33(3 APPENDIX. C. 



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 — hav- 

 ing previously taken off 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 them — 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 garni- 

 ture with taste, add twelve crawfish to the garniture, having previously 

 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 difficulty 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 may be stewed as in the last. 



Pike a la Hollandaise. 



Boil the fish in salt and water, in the same manner as Cod-Fish ; 

 drain it well, dish it without a napkin, pour a sauce Hollandaise over it 



