By Mrs. Brian Luck
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Extra resources for The Belgian Cookbook
Cut each fish in half across, and lay them in the bottom of a pie dish, sprinkle breadcrumbs, pats of butter, pepper and salt, between and on each piece. Fill up the dish with water or milk, adding the simmered and strained liquor from the trimmings. Bake gently for an hour, and when brown on top add more breadcrumbs, and pats of butter. FILLETED SOLES AU FROMAGE Boil the filleted soles in water. Make a sauce with butter. One spoonful of flour−−milk, pepper and salt, powdered cheese (Cheddar). Boil it, adding some washed and chopped mushrooms and a little cream.
_ It is necessary to watch the cooking of this dish very carefully, so that you can add a little water whenever it becomes necessary, for if one leaves the preparation a little too dry it quickly burns. _] HOCHE POT GANTOIS (For eight or nine persons) Take one pound beef, one pound salt pork, and one pound mutton; cut into pieces about three inches by two, let it boil, and skim. Take two or three carrots, one large turnip, one large head of celery, three or four leeks, a good green cabbage, cut in four, the other vegetables cut into pieces of moderate size, not too small; put them in with the meat, and see that they are first covered by the water.
This dish never fails to please. HERRING AND MAYONNAISE Take some salt herring, a half for each person, and soak them for a day in water. Skin them, cut them open PART I 40 lengthwise, take out the backbone, and put them to soak in vinegar. Then before serving them let them lie for a few minutes in milk, and putting them on a dish pour over them a good mayonnaise sauce. [_Mlle. _] SWEET DRINKS AND CORDIALS. ORGEAT Blanch first of all half a pound of sweet almonds and three ounces of bitter, turn them into cold water for a few minutes; then you must pound them very fine in a stone mortar, if you have a marble one so much the better, and do it in a cool place.
The Belgian Cookbook by Mrs. Brian Luck