Soyer's standard cookery

Fry half a sliced onion in an ounce of clarified dripping until it is lightly browned, then add a large teaspoonful of curry powder and cook for five minutes longer. Have ready three- quarters of a pint of thick melted butter sauce; stir this into the pan containing the onion and curry powder, and let simmer for fifteen minutes; then strain it and add two whiting which have been baked for ten minutes between buttered plates and then divided into flakes. Butter some china scallop shells, fill them with breadcrumbs; pour a little warm butter over them and put the scallops into a quick oven for ten minutes. Fish in Bread Cases. Stamp out some rounds with a cutter from some slices of bread, and with a small cutter make a little hollow in the middle of each. Dip the rounds of bread quickly into milk, then dust them lightly with flour, brush them over with beaten egg, and cover quickly with fine dry breadcrumbs. Have ready a bath of boiling fat, fry the cases in it until they are a golden brown, and let them drain on a paper in front of the fire. When all are ready fill the centers with a fricassee of fish made as under, and serve at once. Make half a pint of creamy melted butter, add a teaspoonful of lemon juice, a tablespoonful of finely-chopped parsley, and a dust of curry powder (or cayenne). Divide a medium-sized cooked whiting into flakes, carefully removing the skin and bones; make hot in the sauce, but take care that the latter does not boil after the lemon juice has been added, otherwise it will curdle. Fish with Macaroni and Tomatoes. Take a cooked whiting and divide into flakes, heat in a saucepan with melted butter sauce. Put a large tablespoonful of finely-minced onion into a frying-pan with an ounce of butter, and cook gently for eight minutes, taking care that it does not acquire more than a pale golden brown ; then add a few tomatoes which have been sliced (rather thickly), and cut into small pieces; season with pepper and celery salt, and directly the tomatoes begin to get tender, stir in a tablespoonful of chopped parsley and remove from the stove. Add the mixture to the hot fish, and mix altogether. Have ready some wellboiled macaroni, which has been cut into pieces of about an inch in length; add a small piece of butter to it, and season with salt and pepper; put a layer of the macaroni on a hot dish, then cover it with a layer of the fish, and so on alternately until you have a good pile. Scatter browned breadcrumbs over the top and sides of the heap, and after placing the dish in a hot oven for a few minutes, serve quickly. Fish Rissolettes.