Curried Oysters

Ingredients

2 doz. oysters, 1 onion, 1 table-spoonful of curry-powder, 1 dessert-spoonful of flour, 2 ozs. butter, juice of a lemon.

Method

Chop the onion up quite fine, mix the curry-powder, flour, and butter together, and put all these ingredients into a stewpan, and simmer till of a nice brown, stirring all the time; add the liquor of the oysters and the lemon-juice, and boil together for five minutes. Put in the oysters, boil up once, and serve with a dish of rice.

Baked Cod

Ingredients

The middle part of a large cod fish or a whole small one, a teacup of breadcrumbs, peppered and salted, 2 tablespoonfuls boiled salt pork, finely chopped, 1 tablespoonful of herbs - parsley, sweet marjoram, thyme, and a mere suspicion of minced onion - 1 teaspoonful of anchovy or Harvey's sauce, 1/2 teacup of melted butter, juice of 1/2 a lemon, 1 beaten egg.

Method

Lay the fish in cold, salted water for half-an-hour, then wipe it dry, and stuff it with a forcemeat, made of the crumbs, pork, herbs, onion, and seasoning, bound with the beaten egg. Lay it in the baking-dish, and pour over it the melted-butter, which should be quite thin, seasoned with the sauce, lemon-juice, pepper, and a pinch of parsley. Bake in a moderate oven for an hour, or longer, if the piece is large, basting frequently, lest it should brown too fast. Add a little butter and water if the sauce thickens too much. When the fish is done, remove it to a hot dish, strain the gravy over it, and serve. A few capers or chopped green pickles are considered a pleasant addition to the sauce.

Salt Cod With Egg Sauce

Ingredients

1 lb. salt cod, previously soaked, then boiled and allowed to cool, picked or chopped fine; 1 small cup milk or cream, 1 teaspoonful cornflour or flour, 2 eggs beaten light, 2 tablespoonfuls of butter, a little chopped parsley, half as much mashed potato as fish. Pepper to taste.

Method

Heat the milk, thicken with the cornflour, then the potato rubbed very fine; next, the butter, the eggs, and parsley; lastly, the fish. Stir and toss until smoking hot all through, when pour into a deep dish.

Note. - Or, make a sauce of all the ingredients except the fish and potato. Mix these well together with a little melted butter, heat in a saucepan, stirring all the while; heap in the centre of a dish, and pour the sauce over all.

Eels Stewed A I'Americain

Ingredients

3 lbs. eels, skinned and cleaned, and all the fat removed from the inside; 1 young onion, chopped fine; 4 tablespoonfuls of butter. Pepper and salt to taste, with chopped parsley.

Method

Cut the eels in pieces, about two inches in length; season, and lay in a saucepan containing the melted butter. Strew the onion and parsley over all, cover the saucepan closely, and set in a pot of cold water. Bring this gradually to a boil, then cook very gently for an hour and a-half, or until the eels are tender. Turn out into a deep dish.