Ebook - Recipes Tried And True (1894 Cookbook).txt

PIGS IN BLANKET. FRED. LINSLEY.

Take extra select oysters and very thin slices of nice bacon. Season

the oysters with a little salt and pepper. Roll each oyster in a

slice of bacon; pin together with a toothpick; roast over hot coals,

either laid on a broiler, or fasten them on a meat fork and hold over

the coals. Cook until the bacon is crisp and brown. Don't remove the

toothpick. Serve hot.

SOUR FISH. MRS. W. H. ECKHART.

Take a whole fish; stew until tender in salt water; take out, lay on

platter. Throw a handful of raisins in the salt water and a few whole

cloves, allspice, stick cinnamon, with vinegar enough to give a sour

taste, and a tablespoonful of sugar. Thicken with flour to the

consistency of gravy; pour over fish. Serve cold. Fish may be served

with mayonnaise dressing, cooked in same manner.

SALT HERRING. MRS. JUDGE B.

Heat them on gridiron; remove the skin and serve with pepper and

melted butter.

SALMON LOAF. MARGARET LEONARD.

One small can salmon, four eggs beaten light, four tablespoons melted

butter--not hot--one half cup fine bread crumbs. Season with salt,

pepper, and parsley. Chop fish fine, then rub in butter till smooth.

Beat crumbs into egg and season before putting with fish. Butter your

mold and steam one hour.

SAUCE FOR SAME.--One cup of milk, heated to a boil; thicken with one

tablespoon of corn starch and one tablespoon of butter, beaten

together. Put in the liquor from the salmon and one raw egg, beaten

light; add a little pepper. Put the egg in last, and carefully pour

over loaf; Serve hot.

SAUCE FOR FISH.

Stir in one cup of drawn butter, the yolks of two eggs (well beaten),

pepper and salt, and a few sprigs of parsley. Let it boil. Pour over

fish when ready to serve.

SOUR SAUCE FOR FISH.

One-half cup butter, with one-half cup vinegar; let boil, then add two

mustardspoonfuls of prepared mustard, a little salt, and one egg,

beaten together. Make in the farina kettle. Stir while cooking.

BROILED OYSTERS.

Place good-sized oysters on pie plates; sprinkle well with flour,

small lumps of butter, pepper and salt. Cover with strained liquor

and a little cold water. Set in a warm oven fifteen or twenty

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