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page 16
a slow oven. Then place the rolls in the dish for serving, and cover it to keep
them hot till the gravy baked is skimmed: if not enough, a little fresh,
flavoured as above, must be prepared and added to it.
Portuguese stuffing for Soles baked.
Pound cold beef, mutton, or veal, a little; then add some fat bacon that has
been lightly fried, cut small, and some onions, a little garlick or shalot, some
parsley, anchovy, pepper, salt and nutmeg; pound all fine with a few crumbs, and
bind it with two or three yolks of eggs.
The heads of the fish are to be left on one side of the split part, and kept on
the outer side of the roll; and when served the heads are to be turned towards
each other in the dish.
Garnish with fried or dried parsley.
An excellent way of dressing a large Plaice, especially if there be a roe.
Sprinkle with salt, and keep twenty-four hours; then wash and wipe it dry, wet
over with egg, cover with crumbs of bread; make some lard or fine dripping, and
two large spoonfuls of vinegar, boiling-hot; lay the fish in, and fry it a fine
colour, drain it from the fat, and serve with fried parsley round, and
anchovy-sauce. You may dip the fish in vinegar, and not put it into the pan.
To fry Smelts.
They should not be washed more than is necessary to clean them. Dry them in a
cloth; then lightly flour them, but shake it off. Dip them into plenty of egg,
then into bread-crumbs grated fine, and plunge them into a good pan of boiling
lard; let them continue gently boiling, and a few minutes will make them a
bright yellow-brown. Take cave not to take off the light roughness of the
crumbs, or their beauty will be lost.
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