Soyer's standard cookery

is a style of cooking usually applied to fish, but is most suited to small fish rather than large. Fillets of sole, whiting, mackerel, turbot, cod, trout and small salmon are cooked very nicely by this method. Large fish may be treated in this way but they require constant basting. Example. — Take six small trout, or fillets of sole, well dry and roll in flour. Take a frying-pan and place therein a lump of butter of the size of an egg. Place on the fire and, when melted and very hot, put in the fillets and cook for one minute on each side, shaking the pan constantly to prevent sticking. Take out fish and place on a very hot dish. Into the butter put one teaspoonful of chopped parsley, one tablespoonful of capers, one tablespoonful of anchovy sauce and the juice of a lemon. Shake well together while over the fire and when quite hot add one teaspoonful of French vinegar. Bring to boil quickly, then pour over the fish and serve at once, very hot, with plain boiled potatoes and a cucumber salad if in season. This is a species of perch, and is like a trout in shape, except that its head is larger. Its flavor is finest just previous to spawning; it is never caught in rivers, but in bays at the mouth of freshwater streams, and, when in season, is exceedingly good and very wholesome; it should be cooked in every way like salmon. Brills are cooked in the same manner as turbots, but, being smaller, do not require so long boiling. But, in boiling any description of fish, never take it up until it will leave the bone with facility, which try by placing the point of a knife between the flesh and the bone; if done, the knife will part them easily. Carp became naturalized in this country in 1514, since which time the breed has considerably increased; they might be made of more value if proper attention were paid to them. Choose them of a middling size, with a soft roe, if possible; the scales of a yellowish color near the belly; the eyes bright; the gills very red, and hard to pull out; should a hard-roed one be preferred, do not choose it too full. In cleaning, take off the scales as in the last, then make a small incision in the belly, close to the bladder; pull out the gills, and the interior will come with them; should any, however, remain, take it out of the incision without breaking the gall or disturbing the roe; lay it in spring water half an hour to disgorge, then dry it with a cloth. The large sea carp, some of which weigh from thirty to fifty pounds, are not worth cooking. Carp, Sauce Matelote. Put your carp in a small oval fish-kettle, with wine and vegetables as in next recipe, to which add also a pint of water and a little salt, with a few cloves and peppercorns; put the lid upon the fish-kettle, and stand it over a moderate fire to stew about an hour, according to the size; when done, drain well, dress upon a dish without a napkin, and sauce over with a matelote sauce, made as directed, on page 99, or caper sauce, as for skate; small carp are very good flavored bread-crumbed and fried. Baked Carp. Procure a good-sized carp, stuff it, then put it into a bakingdish, with two onions, one carrot, one turnip, one head of celery, and a good bouquet of parsley, thyme, and bay-leaf;