30. Scalloped Fish. — Flake some cold fish. Make a good white sauce in the usual proportions. Add a little anchovy sauce, chopped parsley, ✪ Pie, Fish lemon juice, and yolk of egg. Stir in the flaked fish gently. Fill the scallop shells, cover with fried bread-crumbs, and bake for five minutes. Oysters, lobsters, and any kind of fish can he scalloped in this way. 31. Skewered Fish.— Cut your fish into pieces as for kabohs, only larger ; pickle them in oil, pepper, paisley, salt, and lemon juice. Skewer them in rows with a very thin slice of mango pickle between each hit of fish, egg and crumb, or dip in batter✪ Skewered Fish and fry. Serve with llavigotte sauce or Aurora sauce, which are the best for all kinds of fresh-water fish. 32. Smoked Fish. — ^'fake a large fish, split it down the hack, remove the skin, and place it on two crossed sticks over an earthen dish of water. Pile on the fish as much as will lie on it of the fol- lowing mixture : Common brown sugar, 8 units ; salt, 4 ; pepper, 2. In three hours remove, wash, and smoke over a charcoal fire deadened with bran and sugar. 33. Souffl4es of Fish.— One unit butter, 1 flour, 5 of milk, 2 of yolk of egg. Stir over the fire till it nearly boils. Mix in 3 units raw pounded fish, seasoning, and 3 units of white of eggs✪ Soufflés of Fish, well beaten. Either steam or bake. 34. Souffl^es of Oysters. — Two units butter, 2 flour, 06 oyster liquor, 2 sherry, seasoning, lemon juice. Stir over the fire till it thickens, add 3 units yolk of egg, 4 of white, well whisked, and 4 of minced oysters. Add five beaten whites✪ Soufflés of Oysters. Steam in a mould for forty Housekeeper and Cook 253 minutes. In steaming’ souffiees and cream, the water, after the moulds have been placed in it, should only he allowed to hoil up again, and then the pan drawn aside to simmer. 35. Stewed Fish.— Remove the thick bits of the fish entire phey should have the shape of an under-cut of beef), melt two units of butter, and dredge in ^ of flour. Fry in this 2 dozen button onions and mushrooms, and add some caiTots, parsley, and thyme, salt, pepper, and a clove. Add 10 units of good stock and 10 of red wine✪ Stewed Fish. Put in your fish and boil fast till done. Remove, strain, and reduce the sauce almost to a glaze ; replace the fish, and let it just keep hot till wanted. 36. Water Souchy. — Skin and fillet some fish. Put in a buttered stewpan, sprinkle with chopped parsley, just cover with fish stock made from the hones and flavoured with carrot and parsley. Add salt, pepper, a little lemon juice✪ Water Souchy. Poach for about ten minutes, and serve with fried sijjpets soaked in the gravy. More stock may he added, and the whole served in a bowl like soup. Brown bread and butter should be handed with it, and more parsley sprinkled on the top. CHAPTER XXV SAUCES Sauce is not simply a mixture of gravy, flour, and burnt sugar, or milk, cornflour, and butter. There are hundreds of different kinds of sauces, all giving a distinct flavour to the dish with w'hich they are served. For ordinary, plain, and good cook- ing, however, the following recipes will be found sufficient; but no one should presume to call himself a cook till he has these by heart.

AI-modernized reading of the original text

30. Scalloped Fish. — Flake some cold fish. Make a good white sauce in the usual proportions. Add a little anchovy sauce, chopped parsley, lemon juice, and yolk of egg. Stir in the flaked fish gently. Fill the scallop shells, cover with fried bread-crumbs, and bake for five minutes. Oysters, lobsters, and any kind of fish can he scalloped in this way. 31. Skewered Fish.— Cut your fish into pieces as for kabohs, only larger ; pickle them in oil, pepper, parsley, salt, and lemon juice. Skewer them in rows with a very thin slice of mango pickle between each bit of fish, egg and crumb, or dip in batter and fry. Serve with Ravigotte sauce or Aurora sauce, which are the best for all kinds of fresh-water fish. 32. Smoked Fish. — Take a large fish, split it down the hack, remove the skin, and place it on two crossed sticks over an earthen dish of water. Pile on the fish as much as will lie on it of the following mixture : Common brown sugar, 3 units ; salt, 4 ; pepper, 2. In three hours remove, wash, and smoke over a charcoal fire deadened with bran and sugar. 33. Soufflés of Fish.— One unit butter, 1 flour, 5 of milk, 2 of yolk of egg. Stir over the fire till it nearly boils. Mix in 3 units raw pounded fish, seasoning, and 3 units of white of eggs, well beaten. Either steam or bake. 34. Soufflés of Oysters. — Two units butter, 2 flour, 6 oyster liquor, 2 sherry, seasoning, lemon juice. Stir over the fire till it thickens, add 3 units yolk of egg, 4 of white, well whisked, and 4 of minced oysters. Add five beaten whites. Steam in a mould for forty Housekeeper and Cook 253 minutes. In steaming soufflés and cream, the water, after the moulds have been placed in it, should only he allowed to hoil up again, and then the pan drawn aside to simmer. 35. Stewed Fish.— Remove the thick bits of the fish entire they should have the shape of an under-cut of beef), melt two units of butter, and dredge in ^ of flour. Fry in this 2 dozen button onions and mushrooms, and add some carrots, parsley, and thyme, salt, pepper, and a clove. Add 10 units of good stock and 10 of red wine. Put in your fish and boil fast till done. Remove, strain, and reduce the sauce almost to a glaze ; replace the fish, and let it just keep hot till wanted. 36. Water Souchy. — Skin and fillet some fish. Put in a buttered stewpan, sprinkle with chopped parsley, just cover with fish stock made from the hones and flavoured with carrot and parsley. Add salt, pepper, a little lemon juice. Poach for about ten minutes, and serve with fried sippets soaked in the gravy. More stock may he added, and the whole served in a bowl like soup. Brown bread and butter should be handed with it, and more parsley sprinkled on the top. CHAPTER XXV SAUCES Sauce is not simply a mixture of gravy, flour, and burnt sugar, or milk, cornflour, and butter. There are hundreds of different kinds of sauces, all giving a distinct flavour to the dish with w'hich they are served. For ordinary, plain, and good cooking, however, the following recipes will be found sufficient; but no one should presume to call himself a cook till he has these by heart.

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Pie, FishScalloped FishSkewered FishSoufflés of FishSoufflés of OystersStewed FishWater Souchy

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