Souties Of Fish

Fillet two haddocks, and cut them in collops; butter a souties-pan, sprinkle it with pepper and salt, flat the collops offish, and put them on the souties-pan.

Set them over a stove for about three minutes, turn them, and put them on a dish ; put the liquor that comes from the fish into the stewpan, and some be-shemell, a few drops of the essence of anchovy, a few drops of garlic vinegar, a little lemon-juice, and a dust of sugar; put the sauce over the sou ties, and garnish with paste or croutons.

Matelot Of Tench

Scale and clean the tench, and put them into a stewpan, with a pint of stock, a pint of port wine, two dozen of button onions, half a pottle of mushrooms, and a faggot, with a few blades of mace tied up in it; set it on the stove to stew for half an hour; then put about one ounce of butter into a stewpan, with chopped parsley, shalot, three or four anchovies, and a little stock; set the stewpan on the fire to boil very slowly for a few minutes; add a little flour, and then the liquor from the tench ; put it on the fire to boil, and keep stirring it all the time; then rub it through a tammy sieve, and put it to the tench, with about two dozen of oysters and liquor; (the oysters should be blanched first); squeeze in half a lemon, and garnish with croutons.

Fillets Of Whiting

Put the fillets into boiling water for about five minutes; then take them up, put them into a dish, and pur white Italian sauce over them : garnish with paste or croutons.

A Dressed Crab, Hot Or Cold

Pick a crab, and put the fish into a stewpan, with a bit of butter, a little anchovy essence, mustard, oil, vinegar, a Little elder vinegar, and a few bread crumbs: mix it well: if for hot, put it over the stove, and return it into the shell ; put bread crumbs over it, and a little clarified butter dropped on with a paste brush ; put it in the oven, and brown it with a salamander : if for cold, put no bread crumbs over it : garnish it with the small claws, made into a ring, when only pickled : put the fish that is on one side into the shell, and what is in the claws of the other: garnish with pickled parsley round the shell, and the small claws round the dish.

Dressed Lobster, Hot Or Cold

Take the fish from the tails and claws as whole as possible; the tail should be split: lay it on a dish. If for cold, make the sauce as follows: - bruise the yolk of two boiled eggs with the back of a spoon ; put a few drops of water to them, as it will help to soften the eggs; when they are rubbed quite fine, put a little mustard, oil, and vinegar, and a little anchovy essence, a little pepper, and a small quantity of elder vinegar; put it over the lobster : garnish with parsley. If for hot, put the lobster into a stewpan, with a little Italian sauce, and a little anchovy essence; dish it, and garnish with croutons.

A Volevent Of Eels

Bone an eel and flat it; cut it in pieces of about an inch long, and put it

I on to blanch in cold water; when it comes to a boil, take it off the fire; put the eel in cold water, and wash it very clean ; scrape the fat off; then put it in a stewpan, with a little stock, and set it on a stove to simmer very slow for a quarter of an hour, until the stock is quite reduced, (hut not for the eel to stick to the bottom); put a little beshe-mell to it ; put in about six yolks of eggs, boiled hard, and about a dozen but-ton onions, nicely boiled; put a little anchovy essence, squeeze a little lemon-juice, and till the volevent; first put it on a napkin, and then on a dish. If for meagre, use meagre stock.