Is commonly used in France for the purpose of boiling fish, which imbibes from it a more pleasant flavor than it naturally possesses, and has been so generally adopted by professed cooks that we here insert the receipt:- Cut up two carrots, three onions, half a dozen shalots, a single clove of garlic, and put them into a stewpan with a piece of butter, a bunch of parsley, and a bundle of sweet herbs; fry the whole for a few minutes, then add, very gradually, two bottles of any light wine or of cider. Put in a handful of salt, two dozen of peppercorns, the same quantity of allspice, and a couple of cloves. Simmer the whole together for one and a half hours, strain the liquor, and put it by for use.

This marinade, if carefully strained after the fish has been taken out, will serve several times for the same purpose, 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. For large fish, they should be cut into 6teaks before being marinaded. Instead of the wine or cider, a quart of table-beer, a glass of soy, one of essence of anchovies, and one of ketchup, may be used; or a pint of vinegar and these sauces, fennel, chives, thyme, and bay-leaves, may be added with the wine, cider, etc. Or, choose a kettle that will suit the size of the fish, into which put two parts water, one of light (not sweet) white wine, a good piece of butter, some stewed onions and carrots, pepper, salt, two or three cloves, and a good bunch of sweet herbs; simmer one-quarter of an hour, let it become cold, then boil the fish therein. Serve with anchovy-sauce and a squeeze of lemon.