The Belgian Cookbook - - (elon musk reading list TXT) 📗
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VERY NICE SKATE
Take skate, or indeed any fish that rolls up easily, make into fillets, dry them well, and sprinkle on each fillet, pepper, salt, a dust of mixed spice, and chopped parsley. Roll each fillet up tightly, and pack them tightly into a dish, so that they will not become loose. Take vinegar and beer in equal quantities, or, if you do not like to use beer, you must add to the vinegar some whole black pepper, and a good sprinkle of dried and mixed herbs with salt. Pour over the fish, tie a piece of buttered paper over the top, and bake for an hour and a quarter (for a medium pie dish) in a moderate oven.
TO KEEP SPRATS
A large quantity of these may be bought cheaply and kept for some weeks by this method. Put on to warm equal quantities of vinegar and water, what you think sufficient to cover your sprats, allowing for wastage; and stir in for every quart of liquor a small saltspoonful of mixed spice, four bay leaves, a shallot minced, a small bunch of bruised thyme, the thin rind of a half lemon, salt and pepper; if you can use tarragon vinegar so much the better. Clean the sprats, remove tails and heads, and lay them in a deep dish. Take your liquor and pour it over the fish, tie a large paper over all, and let them bake in a cool oven for two or three hours; or cook them in a double saucepan; in any case do them very slowly. Put aside to cool, and take out the fish to use as required. They will keep good four weeks.
TO KEEP MACKEREL FOR A WEEK
It sometimes happens that you can get a great quantity of this fish, very fresh, cheaply, and wish to use it later on.
Pickle it thus: Boil a pint of vinegar with six peppercorns, four cloves, four bay leaves, a scrap of mace, a saltspoonful of salt, and the same of made mustard. When this is boiled up put it to cool. Lay your mackerel prepared ready for eating, and sprinkle on each piece some salt, and minced thyme. It may be an hour before using.
Then fry the fish, lifting each piece carefully into the hot fat. When fried lay the fish in a deep dish, and pour on each piece your vinegar liquor till all is covered.
Cover over with paper such as you use for jam pots, well tied down. You can afterwards heat the fish as you require.
A BROWN DISH OF FISH
Take your fish, which should be herring or mackerel, relieve it of the bones, skin and fins, which you must put to boil for three quarters of an hour in water, with pepper and salt. After that time strain off the liquor, and add to it enough browning to color it well.
Then brown quarter of a pound of butter and knead into it two tablespoonfuls of flour, add it, when well mixed, to your liquor, with salt and pepper, a piece of lemon peel, and a dust of mixed spice. Bring all this to the boil and drop in your fish. (Cut in neat fillets.) Let them simmer for twenty minutes, and if too dry pour in some darkly colored gravy. Just before you wish to serve add a good wine glass of claret, or of Burgundy, take out the lemon peel, and pour all on a hot dish. If you do not wish to put wine, the flavor of the sauce is very excellent if you stir into it a dessertspoonful of mushroom ketchup, or a teaspoonful of soy. This brown fish is nice to follow a white soup.
BAKED HADDOCKS
Take all the trimmings of two good sized haddocks, cover them with milk and water, and put them to simmer. Add chopped parsley, a chopped shallot, pepper and salt.
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. Put the filets on a dish and pour them over the sauce. Leave it about a quarter of an hour in the oven, so that it becomes slightly browned.
[_Mdlle. Spreakers._]
FILLETED FISH, WITH WHITE SAUCE AND TOMATOES
Brown two onions in butter, and add a spray of parsley, half a pound of tomatoes and a claret glassful of white wine. Let this simmer for half an hour, and then pass it through the tammy. Then fry half a pound of mushrooms, and add them and their liquor to the sauce, thickening it, if necessary, with a little cornflour. A great improvement is a little liebig. Place your fish in the oven, and cook it gently in butter, with pepper and salt. When it is done, serve it with the sauce poured over it.
[_Madame Vandervalle._]
THE MILLER’S COD
(Cabillaud meunier)
Cut your cod in slices, and roll them in flour. Put them to fry in a good piece of butter, adding chopped parsley, pepper and salt, and the juice of one lemon. This is very good, if served in the dish that it is cooked in.
