The Skilful Cook Part 36

The Skilful Cook Part 36

Serve with a border of rice round it.


Kedgeree.


_Ingredients_--The remains of cooked fish.


An equal quant.i.ty of boiled rice.


2 hard-boiled eggs.


A little b.u.t.ter.


Pepper and salt.


_Method._--Break the fish into flakes, removing all the bones.


Melt a little b.u.t.ter in a saucepan.


Put in the rice, fish, and the whites of the eggs cut small, pepper and salt.


Stir over the fire until quite hot.


Heap it on a hot dish in the form of a pyramid, and sprinkle over it the yolks of the eggs, rubbed through a wire sieve.


Baked Herrings.


_Ingredients_--A few herrings.


Browned bread-crumbs.


A little b.u.t.ter or dripping.


Parsley.


_Method._--Split open the herrings, and remove the back-bone.


Roll them up, and place them with their roes on a greased baking-sheet.


Cover them with greased paper, and put them into a moderate oven for ten or fifteen minutes until cooked.


Place the rolls on a folded napkin, and sprinkle some brown bread-crumbs in a straight line on each.


Garnish with the roes and sprigs of parsley.


Herrings baked in Vinegar.


_Ingredients_--A few herrings.


1 dessertspoonful of finely-chopped parsley.


1 small onion.


Vinegar.


Pepper and salt.


_Method._--Grease a pie-dish, and put some herrings at the bottom.


Sprinkle them with the parsley and onion finely chopped, and the pepper and salt.


Put another layer of herrings on the top, and sprinkle them similarly.


Proceed in the same way until the dish is full.


Cover them with vinegar.


Place over them a dish, and bake in a slow oven for three or four hours.


Herrings cooked in this way are used cold.


Smelts Fried.


_Ingredients_--Smelts.


Egg.


Bread-crumbs.


Parsley.


_Method._--Dry the smelts well, and fix their tails in their mouths.


Cover them with egg and bread-crumbs, and fry them a golden brown in a frying-basket in hot fat (_see_ French Frying).


Garnish with fried parsley, and serve with melted b.u.t.ter or other suitable sauce.


Smelts au gratin.


_Ingredients_--Some smelts.


A few b.u.t.ton mushrooms.


1 shalot.


1 sprig of parsley.


Lemon juice.


Pepper and salt.


Browned bread crumbs.


Glaze.


_Method._--Lay the smelts on a greased baking-sheet.


Sprinkle under and over them the parsley, shalot, and mushrooms, finely chopped, with lemon juice, pepper, and salt.


Cover them with browned bread-crumbs, and put little bits of b.u.t.ter over them.


Bake them in a moderate oven for seven or ten minutes. Put them on a hot dish, and pour melted glaze over them.


Ling and Hake.


These two fish may be cooked according to any of the recipes given for dressing cod.