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Spanish Mackerel, Reick

Trim fins, cut head off and neatly wipe a nice, very fresh Spanish mackerel of three and a half pounds; split in two through back and cut into six even pieces. Heat a tablespoon good butter in a round earthen cocotte dish, add six very small green onions and gently brown five minutes, then add a half pint picked, tender, fresh peas, three-quarters of a pint broth, and briskly boil ten minutes. Add a tablespoon currant jelly, mix well, lay the mackerel on top of the peas, season with half teaspoon salt, two saltspoons paprika and half teaspoon anchovy essence. Place in a bowl a teaspoon flour, a tablespoon melted butter, one finely chopped red Spanish sweet pepper, half teaspoon finely chopped parsley and the leaves of a branch chervil. Thoroughly mix with spoon, then divide in little bits over the fish. Squeeze juice of half a sound lemon over all. Tightly cover the cocotte, set in a slow oven forty minutes, remove and send to table without uncovering.

RACK OF MUTTON, PUREE OF WHITE BEANS Trim off spinal bone from a tender rack of mutton, trim off skin and a little of fat from top, shorten end ribs one inch. Season all around with teaspoon salt and half teaspoon pepper. Place a mirepoix at the bottom of a roasting pan, lay the rack over, lightly baste with a little melted butter, pour two tablespoons of water in the pan, then set in oven forty-five minutes, turning and basting once in a while. Remove, dress on a dish. Prepare and dress a puree of beans on one side of the mutton, skim fat from gravy, add one gill demi-glace, boil five minutes, then strain gravy through a Chinese strainer over the rack and serve.