THE HOME.

Globe, Volume XXIV, Issue 2558, 20 June 1882, Page 4

THE HOME.

Sauce eob Boiled Fish. —Take some of the water in which the fish has been boiled and simmer in it for a quarter o: an hour an onion, an anchovy, and a tablespoonful of walnut ketchup; add a pint of good veal gravy, itrain and thicken with butter and flour. Two tablsepoonfuls of the fish broth will be enough for this quantity. Sausages. —llb of pork, fai and lean, free from skin and gristle, out in small pieces and pass through a sausage machine ; spread the meat on the board and add to it 3oz of breadcrumbs, two teaspoonfuli of dried thyme in powder, eight whole spies rolled to powder, two teaspoonfuls of freihly ground white pepper, and one of salt, Mix all well together with the hand and return to the machine, pass it once through and divide into sausages. Skins are not accessary if made the day before using. Fiy to a nice brown with a little butter. They will look and eat very much better made this way.

Cheese Aiobbttes. —For these will be required 3oz of grated Parmesan cheese, 2oz of butter, 2oz of sifted four, three eggs (omitting the white of one), and half a pint of water. Boil tho water and butter together, stir the flour gently into this, continuing the stirring until the flour is cooked. This will be when it begins to thicken. Take the sauoepan off the fire, and throw a handful of the oheeie (about a third of the quantity) over the paste; stir, and add one egg. Mis and beat all together; then add as much more cheese as will prevent the mixture from being very liquid; add another egg, mixing and stirring as before. Gradually add the rest of the cheese, and the yolk of the third egg. When quite light, from having been well stirred and beaten, spread it on a plate to cool. When cold, it should be quite set. Fry in boiling fat, taking up about half a tablespoonful, and scooping it off with another spoon to form them into shape. In the process of frying they swell and gape before they are ready ; they must then be sent to table very hot as a savoury entree for second course.