Page:Mrs Beeton's Book of Household Management.djvu/1770

1586

Ingredients.—1 ripe pumpkin, 2 tablespoonfuls of sugar, ½ a teaspoonful of powdered allspice, short paste No. 1667, or 1668.

Method.—Pare the pumpkin, halve it, remove the seeds, and slice it thinly. Put it into a pie-dish, sprinkling each layer with sugar and a little allspice, cover with paste, and bake in a brisk oven. Serve with thick cream and sugar.

Ingredients.—1 schnapper, 1 tablespoonful of chopped mushroom, 1 teaspoonful of finely chopped parsley, 1 saltspoonful of finely chopped onion, browned crumbs, butter, salt, pepper, lemon juice.

Method.—Wash, dry, and fillet the fish; place the fillets on a well-greased baking dish or tin, and sprinkle them with lemon juice. Mix the mushroom, parsley, and onion together, season liberally, and spread the mixture on the fish. Cover rather thickly with browned breadcrumbs, add a few bits of butter, and bake in a moderately hot oven from 20 to 30 minutes. The fish should be served on the dish on which it was baked.

Time.—To bake, from 20 to 30 minutes.

Ingredients.—1 schnapper, 1 lbs. of tomatoes, 1½ ozs. of butter, 1½ ozs. of flour, sugar, salt, pepper.

Method.—Wash and dry the fish, bake it gently for about an hour, and then remove the skin and fins. Meanwhile, pass the tomatoes through a fine sieve. Heat the butter in a stewpan, stir in the flour, add the tomato pulp, cook gently for 10 to 15 minutes, season liberally with salt and pepper, and add sugar to taste. Transfer the fish to a hot dish, pour the sauce over, and serve.

Time.—About 45 minutes.

Ingredients.—Unripe sour sop, salt, white sauce or melted butter (see Nos. 223 and 202).

Method.—Boil very gently in salted water until tender, and serve with the sauce poured over.

Ingredients.—1 wallaby, veal forcemeat No. 396, milk, butter.

Method.—In winter the animal may hang for some days, as a hare, which it resembles, but in summer it must, like all other flesh, be