RECIPES.

New Zealand Graphic, Volume XI, Issue 46, 18 November 1893, Page 430

RECIPES.

Baked Flat Fish.—Butter a baking dish, lay a couple ■of fish on it, add pepper and salt to taste, pour sufficient white wine and common stock free from fat in equal parts to cover the fish well. Put a piece of buttered paper on the top, and bake for twenty minutes. Melt loz. of butter in a saucepan, and mix with it a tablespoonful of flour, strain into this the liquor in which the fish have been cooked, add a little more stock or water if necessary, and stir on the fire till the sauce thickens, throw in some finely minced parsley, pour over the fish and serve. Dishes for Invalids.—Veal Sefton : Beat three eggs till quite light, strain them, and pour on them half-a-pint of really good, clear, boiling veal gravy ; sprinkle in the grated rind of one lemon, a little pepper, salt, and mace, and lastly, 2oz. oiled butter. Bake in buttered cups, turn them out, and serve with good gravy lightly thickened with a little cornflower. Baked Sweetbreads : Wash and blanch them, flour them, and set them in a tin with a little good, fresh butter in the oven. Baste them well, frothing them up, and serve with a little bread sauce. Lambs’ breads are very good done this way. They may be also blanched and parboiled, then let get cold, rolled in egg and fried breadcrumbs, and fried a golden brown. Dutch Sweetbread : Chop very fine pb. of good suet and 21b. of lean veal (freed from the strings and sinews) ; soak four tops and bottoms well in boiling milk, and let it steep ; then mix it thoroughly to the veal with a silver fork, add three eggs, well beaten, grated lemon peel, salt, pepper, and nutmegs, and shape it like sweetbreads, roll it in egg and breadcrumb, and either fry or bake it. It may be served plain or with good Bechamel. Savoury Custards : Beat the yolks of two eggs till light, and one white till quite stiff, and add to them one gill of stock (if white so much the better). Mix very carefully, and pour it into a jampot, tie a piece of paper over it, and boil it for a quarter of an hour in a bainmarie, or in a pan full of boiling water. Serve either hot or cold. Friar's Chicken : Strain some good veal or chicken

stock into a clean saucepan, and lay into it a chicken cut into neat small joints, season with pepper and salt (mace if liked), and parsley chopped fine, and let it all stew very gently till done. Lift the fowl on to a hot dish, thicken the gravy carefully with the yolks of two eggs (mind it does not curdle), and serve with the chicken. Rabbits can be used instead of fowl. Asparagus Soup.—l have always found very nutritive and palatable the soup made by this formula : After cutting the tender tips to serve as petits pois cut the rest of the stalks up and boil in boiling salted water until tender. Bring to a boil three pints of new milk and stir into this a tcaspoonful of flour and as much butter that have been blended together. Rub the asparagus through a colander and add to the milk ; simmer about a quarter of an hour, stirring often. Put some croutons in the bottom of the soup tureen ; just before lifting from the fire stir three tablespoonfuls of cream into the soup : it must not boil after the cream is added.