The Cooking Manual of Practical Directions for Economical Every-Day Cookery

hour, in two quarts of pot-liquor, stirring it occasionally to prevent burning; then bake it for half an hour in a buttered baking dish, and serve it either hot; or, when cold, slice it and fry it in smoking hot fat. This favorite Italian dish is closely allied to the hasty-pudding of New England, whose praises have been sung by poe-tasters. 182. =Fish Pudding.=--Make a plain paste by mixing quarter of a pound of lard or sweet drippings with half a pound of flour, a teaspoonful of salt, and just water enough to make a stiff paste; roll it out; line the edges of a deep pudding dish with it half way down; fill the dish with layers of fresh codfish cut in small pieces, using two or three pounds, season each layer with salt, pepper, chopped parsley, and chopped onions, using one tablespoonful of salt, one saltspoonful of pepper, two bay leaves, a saltspoonful of thyme, four ounces of onion, and half an ounce of parsley; fill up the dish with any cold gravy, milk, or water, cover with paste, and bake fifteen minutes in a quick oven; finish by baking half an hour in a moderate oven; serve hot. 183. =Lentils boiled plain.=--Wash two pounds of lentils well in cold water, put them over the fire, in four quarts of cold water with one ounce of drippings, one tablespoonful of salt, and a saltspoonful of pepper, and boil slowly until tender, that is about three hours; drain off the little water which remains, add to the lentils one ounce of butter, a tablespoonful of chopped parsley, a teaspoonful of sugar, and a little more salt and pepper if required, and serve them hot. Always save the water in which they are boiled; with the addition of a little thickening and seasoning, it makes a very nourishing soup. 184. =Stewed Lentils.=--Put plain boiled lentils into a sauce-pan, cover them with any kind of pot-liquor, add one ounce of chopped onion, two ounces of butter, quarter of an ounce of chopped parsley, and stew gently for twenty minutes; serve hot.