208. Stewed Trout

When the fish has been properly washed, lay it in a stew-pan, with half a pint of claret or port wine, and a quart of good gravy; a large onion, a dozen berries of black pepper, the same of allspice, and a few cloves, or a bit of mace; cover the fish-kettle close, and let it stew gently for ten or twenty minutes, according to the thickness of the fish; take the fish up, lay it on a hot dish, cover it up, and thicken the liquor it was stewed in with a little flour; season it with a little pepper, salt, essence of anchovy, mushroom catsup, and a little chili vinegar; when it has boiled ten minutes, strain it through a tamis, and pour it over the fish; if there is more sauce than the dish will hold, send the rest up in a boat.

209. Red Mullets

These delicate fish are sometimes fried, and served with anchovy sauce; but more frequently either stewed or baked.

210. Eels, Fried

Skin and gut them, and wash them in cold water; cut them in pieces four inches long; season them with pepper and salt; beat an egg well on a plate, dip them in the egg, and then in fine bread crumbs; fry them in fresh clean lard; drain there well from the fat; garnish with crisp parsley. Sauce, plain, and melted butter sharpened with lemon juice, or parsley and butter.

211. Boiled Eels

Twist them round and round, and run a wire skewer through them. Do them slowly in a small quantity of salt and water, with a spoonful of vinegar, and a handful of parsley. They may be put in cold water, and will take very few minutes after they boil. Sauce, parsley, or fennel, and butter.

212. Pike Or Jack

For either baking or boiling, it is usual to stuff them with pudding. To secure it, bind it round with narrow tape. The fish may be dressed at full length, or turned with its tail in its mouth. For boiling, use hard water with salt, and a tea-cup full of vinegar; put it in blood-warrn, and when it boils set it aside that it may simmer slowly. It will take from ten minutes to half an hour, according to its size. Sauce, oyster. Garnish, slices of lemon, laid alternately with horse-radish. If baked, being stuffed, put it in a deep dish, with a tea-cup full of gravy, and some bits of butter stuck over it. Serve with rich thickened gravy, and anchovy sauce.

For frying, the fish is to be cut in pieces, and may be done with egg and bread crumbs, as soles. The usual sauce is melted butter and catsup, but anchovy or lobster sauce is sometimes used.

213. Carp, Fried

The same as soles; make sauce of the roe, and anchovy sauce with lemon juice.

214. Carp, Stewed

With the addition of preserving the blood, which is to be dropped into port or claret wine, well stirring the whole time, carp may be stewed in the same manner as sturgeon, the wine and blood to be added with the thickening, and the whole poured over the fish. Sippet of bread toasted, sliced lemon and barberries. The same process for lampreys.

215. Perch, Boiled

Put them on in as much cold spring water as will cover them, with a handful of salt. Let them boil up quickly; then set aside to simmer slowly for eight, ten, or fifteen minutes, according to their size. Sauce, parsley and butter, or fennel, or melted butter with catsup.