The Ocklye cookery book

Break the fish up into small pieces, and season it with pepper, salt, a little finely chopped eschalot, parsley, and mushroom if you have it. Line a mould with thin slices of fat bacon placed downwards; then mix the fish with two eggs well beaten, and add the cream. Have ready some nice forcemeat, and put a layer of fish and a layer of forcemeat alternately -into the mould until it is full. Cover it with fat bacon, and bake it in a moderate oven for about an hour and a half; turn it out and pour brown fish sauce over it. It is better to put the mould into a dripping pan containing water, as it dries it less in the baking. FISH SOUFFLE Ingredients Three whitings (about twelve One gill of fish stock. ounces). Three eggs. One ounce of butter. One gill of cream. Two ounces of flour. Tarragon and Chili vinegar. Put the butter into a stewpan; when melted, stir in the flour, add the fish stock, a few drops of Tarragon and Chili vinegar, and stir till it thickens and the flour is cooked. Put the raw fish, carefully skinned and boned, into a mortar, and pound it well; add the panada, the eggs (one at a time), pepper and salt, and pound all well together; pass it through a hair sieve, add the cream half whipped. Pour it into a buttered mould, cover with a buttered paper, and steam gently for quite an hour. SAUCE FOR FISH SOUFFLE Ingredients One ounce of butter. One teaspoonful of Harvey sauce. One ounce of flour. One dessertspoonful of capers. One gill of stock. One small eschalot. One gill of fish stock. Put the bones and trimmings of the whiting into a stewpan with half a pint of water, one small eschalot, and a little salt; boil slowly till all the goodness is out of them. Melt the butter, add the flour, and stir it over the fire for ten to fifteen minutes, till it is a nice brown colour; add by degrees rather more than a gill of stock, the gill of fish stock, and the Harvey sauce; stir it over the fire till it boils; add the capers, boil it for five minutes, pour it round the souffle, and serve. KEDGEREE Ingredients Ralf a pound of cooked fish. Half a gill of cream. Two eggs. Pepper and salt (Nepaul pepper) One ounce and a half of butter. Two tablespoonfuls of rice. Put the rice into boiling water and boil it for twenty minutes. Put the butter and cream into a stewpan ; when the butter is melted add the fish and rice, and stir it occasionally till thoroughly hot; beat up the raw eggs, and add them; season it with pepper and salt, stir it again, and when it is very hot turn it out on a hot dish and serve at once. LOBSTER CUTLETS Ingredients One lobster. Pepper and salt. One ounce of butter. One egg. One ounce of flour. Breadcrumbs. Cream. Parsley. Pick out all the meat from the lobster; put the shells into a saucepan with three-quarters of a pint of water, and let them boil for an hour until reduced a good deal. Melt the butter in a stewpan, add the flour, and mix well together; stir in a gill of the strained liquor that the shells have been stewed in, and a little cream (but not too much, as the sauce must be kept very thick). Chop the lobster, add pepper and salt, mix well with the sauce, and put it on a plate to cool. When cold, shape them into cutlets, flour them lightly, egg and breadcrumb, and fry a golden brown. Garnish with fried parsley. MACKEREL WITH BLACK BUTTER Ingredients . One mackerel. Parsley. Pepper and salt. One tablespoonful of common Two ounces of butter. vinegar. Split the mackerel open at the back, making it quite flat, season with a little pepper and salt, and butter it