The new practical housekeeping

A good recipe for Court Bouillon^ is the following: Four quarts water, one onion, one slice carrot, two cloves, two tablespoons salt, one of vinegar, one teaspoon pepper, juice of half a lemon and a bunch sweet herbs. Tie the onion, carrot, cloves and herbs in a piece of muslin and put in the water with the other ingredients. Cover and boil slowly an hour, then put in the fish and boil as directed. This is also called Marinade^ and a more highly flavored preparation is made thus : Cut flne two carrots, three onions, half a dozen shallots, a clove of garlic, and put them into a stewpan with a piece of butter, a bunch of parsley, a little celery, and a bunch of sweet herbs ; fry the whole for a few minutes, then add, very gradually, two quarts water, pint vinegar, one or two tablespoons salt, two dozen peppercorns, same, of allspice, and two cloves. Simmer the whole together one and a half hours, strain the liquor, and put it by for use, when fish is to be boiled ; if carefully strained after the fish has been taken out it may be used several times, adding a little water each time. Fish dressed in it should simmer very gently, or rather stew than boil, as it affords to mackerel, fresh herrings, perch, roach, and any of the small river fish, the advantage of dissolving, or so thoroughly softening their bones as to render them more agreeable in eating. Large fish should be cut into steaks before being marinaded. Instead of the vinegar a cup each of essence of an- chovies, and catsup may be used ; or fennel, chives, thyme, and bay leaves, may be added. Or, choose a kettle that will suit the size of the fish, into which put the above proportions of water and vinegar with a piece of butter, some fried onions and carrots, pepper, salt, two or three cloves, and a bunch of sweet herbs (first frying all in a little butter), using less of each than given above if not liked so highly flavored; simmer fifteen minutes, skim or strain, let it become cold, then put in the fish, first rubbing it with lemon juice and salt, and let it simmer until done. Serve with anchovy sauce and juice of lemon, or on a napkin surrounded with parsley, with a caper or pickle sauce, or any kind of fish sauce, in a sauce-boat. The fresh-water fish, or those which have no decided flavor, are much better marinaded or boiled au court bouillon The sea- fish, or such as have a pronounced flavor, can be boiled in simple salted and acidulated water, and another plain stock for fish is to two quarts cold water put half a cup of vinegar, tablespoon salt, a teaspoon each whole cloves and whole peppers, a bay leaf and half a lemon sliced if wished. Fish of the snape of herrings should, for boiling, be curled round with their tails skewered in their mouths ; small fish, such as smelts, etc., should be run five or six on a skewer through their eyes. Many prefer to serve boiled fish upon a napkin, rather than with a sauce poured over it ; and a plain white sauce is thought to be better with boiled salmon than anything less simple, serving cucumbers or melon in slices apart ; silver eels may have a sauce over them, and salt cod, boiled, is often served masked with mashed parsnips or potatoes. With bass, blue-fish and carp, serve anchovy, caper, or tomato sauce.