Having cleaned the fish, and laid it two hours in weak salt and water, dry it in a-cloth, and then rub both the inside and outside with a seasoning of cayenne pepper, powdered mace, nutmeg, and a little salt mixed well together. Then lay it in a deep baking pan, turn the tail round into the mouth, and stick bits of fresh butter thickly over the fish. Put it into an oven, and bake it well; basting it frequently with the liquid that will soon surround it. When you suppose it to be nearly done, try it by sticking down to the back-bone a thin-bladed knife. When you find that the flesh separates immediately from the bone, it is done sufficiently. Serve it up with lobster-sauce.
Any large fresh fish may be baked in this way.
Having prepared the trout very nicely, and cut off the heads and tails, put the fish into boiling water that has been slightly salted, and simmer them for five minutes. Then take them out, and lay them to drain. Put them into a stew-pan, and season them well with powdered mace, nutmeg, and a little cayenne, all mixed together. Put in as much rich cream as will cover the fish, adding some bits of the fresh yellow rind of a small lemon. Keep the pan covered, and let the fish stew for about ten minutes after it has begun to simmer. Then dish the fish, and keep them hot till you have finished the sauce. Mix, very smoothly, a small tea-spoonful of arrow-root with a little milk, and stir it into the cream. Then add the juice of the lemon. Pour the sauce over the fish, and then send them to table.
Turbot or sheep's-head fish may be dressed as above; of course it will require a large proportion of seasoning, etc, and longer time to cook.
Carp is very nice stewed in this manner.