Souties Of Carp, Tench, Salmon, Eels

Having cleaned the fish, bone and cut them into thin col-lops ; flat, and put them into a souties-pan prepared in the following manner: having taken a bit of fresh butter, shake it over the fire till melted, sprinkling thyme, parsley, eschalot, and a little basil, all finely shred, and seasoned with white pepper, salt, and cayenne : shake the fish gently over a stove till half done; and having turned the slices, continue to move the pan till they are enough : take them up, place them round a dish, and change the herbs, etc. into a small stewpan, adding a glass of claret or port, a tea-spoonful of essence of anchovy, the same of oyster ketchup and lemon pickle, a lump of sugar, and half a pint of good coulis : boil for a few minutes, and having strained the sauce through a tamis, pour it into the middle of the dish.

Souties Of Haddocks, Cod, &V

Having boned the fish, cut them into collops; butter a souties-pan, and sprinkle it with pepper and salt; and having flatted the collops, put them on the souties-pan: set them on a stove for five minutes, turn them and put them on a dish : put the liquor that comes from the fish into a stewpan with half a pint of benshamelle (see Sauces), a tea-spoonful of essence of anchovies, the same of garlic, vinegar, and lemon pickle, and half a tea-spoonful of sugar; let the whole boil, and serve over the fish.

Entree Of Crimped Cod

Take a slice of crimped cod three inches thick, put it into boiling salt and water, and let it boil ten minutes : when cold, prick it into flakes, and dip each flake separately into the following batter: two spoonsful of flour, one of sweet oil, and the same of white wine, seasoned with a little salt and white pepper: fry in boiling lard till of a nice brown; and having drained them dry, serve with fried parsley round, and oyster sauce in a tureen.

Entree Of Fish In A Mould

Having wiped the mould clean, rub the inside with fresh butter, and strew over the bottom a layer of grated Parmezan cheese an inch thick, and upon that another layer of boiled ribband maccaroni:upon this, place slices of fish boned, and strewed with parsley, thyme, and eschalots, kitchen pepper, and cayenne, all shred fine: on these lay maccaroni and Par-mezan cheese, as at first: put the mould into a moderate oven, bake it an hour, turn it out, and serve with a goodcoulis round it.

Entree Of Eels

Having skinned and ! oned two large eels, cut them in pieces three inches long; pass them over a fire in a small quantity of sweet herbs and eschalots chopped very fine, fresh butter, pepper, salt, and lemon juice : when three parts done, put all on a dish, dip each piece into the liquor, roll it in grated bread, and broil it: serve with anchovy sauce.

Entree Of Soles

Having cleaned and filleted the soles, roll them up; put them into a stewpan, adding a little fresh butter, lemon juice, pepper, and salt, and simmer over a slow fire till done : serve with a strong coulis coloured with pounded lobster spawn, adding to it a few button onions, mushrooms, sliced pickled cucumbers, cayenne, and salt.