oil before being fit for use must be raised to a high temperature to ensure thorough cooking and the retention of the savour of the viand, which thus becomes completely sterilized. The Jewish smoked beef is most excellent and useful, for it keeps good so long, and is a capital store for gravies and soups.
There are many interesting dishes peculiar to special feasts and fastdays, but in all the directions given for these, it will be noticed that cleanliness and health are regarded as the essential.
Passover Dishes.
3765.—AMNASTICH.
Ingredients.—1 chicken, veal forcemeat, No. 413, 1 quart of white stock, 1 lb. of Carolina rice, 1 Spanish onion stuck with 3 or 4 cloves, a bouquet-garni (parsley, thyme, bay-leaf), 4 yolks of eggs, the juice of 1 large lemon, salt and pepper.
Method.—Stuff the chicken with forcemeat and truss it for boiling. Wash and well drain the rice, put it into a large stewpan with the stock, bring it slowly to boiling point, and add the onion, bouquet-garni, salt and pepper to taste. Cook slowly until the rice begins to soften, then add the chicken, cover it well with rice, and continue to cook slowly until done. Remove the chicken and keep it hot, take out the onion and bouquet-garni, and add the beaten yolks of eggs and the lemon juice. Stir over the fire for a few minutes, then serve the rice, etc., piled round the chicken.
Time.—About 2 hours. Average Cost, 3s. 9d. to 4s. 3d., exclusive of the stock. Sufficient for 4 or 5 persons. Seasonable at any time.
3766.—FILLETS OF SALMON FRIED IN BUTTER.
Ingredients.—1½ lbs. of salmon, 1 teaspoonful of finely-chopped parsley, ½ a teaspoonful of finely-chopped shallot or onion, ½ a teaspoonful of powdered mixed herbs, flour, frying-batter (see No. 1647), frying-oil, salt and pepper.
Method.—Divide the salmon into slices about 2 inches square and rather more than ½ an inch in thickness, and roll them in flour seasoned with a little salt and pepper. Make the batter, add to it the onion, parsley, herbs, and a good seasoning of pepper, and dip in the pieces of fish. If available, fry them in a deep pan of oil; if not, heat a good layer of oil in a sauté-pan or a good sized frying-pan, and cook the fish until well browned on both sides. Serve cold.
Time.—40 minutes. Average Cost, 2s. to 3s. Sufficient for 4 or 5 persons. Seasonable from February to August.
