Slices Of Cod Fried With Oysters

Egg, breadcrumb, and fry in boiling lard, some slices of crimped cod; when done, drain them dry, serve them up with oyster sauce in the center, made in the same manner as for beef steaks,

Entree Of Scaite

Boil four or five rings of best crimped scaite in strong salt and water gently for ten minutes; drain it very dry and put it upon a dish; have ready a sauce made with a little scalded parsley, chopped fine, some liver of the scaite boiled and rubbed through a sieve, a little mustard and melted butter, a gill of veal broth, a gill of cream, and the yolks of four eggs whisked together over a lire till it. nearly boils. Serve it over the fish.

Entree Of Fish In Balls

Bone ft haddock, or any kind of fish, then pound the meat in a mortar, add to it a small quantity of parsley, thyme, basil and eschallots, chopped very fine, a little beaten spices, one table spoonful of white wine, cayenne pepper and salt, some breadcrumbs, half a gill of cream, the yolks of four eggs; likewise two whites of eggs beat to a solid froth; mix all well together, and roll it into balls the size of a small walnut, put them into boiling water, simmer them a quarter of an hour, drain them dry, and serve them up with a little strong cullis sauce over.

N. B. In the same manner may be done fowls or meat.

Entree Of Tureot Baked

Take a middling sized turbot, well cleaned; fill the cavity near the head with some light forcemeat well seasoned, then wash the best side over with white of egg and strew fine breadcrumbs upon it; bake it gently till of a brown colour. Serve it up with a sauce under it, made with a gill of cullis, half a table spoonful anchovie essence, half a gill of Madeira wine, three ounces of fresh butter, and the juice of a lemon, mixed well together over a fire.

N. B. Turbots may be done and served up in the same manner, with a Dutch sauce, or with lobster or shrimp sauce, not made too thick, and a leason of two yolks of eggs, and half a gill of cream added five minutes before it is to be sent to table.

Entree Of Slices Of Sturgeon

Cut the slices very thin, put them into a stew-pan over a fire, with parsley, thyme, and eschallota chopped very fine, two ounces fresh butter, grated nutmeg, pepper, salt, and a little lemon juice; when three parts done lay them upon a dish, and when cool put each slice between some light forcemeat, which egg and strew over with fine breadcrumbs. Fry them gently in boiling lard till the forcemeat and fish arc done: then drain dry and serve up with sauce under, made with strong cul-lis, a small quantity of Madeira wine, and some capers chopped.