Choice cookery

1 tablespoonful grated ham teaspoonful grated lemon rind 1 tablespoonful chopped suet 4 teaspoonful sweet herbs ½ oz. glaze 1 small onion, minced 1 glass sherry 1 teaspoonful parsley Clean and remove the gills from the pike ; prepare forcemeat by mixing bread crumbs, ham, lemon rind, suet, mushrooms, herbs, nutmeg, onion, parsley, and seasonings, with the egg beaten. Stuff the fish with this, then sew it up, and draw it into the shape of the letter S by putting a trussing needle threaded with string through the eyes, the centre of the body, and then through the tail, draw up and secure tightly. Put this into a well-buttered baking tin with a little butter on top ; pour round the brown stock, a little liquid from mushroom and sherry, and bake half-an- hour, or longer, according to size, basting occasionally ; when done lift into a hot dish, remove the string, thicken slightly the gravy with arrowroot, and strain over the fish. No. 24. MAYONNAISE OF SALMON. Scale and clean the fish, put it into plenty of boiling water containing a little salt and lemon, boil gently, allowing 8 to 10 minutes to each pound according to the size of fish ; lift out to drain, remove the skin, and when cold cover entirely with Mayonnaise Sauce (page 118). Dish on a block of aspic jelly, or chopped aspic (page 89); garnish prettily with cucumber, tomatoes, red chillies, lobster coral, hard boiled eggs, or any green salad. Salmon steaks may be steamed and dressed when cold in the same way ; also trout. No. 25. SALMON STEAKS WITH CUCUMBER. 2 or 3 salmon steaks about 1 inch, thick pint good brown stock dessert spoonful of tarragon vinegar Salt, pepper, cayenne, and lemon juice 1 oz. butter 2 or 3 inches cucumber A little minced tarragon and chervil or parsley Wipe the steak dry, sprinkle with pepper, salt, and lemon juice, lay in a buttered tin, pour round the stock, cover with buttered paper, bake 20 minutes ; when done remove into a hot dish ; strain the gravy into a pan, add the vinegar, and gradually stir in 1 oz. butter ; add seasoning, chopped tarragon and chervil or parsley, pour over and round the steaks. Cut the cucumber in small shreds about 1 inch long, season with vinegar, salt, and pepper, and put a pile on each steak, and serve. No. 26. BOILED SOLES. For boiling select large soles ; clean, skin, and trim them; sprinkle with lemon juice, drop into boiling water for about six or seven minutes ; drain, dish hot, and sprinkle with lobster coral and garnish with tufts of parsley and cut lemon. Serve with it melted butter (page 114); or any good fish sauce. No. 27. FILETS DE SOLE A LA CARDINAL. 2 soles about 1 lb. each Salt, pepper, and cayenne 2 pirn cream A little lemon juice 5 pint stock from fish bones 1 oz. flour Blade of mace Bay leaf Some lobster coral 1 oz. butter 1 small onion 2 stalks celery A good bunch of parsley