Cleanse carefully; lay the fish in a stew-pan with just enough broth of any kind to cover it and a tea-spoonful of sweet herbs; stew very gently; when done take up the fish and strain the liquor; season with pepper and salt, a glass of claret, and a dessert-spoonful of Harvey sauce; thicken with a dessert-spoonful of brown thickening (see recipe), or one of flour and a tea-spoonful of chopped parsley - skim off any fat - pour this over the fish and serve with small sippets of fried bread. A few small mushrooms are a great improvement.

Stewed Carp

(French Mode).

Prepare as in last recipe. Lay the fish in a stewpan with a teaspoonful of salt; pour over it half a bottle of claret, with a slice of onion and a small piece of carrot cut fine, and a bouquet of herbs; stew gently till the fish is cooked; take up the fish, strain the wine, and thicken with a teaspoonful of corn-starch mixed in water; put in a little pepper, boil one minute, and pour over the fish.