Plain cookery recipes, as taught in the school / by Mrs. Charles Clarke.

  • Clarke, Edith, 1844-1926.
Date:
1905
Catalogue details

Licence: In copyright

Credit: Plain cookery recipes, as taught in the school / by Mrs. Charles Clarke. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    *7 Conger Pie. Ingredients. One pound of Conger. One teaspoonful of chopped Parsley- One teaspoonful of chopped Onion. One teaspoonful of chopped Suet. One teaspoonful of Flour. Pepper, Salt, Nutmeg, and Mixed Herbs. Mix the above ingredients all together; cut the fish into neat pieces, and lay them in a pie-dish, sprinkle a little of the seasoning between each layer of fish till the dish is full; put two ounces of butter on the top in little pieces. Make a paste as follows:— One pound of Flour. Five ounces of clarified Fat or Butter. A teaspoonful of Baking-powder. Salt. Water. Rub the fat well into the flour; add baking-powder, a little salt, and enough water to make a paste. Flour a board and roll the paste out two or three times. Wet round the edge of the pie-dish with cold water, cut a slip of the paste, and lay it on the edge of the dish ; wet this edge of paste again, and cover over the dish with the rest of the paste, close the edges neatly round, cut off the remaining paste; make a hole in the top of the pie, and bake in a moderate oven one hour. Make a richer crust if you like, by using three-quarters of a pound of flour and half a pound of fat or butter, and no baking-powder. Curried Fish. Ingredients, One pound of Fish. One Apple or a stick of Rhubarb. Two ounces of Fat or Butter. Two Onions ; one pint of Water or Fish Liquor. One tablespoonful of Curry Powder. One tablespoonful of Flour. Salt and Pepper. A teaspoonful of Lemon Juice or Vinegar. c