No. 238.
FISH TURBOT.
Boil a 5-pound of any firm fish not quite done; take it out and pick all bones out of it; then make a cream sauce for it. Having taken the hearts out of 1 pint of oysters, put them in the cream sauce; also ½ pint milk, 2 tablespoonfuls flour, 1 tablespoonful butter, 2 yolks of eggs. Let all boil together; then put the fish in it; season with pepper and salt to taste; put into a pudding-dish. Chop up a stalk of celery very fine, and put in it; sift some breadcrumbs over it, with small bits of butter. Put in oven and let bake ¾ hour. Garnish dish with fried oysters or fried potatoes.
No. 239.
TONGUE.
Tongue requires more cooking than a ham. One that has been salted and dried should be put to soak 24 hours before wanted, in plenty of water; a green one from the pickle needs soaking only a few hours. Put the tongue into plenty of cold water and let it be 1 hour gradually warming and give it from 3½ to 4 hours very slow simmering according to size.
No. 240.
HAM.
Give it plenty of water-room, and put it in while the water is cold; let it heat gradually and let it be on the fire 1½ hours before it comes to a boil; let it be well skimmed and keep it simmering very gently. A middle-sized ham will take from 4 to 5 hours according to its thickness.
No. 241.
FRIED PERCH.
Wipe the fish well, wipe them on a dry cloth, flour them lightly all over, and fry them 10 minutes in hot lard or drippings; lay them on a hair sieve. Send them up on a hot dish garnished with sprigs of parsley.
No. 242.
BREAD AND BUTTER PUDDING.
Have ready a quart dish; wash and pick 2 ounces of currants; strew a few at bottom of dish; cut about 4 layers of very thin bread and butter and between each layer strew some currants. Then break 4 eggs in a basin, leaving out 1 white; beat them well and add 4 ounces of sugar and a nutmeg; stir it well together with a pint of new milk; pour it over about 10 minutes before you put it in the oven. Bake ¾ hour.