A new system of domestic cookery, formed upon principles of economy, and adapted to the use of private families / By a lady, (Mrs. Rundell) With the addition of many new receipts.

Maria Eliza Rundell

Date:: 1849

Credit: A new system of domestic cookery, formed upon principles of economy, and adapted to the use of private families / By a lady, (Mrs. Rundell) With the addition of many new receipts. Source: Wellcome Collection.

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$]|i rxiVtkTU' CiMiKH-r. To dresM Pipi.ru. Roil, or bake (iK-ra with a iiuddin:; well aeaM*- p<l.—If baked, put a lar^e cup of neb brutb iiite the dish ; and whep done, btkx- that, some itteacu of uuchovy, and a sqyeesse of letoon, aod boil Uiem up together for sauce. To hah» Pike. Scale it, and open as near the throat as yoa can, tlien stuff it with the following; grated bread, herbs, anchovies, oyesters, suet, salt, pepper, mace, half a pint of cream, four yolks of eggs ; mi* ail over the tire till it thickens, tlien put into the fish, sew it up; butter should be put over it in little bits ; bake it. Serve sauce of gravy, butter, and anchovy. Note: if, in helping a pike, the back and belly arc slit up, and each slice gently dj'awn dowTiwards, there will be fewer bones given. HADDOCK. Boil; or broil with stuffing as under, having salted them a dag. To drg Haddock. Ch.-voje them of two or three pounds weight: take out the gills, eyes, and entrails, and remove the blood from the back-bone. 'W ipe them dry, and put some salt into the bodies and eyes. Lay them on a board for a night; then hang them up in a dry place, and after three or four days they will be fit to eat; skin and rub them with egg, and strew crums over them. Lay them before the fire, and baste with butter, until brown enough. Serve with egg-sauce. Whitings, if large, are evcellent thi.sway : and it will prove an accommiKlation in the i,au.;rj where there is no regular su, 11\ ui u.v!..$