521. Chub Boiled

Put as much beer, vinegar, and water into a fish-kettle as will cover the fish, a good quantity of salt and fennel; scale and cleanse a chub, and when the water boils put in the fish, when it is sufficiently boiled lay it on a board to drain, let it lie for an hour, put it in a pewter dish over a chafing dish of coals, with melted butter, and serve it very hot.

522. Chub Broiled

Scald the chub, cut off the tail and fins, wash it well and slit it down the middle, make two or three cuts on the back with a knife, and broil it on a wood fire, baste it all the time it is broiling with fresh butter and salt and thyme shred small.

525. Dressed John Dory

This fish will require much less doing than the carp, but you will proceed exactly the same, pouring the sauce over it.

526. John Dory

Is dressed as turbot, and eaten with the same sauces.

535. Lampreys

Same as receipt, 528.

536. Gurnet Or Gurnard

May be boiled as in receipt, No. 584, or may be baked in the same manner as the receipt for pike. It may also be cooked without the forcemeat and sent to table with plain melted butter and anchovy, with a lemon and a little Dutch or brown caper sauce.

537. Halibut

May be cut in fillets and dressed as mackerel fillets.

538. Halibut - Stewed

Put into a stewpan half a pint of fish broth, a table-spoonful of vinegar, and one of mushroom, ketchup, add an anchovy, two good sized onions cut in quarters, a bunch of sweet herbs, and one clove of garlic, add a pint and a half of water, let it stew an hour and a quarter, strain it off clear, put into it the head and shoulders of a fine halibut and stew until tender, thicken with butter and flour, and serve.

641. White Bait

It requires considerable skill and practice to cook white bait. Respecting the necessity of its freshness there cannot be two opinions. It must not be handled; if fingers are employed the fish will be bruised, their appearance and flavour destroyed. They should be turned on to a cloth and well dredged with flour, shifting the cloth so that they may be completely covered with flour; turn them into a muslin cloth, shake them sufficiently to get rid of the superfluous flour, and then having your pan ready nearly filled with boiling lard, turn them into it and take them out again instantly, it is simply a process of scalding them, they must not be suffered to brown, put them upon a drainer and serve with sliced lemon, and brown bread and butter in shoes.

656. Lobster Of Prawns, Or Crayfish

The same. After taking the meat from the shells quite whole and clean, set a little jelly in your plain mould to get cold, to ornament upon; filling up the mould by degrees.

657. Cullis Of Fish

Broil a jack or pike till it is properly done, then take off the skin and separate the flesh from the bones, boil six eggs hard, and take out the yolks, blanch a few almonds, beat them to a paste in a mortar, and then add the yolks of eggs, mix this well with the butter, then put in the fish, and pound all together; take half a dozen onions, and cut them in slices, two parsnips, and three carrots, set on a stewpan, and put into it a piece of butter to brown, and put in the roots to boil, turn them till they are brown, and then pour in a little broth to moisten them; when it has boiled a few minutes strain it into another saucepan, and then put in a leek, some parsley, sweet basil, half a dozen cloves, some mushrooms, and truffles, and a few bread crumbs, when it has stewed gently a quarter of an hour put in the fish from the mortar, let the whole stew some time longer, but be careful that it does not boil; when it is sufficiently done strain it through a coarse sieve.