Flea of the black skin, and scowre the Fish over on that side with a Knife, lay them in a dish, and poure on them some Vinegar, and strew good store of Salt, let them lie for halfe an houre; in the mean time set on the fire some water with a little White-Wine, Garlick, and sweet Herbs as you please, putting into it the Vinegar and Salt wherein they lay, when it boyles put in the biggest fish, then the next till all be in; when they are boyled, take them out and drain them very well, then draw some sweet butter thick, and mix with it some Anchoves shred small, which being dissolved in the Butter, poure it on the fish, strewing a little sliced Nutmeg, and minced Oranges and Barberries.
Put the fins, skin, trimmings of skate into water enough to cook them, with pepper and salt and simmer for half an hour. Strain it through a fine sieve. Make a brown sauce of butter and flour, pepper, salt, adding a little milk, about a teacupful for a pound of skate, then squeeze in the juice of half a lemon, and if you have it, a glass of white wine. Take the skate, cut it in pieces, simmer it in salted water; when cooked, strain away the water, dish the fish, pouring over it the above sauce. Decorate with strips of lemon peel laid in a lattice-work down the center. [Une epiciere.]
With roast beef: tomato sauce, grated horse-radish, mustard, cranberry sauce, pickles. With roast pork: apple sauce, cranberry sauce. With roast veal: tomato sauce, mushroom sauce, onion sauce and cranberry sauce. Horse-radish and lemons are good. With roast mutton: currant jelly, caper sauce. With boiled mutton: onion sauce, caper sauce. With boiled fowls: bread sauce, onion sauce, lemon sauce, cranberry sauce, jellies. Also cream sauce. With roast lamb: mint sauce. With roast turkey: cranberry sauce, currant jelly. With boiled turkey: oyster sauce. With venison or wild ducks: cranberry sauce, currant jelly, or currant jelly warmed with port wine. With roast goose: apple sauce, cranberry sauce, grape or currant jelly. With boiled fresh mackerel: stewed gooseberries. With boiled blue fish: white cream sauce, lemon sauce. With broiled shad: mushroom sauce, parsley or egg sauce. With fresh salmon: green peas, cream sauce. Pickles are good with all roast meats, and in fact are suitable accompaniments to all kinds of meats in general. Spinach is the proper accompaniment to veal; green peas to lamb. Lemon juice makes a very grateful addition to nearly all the insipid members of the fish kingdom. Slices of lemon cut into very small dice and stirred into drawn butter and allowed to come to the boiling point, served with fowls, is a fine accompaniment.
Take a sole or fillets of any delicate fish. Lay on a fireproof dish, sprinkle with white pepper, salt and a little shalot, cover with claret or white wine, and let it cook in the oven till done. Draw off the liquor in a saucepan and let it boil up. Have ready the yolks of three eggs, well stirred (not beaten), the juice of a lemon, and two ounces of butter. Put all together in a bowl. Little by little add the hot sauce, stirring all the time. Pour it over the fish, and sprinkle with chopped parsley. Serve very hot. A few mushrooms are a palatable addition to this dish.
Take a pint of the largest oysters you can get, clean them very well in their own liquor, if you have not liquor enough, add to them three or four spoonfuls of water; take the kidney of a loin of veal, cut it in thin slices, and season it with a little pepper and salt, lay the slices in the bottom of the dish, (but there must be no paste in the bottom of the dish) cover them with the oysters, strow over a little of the seasoning as you did for the veal; take the marrow of one or two bones, lay it over your oysters and cover them with puff-paste; when it is baked take off the lid, put into it a spoonful or two of white wine, shake it up altogether, and serve it up. It is proper for a side dish, either for noon or night.
Cut up four flounders, or half a dozen perch, two onions, and a bunch of parsley. Put them into three quarts of water, and boil them till the fish go entirely to pieces, and dissolve in the water. Then strain the liquor through a sieve, and put it into a kettle or stew-pan. Have ready a few more fish with the heads, tails, and fins removed, and the brown skin taken off. Cut little notches in them, and lay them for a short time in very cold water. Then put them into the stew-pan with the liquor or soup-stock of the first fish. Season with pepper, salt, and mace, and add half a pint of white wine or two table-spoonfuls of vinegar. Boil it gently for a quarter of an hour, and skim it well. Provide some parsley roots, cut into slices and boiled till very tender; and also a quantity of parsley leaves boiled nice and green. After the fish-pan has boiled moderately fifteen minutes, take it off the fire, and put in the parsley roots; also a little mushroom catchup. Take out the fish and lay them in a broad deep dish, or in a tureen, and then pour on the soup very gently for fear of breaking them. Strew the green parsley leaves over the top. Have ready plates of bread and butter, which it is customary to eat with water souchy. You may omit the wine or vinegar, and flavour the soup just before you take it from the fire with essence of anchovy, or with any other of the essences and compound fish-sauces that are in general use. Water souchy (commonly pronounced sookey) is a Dutch soup. It may be made of any sort of small fish; but flounders and perch are generally used for it. It is very good made of carp.
