Soyer's standard cookery

Remove the skin and bones from some cooked whiting and divide into flakes; then mix it with some finely-mashed potato — two-thirds of fish to one of potato — and make into a fairly stiff paste by adding some thick white sauce, which should be hot, and after seasoning it with salt, curry powder, pepper and nutmeg, spread it out on a large plate for a short time. Take up a dessertspoonful at a time, and, with the hands well floured, form it into little balls. Have ready on the pastry board some rounds of nice light paste which has been rolled out rather thin; envelop the fish balls in the paste and moisten the edges to make them adhere. Dip the rissolettes into beaten egg, then cover them with dry breadcrumbs, and fry in plenty of boiling fat. Allow to drain on paper, and serve garnished with fried parsley. Minced Galantine. Take about a pound and a half of salt boiled beef, from which fat and gristle have been removed, and pass through a meat chopper; then mix with it breadcrumbs, chopped parsley, lemon peel (grated), chopped onion, and a very little salt, some black pepper, spice, and a dust of nutmeg. Moisten the mince with two raw eggs, and roll it into an oblong shape on a floured board, and wrap it up tightly in a buttered cloth, which must be sewn in the middle and tied at each end. Place the galantine in a large stewpan and cover with boiling water; add a sliced onion and carrot, previously blanched, and simmer gently for two hours. At the end of this time remove the galantine, and press it between two flat dishes with a medium weight on top, and leave until the following day. Now take off the cloth, wipe the meat and cover it evenly with glaze and place aside until the latter is set, when it will be ready for use. For the glaze : soak four sheets of gelatine in a little cold water until softened, then put them into a saucepan, and add a teaspoonful of "blackjack," and a quarter of a pint of boiling water; stir until the gelatine is melted, but not boiling, and use while warm. Ham and Rice Patties. Mix some potted ham with a small piece of butter and sufficient milk to make a soft paste; season with pepper and nutmeg, add a small quantity of boiled rice, a little chopped parsley and the beaten yolk of an egg. Warm some little pattie cases, and fill with the mixture; put them in a quick oven, and when thoroughly hot, serve on a folded d'oyley, garnished with parsley. Scalloped Kippered Herrings. Divide into fillets some kippered herrings which have been soaked in milk, place in a hot frying-pan containing a small quantity of melted butter and cook until they are just tender. Now take out the fillets and cover them thickly with grated cheese, which has been mixed with dry breadcrumbs. Butter a small pie-dish, place the fillets therein, sprinkle with browned breadcrumbs, add a few pieces of butter and bake in a quick oven for ten minutes. Stuffed Lettuce.