DIKKi'TlONS KOK fnoKIMi. 1 I :'. 



MOYLu'h HECEIIT Ki>ll 1-KiU'il .\ l.A llDLUANUAlyE. 



Iliive thrco miildling-sizoil tishe:) ready pn-poroil for cookinp ; then 

 put two ounces of butter, two onions (in slices), one carrot (cut small), 

 8OIU0 parsley, two bay-leaves, »lx cloves, ami two blades of mace in a 

 8tew-pan ; pass it tivc minutes over a brisk fire, then add a «|uart of 

 water, two glasses of vinegar, one ounce of salt, ami a little pfpper ; 

 boil altogether a quarter of an hour, and pass it through a sieve into a 

 small fish-kettle : then lay the ti.shes into it, and let them .stew twenty or 

 thirty minutes over a moderate fire ; dress them on a dish without a 

 napkin, and pour sauce lloUandaise over them. 



I'KUeil .\ L.\ MAITUE d'jIOTKL. 



Prepare and cook your ri.>ih as above ; then put twenty tablcspoonfuls 

 of melted butter in a stew-pan, and when it is upon the point of boiling, 

 add a tjuarter of a pound of Maitre d'llotel butter, and pour the sauce 

 over the fish, whieli dress <>u i\ di-h wltlicnU u ii;i[>kiM. 



>M Al.l. n.M lll.H IN >\\1I.H ■'i>l(lli;i. 



Cut four small fishes in halves, having previously taken otf all the 

 scales, and proceed precisely as for Flounders en water souchet. 



.-nMAI.L rEUCIIF.S KIIITS AU IIEIHIU:. 



Scale and well dry six Terches, and make incisions hero ond there on 

 each side of them ; then put a (quarter of a pound of butter into a saute- 

 pan, season your fishes with pepper and salt, put them in the saute-pan 

 and fry thenj gently, turning them carefully ; when done, dress them 

 on a napkin, garnish with parsley, and serve without sauee. 



In my opinion, they are much belter cooked in this way than boiled 

 or stewed ; large fish may al.-*o l>e done this way. but they reijuire more 

 butter, and must cook rcrj slowly. 



now TO COOK CAIir. 



IZAAK WALTOic's RBCBIIT. 



But first, I will toll you liow to make this Caqi, that is so curious to 

 be caught, so curiou.<« a dinh of meat as »hall make him worth all your 

 I.. »....,. „,„! pnticncc. Ami though it is not without .•>ome trouble and 