Cut him in peices, and strew upon him salt and scalding vinegar, boyle him in water and White wine, when he is boyling put in sweet Herbs, Onyon, Garlick, Ginger, Nutmeg, and salt; when he is boyled take him out of the Liquor, and let him drayn, in the mean time beat Butter and Anchoves together, and pour it on the fish, squeezing a little Orange and Lemon upon it.
Wash them well while they are in the shell in salt water, put them into a Kettle over the fire with out water; and stirre them till they are open, then take them out of their shels, and wash them in hot water and salt, then take some of their owne liquor that they have made in the Kettle, a little white wine, butter, vinegar, Spice, Parsley; let all these boyle together, and when it is boyled, take the yolk of three or four Eggs and put into the broth. Scollops may be dressed on this manner or broiled like oysters with Oyle or juyce of Lemons.
Fill a boiler or kettle, with a quantity of water sufficient to scald the callapach and Callapee, the fins, &c. and about 9 o'clock hang up your Turtle by the hind fins, cut of the head and save the blood, take a sharp pointed knife and separate the callapach from the callapee, or the back from the belly part, down to the shoulders, so as to come at the entrails which take out, and clean them, as you would those of any other animal, and throw them into a tub of clean water, taking great care not to break the gall, but to cut it off from the liver and throw it away, then separate each distinctly and put the guts into another vessel, open them with a small pen-knife end to end, wash them clean, and draw them through a woolen cloth, in warm water, to clear away the slime and then put them in clean cold water till they are used with the other part of the entrails, which must be cut up small to be mixed in the baking dishes with the meat; this done, separate the back and belly pieces, entirely cutting away the fore fins by the upper joint, which scald; peal off the loose skin and cut them into small pieces, laying them by themselves, either in another vessel, or on the table, ready to be seasoned; then cut off the meat from the belly part, and clean the back from the lungs, kidneys, &c. and that meat cut into pieces as small as a walnut, laying it likewise by itself; after this you are to scald the back, and belly pieces, pulling off the shell from the back, and the yellow skin from the belly, when all will be white and clean, and with the kitchen cleaver cut those up likewise into pieces about the bigness or breadth of a card; put those pieces into clean cold water, wash them and place them in a heap on the table, so that each part may lay by itself; the meat being thus prepared and laid separate for seasoning; mix two third parts of salt or rather more, and one third part of cyanne pepper, black pepper, and a nutmeg, and mace pounded fine, and mixt all together; the quantity, to be proportioned to the size of the Turtle, so that in each dish there may be about three spoonfuls of seasoning to every twelve pound of meat; your meat being thus seasoned, get some sweet herbs, such as thyme, savory, &c. let them be dryed an rub'd fine, and having provided some deep dishes to bake it in, which should be of the common brown ware, put in the coarsest part of the meat, put a quarter pound of butter at the bottom of each dish, and then put some of each of the several parcels of meat, so that the dishes may be all alike and have equal portions of the different parts of the Turtle, and between each laying of meat strew a little of the mixture of sweet herbs, fill your dishes within an inch an half, or two inches of the top; boil the blood of the Turtle, and put into it, then lay on forcemeat balls made of veal, highly seasoned with the same seasoning as the Turtle; put in each dish a gill of Madeira Wine, and as much water as it will conveniently hold, then break over it five or six eggs to keep the meat from scorching at the top, and over that shake a handful of shread parsley, to make it look green, when done put your dishes into an oven made hot enough to bake bread, and in an hour and half, or two hours (according to the size of the dishes) it will be sufficiently done.
One turtle, two onions, a bunch of sweet herbs, juice of one lemon, five quarts of water, a glass of Madeira. After removing the entrails, cut up the coarser parts of the turtle meat and bones. Add four quarts of water, and stew four hours with the herbs, onions, pepper and salt. Stew very slowly, do not let it cease boiling during this time. At the end of four hours strain the soup, and add the finer parts of the turtle and the green fat, which has been simmered one hour in two quarts of water. Thicken with brown flour; return to the soup-pot, and simmer gently for an hour longer. If there are eggs in the turtle, boil them in a separate vessel for four hours, and throw into the soup before taking up. If not, put in force meat balls; then the juice of the lemon, and the wine; beat up at once and pour out. Some cooks add the finer meat before straining, boiling all together five hours; then strain, thicken and put in the green fat, cut into lumps an inch long. This makes a handsomer soup than if the meat is left in. Green turtle can now be purchased preserved in air-tight cans. Force Meat Balls for the Above.--Six tablespoonfuls of turtle meat chopped very fine. Rub to a paste, with the yolk of two hard-boiled eggs, a tablespoonful of butter, and, if convenient, a little oyster liquor. Season with cayenne, mace, half a teaspoonful of white sugar and a pinch of salt. Bind all with a well-beaten egg; shape into small balls; dip in egg, then powdered cracker; fry in butter, and drop into the soup when it is served.
