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Whitebait, Devilled
INGRE- DIENTS for dish for 3 or 4 persons.-1 pint of whitebait, some flour, lard for frying, salt, cayenne. AVERAGE COST, 2s. 6d.
Put some flour in a cloth and shake the whitebait in this; then get rid of the superfluous flour by putting them in a sieve and shaking well. Have ready a pan of boiling lard, into which put them in a frying basket. Fry and drain as in preceding recipe, but in addition to the salt, add a full seasoning of cayenne. Serve as hot as possible with cut lemon and very thin slices of brown bread and butter. The dryer and crisper the whitebait is when fried the better.
TIME.-About 3 minutes.
SEASONABLE from April to August.
White Sauce. (Good.) - INGREDI- ENTS for sauce for a pair of fowls or a turkey. pint of white stock, pint of cream, 1 dessertspoonful of flour, salt to taste. AVERAGE COST, 1s.
Have ready a delicately-clean saucepan, into which put the stock, which should be well flavoured with vegetables, and rather savoury; mix the flour smoothly with the cream, add it to the stock, season with a little salt, and boil all these ingredients very gently for about 10 minutes, keeping them well stirred the whole time, as this sauce is very liable to burn.
TIME.-10 minutes.
SEASONABLE at any time.
White Sauce. (Made without Meat.) - INGREDIENTS for sauce for pair of fowls.-2 oz. of butter, 2 small onions, 1 WHITE SAUCE. carrot, a small teacupful of flour, 1 pint of new milk, salt and cayenne to taste. AVER- AGE COST, 5d.
Cut up the onions and carrot very small, and put them into a stewpan with the butter; simmer them till the butter is nearly dried up; then stir in the flour, and add the milk; boil the whole gently until it thickens, strain it, season with salt and cayenne, and it will be ready to serve.
TIME.- hour.
SEASONABLE at any time.
White Sauce. (A very Simple and Inexpensive Method.) - INGREDIENTS for sauce for a medium-sized dish.-1½ pint of milk, 1 oz. of rice, 1 strip of lemon-peel, 1 small blade of pounded mace, salt and cayenne to taste. AVERAGE COST, 4d.
Boil the milk with the lemon-peel and rice until the latter is perfectly tender, then take out the lemon-peel and pound the milk and rice together; put it back into the stewpan to warm, add the mace and seasoning, give it one boil, and serve.
This sauce should be of the consistency of thick cream.
TIME. About 1 hour to boil the rice.
SEASONABLE at any time.