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Page:Mrs Beeton's Book of Household Management.djvu/405

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349
RECIPES FOR COOKING FISH

centre of each. Moisten the edge of the paste with cold water, fold over in a half-moon shape, and coat carefully with egg and breadcrumbs, or, if preferred, egg and crushed vermicelli. Have ready a deep pan of hot fat, fry the rissoles to a golden-brown colour, then drain well, dish up and serve.

Time.—About 2 hours. 'Average Cost, 1s. 3d to 1s. 10d. Sufficient for about 10 rissoles. Seasonable at any time.

543.—LOBSTER SALAD. (Fr.Salade de Homard.)

Ingredients.—1 hen lobster, lettuces, endive, small salad (whatever is in season), a little chopped beetroot, 2 hard-boiled eggs, a few slices of cucumber. For dressing: 4 tablespoonfuls of oil, 2 tablespoonfuls of vinegar, 1 teaspoonful of made mustard, the yolks of 2 eggs, cayenne and salt to taste, ¼ of a teaspoonful of anchovy sauce. These ingredients should be mixed perfectly smooth, and form a creamy sauce.

Method.—Wash the salad, and thoroughly dry it by shaking it in a cloth. Cut up the lettuces and endive, pour the dressing on them, and lightly mix in the small salad. Blend all well together with the meat of the lobster. Pick the meat from the claws, cut it up into nice square pieces, put half in the salad, and reserve the other half for garnishing. Seperate the yolks from the whites of 2 hard-boiled eggs, chop the whites finely, and rub the yolks through a sieve. Arrange the salad lightly on a glass dish, and garnish, first with cucumber, then with the pieces of lobster, the yolks and whites of the eggs, coral and beetroot placed alternately, and arrange in small separate groups, so that the colours contrast nicely. Tinned lobsters may be used.

Time.—About 20 minutes. Average Cost, 3s. 6d. Sufficient for 6 persons. Seasonable from April to October.

Note.—A few crayfish make an effective garnish to lobster salad.

544.—MACKEREL, BAKED. (Fr.Maquereau Farci à la Maître d'Hôtel.)

Ingredients.—2 mackerel of medium size, veal forcemeat (see Forcemeats), 1 oz. of butter or sweet dripping, pepper and salt, flour.

Method.—Clean the fish, take out the roes, put in the forcemeat, and sew up the opening. Put them with the roes into a baking-dish, add the butter or dripping, dredge with flour, sprinkle well with salt and pepper, and bake from 30 to 40 minutes, basting occasionally. Serve with parsley sauce, or melted butter sharpened by the addition of lemon-juice, and finely chopped parsley.

Time.—About 1 hour altogether. Average Cost, 6d. to 9d. each. Sufficient for 4 or 5 persons. Seasonable from April to July.