Matelot Of Carp And Eel

Bone the carp, put the bones into a stewpan, with four whole onions, a little parsley, basil, knotted and sweet marjoram, a pint of stock, a pint of port wine, and six or eight anchovies, unwashed; set it on the fire to boil for an hour, then strain it off, and put it to the carp, with about three dozen of button onions ; set the stewpan on to simmer gently for an hour, then take it off; put about two ounces of butter into a stew-pan, set it on the fire to melt, put as much flour as will dry up the butter, and add the stock that the carp was stewed in ; set it on the fire, and keep stirring it, that it may not stick to the bottom ; add about half a pint of port wine : when boiled three or four minutes, rub it through a tammy, and put it to the carp, with about a pint of oysters (first being blanched and bearded,) and the liquor; give the carp one boil up, squeeze a lemon just before dishing, and add a little essence of anchovy, if wanted; put the carp on the dish, and the sauce over it: garnish with croutons.

A Pike Or Jack Baked

Turn the pike round, fasten it with a skewer, and make some common stuffing, the same as for a fillet of veal; put it in the belly, and sew it up with packthread; egg it over with a brush, and put bread crumbs over it; then drop oiled butter over it with a paste brush; slice a few onions, and put them in the dish the pike is to be baked in; put a faggot of sweet herbs, a bay leaf or two, a little marjoram, and a sprig of basil ; add a pint of stock and half a pint of sherry ; put it in the oven, so as to have it done half an hour before it is wanted; strain the liquor from the pike, and skim the fat from it ; put about an ounce of butter into a stewpan, and set it on the fire to melt ; when melted, put as much flour as will dry it up; stir it over the fire with a wooden spoon, and then put in the liquor the pike was baked in; set it on the fire, and keep stirring it till it boils; let it boil for a few minutes, then add a little essence of anchovy, and strain it through a tammy; put it into the stew-pan to keep hot until wanted; squeeze half a lemon in it before it is sent to table ; put the pike on the dish, a little of the sauce round it, and the rest in a boat: remember to take the pack-thread out, and likewise the skewers; put some picked parsley on the middle of the piker to give it a neat look.

A Souties Of Salmon, With Capers

Cut thin slices from a piece of split salmon, butter a souties-pan, and sprinkle it with chopped parsley, shalot, mushrooms, pepper, and salt; set it on a stove five minutes before it is wanted : when it has been on the stove three minutes, turn it, and let it stay the same time, or thereabout; then take it off, and put it round the dish; scrape the herbs, etc. into a stewpan, put a little coulis and a few chopped capers ; give it a boil, and put it in the middle of the dish the salmon is on.

Crayfish In Aspic

Put aspic in the mould, so as to be about a quarter of an inch thick; let it stand until quite cold; ornament it the same as jelly marbre; then put a little more aspic; when that is cold, put more in, and the crayfish with the shells on, (only mind to choose those that have the reddest shells); when the last aspic is quite cold, fill the mould up, and put it to cool; then turn it out, and garnish with sliced lemon.