CHAPTER IV.
RELISHES.
The dishes known as relishes are usually eaten at dinner just after the soup or fish; they are in reality the restorers of appetite; they are usually cold, and are sent to the table on small oval dishes, or ornamental boats.
24. Anchovies. (One for each person.)—The best anchovies are small and plump, with white scales, and dark red pickle; they are prepared for the table by soaking two hours in cold water, taking out the back-bone, removing the scales and some of the small bones, and serving them with oil or vinegar in a suitable dish, or pickle shell.
25. Sardines. (One for each person.)—Sardines are served by wiping them, and serving them on a small dish with quarters of lemons beside them.
26. Pickled Herrings. (One for each person.)—These are served in a boat with a few capers, and a little chopped parsley sprinkled over them.
27. Scalloped Oysters. (One shell for each person.)—Blanch one quart of oysters by bringing just to a boil in their own liquor, then strain them, saving the liquor, and keeping it hot; wash them in cold water and drain them; mix one ounce of butter and one ounce of flour together in a sauce-pan over the fire; as soon as it is smooth gradually stir in one pint of the oyster liquor, which must be boiling; season the sauce with half a teaspoonful of salt, and quarter of a saltspoonful each of white pepper and nutmeg; put the oysters into it to heat, while you thoroughly wash eight or ten deep oystershells with a brush; fill them with the oysters, dust them thickly with bread crumbs; put a small bit of butter on each one, and brown them in a quick oven; they should be sent to the table laid on a napkin neatly folded on a platter.
28. Welsh Rarebit.—Grate one pound of rich cheese, mix it over the fire with one gill of ale, working it smooth with a spoon; season it with a saltspoonful of dry mustard; meantime make two large slices of toast, lay them on a hot dish, and as soon as the cheese is thoroughly melted, pour it over the toast and send it to the table at once.