My Pet Recipes, Tried and True | Page 6

fresh herrings, then taking the fish by the tail you can
easily remove the backbone drawing it towards the head. The smaller
bones will melt in the vinegar; remove the heads and roll each fish up,
tail end inside, and wind a thread round each roll, lay them in the vessel
they are to remain in till used, a stone earthernware crock is best. Make
scalding hot with spices as much vinegar as will cover them, pour it
over the fish and keep them hot about the stove for about an hour, when
they will be well cooked through; do not let them boil or they will
break. Keep in a cool place. Spices: whole white pepper, whole allspice,
and a blade of mace if it is liked.
LOBSTER CUTLETS.
MRS. FARQUHARSON SMITH.
Mince the lobster fine, and season with pepper and salt, make good and
thick with drawn butter. Mix with the lobster enough to make it stick
together. Shape with the hands into cutlets, roll in bread crumbs and fry
in hot lard.
_The Sauce:_--Make rather a thin custard, season with pepper, salt and
a little nutmeg and chopped parsley, place over the cutlets.
LOBSTER STEW.
MRS. ERNEST F. WURTELE.
Take a boiled lobster and split it open, cut the meat into small pieces
and put into a saucepan with one pint of milk; when boiling add two
tablespoons of flour dissolved in a little water, and boil ten minutes.
Season with salt, pepper and a small piece of butter. Just before serving
pour in a wineglassful of sherry. Canned lobster may be used with very

good results.
OYSTER PIE.--FAMOUS.
One cup melted butter is put in a lined saucepan, and three tablespoons
of flour which are rubbed well into the butter, one half teaspoon of
mace, a little pepper and salt. The juice of the oysters is put into this to
make it thin, and little by little one quart of boiling milk to one quart of
oysters. Last the oysters are put in very carefully and given a very short
boil. The whole is pretty thick and is then put into a pie dish with pie
crust over; one cup of cream is put in just before the oysters are
emptied into the pie dish.
OYSTER PIE OR PATTIES.
MISS M. A. RITCHIE.
Crust:--One pound of butter, one pound of flour, one half cup of water.
Sauce:--One tablespoonful of butter, two tablespoonfuls of flour, one
cup of cream or milk, one pint of oysters.
ESCALOPED OYSTERS.
MADAME J. T.
Butter the dish; cover the bottom of the dish with bread crumbs, add a
layer of oysters, season with pepper and salt, then bread crumbs and
oysters until you have three layers. Finish with crumbs, cover the top
with small pieces of butter, bake half an hour.
CREAMED OYSTERS ON TOAST.
MRS. R. M. STOCKING.
One quart of milk, two tablespoons flour three tablespoons butter,
pepper and salt. Put milk in double boiler, mix butter and flour
thoroughly, adding a little cold milk before stirring into the hot milk;
cook: One pint of oysters, let simmer in their liquor for about five
minutes, then skim out, drop into the cream sauce. Prepare thin slices

of crisp toast, lay on heated platter; pour over creamed oysters, serve at
once. Delicious.
OYSTER CROQUETTES.
MISS STEVENSON.
Twenty-five oysters, one dessertspoonful chopped parsley, three ounces
butter, one and one half ounces flour, one gill milk or cream, one
teaspoon lemon juice, one egg, three tablespoons bread crumbs, salt
and pepper. Boil the oysters in their own liquor five minutes, cut them
in rough pieces, melt the butter in a saucepan, stir in the flour, add
cream by degrees, also oyster liquor, boil two minutes, add then the
parsley, pepper, and salt, put in the oysters and allow the mixture to
cool. Form it then into croquettes on a slightly floured board. Roll in
the beaten egg and bread crumbs and fry in hot fat two minutes.
MOULDED SALMON.
MISS MARION STOWELL POPE.
One tin of salmon chopped, one cup fine bread crumbs, four eggs
broken in four tablespoons melted butter, one teaspoon chopped parsley,
pepper and salt to taste. Put into a plain buttered mould and sprinkle
with flour, cover and steam one hour.
_Sauce for the above:_--One teaspoon cornstarch, a little butter, one
and one half cups of milk, pepper, salt and nutmeg to taste. A little
tomato ketchup or anchovy sauce added. When it comes to the boil, add
one well beaten egg; pour round the mould and serve hot.
CREAMED SALMON.
MISS H. BARCLAY.
One can salmon minced fine, draw off the liquor. For the dressing, boil
one pint milk, two tablespoons butter, salt and pepper to taste. Have
ready one pint of bread crumbs, place a layer in the