Show PERFECT T LENTEN RECIPES PES I Fish Irish Custards Cu ds Take the remains of or any cold fish re civo all skin and bone chop It fn Tn large places pieces Mix Ux with jaUk small J ful of silt MIt It and a Or ip i 7 aiLs aisi cayenne cayonne If liked Ke e a small sin 1 mold or little cup cu for rOI each Ierson butter them m thickly arid athi shake over the butter some ome finely chopped parsley Next fill the molds with the fish but do tb not pack isick closely closel Make Ilk a n custard of oC two whole eggs egga and one on extra yolk olk to a pint of oC milk mUle Beato Me gs well rosa tn add the milk Fill up 04 mold with this custard Cover the th lop fp Of f inch filch w th a apiece apiece piece of greased gre pap Stand tho nold in a pan with boiling bolting water tr i come half halt way up the tins tin and steam very ver slowly till ull set Turn out very er care I fully and serve serse piping hot hoL Cod Creams i II Pound half halt a pound of oC cod to a fine I consistency with an ounce and a half halt of bread crumbs rn mix with a beaten n egg eg egand i oT ae and half a gill of or stiff t white it sauce Add pepper and salt to taste and a pinch of ol ground g mace and rub all through a eve Butter well some small molds and fill I I full tull of or the mixture Steam twenty minutes Turn out and serve with i iwhite i white sauce poured over Iver Haddock Toast I Take the flesh sh from a cooked smoked haddock and pound it till tm smooth over overnight 1 I Inight night Next cay any aa put It In a pan with witha j i ja a tittle blue cayenne a few rew drops of lemon i I juice t a little anchovy Cb 1 sauce as and If you j nave it a little white sauce or melted 1 I butter r Stir this tilt tilL it I Is very hot have ready some squares a of fried 3 bread d on i iI ie is I this pile e the fish and serve erve with chopped i I parsley I scattered s t rd over e Curried Oysters I Melt two ounces of butter butte In a sauce saucepan pan blend with it a tablespoonful of I I curry curro powder a desert spoonful of flour I I and fry till brown stirring all the time Add the liquor from a tin Un of oysters o a i I squeeze of lemon Juice and a 11 little milk Stir the sauce uce while it boils up Set the 1 oysters In It a n t them slowly heat through n t a border of boiled balled I rice tlC Baked T l 1 I and Potatoes P j I I I IClean Clean a gt gi i d mackerel und and fill I with stuffing e as follows rou ws Two ounces of o br hr one o ounce e of I chopped sue u dessert rt spoonful f of i chopped parsley and a teaspoonful of oC I thyme Mix uie tle stuffing with the milk and season With pepper and salt satt Sew up the fish put he the taU tall through where I tho the eyes were fasten with a skewer Grease a baking tin with dripping and place paes the fish on it Have some par parboiled boiled ed potatoes ready cut each in half halt and arrange round the fish Put some small pieces pie es of dripping over the fish and pOtato s and aDd bake in a good steady stead oven for halt half an hour baste frequently Serve i i with some good brown gravy grav I Lobster La Cake I Required half a pound of or lobster I fresh t or canned ved weighed l without dt any shell two o raw eggs g halt half i an ounce of butter half a pint of ot milk pepper popper and salt sal t tIt If It using canoed canned fish fh after opening the e I can d in off on all al the liquid and mince the required weight very verv en finely tn ely T Use Ue e any an stale sJ pieces of C bread bre for tr the crumbs and wash and finely chop the me parsley lne Pit Into a small clean saucepan the r I butter and milk mik smal and put It on O the fire fre without the Ha lid boll it does ld and let it i bol as de so eo add Idd the crumbs a and ad stir str it over oer the fire tre till ti ft it ft rebil Remove from tom the fire and add ad to It the lobster parsley e and two I eggs E Season p well wel with salt saltana sl and ana and pepper p pp r Now put this mixture into a thickly thIck buttered pudding dish or mold a a bit of or buttered paper over the top Steam tem for tor of or an hour or until it i feels quite firm when pressed pres qute in th center I Take Tak oft off of the he paper turn out gently genty onto a hot and pour over and round It I any any nice sauce uce pur such as shrimps Imps anchovy sr or egg sauce I Shrimps With Hice Bice Rice Take Ta e two teacupfuls of oC canned shrimp I Put half an ounce of or butter buter In a sauce saucepan saucepan pan add a little thyme minced mince onion and with salt and pepper to taste Throw in the shrimp and stir till tWI all tr Is brown the add a little milk mik and boll boil boi up Have ready redy some rice place placeit it i on a n hat hot dish dih In a ring pour pur the I shrimps In the center and serve sene Buttered Battered Lobster I IBl Boll Boil Bl a lobster take the meat met from the te I she and mince e or chop It I fine Use the te I green but leave lease leve out oat ou the lady lad Into a small smal put three thre to four ounces of or butter buter and a wine ine glassful of at ate either e hot water or vinegar a n small sal salt sat spoonful of ot pepper the same quantity of made mustard peper and ad stir together Add The te lobster to this cut str small smal and let all al heat together Then The fill fil the two half lob tier ster shells with nith the tue mixture scatter chop chopped pad ped p yolk olk of hard boiled bold egg over oer and make mke very cr hot Serve See on a pretty dish dih with a heap hep of cress cres or other green at each end Fish Forcemeat Balls Required two tat tablespoonfuls of cooked cooke haddock two tablespoonfuls of chopped suet a dessert spoonful sp of or chopped chope pars parsley parsley ley le salt anti st pepper Ju ppe halt half hl a of lemon rind an egg two tablespoonfuls eg of bread bren crumbs crumb crumb a dust du of nutmeg Put all al the dry dr ingredients In a basin bin binand and add sufficient well wel beaten boten egg e to moisten the whole form for into balls the size of ot filberts roll rl In egg eg and ad bread breadcrumb bred breadcrumb crumb and fry fro a nice brown color in deep cep hot fat drain drin well and serve gar garnished gr I fished with wih tried fried fred parsley I |