RECIPES.

New Zealand Graphic, Volume XVI, Issue XV, 11 April 1896, Page 425

RECIPES.

Fish Fillets.—The fillets should be seasoned with pepper, salt and lemon juice, tied up, then laid in a buttered tin, covered with buttered paper, and cooked in the oven. Put the bones and skin of the fish in a small saucepan with a cut up onion, a bunch of herbs, peppercorns and salt, and a little water ; let it boil up, then simmer for an hour, strain, mix with it half a pint of claret, a little water if necessary, boil up again, then thicken it with i Lozs of flour fried without discolouring, with ozs of butter, tammy or strain through a fine sieve, arrange the fish on a dish, reheat the sauce and pour over.

HoTCH PoTch.—2lbs neck of mutton, 6 young turnips, 6 young carrots, 6 young onions, 2 j-4 quarts of water, a lettuce, a cauliflower, 2 pints of green peas, a handful of parsley, and a little salt; put half the mutton in the pot with water and the salt ; when it boils skim carefully, and allow it to boil for half an hour ; then cut up the rest of the mutton into small chops and add them, also the turnips and carrots ; cut up the onions into neat squares and add them to the pot with half the peas, allowing it to boil half an hour longer ; then chop up the lettuce, divide the cauliflower into sprigs, chop the parsely fine, and add all the soup with the remainder of the peas, and boil for another half hour, when season to taste and serve.

Rarebit.—Whatever is to be made should be measured out in the pantry before being brought to the table, even the seasoning being ready to be added the instant it is needed. If, for example, one wants to make a Welsh rarebit for four persons one pound of mild American cheese should be grated and brought to the table with some small squares of toast from which the crust has been trimmed), a bottle of ale, butter the size of a walnut, dry mustard and Worcestershire sauce. Melt the butter in the cutlet dish, one of the three dishes comprising the chaffing dish proper. When the butter melts put in the cheese and as it melts stir with a silver fork. Add the ale, a tablespoonful at a time, until four or five are used ; cook six minutes, dust in half a teaspoonful of dry mustard, and at the last add a teaspoonful, more or less, according to taste, of Worcestershire sauce. Serve on the toast.

Pickled Cucumbers. —Sixhunared small cucumbers, two quarts of peppers, two quarts of small onions. Make enough brine to cover the pickles, allowing one pint of salt to four quarts of water, and pour it, boiling, over the pickles. Let them stand until the next morning ; then pour off the brine, throw it away, make a new one and scald again. The third morning, rinse the pickles well in cold water and cover them with boiling vinegar. Add a little piece of alum and two tablespoon fuls each of whole cloves and allspice, tied in a bit of muslin, if the spice is liked.