536 Fried smelts KITCHEN AND COOKERY holding the fish on a skewer in the batter and moving it about until it is completely covered with the mixture — then lift it up, and when a very faint bluish smoke rises from the frying -fat, drop it in and fry a pretty golden brown. Drain the fish on kitchen paper, and arrange them neatly on a hot dish. Garnish with thin slices of lemon and fried parsley. FILLETS OF BEEF A LA VICTORIA Required : About two pounds of fillet of beef. A little glaze. One ounce of butter. Cro^tes of bread. Two bananas. One egg. A few breadcrumbs. Half a gill of Beamaise or white sauce. A gill of Espagnole or brown sauce. Cut the beef into neat rounds the size of the top of a claret-glass. The best way is to place a cutter of this size on the meat and then cut round it with a knife. The fillets will then be all of one shape and size. Brush each over with a little melted butter, and grill them over a clear, sharp fire for about eight to ten minutes. They should be slightly underdone. Have the pan of frying-fat on the fire. Stamp out some neat rounds of bread, one for each fillet, they should be about an eighth of an inch thick. Peel the bananas, cut each through lengthways, then divide each half in two or three pieces. Sprinkle each piece with a few drops of lemon- juice. Beat up the egg, brush the pieces of banana with some of it, and cover them with crumbs. When a bluish smoko rises from the frying-fat, put in the bananas and fry them a golden brown ; then fry the rounds of bread also. Drain all on kitchen paper. Put the rounds of fried bread Fillets of beef a la Victoria in a circle on a hot dish, place a fillet of beef on each. Make the Bearnaise and brown N.B. — This dish need not be at all ex- travagant, for the cuttings from the fillets can be used for rissoles, scallops, patties, etc. ROAST TURKEY Stuffed with ham and celery stuffing, and garnished with rolled bacon and toasted sausages. Required : turkey weighing from eight to ten pounds. Nine ounces of bread- crumbs. Six ounces of c h o pped suet. Three ounces of chopped ham or bacon. Three table- spoonfuls of chop ped parsley. Four tablespoonfuls of finely chopped celery. One teaspoonful of mixed herbs. The grated rind of a lemon. Three eggs. If necessary, a little milk. Salt and pepper. First prepare the stuffing. Mix together all the dry ingredients. Beat up the eggs, add them to the mixture, with enough milk to bind the whole together. Season it carefully. Pluck, singe, draw, and truss the turkey. Insert the stuffing through the neck. Fold the flap of skin over, and keep it in place with a tiny skewer. If there is any stuffing over, shape it into neat, small balls, fry them, and serve them round the bird. Tie a slice of fat bacon over the breast of the bird, and roast it either before a clear fire or in a quick oven, keeping it well basted. About twenty minutes be- fore the bird is done, re- move the bacon, so that the breast may brown nicely. A bird this size will take about two hours to cook ; bear in mind poultry of all kinds must be well done. A. Vllyett sauces hot, put a small spoonful of the former on each fillet, on this put a few drops of brown sauce, pour the rest of the latter round the dish, and arrange the fried banana in the centre of the fillets. Serve the bird on a hot dish, garnish it with sausages and neat rolls of bacon. Serve the gravy and bread sauce in hot tureens. THE SAUSAGES If possible, purchase the tin}^ pork sausages called in some shops " midgets." Prick
