TURBOT AND LOBSTER SAUCE.

Ingredients : One turbot, one lobster, half a pint of stock, a
tablespoonful of anchovy sauce, a little cayenne pepper, and a
little roux. Plow to use them: Wash the turbot, wipe it dry,
and prick it all over with a large needle ; then rub it over with
the juice of a lemon and a little salt, place it in a fish-kettle, add
sufficient cold water to cover the fish, then throw in a good
handful of ialt and set the turbot on the fire to boil ; take off the
scum, and let it gently boil for half an hour, more or less, accord-
ing to the size of the fish ; when the turbot is cooked lift it out
of the water with the drainer, and slip it carefully on to a dish
prepared to receive it ; decorate it with lemon and parsley, and
serve with a boat of lobster sauce.

Lobster Sauce : Boil half a pint of stock, add to it a table-
spoonful of anchovy sauce, a little cayenne pepper, thicken with
a little roux, and strain ; add the meat of the lobster cut up into
nice-size pieces.

FILLET OF BEEF A LA FINANCIERS

Procure about five-pound fillet of beef, trim it, and lard it with
fat bacon ; cut up one onion, one carrot, and a small head of
celery into a stewpan ; add two blades of mace, a few allspice,
two bay-leaves, a bunch of sweet herbs, and a little parsley ;
then lay in the fillet, add a pint of stock and some seasoning,
cover with buttered paper, and bring to the boil on the stove ; then
place the stewpan in the oven for two hours ; take off the paper
when nearly cooked to allow the top to become crisp.

Sauce for the Fillet : Place in the stewpan one pint of stock,
one onion, one-half pound lean bacon, a blade of mace, and a
few allspice ; boil forty minutes, take out the bacon, and thicken
the gravy with a little roux; add a little soy, and strain the
sauce ; cut up the bacon into small squares, throw them into the
sauce, add a tin of preserved mushrooms, place the fillet on a hot
dish, glaze the top, and put the sauce round ; serve very hot.

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