SAVORY POTATO-CAKES.--Quarter of a pound of grated ham, one pound of
mashed potatoes, and a little suet, mixed with the yolks of two eggs,
pepper, salt and nutmeg. Roll it into little balls, or cakes, and
fry it a light brown. Sweet herbs may be used in place of ham. Plain
potato cakes are made with potatoes and eggs only.
TOMATO TOAST.--Remove the stem and all the seeds from the tomatoes;
they must be ripe, mind, not _over ripe_; stew them to a pulp, season
with butter, pepper and salt; toast some bread (not new bread), butter
it, and then spread the tomato on each side, and send it up to table,
two slices on each dish, the slices cut in two; and the person who
helps it must serve with two half-slices, not attempt to lift the top
slice, otherwise the appearance of the under slice will be destroyed.
* * * * *
HOW TO COOK FISH OF DIFFERENT KINDS
HOW TO CHOOSE ANCHOVIES.--They are preserved in barrels, with
bay-salt; no other fish has the fine flavor of the anchovy. The best
look red and mellow, and the bones moist and oily; the flesh should be
high flavored, the liquor reddish, and have a fine smell.
BAKED BLACK BASS.--Eight good-sized onions chopped fine; half that
quantity of bread crumbs; butter size of hen's egg; plenty of pepper
and salt; mix thoroughly with anchovy sauce until quite red. Stuff
your fish with this compound and pour the rest over it, previously
sprinkling it with a little red pepper.
Pages:
361
362
363
364
365
366
367
368
369
370
371
372
373
374
375
376
377
378
379
380
381
382
383
384
385