The white ribbon cook book

To broil them, split, and sprinkle with herbs, pepper and salt; or stuff with the same, crumbs and chopped fennel. Potted: Clean, season, and bake them in a pan with spice, bay leaves and some butter; when cold, lay them in a potting-pot, and cover with butter. Pickled: Boil them, then boil some of the liquor, a few peppers, bay leaves, and some vinegar; when cold, pour it over them. Mackerel (Pickled, called Caveach)— Six mackerel,! oz, of pepper, 2 nutmegs, a. little mace, 4 cloves, 1 handful of salt. Clean and divide them : then cut each side into three, or, leaving them undivided, cut each fish into five or six pieces. To six large mackerel, take nearly an ounce of pepper, 2 nutmegs, a little mace, 4 cloves and a handful of salt, all in the finest powder. Mix, and, making holes in each piece of fish, thrust the seasoning into them; rub each piece with some of it; then fry them brown in oil; let them stand till cold, then put them into a stone jar and cover with vinegar; if to keep long, pour oil on the top. Thus done, they may be preserved for months. Mullet with Tomatoes — One-half doz. red mullet, pepper, salt and chopped parsley, 5 or 6 tablespoonfuls of tomato sauce. Butter a baking dish plentifully, lay on it side by side ½ doz. red mullet, sprinkle them with pepper, salt and chopped parsley, then add about 5 or 6 tablespoonfuls of tomato sauce. Cover the whole with a sheet of well-oiled paper, and bake for about 3^ hour. Soles — If boiled, they must be served with great care to look perfectly white, and should be well covered with parsley. If fried, dip in egg Fish, 36 and cover them with fine crumbs of bread; set on a frying-pan that is just large enough, and put into it a large quantity of fresh lard or dripping, boil it, and immediately slip the fish into it; do them of a fine brown. Soles that have been fried are very nice when cold with oil, vinegar, salt and mustard. Soles au Gratin — Soles, a little stock, 1 lemon, a little anchovy, pepper and salt, bread crumbs, a small piece of butter, and a little vinegar. Place a sole in an oval tin baking-dish, lay on the top a piece of butter, and round it the juice of 3^ a lemon and a little anchovy sauce, a teaspoonful of vinegar and a little pepper, and then bake it for 15 minutes in a hot oven; when nearly cooked sprinkle some bread crumbs over it and color the top with a salamander. Serve in the tin it was baked in, with a little chopped parsley on the top. Sturgeon (Fresh) — Sturgeon, egg, bread crumbs, parsley, pepper, salt. Cut slices, rub egg over them, then sprinkle with crumbs of bread, parsley, pepper, salt; fold them in paper, and broil gently. Sauce: butter, anchovy and soy. Turbot en Mayonnaise — Some fillets of turbot, oil, tarragon vinegar, salt and pepper, eggs, cucumbers, anchovies, tarragon leaves, beets, capers, aspic jelly. Cut some fillets of cooked turbot into moderate-sized round or oblong pieces, carefully taking off the skin and extracting all bones. Place these pieces of fish into a bowl, with a dressing made of oil, tarragon vinegar, salt and pepper. As soon as the fish is well flavored with this seasoning, arrange the pieces round a dish like 36 White Ribbon Cook Book.