A second Dudley book of cookery and other recipes

THREE-QUARTERS of a pound of cold fish, freed from skin and bones, a gill of reduced creamy Bechamel sauce, one dessertspoonful of anchovy essence, one whole egg, the yolk of an egg, salt, pepper, breadcrumbs, parsley and frying fat. Shred the fish as finely as possible, or mince very small ; heat up the sauce ; add the anchovy essence ; season to taste. Stir in the minced fish and, when thoroughly hot, stir in the yolk of egg ; let it bind, and turn the mixture on to a plate to cool. Make up into even-sized cutlet shapes ; insert a small piece of macaroni at one end of the cutlets ; dip in beaten egg ; crumb well with breadcrumbs ; fry in deep fat a golden colour ; drain well and dish up garnished with fried parsley, and serve. BOUILLABAISSE A LA MARSEILLAISE BOUILLABAISSE made quite as it is at Marseilles is impossible here, owing to the fact that many of the fish used there are only found in the Mediterranean, and it is the combination of these fish which give the Bouillabaisse its peculiar flavour. The following recipe, however, is excellent made from fish sold in the English market — such as dory, whiting, brill, spring lobster, red mullet, gurnet and haddock : — Cut the large fish into slices, leaving the smaller ones whole, and, with the exception of the whiting and the red mullet, which cook more quickly than the others, put them all into a saucepan together. For two pounds of fish, add one small onion, the chopped white of one leek, one small tomato, peeled, chopped and pressed, two crushed cloves of garlic, a large pinch of finely chopped parsley, a pinch of powdered saffron, a piece of bay, thyme and fennel, and two tablespoonfuls of salad oil. Moisten the fish with just enough cold water to cover it, and season with one -third of an ounce of salt, and pinch of pepper per quart of water. Set to boil and cook over a brisk fire for eight minutes ; then add the pieces of whiting and red mullet, and leave to cook for a further seven minutes. Pour the liquor of the Bouillabaisse over some slices of household bread lying on the bottom of a deep dish. Set the fish on another dish with some cooked mussels round it, and serve together. % STEWED PLAICE CUT a plaice into small pieces and stew for half an hour in a teacupful of water, just salted. Take the fish out of the pan, and thicken the liquor F with a little flour. Add a pinch of pepper and salt, a little chopped parsley and small teaspoonful of lemon juice. % FISH SEASONING BEFORE serving fried mackerel, or other fish, sprinkle with the green tips of fresh celery. % THE WAY TO DISSECT A FRESH HERRING TO avoid the bones in a herring, when it is on your plate open it down the back with a sharp knife, then take hold of its tail with your fingers and give it a shake, using a fork to disengage gently the flesh and the roe. In this way the backbone will be removed, as also the large breast -bones. BANQUET ON THE CORONATION DAY OP THE ROMAN EMPRESS, 8 MARCH, 1742 at the Romer Saal— Frankfort on the Main. 74 HOT POULTRY AND GAME DISHES Hops and turkeys, carps and beer, Came into England all in a near. ° SIR R. BAKER % DINNER Faith ! your essence was excelling ; But you gave us nought to eat : Nothing tasting, sweetly smelling, Is, Fabullus, scarce a treat . Let me see a fowl unjointed,