Soyer's standard cookery

Take off all flesh from the fish bones. Mash up a few potatoes. Season to taste. Grease paper bag. Place mashed potatoes at the bottom, flat. Put one teaspoonful of flour on the top of the fish, three tablespoonfuls of milk, salt and pepper, a little chopped parsley (if desired), anchovy or other sauce. Mix together. Place the mixture on top of the potato and put in the bag. Seal up, and place on the grid. Allow fifteen minutes in a hot oven (350° Fahr.). Cold Meat or Poultry. can be done the same way, but omit milk, and substitute the same quantity of water or stock, and add an onion or shallot (not cut up). EGGS. Various Dishes Composed of Eggs. Dishes composed of eggs bulk very largely in English menus for breakfast and luncheons, but there is no reason why they should not figure on dinner menus, especially during the season of Lent, when the choice of viands is somewhat limited. Many of the dishes given in this section may, quite advantageously, be served as entrees, and will be found to be agreeable variants to the usual Lenten fish diet. Just a word as to the making of omelettes. In households where those are esteemed and not merely partaken of at long intervals, it will repay the cook to keep one pan especially for omelettes, thus ensuring perfect cleanliness — an absolutely essential condition of things where omelettes are concerned. OMELETTES. French Omelette. Break two eggs into a bowl, season with salt, pepper, minced parsley, and chives, etc., and beat together for about one minute. Melt one ounce of butter in an omelette pan and when this smokes pour in the eggs, and do not touch them for a few seconds, till the liquid has set a little at the bottom of the pan ; tilt the pan a trifle to one side, and if there is a small puff of steam, lift the edge up carefully with a knife, to allow as much liquid as possible to run underneath; repeat this till there is no more egg liquid left, and the top is just set; insert a knife under the omelette, fold it over, and slip it at once on to a hot dish, and serve immediately. It can be varied to any extent by, just before folding it over, dropping in any kind of vegetable mixture, such as mushrooms, chopped up and previously lightly fried in a little butter. This is a French omelette, which should be moist and flaky. For an omelette souffle, beat the whites of the eggs separately to a stiff froth, and add them last of all before cooking. Omelette Jambon. To prepare this omelette separate the whites and yolk of as many eggs as are needed and add to each half its volume of milk thickened with rice flour or corn starch. Flavor with pepper and salt and, if liked, a few drops of Worcestershire sauce. Have ready a mixture composed of equal parts of chopped boiled ham or roast pork, minced cooked green peas, chopped onion or shallot, sliced tomatoes, and sliced boiled mushrooms. Season with pepper and salt to taste. Beat the yolks and whites of the eggs separately and thoroughly, then mix them quickly with the other ingredients, and place the whole in a deep dish. Bake in a hot oven until the outside is browned, and serve as hot as possible. Gravy sauce should accompany this dish if liked. Breadcrumbs Omelette.