Baked Halibut.
Lay a cut of halibut, weighing five pounds, in salt and water for two hours. Wipe dry, and score on top. Bake an hour, basting often with butter and water melted together. Test with a fork to see if it be done, and transfer to a hot dish. Strain the gravy from the dripping-pan to a saucepan. Stir in a tablespoonful of walnut catsup, the juice of a lemon, and a tablespoonful of butter, cut up in three tablespoonfuls of browned flour. Boil, and pour into a sauce-boat.
Chicken and Ham Pudding.
- The meat from yesterday’s chickens, minced fine.
- Half as much cooked ham, also minced.
- ½ lb. pipe macaroni, broken into inch lengths.
- 2 beaten eggs.
- 1 tablespoonful of butter.
- 1 cup of gravy.
- Pepper and salt.
Add a little hot water to the chicken broth reserved yesterday; strain, heat, and cook the macaroni tender in it. Drain the latter; mix well with the ham and chicken, beaten eggs, butter, and seasoning. Pour into a greased pudding-mould with a tight top, and boil for two hours. Dip the mould into cold water for half a minute; invert a hot dish, and strike gently upon top and upon sides to turn it out.
Mashed Potatoes.
Pare and boil until a fork will pierce the largest. Drain off the water, leaving the potatoes in the pot. Set back on the range, strew with salt, and dry for three minutes. Whip up with a stout, four-tined fork until they are a mass of meal. Add, then, a great spoonful of butter, a cup of milk, salt, if necessary, whipping all in lightly. Form into a smoothed mound in a vegetable-dish. Pass with the fish.
Mixed Pickles
Should go around with both fish and meat, to-day.