440 A^PPENDIX. 



square on one side with bacon, put it in a fish-kettle, the larded side 

 upwards, and prepare the following marinade : Slice four onions, one 

 carrot, and one turnip, and put thena in a stew-pan with six bay -leaves, 

 six cloves, two blades of mace, a little thyme, basil, a bunch of parsley, 

 half a pound of lean ham, and half a pound of butter ; pass it over a 

 slow fire twenty minutes, keeping it stirred ; then add half a bottle of 

 Madeira wine, a wineglassful of vinegar, and six quarts of broth ; boil 

 altogether an hour, then pass it through a sieve, and pour the liquor 

 into the kettle over the fish : set the fish on the fire to stew for an hour 

 or more, according to the size, but take care the marinade does not 

 cover the fish, moisten the larded part now and then with the stock, 

 and put some burning charcoal on the lid of the kettle ; when done, 

 glaze it lightly, dish it without a napkin, and have ready the following 

 sauce : put a pint of the stock your fish was stewed in (having pre- 

 viously taken ofi" all the fat) into a stew-pan, with two glasses of 

 Madeira wine, reduce it to half, then add two quarts of brown sauce, 

 keep it stirred over the fire till the sauce adheres to the back of the 

 wooden spoon, then add the roes of four carp or mackerel (cut in large 

 pieces, but be careful not to break tiiem), twenty heads of very white 

 mushrooms, twenty cockscombs, twelve large quenellings of whiting, 

 and finish with a tablespoonful of essence of anchovies and half a one of 

 sugar, pour the sauce round the fish, arranging the garniture w^th 

 taste, add twelve crawfish to the garniture, having pi-eviously taken off 

 all the small claws ; serve very hot. 



This dish, I dare say, will be but seldom made in this country, on 

 account of its complication, but I thought proper to give it on account 

 of the high estimation in which it is held in France ; I must, however, 

 observe, that I have omitted some of the garniture which would make 

 it still more expensive, and if there should be any difiiculty in getting 

 what remains, the sauce is very good without. 



PIKE EN MATELOTE. 



Stuff and bake the fish as before ; when done, dress it without a 

 napkin, and pour a sauce matelote in the middle and round the fish, and 

 serve very hot. Or the fish mav be stewed as in the last. 



