One heaping tablespoonful of finely-chopped mint, one cup of vinegar (scant). Season to taste with salt and pepper, put mint and vinegar together, heat to the boiling point, and serve.
Bone, or leave the bones in. It is easier carved with the bones out. See that the fish is clean and dry. Make a dressing by using bread crumbs, and seasoning them with salt and pepper to taste, and to each cup of crumbs use one-fourth of a teaspoonful each of grated lemon peel and nutmeg. Season them a little more highly with salt and pepper than you want them when done, as the fish will take up some. Season the fish also, moisten the crumbs with melted butter until they taste well, but do not overdo. Fill the fish comfortably full, sew up, and lay pieces of breakfast bacon or salt pork over the top of the fish as it lays on the side in the baking pan, or, better, on the fish sheet, put slices of meat under the fish also. Bake in a very hot oven. It should cook in about thirty-five minutes, if a medium-sized fish.
One cup of hot water or broth, one tablespoonful of flour, one level tablespoonful of butter, one-half teaspoon-ful of salt, one-half saltspoonful of pepper. If the broth is already partially seasoned, add these to taste. Put together as White Sauce No. 1. Serve with baked or boiled fish.
One pint of whole milk, three level tablespoonfuls of flour, two level tablespoonfuls of butter, one teaspoonful of salt, a little pepper, one egg white, one-quarter tea-spoonful of parsley, one and one-half pounds of any white fish, - halibut preferred. Rub salt on the fish, and steam until thoroughly done. Take out bones, remove the skin, and shred fish very fine. Heat the flour and butter in a saucepan (do not let it brown), pour in the milk, and cook until it thickens and does not taste of raw flour. Cover and set away to cool (after seasoning). When cool, fold in the egg white, which has been beaten stiff. In a buttered baking dish put a layer of the shredded fish, cover with the white sauce, and continue in this way until all the fish and sauce are in. Cover the top with buttered crumbs, put in the oven, and bake fifteen or twenty minutes, when it should be a nice brown.
Fowl in Baking Dish
Cut the skin at the back of the neck to remove the crop. After cutting around the vent, remove the entrails by making a cut under one of the second joints, - the one most convenient for you. Wash well inside and out with cold water, and wipe dry with a clean, white cloth.
Make a dressing of bread crumbs, seasoning with salt and pepper, and moistening with melted butter. Do not use enough butter to make the crumbs adhere. Do not put in water and do not pack the crumbs in the chicken, but leave a little room for the dressing to swell. Season highly, as some seasoning will be taken up by the chicken. After filling, lap the skin at the back of the neck, and bring over the end of the neck bone, and pin with a skewer, or tie. This closes the opening made in removing the crop. Tie the drum sticks together, and put in a skewer, or tie down without a skewer, thus closing the opening under the second joint. Brown the chicken nicely, then begin basting. Make basting by stirring together one tablespoonful of butter and one and one-half of flour, pour on one pint of boiling water, and stir. Season well with salt and pepper. The length of time necessary for cooking depends on the age, as well as size. A young chicken, weighing two and a half pounds, dressed, requires about three-quarters of an hour. Choose only those chickens for roasting which are young enough for the tip of the breast bone to bend readily. For older ones than this, use a covered pan or kettle and braise rather than roast.