Soyer's standard cookery

put half a pint of water in a saucepan, with a little scraped horse-radish, a little pepper, salt, sugar and few sprigs of fresh parsley; place over the fire, boil a minute, then add the flounders, stew ten minutes, take them out and place in a dish without a napkin, reduce the liquor they were stewed in a little, pour over and serve. To fry flounders, trim them, and proceed precisely as directed for fried soles ; three minutes are sufficient. Gurnets. Are best stuffed and baked. Stuff them as directed for haddocks, turn them round in the same manner, lay slices of bacon over, cut very thin, and bake half an hour or more (according to their size) in a hot oven; when done, dress upon a dish without a napkin, and have ready the onions in a stewpan, with one of vinegar, place over the fire a couple of minutes, add half a pint of melted butter, two tablespoonfuls of Harvey sauce, one of catsup, and two of water, reduce until rather thick, season with a little pepper, cut the fillets of a good anchovy into strips, put in the sauce, which pour round the fish, and serve. Boiled Gurnet. You may boil it either with or without the stuffing, in very salt water; it will require rather more than half an hour; serve with anchovy sauce separate. The remains are very good to re-warm. Haddock and Asparagus. Cut a large haddock into moderately thick slices and dip each into egg beaten up with grated nutmeg; then cover with breadcrumbs and fry in butter till a light brown. Remove the tips from about fifty branches of asparagus, and boil the rest in salted water. Place the boiled asparagus in a stewpan with two ounces of butter, a couple of rusks, a blade of mace, and half a pint of clear stock. Then add the slices of fish just fried, and the asparagus tips, and let the whole stew for a quarter of an hour. The beaten yolk of an egg and a little lemon juice are often added to this dish. A cheaper version may be made by using cabbage instead of asparagus. Dublin Bay Haddock. This is a fish which I can highly recommend, both for its firmness and lightness; it is excellent plain boiled, and served with a cream sauce, or any other fish sauce. But the better plan is to cut four or five incisions upon each side of the fish, an inch deep, then put it into a deep dish, and cover well with salt, let it remain about two hours, then put into boiling water, to simmer from thirty to forty minutes, if a fish of five or six pounds in weight. Serve on a napkin garnished with plain boiled parsnips and parsley, with egg sauce in a boat. The common haddocks may be dressed precisely the same. Baked Haddock. Fill the interior of the fish with veal stuffing, sew it up with packthread, and truss it with the tail in its mouth, rub a piece of butter over the back, or egg and bread-crumb it over, set it on a baking-dish, which put in a warmish oven to bake; if a Dublin Bay haddock, it would take from three-quarters of an hour to an hour, but a common haddock would require but half an hour. The better plan is to run the point of a knife down to the backbone, from which, if the flesh parts easily, it is done; dress it upon a dish without a napkin, and serve with a Beyrout sauce, or any other. Halibut.