Court bouillon is used for boiling fresh-water fish or others which are without much flavor. It may be prepared beforehand, and used several times, or the vegetables may be added at the time the fish is boiled.
Then add 2 quarts of hot water, 1 cup of vinegar or wine, 3 peppercorns, 3 cloves, 1 bay-leaf, 1 teaspoonful of salt.
After the fish is carefully washed and dried, put in the stuffing, and sew up the opening with a trussing needle; then cut three gashes in each side of the fish, and lay a lardoon of salt pork in each cut. Next, run a trussing needle, holding a double white cotton cord, through the head, the middle of the body, and the tail. Draw the fish into the shape of the letter S, and tie the cord firmly. In order to cook evenly, it is better to have the fish upright, and by trussing as directed it will hold that position. Dredge the fish with salt, pepper, and flour, and lay it on slices of larding pork in a baking pan. Place also over the back slices of pork. Allow fifteen minutes to each pound, and baste frequently. The pork should supply sufficient liquid for basting; if not, add a very little water. The fish can be more easily removed if a baking sheet is used in the bottom of the pan. (See illustration facing page 118).
Haddock, bluefish, shad, and bass are good for baking.
Put a large tablespoonful of butter into a saucepan. When melted stir into it:
1 teaspoonful of chopped capers, ¼ teaspoonful salt, ¼ teaspoonful pepper,
1 teaspoonful of chopped parsley.
If a moist stuffing is preferred, add one quarter cupful of milk, stock or water.
Fry a tablespoonful of chopped onion in a tablespoonful of butter. Add a cupful or more of stale bread, which has been soaked in hot water, then pressed dry. A tablespoonful each of chopped parsley, suet, and celery, one quarter teaspoonful each of salt and pepper, and a dash of powdered thyme (if liked). When it is well mixed, remove from the fire and add an egg.