Sea Cookery

Skin the sole and trim off the fins ; nick in three or four places on both sides with a knife. Dry it well ; chop the parsley, shallot, and mushrooms, and mix them together. Butter a dish and sprinkle half of the chopped mushrooms, &c., over it. Lay the sole on this seasoning, and sprinkle the remainder of the parsley, &c., over it. Squeeze over a little lemon juice and shake over a few brown crumbs. Lay the butter in bits here and there on the fish, put it in a moderate oven and bake ten minutes. When cooked, remove on to a clean dish, pour the glaze round as sauce, garnish, and serve. TURBOT (Steamed). 1 turbot about 5 lbs weight parsley 2 hard boiled eggs 1 pint sauce salt Clean the fish, rub the outside well with salt to remove the slime, and wash well. Make an incision with a knife in two places near the bone, to prevent the skin on the white side from cracking, and steam thirty minutes. Dish up on a serviette or clean dishpaper. Garnish with slices of hard boiled egg and parsley, and serve with lobster, shrimp, or anchovy sauce in a sauce boat. BAKED WHITINGS. 1 large or 2 small whitings parsley nutmeg onion cayenne \ pint stock or water Remove the fins and head from the fish and lay in a greased baking tin with the stock, and sprinkle a suspicion of remaining seasonings and chopped onion, cover with greased paper, and bake twenty minutes. Remove the fish from the tin. Make a brown thick gravy with the stock, add a little lemon juice, and one teaspoonful meat extract. Pour round the fish, and serve garnished : with alternate lines of chopped white and yolk of egg, and slices of i lemon. PRAWNS AU GRATIN. 1 lb. tin prawns 1 oz. butter 1 oz. flour t pint milk 1 small blade of mace Make a thick sauce with the butter, flour and milk, and flavour with the seasonings, simmer for five minutes, then remove the mace, &c., and stir in the prawns. Pour into a greased pie-dish, sprinkle mixed brown and white bread crumbs over, and bake until light brown. salt and pepper 1 bay leaf 1 small onion bread crumbs BAKED STUFFED HALIBUT. 1 steak of halibut, lb. in weight 1 cup of bread crumbs 1 teaspoonful chopped parsley teaspoonful salt 1 teaspoonful thyme J teaspoonful pepper 1 teaspoonful anchovy essence 1 egg 1 oz. of butter juice of 1 lemon Cut the fish into equal halves. Place one piece on a greased baking tin. Make a stuffing of the crumbs, parsley, thyme, anchovy essence, and the remaining seasonings, bind all together with the egg, and spread this over the fish. Lay the second half of fish on the top, cover with greased paper, and bake for half-anhour. Serve masked with egg sauce. SARDINE CROQUETTES. 12 sardines 1 oz. butter (melted) 2 hard boiled eggs 3 ozs. bread crumbs pepper salt and cayenne a little beaten egg Skin and bone the sardines and rub them through a sieve with the yolks of the hard boiled eggs. Add the seasonings and crumbs and sufficient beaten egg to bind all into a paste. Roll the mixture into small balls, brush over with beaten egg, cover with bread crumbs, and fry in deep hot fat. Serve garnished with fried parsley. BAKED SOLE. 1 sole about 2 lbs. weight i lb. cold boiled new potatoes £ lb. shrimps 1 teaspoonful capers 1 teaspoonful lemon juice a little chopped parsley