablespoonful of chopped suet, pepper and salt, and a beaten egg. Stuff the fish and sew or tie securely. Place in a pan with some hot water ; lay pieces of pork on top with a little pepper and salt, and bake, basting very often. Lobster a la Newburg.—Two pounds lobster boiled forty-five minutes. Yolks three hard-boiled eggs rubbed smooth with cream or milk one large tablespoon of flour rubbed into two tablespoons butter. Heat one gill of cream in a double boiler, add the prepared yolks and flour, one- half teaspoon salt, a shake of red pepper and one grating of nutmeg. Cook and stir until smooth and thick, then add lobster meat and cook ten minutes longer. Just before serving add two tablespoons sherry or Madeira wine. Oysters a la Newburg.—Heat one gill of cream in a double boiler. Rub one large tablespoon flour into two ounces of butter. Rub the yolks of three hard-boiled eggs smooth with a little cream, add to hot cream with flour mixture. Stir until thick and smooth. Add a shake of red pepper and one-half teaspoonful salt. Cook forty oysters in their own liquor and one teaspoon of salt until edges are curled, about ten minutes, then drain, add at once to cream prepared with two tablespoons sherry and serve at once. Little Pigs in Blankets. —Take as many large oysters as are wished, wash and dry them thoroughly with a clean towel. Have some fat bacon cut in very thin slices, cover each oyster with them, and pin on with wooden toothpicks. Broil or roast them until the bacon is crisp and brown. Do not remove toothpicks. Serve hot. Creamed Oysters. —To one-half tablespoonful Butter, melted in a saucepan, add one heaping tablespoonful flour. Cook a few moments, and stir in gradually one cuj* hot milk. Season with salt, pepper and one tea- spoonful celery salt. Wash and pick over carefully one pint fine oysters, boil them in their own liquor until plump, dram, and pour over them the sauce. /She can hake, she can broil, she can fry, Ne'er a cake does she spoil, nor a pie, /She’s perfectly neat, her tempo)' is sweet. And this is the reason why. She uses Cleveland’s baking powder.