Part 6 (2/2)

Salt fish must always be well soaked in plenty of cold water the whole of the night before it is required for the following day's dinner The salt fish must be put on to boil in plenty of cold water, without any salt, and when thoroughly done, should be well-drained free from any water, and placed on a dish with plenty of well-boiled parsnips Some sauce may be poured over the fish, which is to be made as follows: viz--Mix two ounces of butter with three ounces of flour, pepper and salt, a sood half-pint of water Stir this on the fire till it boils A few hard-boiled eggs, chopped up and mixed in this sauce, would render the dish more acceptable

No 123 BAKED FISH

Wash and wipe the fish, and lay it, heads and tails, in a baking-dish, the bottom of which has been spread all over with a little butter or dripping, add a little vinegar and water, and, when procurable, some mushroom ketchup Season with chopped onions and parsley, shake plenty of raspings of bread all over the top of the fish, and bake it in your oven, or send it to the baker's

No 124 BAKED COD'S HEAD

First,with one pound of bruised crus, chopped parsley, onions and thy inside the cod's head, and place it in a baking-dish with two ounces of butter, a gill of vinegar, and a pint and a half of water Spread a little of the butter all over the cod's head, and then a thick coating of bread-raspings all over it; bake it for an hour in the oven A few oysters would be an improvement

No 125 BOUILLABAISSE SOUP

Put the following ingredients into a saucepan to boil on the fire:--four onions and six tomatoes, or red love-apples, cut in thin slices, solassful of vinegar, pepper and salt, and a pint of water to each person When the soup has boiled fifteen minutes, throw in your fish, cut in pieces or slices, and, as soon as the fish is done, eat the soup with some crusts of bread or toast in it All kinds of fish suit this purpose

No 126 TO BOIL FISH

Put the fish on in sufficient water to cover it, add a ser than , it will be cooked by the time that the water boils Yet it is always best to try whether it requires to boil a little longer, as underdone fish is unwholesome Boiled fish requires so, viz:--

No 127 PARSLEY SAUCE

Chop a handful of parsley and mix it in a steith two ounces of butter, two ounces of flour, pepper and salt; moisten with half a pint of water and a table-spoonful of vinegar Stir the parsley-sauce on the fire till it boils, and then pour it over the fish, drained free from water, on its dish

No 128 ANCHOVY SAUCE

Mix two ounces of butter with two ounces of flour, in a saucepan Add a spoonful of essence of anchovy, and half a pint of water Stir the sauce on the fire till it boils

No 129 BAKED SKATE

Chop three onions, and fry theht-brown colour in two ounces of butter, then add half a pint of vinegar, pepper and salt, and allow the whole to boil on the fire for fivedish, pour the sauce over it, and also just enough water to reach to its surface Strew a thick coating of bread-raspings on the fish, and bake it for an hour and a half at rather moderate heat

No 130 HOW TO BREW YOUR OWN BEER

The first preparatory step towards brewing is to gather your necessary plant together in proper working order, and thoroughly clean Your plant or utensils allon copper, two cooling-tubs capable of holding each about thirty gallons; a allons, and another tub of smaller size, called an underback; a bucket or pail, a wooden hand-bowl, a large wooden funnel, a ood-sized loose-wrought wicker basket for straining the beer, and another small bowl-shaped wicker basket, called a tapwaist, to fasten inside the ot and faucet, to keep back the grains when the wort is being run off out of the mash-tub You will also require some beer barrels, a couple of brass or s I do not pretend to assert that the whole of the foregoing articles are positively indispensable for brewing your own beer Ithesuch of these articles as ence in contriving to use such as you possess, or can borrow fro water, fro; fresh fallen rain water, caught in clean tubs, or water fetched fro; as, fro free froives theth froood wholeso at the rate of two bushels of allons of water; these proportions, well ood beer I recommend that you should use malt and hops of the best quality only; as their plentiful yield of beneficial substance fully coher price A thin shell, well filled up plump with the interior flour, and easily bitten asunder, is a sure test of good quality in reenish-yellow tinge of colour, and also by their bright, dry, yet so any tendency to cla, let all your tackle be well scrubbed and rinsed clean, the copper wiped out, and all your tubs and barrels half filled with cold water, to soak for a few hours, so as to guard against any chance of leakage, and afterwards e; or otherwise, before the fire Fasten the tapwaist inside thecare to place theupon two benches or stools Early in the dawn of ht the fire under your copper, filled ater over-night, and, as soon as it boils, with it fill the mash-tub rather more than three-parts full; and as soon as the first heat of the water has subsided, and you find that you are able to bear your fingers drawn slowly through it without experiencing pain, youit about for ten minutes or so; then lay some sticks across the mash-tub, and cover it with sacks or blankets, and allow it to steep for three hours At the end of the three hours, let off the wort from the mash-tub into the underback-tub, which has been previously placed under the spigot and faucet ready to receive it; pouring the first that runs out back into the rains, etc; now put the hops into the underback-tub and let the wort run out upon theain while thewater into the grains left in the allons; and when this secondshall have also stood some two hours, let it be drawn off, and afterwards mixed with the first batch of wort, and boil the whole at two separate boilings, with the hops equally divided; each lot to be allowed to boil for an hour and a-half after it has coh the loose wicker basket into your cooling tubs and pans; thequickly And when the beer has cooled to the degree of water which has stood in the house in summer-time for soest tubs, keeping back a couple or three quarts in a pan, hich to ood yeast and a table-spoonful of coether, keep it in rather a warm part of the house, and in the course of half an hour or so, it ork up to the top of the basin or pan This worked beer must now be equally divided between the two or three tubs containing the bulk of the beer, and is to be wellit about with a wooden hand-bowl for a couple of minutes This done, cover over the beer with sacks or blankets stretched upon sticks across the tubs, and leave the to be seen to is to get your barrels placed in proper order and position for being filled; and to this end attend strictly to the following directions, viz:--First, skim off the scum, which is yeast, from the top or surface of the tubs, and next, draw off the beer through the spigot, and with the wooden funnel placed in the bung-hole, proceed to fill up the barrels not quite full; and, re in the beer, it will keep all the better Reserve some of the beer hich to fill up the barrels as they throw up the yeast while the beer is working; and when the yeast begins to fall, lay the bungs upon the bung-holes, and at the end of ten days or a fortnight, haht also

In about two months' time after the beer has been brewed, it will be in a fit condition for drinking

No 131 HOW TO BAKE YOUR OWN BREAD