Margaret Brown's French Cookery Book

the fish in it; season with pepper and salt to taste; put into a pudding-dish. Chop up a stalk of celery very fine, and put in it; sift some breadcrumbs over it, with small bits of butter. Put in oven and let bake 3/4 hour. Garnish dish with fried oysters or fried potatoes. No. 239. TONGUE. Tongue requires more cooking than a ham. One that has been salted and dried should be put to soak 24 hours before wanted, in plenty of water; a green one from the pickle needs soaking only a few hours. Put the tongue into plenty of cold water and let it be 1 hour gradually warming and give it from 3-1/2 to 4 hours very slow simmering according to size. No. 240. HAM. Give it plenty of water-room, and put it in while the water is cold; let it heat gradually and let it be on the fire 1-1/2 hours before it comes to a boil; let it be well skimmed and keep it simmering very gently. A middle-sized ham will take from 4 to 5 hours according to its thickness. No. 241. FRIED PERCH. Wipe the fish well, wipe them on a dry cloth, flour them lightly all over, and fry them 10 minutes in hot lard or drippings; lay them on a hair sieve. Send them up on a hot dish garnished with sprigs of parsley. No. 242. BREAD AND BUTTER PUDDING. Have ready a quart dish; wash and pick 2 ounces of currants; strew a few at bottom of dish; cut about 4 layers of very thin bread and butter and between each layer strew some currants. Then break 4 eggs in a basin, leaving out 1 white; beat them well and add 4 ounces of sugar and a nutmeg; stir it well together with a pint of new milk; pour it over about 10 minutes before you put it in the oven. Bake 3/4 hour. No. 243. PANCAKES AND FRITTERS. Break 3 eggs in a basin, beat them up with a little nutmeg and salt; put to them 4-1/2 ounces of