His soup scientific,--his _fishes_ quite prime;
His pates superb, and his cutlets sublime.
MOORE.
Let your fish be cleaned and salted; save your melts or kows. Cut three
onions and parsley root, boil them in a pint of water; cut your fish in
pieces to suit; take some clever sized pieces, cut them from the bone,
chop them fine, mix with them the melts, crumbs of bread, a little
ginger, one egg well beaten, leeks, green parsley, all made fine; take
some bread, and make them in small balls; lay your fish in your stewpan,
layer of fish and layer of onions; sprinkle with ginger, pour cold water
over to cover your fish; let it boil till done, then lay your fish
nicely on a dish. To make the sauce, take the juice of a large lemon and
yolk of an egg, well beaten together, teaspoonful of flour; mix it
gradually with half a pint of the water the fish was done in, then with
all your water put in your balls; let it boil very quick; when done
throw the balls and gravy over your fish.