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| BAKED STURGEON.
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| ROAST STURGEON.
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| MATELOT OF TENCH.
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| TENCH STEWED WITH WINE.
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| STEWED TROUT.
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| BOILED TURBOT.
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| BAKED FILLETS OF TURBOT.
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| FILLETS OF TURBOT A L'ITALIENNE.
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| TURBOT A LA CREME.
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| TURBOT AU GRATIN.
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| BOILED WHITING.
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| BROILED WHITING.
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| FRIED WHITING.
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| WHITING AU GRATIN, or BAKED WHITING.
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| TO DRESS WHITEBAIT.
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| FISH PIE, WITH TENCH AND EELS.
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| FISH SCALLOP.
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| FISH SCALLOP.
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| ANCHOVY SAUCE FOR FISH.
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| APPLE SAUCE FOR GEESE, PORK, &c.
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| BROWN APPLE SAUCE.
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| ASPARAGUS SAUCE.
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| ASPIC, or ORNAMENTAL SAVOURY JELLY.
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| BECHAMEL, or FRENCH WHITE SAUCE.
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| BECHAMEL MAIGRE, or WITHOUT MEAT.
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| PICKLED BEETROOT.
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| BENTON SAUCE (to serve with Hot or Cold Roast Beef).
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| BREAD SAUCE (to serve with Roast Turkey, Fowl, Game, &c.).
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| their principal articles of export.
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| BEURRE NOIR, or BROWNED BUTTER (a French Sauce).
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| MELTED BUTTER.
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Personal Chef Recipes - by Mrs Beeton
FISH PIE, WITH TENCH AND EELS.
| Ingredients: | 2 tench
2 eels
2 onions
a faggot of herbs
4
blades of mace
3 anchovies
1 pint of water
pepper and salt to taste
1 teaspoonful of chopped parsley
the yolks of 6 hard-boiled eggs
puff
paste.
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| Method: | Clean and bone the tench, skin and bone the eels, and cut them
into pieces 2 inches long, and leave the sides of the tench whole. Put
the bones into a stewpan with the onions, herbs, mace, anchovies, water,
and seasoning, and let them simmer gently for 1 hour. Strain it off, put
it to cool, and skim off all the fat. Lay the tench and eels in a
pie-dish, and between each layer put seasoning, chopped parsley, and
hard-boiled eggs; pour in part of the strained liquor, cover in with
puff paste, and bake for 1/2 hour or rather more. The oven should be
rather quick, and when done, heat the remainder of the liquor, which
pour into the pie.
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| Time: | 1/2 hour to bake, or rather more if the oven is slow. |
| Notes: | |
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Source: The Book of Household Management Mrs. Isabella Mary Beeton |
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