Fillet a pair of soles and bake them five minutes; take them out of the oven and place them in a buttered entremet dish; make some white sauce as given in recipe; beard and halve 1 dozen oysters, add them to the sauce. Pour this over the soles, cover with finely-chopped mushrooms; bake for five minutes, garnish with fried croutons. Bed Mullet. Place the mullet in a saucepan with 2 oz. of butter, tea- spoonful of anchovy sauce, 1 glass of white wine. Bake it in a hot oven for fifteen minutes. When done, pour off the liquor, put with 1 dessertspoonful of flour, a squeeze of lemon juice, some chopped-up parsley, mushrooms, and shalot. Cook a few minutes over the fire, and pour over the fish. To clean red mullet pull out the gills and scrape them slightly. Sole a la Rouennaise. Fillet the soles, and lay upon one-half of each fillet some lobster mixture, as for lobeter cwrtlete*, fold the other MISS CAMEBON'S COOKEBY BOOK. 41 half over, place on a greased baking tin; squeeze over each fillet some lemon juice, cover with a buttered paper, and bake for six minutes. Dish the fillets in a circle, cover with good white sauce, and garnish with lobster, coral, and truffle chopped up finely, or the yolk of an egg rubbed through a sieve. If served as an entr6e, fill the centre with some pretty vegetables. Lobster Cutlets. Put into a saucepan 1 oz. butter; when melted, stir in 1 oz. flour and 1 gill milk ; mix well and boil three minutes ; add lemon juice, salt, pepper, cayenne, 1 tablespoonful of cream. Take a hen lobster, separate the head from the body, and take out the coral ; pound it with \ oz. of butter, pass it through a sieve, and add it to the sauce. Cut the flesh from the body and claws of the lobster into pieces, and put into the sauce, mix well, and turn out on a plate to cooL When cold, divide into small pieces, shape as cut- lets, egg and crumb them, and fry in hot fat ; stick into each cutlet a small piece of claw to represent bone, and dish in a circle with fried parsley in the centre. For cold cutlets roll in powdered coral instead of bread crumbs. Stewed Fish a l'Espagnol. Chop an onion and brown it in the bottom of the fish kettle with borne olive oil ; when of a good brown colour, take a plaice, cut it in slices of two or three inches broad, put it on the strainer into the kettle, add some salt and a pint of water. Stew gently till cooked ; beat up four eggs, to which add slowly the juice of four lemons^ beating it all the time, so that the eggs do not curdle, then stir into it 1 tablespoonful curry powder, and throw it quickly over the fish; shake the pan about for a minute or two, and remove from the fire (as it must not curdle). Place the fish on a dish and strain the liquor over it. This will keep for several days, and la best eaten cold 42 MISS CAMERON'S COOKERY BOOK. Soles, haddock, jack, and salmon may be cooked the same way. Salmon Mould. Take 1 tin cf preserved salmon, or an equal quantity of cold-boiled, 3 eggs, 3 oz. butter, 2 tablespoonfuls of bread crumbs. Cut up the fish very fine, and pound in a mortar, adding the butter gradually ; beat up the eggs and add them with the bread crumbs, pepper, salt, and a teaspoonful of chopped parsley;✪ Salmon Mould mix all well together, put intd a buttered mould, and steam or bake for an. hour. Serve with anchovy or mushroom sauce. Stuffed Herrings. Four fresh herrings, J lb. bread crumbs, 1 tablespoonful chopped parsley, 1 oz. butter, 1 egg, salt and pepper✪ Stuffed Herrings. Split the herrings up the back, take out the backbone, lay two open on a buttered baking tin,; mix together the bread crumbs, parsley, butter, salt, and pepper, with the egg; lay this on the split herrings, place the other two on the top, sandwich fashion, put two or three small pieces of butter on the top, sprinkle with crumbs, and bake in the oven fifteen or twenty minutes. Serve with parsley sauce.

AI-modernized reading of the original text

Fillet a pair of soles and bake them five minutes; take them out of the oven and place them in a buttered entremet dish; make some white sauce as given in recipe; beard and halve 1 dozen oysters, add them to the sauce. Pour this over the soles, cover with finely-chopped mushrooms; bake for five minutes, garnish with fried croutons. Bed Mullet. Place the mullet in a saucepan with 2 oz. of butter, teaspoonful of anchovy sauce, 1 glass of white wine. Bake it in a hot oven for fifteen minutes. When done, pour off the liquor, put with 1 dessertspoonful of flour, a squeeze of lemon juice, some chopped-up parsley, mushrooms, and shalot. Cook a few minutes over the fire, and pour over the fish. To clean red mullet pull out the gills and scrape them slightly. Sole a la Rouennaise. Fillet the soles, and lay upon one-half of each fillet some lobster mixture, as for lobeter cwrtlete*, fold the other half over, place on a greased baking tin; squeeze over each fillet some lemon juice, cover with a buttered paper, and bake for six minutes. Dish the fillets in a circle, cover with good white sauce, and garnish with lobster, coral, and truffle chopped up finely, or the yolk of an egg rubbed through a sieve. If served as an entr6e, fill the centre with some pretty vegetables. Lobster Cutlets. Put into a saucepan 1 oz. butter; when melted, stir in 1 oz. flour and 1 gill milk ; mix well and boil three minutes ; add lemon juice, salt, pepper, cayenne, 1 tablespoonful of cream. Take a hen lobster, separate the head from the body, and take out the coral ; pound it with \ oz. of butter, pass it through a sieve, and add it to the sauce. Cut the flesh from the body and claws of the lobster into pieces, and put into the sauce, mix well, and turn out on a plate to cooL When cold, divide into small pieces, shape as cutlets, egg and crumb them, and fry in hot fat ; stick into each cutlet a small piece of claw to represent bone, and dish in a circle with fried parsley in the centre. For cold cutlets roll in powdered coral instead of bread crumbs. Stewed Fish a l'Espagnol. Chop an onion and brown it in the bottom of the fish kettle with borne olive oil ; when of a good brown colour, take a plaice, cut it in slices of two or three inches broad, put it on the strainer into the kettle, add some salt and a pint of water. Stew gently till cooked ; beat up four eggs, to which add slowly the juice of four lemons^ beating it all the time, so that the eggs do not curdle, then stir into it 1 tablespoonful curry powder, and throw it quickly over the fish; shake the pan about for a minute or two, and remove from the fire (as it must not curdle). Place the fish on a dish and strain the liquor over it. This will keep for several days, and la best eaten cold Soles, haddock, jack, and salmon may be cooked the same way. Salmon Mould. Take 1 tin cf preserved salmon, or an equal quantity of cold-boiled, 3 eggs, 3 oz. butter, 2 tablespoonfuls of bread crumbs. Cut up the fish very fine, and pound in a mortar, adding the butter gradually ; beat up the eggs and add them with the bread crumbs, pepper, salt, and a teaspoonful of chopped parsley; mix all well together, put intd a buttered mould, and steam or bake for an. hour. Serve with anchovy or mushroom sauce. Stuffed Herrings. Four fresh herrings, J lb. bread crumbs, 1 tablespoonful chopped parsley, 1 oz. butter, 1 egg, salt and pepper. Split the herrings up the back, take out the backbone, lay two open on a buttered baking tin,; mix together the bread crumbs, parsley, butter, salt, and pepper, with the egg; lay this on the split herrings, place the other two on the top, sandwich fashion, put two or three small pieces of butter on the top, sprinkle with crumbs, and bake in the oven fifteen or twenty minutes. Serve with parsley sauce.

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Miss Cameron's cookery book