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Page:Mrs Beeton's Book of Household Management.djvu/435

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614.—SALT FISH AND PARSNIPS. (Fr.Morue aux Panais.)

Ingredients.—2 lb. of salt cod, 12 young parsnips, egg sauce. No. 297.

Method.—Wash the fish, and soak it in cold water for 12 hours, or longer if very salt, changing the water every 3 or 4 hours. Cover the fish with cold water, and bring slowly to simmering point, then draw to the side of the stove and cook very gently for 20 minutes, or until the fish leaves the bones. Meanwhile prepare the sauce according to the directions given. Boil the parsnips, if small cut them lengthwise into 2, or, if large into 4 pieces. Drain the fish well, then place it on a hot dish, pour the sauce over, and garnish with the parsnips.

Time.—About 40 minutes. Average Cost, cod, 4d. to 1s. per lb. Sufficient, for 4 or 5 persons. Seasonable during Lent.

615.—SCALLOPS OF FISH. (Fr.Escalopes de Poisson au Gratin.)

Ingredients.—The remains of cold fish of any kind, to each ½ lb. of which allow 1½ ozs. of butter, 2 ozs. of flour, ½ a pint of milk, 1 teaspoonful of anchovy-essence, 1 teaspoonful of walnut ketchup, ½ a teaspoonful of made mustard, salt and pepper, cayenne, bread crumbs.

Method.—Melt the butter in a stewpan, add the flour, and cook for 3 or 4 minutes, then pour in the milk, stir until it boils, and let it simmer slowly for 10 minutes. Meanwhile separate the fish into large flakes, and when the sauce is ready put them into the stewpan with the anchovy-essence, ketchup, mustard, and a liberal seasoning of salt and pepper, and a small pinch of cayenne. Stir over the fire until the mixture is thoroughly hot, then fill the scallop-shells (previously well-buttered), cover lightly with breadcrumbs, place on the top of each small pieces of butter, and bake in a hot oven until nicely browned, or brown the surface with a hot salamander.

Time.—½ an hour. Average Cost, 1s. 6d.

616.—SCALLOPS, FRIED. (Fr.Pétoncles Frits.)

Ingredients.—18 scallops, 1 egg, ½ oz. butter, 2 ozs. of flour, 1 gill of milk, salt, pepper and cayenne, frying-fat, parsley.

Method.—Drain the scallops on a cloth. Sift the flour into a basin, add a pinch of salt. Melt the butter, beat up the egg, stir both into the flour, add the milk, and work until quite smooth. If too thick, a little more melted butter or milk may be added. Let the batter stand for an hour, then stir in a dessertspoonful of chopped parsley. Season the scallops with a little salt, a good pinch of white pepper,