Fillets Of Whitings

Having boned and filleted the whitings, put the fillets for five minutes into boiling water; take them up, and serve, with Italian sauce over them.

Fillets Of Sturgeon

Are to be dressed exactly in the way already directed for soles, except that a very little garlic finely shred may be added to the farce : serve with sauce royal over them.

Matelot Of Carp And Tench

Having scaled and cleaned the fish, put them into a stew-pan with a pint of port wine, a pint of stock, two dozen small onions, a quart of mushrooms, a faggot of turtle herbs, and a few blades of mace: set it on a stove for half an hour: into another stewpan put an ounce of. butter, parsley, eschalots, 'four anchovies, all shred ; set these on the fire for a minute or two, taking care that they do not burn, and add a gill of stock : let this simmer till the fish is done; take up the fish, mix the contents of both stewpans together, let them boil, strain through a tamis, and serve over the fish, with two dozen blanched oysters.

Salmon A La Boy Ale

Having skinned and cleaned a large eel, take out the bone, chop the meat quite fine, adding two anchovies, a little lemon peel shred fine, peppe:, grated nutmeg, parsley, and yolk of an egg boiled hard and shred: mix all together, and roll up in a piece of butter ; and with this make a stuffing for a hand-some piece of the salmon : lay the fish in a stewpan that will just hold it, adding half a pound of fresh butter, and when it is melted shake in a little flour, and stir till it is brown: to this put a pint of fish-stock (set Sauces), a. pint of madeira, an onion, a faggot of turtle-herbs, and season with kitchen pepper ; let the whole stew till mearly done, and add mushroom powder, truffles, and morels; when quite done, take up the salmon, and strain the sauce over it.

Turbot, Soles, And Flat Fish, A La Francoise

Having cleaned the fish, put them into an earthen dish, with a quart of water and half a pint of vinegar; let them lie two hours, take them out, dry them with a cloth, and put them into a stewpan, with a pint of white wine, a quarter of a pint of water, a little marjoram, winter savory, and an onion stuck with four cloves, sprinkle in a little bay-salt, cover close, and stew till done: take up the fish, and keep it warm: to the liquor add a piece of butter rolled in flour, boil till sufficiently thick, and strain over the fish.

Matelot Of Tench, Carp, Pike, And Perch

Having scaled and cleaned the fish, put them into a stewpan with a pint of stock, a pint of port wine, two dozen button onions, half a pottle of mush rooms, a few blades of mace, and a faggot of turtle herbs ; set it on to stew for half an hour; take out the fish, and to the liquor add, chopped parsley, eschalots, three anchovies, and half a pint of good coulis; let the whole boil well, and having strained it through a tamis, add two dozen blanched oysters, and a little lemon juice, and serve over the fish.

Lobster (hot). .

Pick the meat from the shells of two lobsters, and put them into a stewpan with some melted butter, a table spoonful of essence of anchovy, a little white pepper, salt, and powdered mace : stew all together, and shake the pan till the lobster is thoroughly hot; or add a little lemon juice, or lemon pickle,