Catherine Owen's new cook book ..

While they are cooking put a tablespoonful of butter in a saucepan with a tablespoonful of flour, stir till they bubble ; pour the half pint of fish stock on it, stirring all the while. If you have cream, put half a gill less of stock and use cream in its place. This is now lechamel. Stand each little filet or turban (as a filet rolled is called) on a pretty dish ; pour the sauce over them so that they are well coated ; then ornament as follows : Chop half a saltspoonful of parsley fine, and sprinkle over fish and sauce as evenly as possible ; if the sauce is nice and thick, the parsley will rest on it. Have ready thin slices of green pickled gherkins, some bits of red pepper or capsicum skin, and if you can, the outer skin of pickled walnuts ; each of these must be the size and thickness of a silver half dime. Place a piece on the top of each turban, alternately red, green, and black. If you have no walnut, use only the green and red. In garnishing this, or any other dish, always have everything ready before cooking, so that it may be quickly ornamented without getting cold. FILET DE SOLE — FRIED. See minute directions for the preparation, of this dish in the first part of this book, page 57. BAKED BLUEFISH. This fish should be used very fresh. Choose one of fair size ; wash it clean, taking care no slime or dark Fish. 153 matter adheres to the inside. To remove it use your forefinger and some salt ; wipe it dry, and stuff it with veal stuffing (see recipe), and sew it up ; lay it in a dripping-pan with two ounces of butter in small pieces over it ; sprinkle with a teaspoonful of salt ; dredge it with flour, and bake in a good oven from half an hour to forty minutes, according to size. "While it is cooking chop a tablespoonful of pickled cucumber, or half the quantity of capers, and a teaspoonful of parsley. Take up the fish, put it to keep hot, set the drippingpan on the stove; shake in it a dessert-spoonful of flour, and let it brown (or use brown flour, see recipe, which saves time) ; with the back of the spoon rub the flour into the butter and gravy that is in the pan ; when brown and smooth, but not at all burnt, pour in quickly a cup of boiling water, and if you have it, a glass of claret wine, and pepper to taste ; stir till all is smooth. Strain this sauce, put in a dessert-spoonful of Worcestershire sauce, one of anchovy sauce, and the chopped pickles and parsley. Serve the sauce in a separate vessel. Garnish the fish with lemon points and parsley, and serve. STEWED CARP. Cleanse carefully ; lay the fish in a stew-pan with just enough broth of any kind to cover it and a teaspoonful of sweet herbs ; stew very gently ; when done take up the fish and strain the liquor ; season with pepper and salt, a glass of claret, and a dessert-spoonful of Harvey sauce ; thicken with a dessert-spoonful of brown thickening (see recipe), or one of flour and a teaspoonful of chopped parsley— skim off any fat — pour this over the fish and serve with small sippets of fried bread. A few small mushrooms are a great improvement. 154 Practical Recipes. STEWED CARP (FRIESCH MODE).