3791.—FLATHEAD, BAKED.
Ingredients.—1 flathead, forcemeat Nos. 394 or 396, dripping, anchovy Sauce No. 289, or piquant sauce No. 265.
Method.—Empty, wash, and dry the fish, make the forcemeat as directed, press it lightly into the opening made in cleaning the fish, which secure by means of string or cotton and a needle. Bake gently from 35 to 45 minutes, basting frequently with hot dripping, and when done, remove the string. Serve the sauce separately. The fish may be trussed in the form of the letter S, and the appearance further improved by a coating of egg and lightly browned breadcrumbs applied before baking.
Time.—Altogether about 1 hour.
3792.—GRAMMA PIE OR TART.
Ingredients.—2 lbs. of grammas, ½ a lb. of sugar, ¼ of a lb. of currants, 1 dessertspoonful of lemon juice, short crust No. 1668.
Method.—Remove the peel and seeds, cut the fruit into small pieces, place in a stewpan with 3 or 4 tablespoonfuls of cold water and the lemon juice. Cook gently until soft, add the currants and sugar, and turn the whole into a pie-dish. Cover with paste, bake in a moderately hot oven, and serve either hot or cold. Custard or junket will be found an agreeable addition.
Time.—About 2 hours. Average Cost, about 1s.
3793.—GRANADILLA CREAM.
Ingredients.—1 granadilla, ½ a pint of cream, 2 ozs. of gelatine, 1 tablespoonful of castor sugar, 1 teaspoonful of lemon juice (about).
Method.—Extract the juice and pulp from the granadilla, and to it add the sugar and lemon juice, let the whole remain covered in a basin for about 40 minutes, then pass through a fine sieve. Whip the cream stiffly, and stir it lightly into the fruit pulp. Dissolve the gelatine in a little hot water, strain, and stir it into the preparation. Turn into a mould, and keep on ice or in a cool place until firm.
Time.—About 2 hours. Average Cost, 1s. 3d.
3794.—GREEN FIG JAM.
Ingredients.—To 2 lbs. of figs allow 1½ lbs. of sugar, ½ a pint of water, the juice of 1 lemon.
Method.—Boil the water, sugar, and lemon juice together for 10 minutes, then wipe and slice the fruit, and add it to the syrup. Boil gently for about 1 hour, or until a little of the syrup poured on to a cold plate quickly jellies. Turn into pots, cover quickly, and store in a dry place.
Time—To boll the jam, about 1 hour, Average Cost, 4d, to 5d. per lb.
