IN THE KITCHEN

Southland Times, Issue 19184, 1 March 1924, Page 15

IN THE KITCHEN

THE HOME TOOK GRILLED HERRING. Remove heads, wash thoroughly without breaking, score the fish with a knife, and brush with salad oil, and grill on both sides. Serve on a hot dish with a small piece of butter on each fish, and serve with mustard sauce. For the sauce put loz flour, ,niv until smooth, then add all at once 1-pint of mine and stir until thick and smooth. Add salt and pepper and one teaspoonful of made mustard. Allow one fish to each person. SAVOURY SANDWICHES. Take thin pastry biscuits and spread them with cream cheese, anchovy paste, potted ham, sardine butter, or minced and seasoned olives. Put two biscuits together and serve garnished with slices of lemon and lettuce leaves. These sandwiches can also be made with plain unsweetened biscuits.

FRIED HERRING Prepare and bone the fish by splitting open and removing the backbone and as many of the small bones as possible. Dry them well in cloth; sprinkle with salt and pepper, and let them lie for an hour or so. Then make some fat hot in deep frying pan, dip each fish in course oatmeal, pressing it well on to both sides, and fry until nicely browned all over; then drain on paper and serve garnished with cut lemon and parsely, SOFTSFGI l H ER.RING, Six herrings, cleaned well and dried; put them in deep dish with one gill vinegar, one gill water, one or two bay leaves, one tablespoonful of Worcester sauce, salt and pepper, and few peppercorns, and cook in slow oven for one and a-half hours. WHITE S.AUCR Three-quarters oz. butter, Joz flour, } pint of milk, pepper, salt, lemon juice. Melt the butter, add the flour, and mix smoothly with a wooded spoon. Cook for a minute or two without browning, then add the milk at once, and stir without ceasing until boiling. Boil for a few moments to cook the flour well, and season to taste with pepper and salt Add little lemon juice when removed from the fire. It is an improvement to add an extra piece of butter, stirred in at the last moment when removed from the fire. This will give a “creamy” taste which it will not have otherwise. SAUCE PIQUANTE. Half pint of brown sauce, I gill of vinegar, 1 teaspoonful of chopped shallot, 1 tablespoonful of chopped capers and of chopped gherkin, chopped parsely. Put the vinegar, shallot, gherkin and capers into a pan, and allow to simmer until the quantity of vinegar is reduced by half. Add the brown sauce, and bring to the boil. Season, if necessary, and add about a desertspoonful of chopped parsley when about to serve. This is an excellent sauce to serve with boiled meats, such as mutton, veal, or calfs head. CUCUMBER SAUCE. One cucumber, loz butter, 4 pint of Veloutee sauce, 1 tablespoonful of cooked spinach, 1 tablespoonful of cream. Peel the cucumber, cut into thin slices, and put into pan with the spinach; cook slowly for 20 minutes, stirring often with a wooden spoon, then rub through a fine sieve and turn into a clean pan. Add the Veloutee sauce, or white sauce may be used. Mix well, season to taste, and add the cream last of all. HORSERADISH SAVOURY. Ingredients.—l|oz. of grated horseradish, 1 gill of cream (thick), 1 tablespoonful of white wine vinegar, i-tablespoonful of raw mustard,- 1 teaspoonful of caster sugar, salt, cayenne. Method.—Put the horseradish into a basin. Add the sugar, salt, mustard, and cayenne and mix with the vinegar. Stir the cream in gradually, whisking well. Pile on croutons of bread cut into rounds. Garnish with chopped parsley. TO COOK PARSNIPS. This nourishing and excellent vegetable is not to be despised in Englancl where the only method of cooking it seems to be boiling it in water and serving it dry. No wonder it is despised. The French method of serving parsnips “a la creme” is quite simple to prepare, and makes a high-class vegetable dish at little cost. Method.—Cut the parsnips into short thick cubes, boil in salted water for five minutes, and drain; this removes the strong flavour. Now place the vegetables in a small pan with a good slice of margarine and milk just to cover. Put on the lid and simmer until quite tender; thicken with a spoonful of cornflour mixed with a little milk, season with salt, pepper and nutmeg, let all boil for five minutes to cook the sauce. Especially delicious with roast or boiled mutton.