DUTCH HERRINGS
(A cold dish)
Take some Dutch, or some salted herrings, and remove the skin, backbones, etc. Lay the fish in milk for at least twenty-four hours to get the salt out. Make a mayonnaise sauce, adding to it the roe from the herrings, in small pieces; wipe and drain the fish, and pour over them the sauce.
REMAINS OF COD
I
Take your fish, and remove all bones and skin. Put some butter to brown in a saucepan, and when it is colored, add the cod, sprinkling in pepper and salt and a good thickening of grated breadcrumbs. Let this all heat gently by the fire and turn it into paper cases, with chopped parsley on the top.
II
The above recipe can be followed for making fish rissoles, but, after having mixed it well, let it grow cold. Then form into balls, roll them in breadcrumbs, and throw them into boiling fat.
III
Take all the remains of the fish and heat them in butter. Make some mashed potatoes, and add to them some white sauce, made of flour, milk and butter. Mix this with the fish, so that it is quite moist, and do not forget salt and pepper. Place the mixture in a fireproof dish and sprinkle breadcrumbs over it. Bake for fifteen minutes, or till it is hot through, and serve as it is.
[_Mdlle. M. Schmidt, of Antwerp._]
*
The second half of this little book is composed chiefly of recipes for dishes that can be made in haste, and by the inexperienced cook. But such cook can hardly pay too much attention to details if she does not wish to revert to an early, not to say feral type of cuisine, where the roots were eaten raw while the meat was burnt. Because your dining-room furniture is Early English, there is no reason why the cooking should be early English too. And it certainly will be, unless one takes great trouble with detail.
Let us suppose that at 7:30 P.M. your husband telephones that he is bringing a friend to dine at 8. Let us suppose an even more rash act. He arrives at 7:15, he brings a friend: you perceive the unexpressed corollary that the dinner must be better than usual. In such a moment of poignant surprise, let fly your best smile (the kind that is practiced by bachelors’ widows) and say “I am delighted you have come like this; do you mind eight or a quarter past for dinner?” Then melt away to the cook with this very book in your hand.
I take it that you consider her to be the junior partner in the household, you, of course, being the senior, and your husband the sleeping partner in it. Ask what there is in the house for an extra dish, and I wager you the whole solar system to a burnt match that you will find in these pages the very recipe that fits the case. A piece of cold veal, viewed with an eye to futurity, resolves itself into a white creamy delightfulness that melts in your mouth; a new-laid egg, maybe, poached on the top, and all set in a china shell. If you have no meat at all, you must simply hoodwink your friends with the fish and vegetables.
You know the story of the great Frenchwoman:
“Hèlas, Annette, I have some gentlemen coming to dine, and we have no meat in the house. What to do?”
“Ah! Madame, I will cook at my best; and if Madame will talk at her best, they will never notice there is anything wrong.”
But for the present day, I would recommend rather that the gentlemen be beguiled into doing the talking themselves, if any shortcoming in the menu is to be concealed from them, for then their attention will be engaged.
It takes away from the made-in-a-hurry look of a dish if it is decorated, and there are plenty of motifs in that way besides parsley. One can use beetroot, radishes, carrots cut in dice, minced pickles, sieved egg; and for sweets, besides the usual preserved cherries and angelica, you can have strips of lemon peel, almonds pointed or chopped, stoned prunes cut in halves, wild strawberries, portions of tangerine orange. There is a saying,
Polish the shoe, Though the sole be through,
and a very simple chocolate shape may be made attractive by being garnished with a cluster of pointed almonds in the center, surrounded by a ring of tangerine pieces, well skinned and laid like many crescents one after the other. There is nothing so small and insignificant but has great possibilities. Did not Darwin raise eighty seedlings from a single clod of earth taken from a bird’s foot?
It is to be regretted that Samuel Johnson never wrote the manual that he contemplated. “Sir,” he said, “I could write a better book of cookery than has ever yet been written. It should be a book on philosophical principles.”
Perhaps the pies of Fleet Street reminded him of the Black Broth of the Spartans which the well-fed Dionysius found excessively nasty; the tyrant was curtly told that it was nothing indeed without the seasoning of fatigue and hunger. We do not wish a meal to owe its relish solely to the influence of extreme hunger—it must have a beautiful nature all its own, it must exhibit the idea of Thing-in-Itself in an easily assimilable form.
I am convinced, anyhow, that this little collection (formed through the kindness of our Belgian friends) will work miracles; for there are plenty of miracles worked
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