HOUSEHOLD RECIPES.

North Otago Times, Volume XXVIII, Issue 2081, 3 January 1879, Page 3 (Supplement)

HOUSEHOLD RECIPES.

To Fry Fish. — Saving nicely cleaned and washed it, dry it completely, dip it in yolks of eggs beaten, and then in a dish ef stale white bread crumbs ; if you wish it to look in the highest perfection repeat the egg and crumbs ; and instantly plunge it into a thickbottom frying pan, in which have ready a sufficient quantity of dripping or lard boiling hot to cover the fish ; let it gently boil until it becomes a beautiful yellow brown ; turn a large dish upside down, lay a sheet of tissue paper on it, and carefully place the dish upon )t before the fire ; the crumbs of bread should appear distinct. Oil is the best thing to fry them in, if the expense ia no objection. To Stew Brisket of Beef.— Put the part which has the hard fat into a stewpot with ft small quantity of water, let it boil up and akim thoroughly, then add carrots, turnips, onions, celery, and a few peppercorns. Stew it extremely tender, then take out the flat bones, and remove all the fat from the soup. Either, serve that and the meat in a tureen, or the soup alone, and the meat on a dish garnished A\ith some vegetables. The following sauce is much admired served with the beef : — Take a half -pint of the soup and mix it with a spoonful of ketchup, a glass of port wine, a teas-poonful of made mustard, a little flour, a bit of butter and salt ; boil all together a few minutes, and pour it round the meat. j Sauce Robart for Ru mp Steaks. — Put a piece of butter the size of of an egg into a saucepan, set it over the fire, and when browning throw in a handful of sliced onions cut small, fry them brown, but do not let them burn ; add half a spoonful 0/ flour, shake the onions in it and give it another fry, then put four spoonfuls of gravy and some pepper and salt, and boil it gently ten minutes. When cold skim off the fat, add a spoonful of made mustard, a spoonful of vinegar, and the juice of half a lemon ; boil it all, and pour it round the steaks. They should be of a fine yellow brown, and garnished with fried parsley and lemon. Browning to Color and Flavor Made Dishes. — Beat to powder four ounces of doublerefined sugar, put it into a nice iron fryingpan, with one ounce of fine fresh butter ; mix it well over a clear fire, ana when it begini to froth hi>M it up higher. When of a rery fine dark brown pour in a small quantity of a, pint of port — and the whole by very slow degrees, stirring all the time. Put to the above half an ounce of jamara and the same of black pepper, six cloves of shalots peeled, three bl.ules of mace bruised, three spoonfuls of mushroom and the same of walnut ketchup, some salt and the finely pared rind of a lemon ; boil gently fifteen minutes. Pour it into a basin tillj cold, take off the scum and bottlf for use.