Page:Mrs Beeton's Book of Household Management.djvu/1386

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Ingredients.—¾ of a lb. of cooked meat, ½ a lb. of mashed potato, 2 tablespoonfuls of white breadcrumbs, ⅓ of a pint of stock or milk, ½ an oz. of butter, 1 egg, 1 finely-chopped shallot or small onion, 1 teaspoonful of finely-chopped parsley, ½ a teaspoonful of powdered mixed herbs, red panurette or browned breadcrumbs, salt and pepper, ½ a pint of good gravy or brown sauce (see Sauces and Gravies).

Method.—Chop the meat finely, butter a plain mould or basin, and coat it thickly with panurette (grated rusks) or browned breadcrumbs. Melt the butter in a stewpan, fry the shallot or onion until well-browned, add the stock, and when boiled put in the potato, meat, white breadcrumbs, parsley, herbs, eggs, and a good seasoning of salt and pepper. Stir over the fire until thoroughly hot, then turn into the prepared mould, and bake in a moderate oven from 30 to 40 minutes, or until the mixture is firm enough to be turned out of the mould. Serve hot, with the gravy poured round the dish or handed separately.

Time.—About 1 hour. Average Cost, 6d., exclusive of the meat and sauce. Sufficient for 5 or 6 persons. Seasonable at any time.

Ingredients.—1 mackerel. For the marinade (or pickle): 1½ tablespoonfuls of salad-oil or oiled butter, 1 teaspoonful of finely-chopped parsley, ½ a teaspoonful of finely-chopped shallot or onion, salt and pepper.

Method.—Wipe or wash, clean and dry the fish thoroughly. Score the back with a sharp knife, pour the marinade over, and let it remain for 1 hour, turning it 2 or 3 times. Drain well, and grill over a clear fire from 12 to 15 minutes, according to size. Or, if more convenient, cover it lightly with brown breadcrumbs, add a few small bits of butter, and bake in a moderate oven for about 20 minutes. Serve with parsley, Hollandaise or other suitable sauce.

Time.—From 12 to 20 minutes. Average Cost, 6d. to 1s., according to size. Sufficient, 1 small mackerel for 2 persons. Seasonable from February to October.