The Ocklye cookery book

all over; lay it upon a gridiron over a moderate fire, turning it when half done, for about a quarter of an hour ; then place it upon a dish without a napkin ; put the butter into a stewpan, place it over a sharp fire until the butter becomes black, but not burnt, then throw in about twenty leaves of picked parsley, fry till crisp, and pour over the fish ; put the vinegar into the stewpan, boil for half a minute, season with pepper and salt, and pour this also over the fish ; put it into the oven for five minutes, and serve very hot. STEWED MACKEREL Ingredients Three mackerel. One blade of mace. Butter. Salt and pepper. One teacupful of water. One dessertspoonful of anchovy One dessertspoonful of finely sauce. chopped eschalot. Breadcrumbs. One dessertspoonful of finely The yolks of two eggs. chopped parsley. • Take off the heads, fins, and tails, open the fish and dry them with a cloth, dredge them lightly with flour, and place them in a stewpan, with a lump of butter the size of a walnut to each fish. Put into a basin the water, eschalot, parsley, mace, a little salt and pepper, anchovy sauce, and one dessertspoonful of light brown grated breadcrumbs; pour these over the fish and stew them for twenty minutes; then have ready the yolks of eggs, pour them into the pan, and shake it to thicken but not to curdle the eggs; shake a few breadcrumbs over the whole to give it a rich brown look, and dish it up as hot as possible. PLAICE IN BATTER Ingredients One plaice. , One tablespoonful of salad oil. One dessertspoonful of Tarragon Pepper and salt, vinegar. Fillet the plaice, cut each fillet in half, lay them in a shallow dish, pour the oil and vinegar over them, season with pepper and salt, and let them stand for several hours ; when wanted, dip each piece in batter, and fry in boiling lard. Serve with fried parsley. THE BATTER Ingredients Two ounces of flour. Salt. One egg. One dessertspoonful of salad oil. Half a gill of water. Mix the flour and water smoothly together ; add the salt and yolk of egg ; mix well. Pour the salad oil on the top and let it stand for an hour or more; whip the white of egg to a stiff froth and stir it in lightly just before using. RED MULLET EN PAPILLOTE Ingredients Foolscap paper. Red mullet. Salt and pepper. A little oil. i Eschalot. Wipe the fish and cut off the fins, but do not clean them. Cut a sheet of foolscap paper into the shape of a heart, lay it on the table and oil it; put the mullet on one side of the paper, season with salt, pepper, and chopped eschalot ; fold the paper over and turn the edges in twice ; broil on a slow fire for twenty minutes, turning carefully now and then ; serve without a napkin ; they are excellent done thus and require no sauce. SCALLOPS Ingredients Half a dozen scallops. Hali a blade of mace. Half a pint of water. One ounce of butter. A gill of milk. Breadcrumbs. Half a gill of cream. Cayenne. One ounce of flour (or rather Salt, more). Wash the scallops free from sand or grit and take off the beard and black piece. Put the scallops into a stewpan with the water, and let them stew gently for five minutes. Then take them out, put the trimmings, mace, and salt into the liquor, and let it boil gently for about ten minutes; then strain it. Melt the butter in a stewpan, mix in the flour, add a gill of liquor, the milk and cream, stir it over the fire until it boils, and add the scallops ; then put them into a buttered fireproof dish, cover them with fine breadcrumbs, with a few bits of butter on the top, and set them in the oven to brown for about twenty minutes. SHRIMP AND SCALLOP CUTLETS Ingredients Four scallops. Breadcrumbs. Half a pint of shrimps. Seasoning of onion, nutmeg, White sauce. anchovy sauce, salt, pepper, One egg. and cayenne.