Volume 2

Health lectures for the people.

Date:
1883-1892
Catalogue details

Licence: Public Domain Mark

Credit: Health lectures for the people. Source: Wellcome Collection.

    126/600 (page 114)
    with the boiling of the bones, skin, head, and fins, you can make various good soups. We shall now suppose that you have had boiled cod for dinner yesterday, and a little has been left over. This we shall turn into Fish and Cheese.—Eequired 1 lb. cooked fish, \ lb. macaroni, 2 oz. grated cheese, pepper and salt, half-a-pint of sauce, a small piece of dripping or clarified fat, a few bread crumbs. Cook the macaroni by putting it into hot (not boiling) water, with a little salt, leaving the saucepan uncovered. Allow the macaroni to boil for twenty minutes, till it is quite soft and swollen, drain the water ofi*, and chop the macaroni into small pieces. Grate the cheese. Grease a pie-dish, put in it a layer of fish, then some macaroni, then sauce, and sprinkle some cheese over it, and the same again till all is used. Cover the top with bread crumbs and a few morsels of dripping. Brown it in the oven or before the fire. As everything in this dish is cooked, it only requires to be warmed through and browned. Instead of macaroni you can use cooked rice, potatoes, or bread crumbs. If this is a busy day, you have probably made a little more sauce yesterday than you required for the boiled cod, and have put it aside for to-day's dish. The sauce is made thus :— Sauce,—Eequired 1 dessertspoonful of flour, a piece of dripping the size of a small egg, a breakfast cup of the liquor the cod was boiled in, a pinch of salt. Put the dripping into a small saucepan, let it melt but not get hot. Add the flour and mix all with the back of a spoon. Then add the liquor very slowly, a little at a time, stirring continually to prevent the mixture going into lumps. Stir over the fire till the sauce boils, boil well up for about three minutes, when it is ready for use. This is the way all melted butter sauces are made, from this very cheap substitute up to the richest preparations. The sauce may be made richer by using butter instead of dripping, and milk instead of the fish liquor, and chopped parsley, or various flavour- ings may be added, but for this sauce, in whatever form you make