A Good Way To Dress A Turbot

Lay the fish you are to boil in a pint of vinegar seasoned with salt, pepper, sliced onion, and a faggot of thyme, marjoram, and parsley. Leave it in an hour; then put the fish and pickle carefully into a fish-kettle of boiling water; add to it a few cloves, some mace, four or five anchovies, and a bit of horseradish. When done enough, take out your fish and let it drain; be careful it is not boiled too fast, and in only just enough liquor. For the sauce take half a pint of the well-strained liquor of a quart of oysters, half a pint of white wine, the flesh of the body of a lobster, a little mixed spices, a bit of lemon-peel, and two anchovies. Let it stew about twenty minutes, then strain and add a pound of butter, and as much flour as will make it a good thickness; then put in the oysters, and the tail and claws of the lobster, previously boiled and cut in dice. Put the sauce on the stove again for a few minutes, and serve very hot. Cod and other fish are good dressed in the same way.

Water Souche

Stew two or three flounders, some parsley leaves and roots, thirty peppercorns, and a quart of water, till the fish are boiled to pieces; then pulp them through a sieve. Set over the fire the pulped fish, the liquor that boiled them, and the perch, pike, or whatever fish you wish, and some fresh parsley leaves and roots. Simmer till the fish is done enough. Serve in a deep dish. Thin slices of bread and butter should be eaten with it.

Smelts Aux Anchois Et Capres

Eight large smelts are enough for a small dish. For the sauce boil a couple of anchovies in a glass of Rhenish or other white wine till they are dissolved, and strain it into a ladleful of cullis or gravy; season with a bunch of onions and parsley, a blade of mace, a bay-leaf, and some pepper and salt. Put your fish in and let them stew gently a quarter of an hour. Take out the onions and parsley, and add a spoonful of capers. Make it boiling hot, and squeeze in the juice of an orange or lemon. Take out the fish very tenderly to dish. Put a little finely-minced parsley into your sauce, and pour it over them. You cannot name a fresh-water fish that is not good dressed in this way.

A Good Way To Boil Tench, Perch, Etc

Clean them well and scale them, and put into the pan with a pint of water a teaspoonful of salt, an onion sliced, three sprigs of thyme, a bay-leaf, some parsley and celery, a little pepper, and a wine glassful of vinegar. If the fish weigh a pound boil for half an hour, and more or less according to their size. Serve with Dutch or other sauce.

How To Pot Char Or Trout

Three teaspoonfuls of black pepper and allspice mixed, two of mace, one each of cloves and nutmeg. Keep them well corked up in a small bottle; when used add a little salt. This is a sufficient quantity for fourteen pounds of fish. Cut open the fish; clean them well with a dry cloth, but do not wash. Remove the heads, tails, fins, and backbone; then rub the spices well into them. Put them with the spices into a baking dish; cover well with fresh butter, and place the dish in a slow oven, to remain till the bones are dissolved, which will take about five hours. Drain off the butter, and put the fish into pots; press it down firmly, and pour a thin layer of fresh butter over the top. The trout should be red-fleshed, and not exceeding three-quarters of a pound in weight. Other fish, such as eels, sprats, etc., or shrimps and prawns, may be done in the same way. The spices must all be ground.