Common-Sense Papers on Cookery

for a good deal of fat, or what looks like it, will be found on the top. The eels have then been put back in the stew-pan, and the whole allowed to simmer until the eels are as soft as possible, when the dish is finished, care being taken not to break the pieces when turned out. Next, the salmon and pickle sauce. This can be made from fish left the day before. Cut the cold salmon into pieces about three or four inches long and one and a half inches square, and simply warm these pieces up in some good strong brown gravy to which has been added about half a tea-spoonful of Worcester sauce, and about half a tea-cupful of mixed hot pickles in which cucumber, as indeed it generally does, slightly preponderates; take also care to have three or four chillies with it. Have the gravy a dark colour and well thickened, so that the pieces of salmon may be covered with it; a little arrowroot mixed with cold water may be added to the sauce in order to obtain the necessary thickness. Next, the curry sauce in the little saucepan. This may have been, and should be, made long before; some curried mutton the day before for dinner will be found an advisable dish, as the sauce left will do for the shrimps, and a very little is necessary. Curry sauce is made by frying say six large onions in a stew-pan with butter till they are browned; three large apples added, and dissolved in it, some brown gravy, the whole thing rubbed through a tanning or sieve, taking care that all the onion _is_ rubbed through; then a table-spoonful of curry paste and a dessert-spoonful of curry-powder added, and the whole thickened with brown thickening to its proper consistency. Have ready, hot, about half a tea-cupful of this sauce, add to it about half a salt-spoonful of anchovy sauce, put the shrimps in it for one minute only, turn them out, and serve some plain boiled rice with them on a separate plate. Next, the