Cassell's Shilling Cookery

anchovy sauce baking-dish black pepper boiling water bread bread-crumbs broil brown brown shrimp cayenne pepper chopped parsley clean cold water cooked crumbs cut lemon cutlets dozen drain eels Egg-and-bread-crumb essence of anchovies fillets fire flavour flesh flour forcemeat fresh butter fried parsley grated nutmeg gravy grilled half Halibut hot dish hot fat hour inch lemon-juice lightly liquor little pepper little pieces little salt lobster maître d'hôtel mayonnaise melted butter moderate oven moderate-sized moisten mushrooms nice nutmeg onion ounces of butter oysters pepper and salt pickle pieces of butter pinch pint pound salad salmon salt and pepper sardines sauce to table saucepan scraped season serve shallot shells shrimp sauce sieve six persons skate skim sole spoonful sprats sprig stew strain Sufficient tablespoonful tail Take teaspoonful thick thicken turbot tureen twenty minutes vinegar wash whitebait wine