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

  • Clarke, Edith, 1844-1926.
Date:
1886
Catalogue details

Licence: Public Domain Mark

Credit: Plain cookery recipes, as taught in the school / prepared 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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    them. Take the heads and smash them up, boil them in vinegar with six whole peppers and one onion for a quarter of an hour, then strain them. Mix one ounce butter, half-ounce flour and-a teaspoonful of mustard; stir this into the vinegar til it thickens and is cooked. Pour the same over the herrings, and serve. To Broil Herrings and Cabbage. Ingredients. One Cabbage. One ounce Butter. Pepper and Salt. Red Herrings. Boil a cabbage till quite tender; strain it, and put it into a saucepan with one ounce of butter or fat, and a little peppei* and salt; stir it that it does not burn, and chop it up with the spoon. Flour and broil some red herrings, put the cabbage on a dish, lay the fish on it, and serve very hot. To Broil Maokerel. Ingredients. One Yolk of Egg. Nutmeg. Lemon Peel. Chopped Thyme and Parsley. Pepper and Salt, and few Bread-crumbs. A little Flour. Cut off the heads. Pull out the roes at the neck end, boil them in a little water. Bruise the roes with a spoon. Beat up the yolk of an egg, and add to it a little grated nutmeg and lemon peel, a little chopped parsley and thyme, pepper and salt, and a few bread-crumbs. Mix all well together, and stuff the mackerel with it. Flour the fish well, broil them, and serve with melted butter. To Broil Weavers. Wash them clean, cut off their heads and skin them ; flour them well, and broil them a nice brown. Serve with melted butter.