TROUT WITH POTATOES
- 1 fresh trout
- ½ pint (1 cup) milk
- 2 tablespoonfuls chopped parsley
- 3 large potatoes
- 2 heaping tablespoonfuls (2 ozs.) butter
- ¼ pint (½ cup) cream
- Salt and pepper
- 1 egg white
- Oyster sauce
Boil the trout in boiling salted water for twenty minutes or until ready; when cold, bone it and flake it, and lay it in a well-buttered fireproof dish; bring the milk and parsley to the boil and pour them over the fish; boil the potatoes, then mash them with the butter, cream, salt, and pepper, spread them over the fish, smooth the surface, then mark it in fancy design with a fork; place the casserole in a hot oven for ten minutes. Remove it from the oven, beat up the white of the egg stiffly, brush it over the top of the potatoes, and continue to bake for fifteen minutes. Serve hot with the oyster sauce. The sauce may be served in an earthenware gravy boat.
POULTRY AND GAME RECIPES
“O: dainty duck,
With wings as swift as meditation”
CHICKEN EN CASSEROLE NO. 1
- 1 good-sized chicken
- 1 lb. sliced bacon
- 1 onion
- 3 tomatoes
- 3 celery stalks
- 5 mushrooms
- 2 pickled walnuts
- 1 bay leaf
- 1 pint (2 cups) stock
- 1 tablespoonful arrowroot
- Salt and pepper
Singe and draw the chicken, then truss it as for boiling, have ready a casserole large enough to hold the bird whole; line it with the bacon, put in the chicken, sprinkle in salt, pepper, and the onion chopped fine. Then arrange round the chicken the tomatoes skinned, the celery, mushrooms and walnuts chopped, and the bay leaf; add the stock, place the casserole in the oven, let it cook gently for one and a half hours, basting the chicken frequently.
When ready, remove the bay leaf, brown and thicken the gravy with the arrowroot, leave all the vegetables in the gravy with the chicken, and serve hot in the casserole.