the fish, cut it in pieces ; put into a saucepan over the file a piece of butter anti some flour. When slightly brown add a breakfastcupful of rich stock, and one of red wine. When the mixture begins to simmer put in three onions, salt and pepper to taste, and a blade of mace✪ Carp with Wine Sauce; stir thoroughly, and when it boils put in the fish. At this point the fire ought to be brisk, and should remain so for at least ten minutes whilst the fish is cooking. Draw it aside and let it simmer for another ten minutes or so, when it should be tender. Thicken the sauce, and serve it with the fish, and a garniture of fried bread. Turbot.— Hub it over with a cut lemon, and let it boil till the flesh gives way under pressure of the finger. It is an unmistakable feeling which a cook who has once experienced it cannot fail to recognise. Lift it out carefully to strain, serve it with a sauce holla tulaixe and plain boiled potatoes, or send it up with a caper sauce. Turbot mi (Iratin. — Fillet the fish, or use cold remains cut into suitable pieces. Warm them up in a sauce bechamel, season to taste, put all into a shallow fireproof dish, cover with breadcrumbs, lay a little butter on the top, and [nit it into a brisk oven till well coloured all over the top. (All kinds of cold remains of fish can be warmed up in this way.) Shad. — This can be boiled and served with caper sauce, or allowed to get cold, and sent up with a sauce remnulaile. It, is also excellent when carefully grilled. For this purpose it must be well scaled, cleaned, FISH. x 0 5o dried, and split with the point of a sharp knife here and there. Rub it all over with salt and pepper, turn it over quickly in some good salad oil, grill it thoroughly on both sides, and serve with a wait red.’ hotel suuce. "When prepared in this fashion the sauce can be omitted, and some sorrel or spinach sent lip in its place. II luting ait Grntiii. — Scale the fish lightly so as not to break the tiesli, cut off the tail and the gills, wash it and dry it ; butter a fireproof dish, sprinkle over this some pepper and salt, and chopped parsley ; lay the fish down, moisten it with white wine, and season again ; add a few chopped mushrooms, cover with two or three tablespoonfuls of the Dricsmnca expo ij 11 ule (or some home-made cspagnole if it is handy) ; over this put a layer of breadcrumbs, and two or three pieces of butter ; bake in the oven to a good rich brown, and serve very hot with a final sprinkling of finely-chopped parsley and tarragon, and a squeeze of lemon-juice. II Ititbiii (Grilled). Prepare as above; soak it for an bour in some salad oil with salt and pepper; when the time has come to take it out, roll it in flour, sprinkle it with oil again, grill it on both sides over a moderate fire, and serve very hot either without accompaniment or with a sauce torture. H'hitiipi (Filleted). Parboil the fish; remove the skin carefully, lift tbe bones out gently after having cut the whiting in half, divide the fillets, dip them in beaten-up egg, roll them in flour, and fry a good colour in very hot butter✪ H'hitiipi (Filleted). .54 COOKERY.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

the fish, cut it in pieces ; put into a saucepan over the file a piece of butter anti some flour. When slightly brown add a breakfastcupful of rich stock, and one of red wine. When the mixture begins to simmer put in three onions, salt and pepper to taste, and a blade of mace; stir thoroughly, and when it boils put in the fish. At this point the fire ought to be brisk, and should remain so for at least ten minutes whilst the fish is cooking. Draw it aside and let it simmer for another ten minutes or so, when it should be tender. Thicken the sauce, and serve it with the fish, and a garniture of fried bread. Turbot.— Hub it over with a cut lemon, and let it boil till the flesh gives way under pressure of the finger. It is an unmistakable feeling which a cook who has once experienced it cannot fail to recognise. Lift it out carefully to strain, serve it with a sauce holla tulaixe and plain boiled potatoes, or send it up with a caper sauce. Turbot mi (Iratin. — Fillet the fish, or use cold remains cut into suitable pieces. Warm them up in a sauce bechamel, season to taste, put all into a shallow fireproof dish, cover with breadcrumbs, lay a little butter on the top, and [nit it into a brisk oven till well coloured all over the top. (All kinds of cold remains of fish can be warmed up in this way.) Shad. — This can be boiled and served with caper sauce, or allowed to get cold, and sent up with a sauce remnulaile. It, is also excellent when carefully grilled. For this purpose it must be well scaled, cleaned, FISH. x 0 5o dried, and split with the point of a sharp knife here and there. Rub it all over with salt and pepper, turn it over quickly in some good salad oil, grill it thoroughly on both sides, and serve with a wait red.’ hotel suuce. "When prepared in this fashion the sauce can be omitted, and some sorrel or spinach sent lip in its place. II luting ait Grntiii. — Scale the fish lightly so as not to break the tiesli, cut off the tail and the gills, wash it and dry it ; butter a fireproof dish, sprinkle over this some pepper and salt, and chopped parsley ; lay the fish down, moisten it with white wine, and season again ; add a few chopped mushrooms, cover with two or three tablespoonfuls of the Dricsmnca expo ij 11 ule (or some home-made cspagnole if it is handy) ; over this put a layer of breadcrumbs, and two or three pieces of butter ; bake in the oven to a good rich brown, and serve very hot with a final sprinkling of finely-chopped parsley and tarragon, and a squeeze of lemon-juice. II Ititbiii (Grilled). Prepare as above; soak it for an bour in some salad oil with salt and pepper; when the time has come to take it out, roll it in flour, sprinkle it with oil again, grill it on both sides over a moderate fire, and serve very hot either without accompaniment or with a sauce torture. H'hitiipi (Filleted). Parboil the fish; remove the skin carefully, lift tbe bones out gently after having cut the whiting in half, divide the fillets, dip them in beaten-up egg, roll them in flour, and fry a good colour in very hot butter. .54 COOKERY.

Cookery