Soyer's standard cookery

Take off the heads, the fins, and tails, and, having opened the fish, and taken out all the hard roes, dry them with a cloth, and dredge them lightly with flour; place three or four of them in a stewpan with a lump of butter the size of a walnut, to each fish; put into a small bowl a teacupful of water, a tablespoonful of finely-chopped onions, the same of chopped parsley, a blade or two of mace, a little pepper and salt, a tablespoonful of anchovy essence, and a small teacupful of ale or porter (if not bitter). Add a tablespoonful of grated bread-crust, not burnt, but a light brown; pour all these ingredients over the fish, and let them stew gently for twenty minutes; have ready the yolks of three eggs, well beaten, and when the fish is sufficiently done, take some of the gravy and mix gradually with the eggs, and pouring them on the fish, shake the stewpan a little over the fire to thicken the whole, but not to curdle the eggs; the soft roes added are an improvement; have ready more grated crust, and having placed the fish whole in the dish, shake a little of the grated crust over the whole, so as to make it of a handsome brown. The receipt requires to be carefully followed. If the gravy is too thick, more water may be added; also a glass of sherry, if liked. Baked Mackerel. Place two fresh mackerel in an enameled stewpan with two tablespoonfuls of cider, a minced onion, and a little nutmeg, parsley, pepper, and salt. Cover closely and cook gently for half an hour. Then add a cupful of white stock, preferably made of veal thickened with the yolk of an egg, a little flour and butter, and a tablespoonful of tarragon vinegar. Make hot again, then take out the fish carefully and place in a baking dish. Strain the sauce, pour it over the fish, sprinkle well with bread-crumbs, and bake until lightly browned. This should be served in the dish in which it has been baked. Soyer Pike Quenelles or Souffles. This method of employing the fish called pike or jack is unique. My grandfather was the inventor of this method, which is specially good for people suffering from dyspepsia, or delicate digestions. Method. — Half a pound of pike flesh free of bone and skin. Place in a mortar with one and a half ounces of salt, a teaspoonful of white pepper, a good pinch of cayenne, half a small nutmeg, grated, one ounce of butter. Pound together for half an hour. Now introduce half a pound of panades. Pass through a hair sieve, or very fine wire sieve. Place all in a clear mortar and pound for five minutes. Previous to this, prepare one and a half pounds of beef suet chopped fine without adding flour, and melt it in a double saucepan or bain marie, by quietly simmering (not boiling), taking care that no water touches it. Strain through muslin into a large bowl; when nearly cold whisk continuously until it is foamy like a beaten egg. Introduce this in three portions, one at a time, into the mortar mentioned above. Do this quickly, each time breaking in the whole of a raw egg, until the whole is perfectly smooth. As a means for securing a diversity and improvement a little chopped parsley, truffles, or mushrooms, according to taste can be introduced at this stage.