Part 36 (1/2)

Serve with a border of rice round it.

Kedgeree.

_Ingredients_--The remains of cooked fish.

An equal quant.i.ty of boiled rice.

2 hard-boiled eggs.

A little b.u.t.ter.

Pepper and salt.

_Method._--Break the fish into flakes, removing all the bones.

Melt a little b.u.t.ter in a saucepan.

Put in the rice, fish, and the whites of the eggs cut small, pepper and salt.

Stir over the fire until quite hot.

Heap it on a hot dish in the form of a pyramid, and sprinkle over it the yolks of the eggs, rubbed through a wire sieve.

Baked Herrings.

_Ingredients_--A few herrings.

Browned bread-crumbs.

A little b.u.t.ter or dripping.

Parsley.

_Method._--Split open the herrings, and remove the back-bone.

Roll them up, and place them with their roes on a greased baking-sheet.

Cover them with greased paper, and put them into a moderate oven for ten or fifteen minutes until cooked.

Place the rolls on a folded napkin, and sprinkle some brown bread-crumbs in a straight line on each.

Garnish with the roes and sprigs of parsley.

Herrings baked in Vinegar.

_Ingredients_--A few herrings.

1 dessertspoonful of finely-chopped parsley.

1 small onion.

Vinegar.

Pepper and salt.

_Method._--Grease a pie-dish, and put some herrings at the bottom.

Sprinkle them with the parsley and onion finely chopped, and the pepper and salt.