The Ocklye cookery book

Boil the scallops in a quarter of a pint of water until they are quite tender; chop them up finely, also the shrimps, and add about four tablespoonfuls of thick white sauce, made of butter, flour, milk or cream, a little of the liquor the scallops were boiled in, and seasoned with a little onion, nutmeg, anchovy sauce, pepper, salt, and cayenne. Mix it all well together, with a few drops of cochineal to colour it, spread it on a plate, and put it in a cool place. When quite cold, shape it into cutlets with a cutter, put a little bit of pipe macaroni in the end of each to suggest the bone, egg and breadcrumb them carefully, fry in boiling fat, and dish up with fried parsley in the centre. SOLE AU QRATIN Ingredients One large sole. Stock. Butter. The juice of half a lemon. One onion. Mushrooms. White wine. Parsley. Brown sauce. Anchovy sauce. Breadcrumbs. Sugar and cayenne pepper. Cut off the fins and make an incision in the back; then butter a sauté-pan and put one teaspoonful of chopped onion in it, with a wineglass of white wine ; lay in the sole, cover it with six tablespoonfuls of brown sauce, and sprinkle some breadcrumbs over it, with a few small pieces of butter ; place it in a moderate oven for twenty minutes, take it out of the pan, and dish without a napkin ; then put four tablespoonfuls of stock in the sauté-pan, boil it for five minutes, keeping it stirred, add the lemon juice, chopped mushrooms, one teaspoonful of chopped parsley, one teaspoonful of anchovy sauce, a little sugar, and cayenne pepper ; pour the sauce round the fish, place it in the oven for a quarter of an hour, pass a red-hot salamander over it, and serve very hot. SOLE AUX FINES HERBES Ingredients One sole. Four tablespoonfuls of gravy. One eschalot. Parsley. A wineglass of sherry. Harvey sauce. One ounce of butter. Anchovy sauce. Put a teaspoonful of finely chopped eschalot into a sauté-pan with the sherry and butter, place the sole in it, pour the gravy over it, and sprinkle it with finely chopped parsley; cover it with a buttered paper, and place it in a moderate oven for half an hour; take the sole out of the pan, place it upon a dish without a napkin, reduce the sauce that is in the pan over a sharp fire, add a little Harvey sauce and anchovy, pour it over the sole and serve very hot. White sauce can be used instead of gravy. TURBOT AU QRATIN Ingredients Potatoes. The yolk of an egg. Butter. The remains of a turbot. Cream. Parmesan cheese. Pepper and salt. Chopped parsley. Boil and mash some potatoes and mix with them a small piece of butter, a little cream, pepper, salt, and the yolk of an egg. Take the remains of a turbot which has been cooked, make a good creamy sauce, and put the pieces of fish into it ; if you have any lobster sauce, use that. Make a border of the mashed potato in pyramids, with a bag and half inch pipe, on the dish you are serving up in ; put the fish in the middle, sprinkle a little grated cheese and a little chopped parsley over it, and lobster coral if you have any. Put it in the oven for about twenty minutes to brown. If necessary, finish with a salamander. When broiling or boiling meat, it should be cooked for a few minutes before adding the salt, or the juice will be drawn from it and the flavour spoilt. HOMELY BACON PUDDING Ingredients Six ounces of suet. Eschalot and sage. Twelve ounces of flour. Pepper and salt. Bacon.