Page:Mrs Beeton's Book of Household Management.djvu/387

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Ingredients.—Gudgeons, egg, breadcrumbs, frying-fat.

Method.—Clean the fish and remove the gills, but do not scrape off the scales. Dry well, dip them in egg and breadcrumbs, and fry them in hot fat until nicely browned.

Time.—From 4 to 6 minutes to fry. Average Cost, 6d. per lb. Allow 2 or 3 per head. Seasonable from June to November.

Ingredients.—1 medium-sized gurnet, salt.

Method.—Clean and wash the fish and cut off the fins and gills. Have ready just enough warm water to cover it, add salt to taste, put in the fish, bring slowly to near boiling point, and cook gently for 25 to 30 minutes. Serve with anchovy or parsley sauce.

Time.—To boil, from 25 to 30 minutes. Average Cost, from 1s. to 2s 6d. Sufficient for 2 or 3 persons. Seasonable from October to March, but in perfection in October.

Ingredients.—1 medium sized gurnet, veal forcemeat (No. 413), 2 or 3 slices of bacon, butter, or fat for basting.

Method.—Empty and wash the fish, and cut off the fins and gills. Prepare the forcmeat as directed, put it inside the fish, and sew up the opening. Fasten the tail in the mouth of the fish, place it in a pie-dish or baking dish, baste well with hot fat or butter, cover with the slices of bacon, and bake in a moderate oven from 35 to 45 minutes. It may be served with either parsley or anchovy sauce.

Time.—Altogether, about 1 hour. Average Cost, from 1s. to 2s. 6d. Sufficient for 2 or 3 persons. Seasonable from October to March.

Ingredients.—1 large fresh haddock, veal forcemeat (No. 412), 1 egg, brown breadcrumbs, fat for basting.