Fresh Herrings

These are always best grilled over a clear fire. (See No. 5.) The fish must first be cleaned and the scales scraped off. The best herrings are those which contain a fine soft roe, which is a great delicacy. They can also be cooked in a frying-pan. (See No. 6).

Fresh Herrings Baked And Pickled

Cut off the heads and remove the back-bone. Bake them in a pie-dish, in vinegar and water, equal parts. Put twelve pepper-corns and three bay-leaves in the pickle. When tender, let them get cold.

Horse-Radish

Horse-Radish For Garnish

Horse-radish makes an excellent garnish for roast beef or rump-steak, as well as having the advantage of being eaten with it. It should be first thoroughly washed, and then scraped into thin white shavings.

Horse-Radish Sauce

Place half a pint of milk in a tureen, add and dissolve in it a tablespoonful of Swiss milk and a dessertspoonful of made mustard; add two tablespoonfuls of vinegar, a little pepper, and sufficient grated horse-radish to make the whole rather thicker than double-cream. This latter operation, which will take about two sticks of horse-radish, is a troublesome process, and will make your eyes water. The sauce, which is suitable for hot and cold beef of every description, will, however, amply repay you the trouble.

Lemon Water Ice

Rub six lumps of sugar on the rind of six lemons. Add this and the juice of the six lemons to a pint of fairly sweet syrup. The amount of sugar is a matter of taste. Strain and freeze.

Orange Water Ice

Act exactly as in lemon-water, using oranges instead of lemons, and syrup containing less sugar.

N.B. - A good strong syrup can be made by boiling a pound of sugar in a pint of water.

Fruit Water Ice

All sorts of water fruit ices can be made by mixing half a pint of juice, such as currant juice, with twice that quantity of syrup, and freezing. Grated ripe pineapple, pounded and bruised ripe cherries and greengages, strawberry juice, raspberry juice, can be mixed with syrup and frozen. Sometimes a little lemon-juice can be added with advantage, and in the case of Cherry Ice and Greengage Ice, a little Noyeau added is an improvement.

Indian Sandwiches

Pound two ounces of cold chicken with one ounce of cold bacon, ham, or tongue. Moisten them in a small stewpan with a little stock; add a dessertspoonful of curry powder, and another of curry paste, and, if liked very hot, add a little cayenne pepper. Let it simmer for ten minutes.

Mix into a smooth paste, and make into sandwiches by spreading a thin layer of fried bread (see No. 7), and covering with another thin layer. These sandwiches are sometimes called Aberdeen Sandwiches, and sometimes Adelaide Sandwiches. A ball of Parmesan cheese and butter is placed on the top of each in the latter case.

Irish Rock

A sweet for dessert, composed of almonds, sugar, and butter pounded together, and moulded into an egg-like shape. It has a very-pretty appearance, when arranged to contrast with green sweetmeats and bright-coloured preserved fruits. Wash the salt from half a pound of butter, and beat into the butter a quarter of a pound of finely-powdered sugar; blanch a pound of sweet almonds and an ounce of bitter. Pound these in a mortar, reserving enough of the sweet almonds to spike for ornamenting the dish when sent to table; add the butter and sugar, with about a quarter of a glass of brandy, and pound until smooth and white, when, after having become firm, it may be shaped with a couple of spoons. It should be placed high on a glass dish with a decoration of green sweetmeats, the spiked almonds, and a sprig of myrtle. Garnish with any green fruits or sweetmeats.

IRISH ROCK.