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I Swansea Harbour

INorth DockJ " North Dock.

South Dock.

Prince of Wales Dock

Vessels in River.I

Fish Marketr I

Graving Docks.I

[No title]





NICE DISHES. OBAB ANO MUSHROOM AU GRATIN. Remow (be flesh from a crab and take the same amount of mushrooms, cleaned, peeled, and arinoed. Pal ft couple of thin slices of onion in some melted batter on the fire, and *hen slightly browned ttir in a little flour, adding sufficient cream to make a thick sauce. In the meantime, boil two eggs hard, remove the yolks, and pass them through a sieve. Add these to the sauce with a little lemon-juice, the minocd mushrooms, the flaked meat of the orab, and stir well for some minutes over the fire. Then fill the shell of the •tub with the mixture. Sprinkle over with fine breadcrumbs, pour some melted butter over th* top, and place at once in the oven. SCALLOPED FISH.-Take any remains of boiJcj fish and flake it finely. Then add to it the sau o quantity by bulk of breadcrumbs, and Half tl a quantity of stewed tomatoes. Moisten rach well- beaten eggs-, add pepper and salt, and pour into a well-buttered fireproof dish. Sprinkle liberally with breadcrumbs, mixed with finely-grated cheese, pour a little melted butter over the too, And bake in a moderate sven for about twentf- five to thirty-fire minutes. STEWED LEG OF BEEF.—Cut lIb. of leg of iJeeI (or more) into neat pieces. Put it into a Itia. pan with some sweet herbs, one onion, two flloves, one carrot, one turnip, half a-head of telery, some black pepper, i pint of beer, and sufficient water to cover. Skim the liquof. Add to it half a-head of ready-boiled celery out b dice, one or two boiled carrots and turnipe, little cayenne. Thicken some of the liquor with ft, little flour. Boil for a few minutes. Add ft little Tarragona or claret. Remove the sinew* carefully. Lay as much of the meat as you re- quire in the sauce, and serve in a deep pie-dish. FBOMAGB A LA CBEME AUX OLIVES.-Bee up ft fresh cream cheese in a bowl with lufi" eream to moisten it well, and season with salt; eayenne, and a few drops of lemon-juico. Tab* half-a-dozen amall olives, stone them, and mince finely; chop up the innermost stall of a bead of celery, previously washing it well, so# work well into the eheese. Clean the larg«l stalks of celery, and cut into three-ineh lengtoa. Fill the groove of the stalks with tba aboew ami, one flft # bed of Mtae*