Soyer's standard cookery

moisten with two glasses of port wine, half a pint of water, salt, pepper and oil, and put it in a moderate oven about two hours to bake; try if done with a knife, which is the case if the flesh leaves the bone easily; dress upon a dish without a napkin; then have ready the following sauce: mince a large Spanish onion with two common ones, and put them into a stewpan with three spoonfuls of salad-oil, saute rather a yellow color, add two glasses of port wine, and one spoonful of flour, mix all well together, add a pint of broth (reserved from some soup) or water, with half an ounce of glaze, or half a gill of brown gravy, or a few drops of coloring; boil it up, drain the stock the carp was cooked in from the vegetables, which also add to the sauce; boil well at the corner of the stove, skim, and when rather thick add a teaspoonful of Harvey sauce, one of essence of anchovies, twelve pickled mushrooms, and a little cayenne pepper, pour all the liquor drained from the fish out of your dish, sauce over, and serve. Stewed Carp. Cut two pounds of carp or other white fish into strips, and place in a saucepan with a cupful of chopped mushrooms, a sliced carrot and a minced onion. Add half a pint of clear stock, a large wineglassful of claret, a little parsley, thyme, and a clove, with pepper and salt to taste. Simmer the whole for an hour, then add a tablespoonful of capers and turn out the stewed fish carefully over some slices of hot toast in a deep dish. Boiled Crimped Cod. Place from two to three pounds of crimped cod carefully wiped in a fish kettle with sufficient warm water to just cover it. Add a wineglassful of white wine vinegar, a sliced onion, a few peppercorns, one clove, and a tablespoonful of salt. Let this boil up quickly and then simmer for about five minutes, or until the fish is done. After draining, the fish should be dished up on a serviette and may be served with any sauce that is preferred. Bacalao. Well soak one pound of salt cod, then boil it until half cooked, and break into coarse flakes. Now prepare half a pint of tomato sauce, made of stewed tomatoes mixed with a finely-minced onion fried in a little olive oil, and a pinch of cinnamon, with pepper and salt to taste. Mix this sauce with the cod, place the whole in an earthenware dish, cover with slices of bread and butter, and bake until well done. Crabs and Tomatoes. Take one pound of finely chopped crab meat and mix it with half a pint of tomato sauce, half a pound of bread-crumbs, some parsley, pepper, and salt, the thinly-pared rind and the juice of a lemon and a large glass of sherry. Stir the mixture thoroughly, make it very hot in the oven, and serve with fried potatoes. Crab au Gratin. Take three-quarters of a pound of the meat of crabs, mince finely, adding pepper, salt, and a tablespoonful of grated cheese moistened with a tablespoonful of sherry. Stir these into half a pint of white stock, and simmer for ten minutes. Next place slices of toast in a baking dish, pour the mixture over them, and cover with some grated cheese. Brown in a very hot oven and serve at once. This is colloquially known in France as " Crab in the style of St. Lawrence." Fried Shrimps.