minutes longer. Place a jar in the centre of a glass dish, and pile the rice round it, sloping it towards the edge of the dish, and put aside until cold. Strain the lemon-juice over the rest of the sugar, boil the syrup, put in the apricots previously peeled, halved and stoned, and a few of the kernels blanched and shredded, and boil gently until cooked, but not broken. Remove the jar, and place the apricots carefully in the space it occupied, piling them high in the centre, add the apricot marmalade to the syrup, and strain it over the apricots. Garnish with the remainder of the kernels, and serve when quite cold.
Time.—About 2 hours. Average Cost, 1s. 9d. to 2s.
3788.—CHOKO, TO BOIL.
Ingredients.—Choko, salt, white sauce or melted butter (see Nos. 223 and 202).
Method.—Peel the choko, let it remain in salt and cold water for about 1 hour, then drain well. Place in a saucepan containing salted boiling water, boil from 1 to 1½ hours, and serve with the sauce poured over.
Ingredients.—3 or 4 slices of fresh-water cod, 2 yolks of eggs, capers, salad-oil, vinegar, pepper and salt.
Method.—Wash, dry the fish thoroughly, and brush each slice over with salad-oil. Add a good seasoning of salt and pepper to the yolks of eggs, stir them with a wooden spoon in a small basin until thick, then add salad-oil, a few drops at a time, until the preparation has the consistency of very thick cream. Cut the capers in halves, and add them with a few drops of vinegar to the sauce. Grill the cod steaks over or in front of a clear fire, and serve hot. The sauce should be served separately.
Time.—To grill the fish, from 20 to 25 minutes. Average Cost, 1s. 6d. to 1s. 9d.
Ingredients.—½ a lb. of cold trumpeter or other fish, 1 oz. of ham or bacon coarsely chopped, 1 shallot, or 1 small onion finely chopped, 1 oz. of butter, 1 oz. of flour,¼ of a pint of milk, 1 egg, ½ a pint of anchovy sauce No. 288, salt, pepper.
Method.—Mince the ham or bacon, and the shallot or onion, and fry in the butter for a few minutes; stir in the flour, add the milk, and boil gently for 5 minutes. Mix in the egg, and fish finely flaked, season to taste, spread on a plate, and put aside. When cold, form in to small balls, poach in boiling fish stock or water for 5 or 6 minutes, and serve with a little sauce poured over, and the remainder in a sauce-boat.
Time.—Altogether about 2 hours.