Two tablespoonfuls of small sago✪ White Sago Soup. Put the stock into a saucepan and let it come to the boil; then add the sago, and let it boil gently for about a quarter of an hour, stirring it occasionally ; add the cream and serve. Clear soup may be used, but good white stock is best. FISH FOR BREAKFAST AND DINNER DRESSED CRAB Ingredients One crab. Mustard. Breadcrumbs. Two teaspoonfuls of Chili vinegar. Pepper and salt. Two teaspoonfuls of common One tablespoonful of cream. vinegar. Butter✪ Dressed Crab. Pick out all the meat from the shells and put it into a basin with a few breadcrumbs, six grains of cayenne pepper, a little salt, cream, a bit of butter the size of a walnut, a very little mustard. Chili vinegar, and common vinegar; mix all well together. Clean the crab-shell, and put the mixture into it with a thick layer of breadcrumbs and small bits of butter on the top; place it on a baking- tin, and cook in a quick oven for fifteen to twenty minutes. Serve very hot. FILLETS OF SOLE WITH ANCHOVY Ingredients Two lemon soles. One ounce and a half of bread= Two teaspoonfuls of anchovy crumibs. sauce. One teaspoonful of Harvey sauce. Two ounces of butter. Clean and fillet the lemon soles, and place the fillets on a buttered tin ; mix the butter, breadcrumbs, anchovy and Harvey sauce into a smooth paste, and spread some 19 20 OCKLYE COOKERY BOOK of it on each fillet; place a buttered paper over them, and cook them in a moderate oven for about ten minutes. Plaice and whiting may be dressed in the same way. FISH CAKES Ingredients Three°quarters of a pound of Two teaspoonfuls of anchovy cooke✪ Fillets of Sole with Anchovyd fish. sauce. Three-quarters of an ounce of One small teaspoonful of Harvey butter. sauce. One ounce and a half of flour. One egg. Half a pint of milk. Breadcrumbs. Melt the butter in a stewpan, add the flour, and mix well together; then add the milk, and stir it over the fire until it thickens; add the anchovy and Harvey sauce. Then take the stewpan off the fire, and add the fish, broken in small pieces, removing all skin and bone. Turn it out on to a plate, and when cold roll it into balls with a little flour; e^g^ and breadcrumb them, shape them into little round cakes with a palette knife, and fry them in boiling lard a nice golden colour. Serve with fried parsley. TIMBALES OF FISH Ingredients Cooked fish. Parsley sauce. Cream. Chili and Tarragon vinegar. The white of one egg✪ Timbales of Fish. Put the fish through a wire sieve, and mix it with some cream and the whipped-up white of ^%%; fill small buttered tins, and steam for twenty minutes. Serve with parsley and butter, with a little Chili and Tarragon vinegar, and pepper and salt added to it. FISH 21 TIMBALES OF [FISH (another way) Ingredients Six ounces ot cooked fish. Pepper, salt, and ground mace. Four ounces of breadcrumbs. Half a teaspoonful of anchovy Three ounces ot butter. essence. One egg. White sauce. Three tablespoonfuls ot milli. Pass the fish through a wire sieve, then put it into a basin and mix with it the breadcrumbs,, milk, butter, yolk of egg, a little pepper and salt, a pinch of mace, and the anchovy sauce; beat it all well together, then add the white of e.g^ stifHy whipped. Put it in small buttered moulds, and steam for twenty minutes; turn them out, and serve with white sauce. FISH PUDDING Ingredients One pound of cooked fish. Fat bacon. Pepper and salt. Two eggs. Eschalot. Forcemeat. Parsley. Two tablespoonfuls of cream. Mushroom. Brown fish sauce✪ Fish Pudding.

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Two tablespoonfuls of small sago. Put the stock into a saucepan and let it come to the boil; then add the sago, and let it boil gently for about a quarter of an hour, stirring it occasionally ; add the cream and serve. Clear soup may be used, but good white stock is best. FISH FOR BREAKFAST AND DINNER DRESSED CRAB Ingredients One crab. Mustard. Breadcrumbs. Two teaspoonfuls of Chili vinegar. Pepper and salt. Two teaspoonfuls of common One tablespoonful of cream. vinegar. Butter. Pick out all the meat from the shells and put it into a basin with a few breadcrumbs, six grains of cayenne pepper, a little salt, cream, a bit of butter the size of a walnut, a very little mustard. Chili vinegar, and common vinegar; mix all well together. Clean the crab-shell, and put the mixture into it with a thick layer of breadcrumbs and small bits of butter on the top; place it on a baking- tin, and cook in a quick oven for fifteen to twenty minutes. Serve very hot. FILLETS OF SOLE WITH ANCHOVY Ingredients Two lemon soles. One ounce and a half of bread= Two teaspoonfuls of anchovy crumibs. sauce. One teaspoonful of Harvey sauce. Two ounces of butter. Clean and fillet the lemon soles, and place the fillets on a buttered tin ; mix the butter, breadcrumbs, anchovy and Harvey sauce into a smooth paste, and spread some 19 20 OCKLYE COOKERY BOOK of it on each fillet; place a buttered paper over them, and cook them in a moderate oven for about ten minutes. Plaice and whiting may be dressed in the same way. FISH CAKES Ingredients Three°quarters of a pound of Two teaspoonfuls of anchovy cooked fish. sauce. Three-quarters of an ounce of One small teaspoonful of Harvey butter. sauce. One ounce and a half of flour. One egg. Half a pint of milk. Breadcrumbs. Melt the butter in a stewpan, add the flour, and mix well together; then add the milk, and stir it over the fire until it thickens; add the anchovy and Harvey sauce. Then take the stewpan off the fire, and add the fish, broken in small pieces, removing all skin and bone. Turn it out on to a plate, and when cold roll it into balls with a little flour; e^g^ and breadcrumb them, shape them into little round cakes with a palette knife, and fry them in boiling lard a nice golden colour. Serve with fried parsley. TIMBALES OF FISH Ingredients Cooked fish. Parsley sauce. Cream. Chili and Tarragon vinegar. The white of one egg. Put the fish through a wire sieve, and mix it with some cream and the whipped-up white of ^%%; fill small buttered tins, and steam for twenty minutes. Serve with parsley and butter, with a little Chili and Tarragon vinegar, and pepper and salt added to it. FISH 21 TIMBALES OF [FISH (another way) Ingredients Six ounces ot cooked fish. Pepper, salt, and ground mace. Four ounces of breadcrumbs. Half a teaspoonful of anchovy Three ounces ot butter. essence. One egg. White sauce. Three tablespoonfuls ot milli. Pass the fish through a wire sieve, then put it into a basin and mix with it the breadcrumbs,, milk, butter, yolk of egg, a little pepper and salt, a pinch of mace, and the anchovy sauce; beat it all well together, then add the white of e.g^ stifHy whipped. Put it in small buttered moulds, and steam for twenty minutes; turn them out, and serve with white sauce. FISH PUDDING Ingredients One pound of cooked fish. Fat bacon. Pepper and salt. Two eggs. Eschalot. Forcemeat. Parsley. Two tablespoonfuls of cream. Mushroom. Brown fish sauce.

The Ocklye cookery book