1 cup (1/2 pt.) apple pulp
1 cup (1/2 pt.) milk
4 tablespoons (2 ozs.) sugar
2 tablespoons (1 oz.) butter, melted 2 eggs, beaten
Few preserved cherries
Prepare apple pulp by rubbing stewed or baked apples through a sieve. Mix puree with milk, sugar, butter, and eggs. Divide into four greased fireproof dishes and bake in moderate oven twenty minutes. Decorate with cherries cut in halves and serve hot or cold. Other fruit purees may be used in the same way.
2 tablespoons (1 oz.) butter substitute 1/2 lemon
Grease a plate, and lay fish on it with skin side upwards. Put it in the oven five minutes, and then you will be able to pull the skin off quite easily.
Melt butter substitute in a flat dish, lay fish on it, and put dish into brisk oven eight to ten minutes, according to thickness of fish.
Baste fish twice in the course of cooking. Take out, sprinkle it with salt and pepper, and squeeze juice of lemon over. Serve hot.
1/2 cup (1 gill) stock
Clean smelts and cut off heads. Place them in buttered fireproof dish with stock and salt and pepper to taste. Cover with lid and cook twenty minutes. Serve in same dish garnished with lemon slices.
2 sets brains
Salt, pepper, vinegar
1 onion, sliced
1/2 carrot, sliced
1 bay leaf
1/2 cup (2 ozs.) flour
2 egg yolks 1 egg white 1 tablespoon (1/2 oz.) butter, melted 4 tablespoons milk or cream Chopped parsley
This recipe will do equally well for calf's, sheep's, or pig's brains. The first is considered the best, but the other two may be used with good results. Soak brains in salted cold water several hours, changing water occasionally. Now put them in a pan with boiling water, add onion, carrot, salt, bay leaf, and a little salt and vinegar. Cook gently twenty minutes. Drain and cut into convenient sized pieces. Beat up egg yolks, add flour, butter, a very little salt and pepper, and beat well; then add milk and white of egg beaten stiff. Have ready a pan of smoking hot fat, dip each piece of brain into batter, drop it into fat, and fry it a golden brown. Drain and serve hot, sprinkled with parsley.
1 small chicken 1 blade mace 1 sprig parsley
1 crust bread
6 cups (3 pts.) water
Toasted bread squares
Skin and chop up a small chicken or half a large fowl, put it into a saucepan, add mace, parsley, crusts of bread, and water, and simmer two hours. Strain and serve with toasted bread squares.
Another Method. Divide one chicken into joints, put it into a saucepan with six cups water, one fourth teaspoon peppercorns, pinch of salt, and one tablespoon pearl barley; bring slowly to the boil, and skim thoroughly; simmer very slowly two hours, strain and serve.