Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1894-11-18
lEETNG REGsTER SUNDAY NOVEMBER PAGES

roes Of various fish cooked, and pounded
with little butter. herbs, onions,
beautifully seasoned with pepper, and
served on toast, with or without the ad-
dition of an oyster, make excellent
deVilled dishes.
SARDINEs. - Take some good-sized
sardines and remove the skin and bones,
pound them in q mortar, with little
butter or oil, some chopped parsley and
tarragon leaves, half pound Of cloves,
one blade of mace and few chives;
season plentifully with cayenne and =
little salt, and serve either on hot fried
toast or In tiny moulds, previously lined
with a layer of fried breadcrumbs
sprinkled with warm butter. Fresh
oysters are delicious devilled in the
same way.
MUSTARD SAUCE Pound together
four large sardines skinned and boned.
a arge sprig of parsley and tarragon,
some shallots, and little garlic, with
four or five hard boiled eggs. Stir into
this mustard powder according TO taste,
oil aud vinegar; work il into a smooth
cream, aud serve it with cold veal, beef,
pork and game.
Hor RAvIeoTE-Make a colorless
rCux with a heaped tablespoonful OF
-four, two ounces of butter, the yolks OF
three eggs, some salt and grated nut
meg. Stir over the fire aud thin the
Ingredients with less than quarter OF
q pint of cold water; let 1t boil for
quarter OF an hour, remove the fat and
strain into a clean saucepan. Again let
it boil for about five minutes Till fairly
thick and smooth; draw il aside, put In
four tabespoonfuIs OF oil and one OF
dissolved mustard. and finish oil with
three tablespoonfuls OF pimpernel, tar
ragon and parsley, all finely chopped.
GERMAN MUSTARD SAUCE-Brown
two tablespoonfnls Of -four In some
butter, stir little water and two table
spoonfuIs OF good rich stock; let 1t boil;
add three or four tablespoonfuis OF mus
tard, two of vinegar, sugar to taste, and
a pinch of salt; stir while it SINNERS Till
quite smooth, and serve very hot
BAvARIAN SAUCE.-Put into pip
kin four table.Spoonfuls OF white wine
vinegar; let it boil till reduced by one
half, and draw 1t off the fire; add the
yolks Of four eggs, teaspoonful OF
mustard, a small lump Of butter, and
some shredded horseradish, tied round
with thread. Beat these ingredients
,up thoroughly, add salt and grated nut
meg. and stir il over a moderate fire TO
thicken it, draw the saucepan aside,
remove the horseradish, and gradually
stir in two or three ounces OF butter
broken into small Jumps; stand the
saucepan over a slack fire, and stir the
contents till they froth without boiling.
Before sending the sauce to table, add
two ounces of beurre d'ecrevisses.
DEvILLED BIscUITs-Butter some
Bath Oliver biscuits on both sides, sea-
son them slightly with salt and we'll
with cayenne pepper, and then put
Them in the oven to get thoroughly hot
DEvIILED LOBSTER Fry some rounds
of bread. Cut some small slices Of the
lobster, and soak in oil and vinegar; put
them into an oven until thoroughly hot,
spread the croutons first with lobster
butter then lay on each slice OF lob
ster, and sprinkle well with pepper and
salt, or with the we'll known Oriental
salt. Lobster butter is made by rub
bling down the coral smoothly in NOR
tar with butter till it is of a creamy
consistency and deep red color. Add
cayenne to taste, and little salt, and
if wanted to keep for some time make
the seasoning stronger than for present
use; put into pots and tie over.