A second Dudley book of cookery and other recipes

1 shall stay him no longer than to wish him a rainy evening to read the following discourse : and that if he be an honest angler, the east wind may never blow when he goes a-fishing. IZAAK WALTON, “ THE COMPLEAT ANGLER 5 ’ % Two Harveys had a mutual wish, To please in separate stations ; The one invented “ sauce for fish," The other “ Meditations." Each has his pungent powers applied To aid the dead and dying : That relishes a sole when fried. This saves a soul from frying. Oh, the gallant fisher's life ! It is the best of any ; 9 Tis full of pleasure , void of strife , And ' tis beloved by many . IZAAK WALTON It's no fish ye're buying , it's men's lives . SCOTT, “ THE ANTIQUARY Our stomachs will make what's homely savoury . SHAKESPEARE, “ CYMBELINE,” III, vi Unquiet meals make ill indigestions. % FISHING- REQUISITES FOR SUCCESS A day with not too bright a beam , A warm but not a scorching sun , A southern gale to curb the stream , And, Master, half our work is done. There , whilst behind some bush we wait, The scaly people to betray , Full proud is fish, with treacherous bait , To mafe preying trout our prey : And think ourselves , in sncA on hour , Happier than those, though not so high, Who like leviathans devour Of meaner men the smaller fry. IZAAK WALTON His angle rod made of a sturdy oak , His line a cable which in storms ne'er broke : His hook he baited with a dragon's tail , — And sat upon a rock and bobb'd for whale . WILLIAM KING FILLETS OF SOLE AMBASSADOR TAKE some nice fillets of sole and fold them over in half. Place them in a well-buttered pan with a little lemon juice and cook them in the oven. Have ready rather a thin puree of potato, and arrange the fillets on this ; then put all over the top a layer of breadcrumbs browned in clarified butter, and serve with the following sauce. % SAUCE FOR FILLETS OF SOLE AMBASSADOR TAKE the liquid in which the fish is cooked and mix with it half Espagnol sauce and half Hollandaise sauce, and serve hot. FILLETS OF SOLE BERCY BUTTER the bottom of the dish intended for the soles, and sprinkle it with two finely chopped shallots. Lay the fillets lengthwise upon the dish, side by side ; moisten them with three tablespoonfuls of white wine and as much fish liquid, and add half an ounce of butter cut in small pieces. Cook in the oven, basting constantly with butter, and at the last minute add a little good glaze and a few drops of lemon juice, and just before serving sprinkle a pinch of chopped parsley upon each fillet. SOLE AU GRATIN PARTLY separate the fillets from the bones on the upper side of the fish and slip a lump of butter, the size of a walnut, under each. This done, place the sole on a well-buttered gratin dish, on the bottom of which a pinch of chopped shallots and parsley has been sprinkled, together with two tablespoonfuls of gratin sauce. Lay four cooked mushrooms on the sole, and surround it with one ounce of raw mushrooms, cut into rather thin slices. Add two tablespoonfuls of white wine, and cover the sole with gratin sauce ;