Method.—Mix the fish, breadcrumbs, and a good seasoning of pepper, cayenne, and salt well together, and moisten with the eggs, butter, and anchovy essence. When well mixed, turn into a buttered mould; steam gently for about 1¼ hours, and serve with a little sauce poured round and the remainder in a sauceboat.
Time.—To cook, about 1¼ hours. Average Cost, 10d., exclusive of the sauce. Sufficient for 3 or 4 persons. Seasonable at any time.
Ingredients.—A large sole, or any nice Cape fish, 1 oz. of butter, 1 oz. of flour, 1 medium-sized onion sliced, 2 tablespoonfuls of 1 small blade of mace, 2 cloves, salt, pepper, stock, egg and 1 crumbs, fat for frying.
Method.—Fillet the fish, trim neatly, chop the trimmings finely, and put them aside. Coat the fillets with egg and breadcrumbs, fry them until nicely browned, also fry the sliced onion, which should preferably be done in a separate frying-pan with very little fat. Place both fish and onion in a cooking vessel with a closely-fitting lid, barely cover with stock, add the ketchup, mace, cloves, and a good seasoning of salt and pepper, cover closely and cook for an hour. Knead the butter and flour smoothly together and add it to the contents of the stewpan in ½ an hour before serving. Season the chopped trimmings of the fish, moisten them with beaten egg, fry them lightly, and serve as a garnish to the fish.
Time.—1¾ hours. Average Cost, 2s. 6d. to 35. Sufficient for 3 persons. Seasonable at any time.
Ingredients.—1 young fowl, 2 large white onions sliced, 1 green chilli shredded, 2 ozs. of butter, nutmeg, salt, pepper.
Method.—Divide the fowl into neat joints fry them lightly in the. butter, remove and keep them hot. Fry the onion until lightly browned, replace the fowl, add rather more than ¼ of a pint of water, a good pinch of nutmeg and salt and pepper to taste. Simmer gently for one hour, and a few minutes before serving stir in the chilli.
Time.—About 1½ hours. Average Cost, 3s. 6d. to 4s. Sufficient for 4 or 5 persons. Seasonable at any time
Ingredients.—6 lbs. of grapes, 2 lbs. of cooking apples pared and sliced, 3 lbs. of preserving sugar, 2 pints of water.
Method.—Remove the grapes from the stalks and prick them with a darning needle. Boil the sugar and water to a syrup (see page 1125), put in the grapes and apples, and boil gently until