DIRECTIONS FOR COOKING. 443 



soyer's receipt for perch a la hollandaise. 



Have three middling-sized fishes ready prepared for cooking ; then 

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

 some parsley, two bay-leaves, six cloves, and two blades of mace in a 

 stew-pan ; pass it five minutes over a brisk fire, then add a quart of 

 water, two glasses of vinegar, one ounce of salt, and a little pepper ; 

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

 small fish-kettle ; then lay the fishes 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 HoUandaise over them. 



PERCH A LA MAITRE d'hoTEL. 



Prepare and cook your fish as above ; then put twenty tablespoonfuls 

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

 add a quarter of a pound of Maitre d 'Hotel butter, and pour the sauce 

 over the fish, which dress on a dish without a napkin. 



SMALL PERCHES EN WATER SODCIIET, 



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

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



SMALL PERCHES FRITS AU BEURRE. 



Scale and well dry six Perches, and make incisions here and 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 them gently, turning them carefully ; when done, dress them 

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



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

 or stewed ; large fish may also be done this way, but they require more 

 butter, and must cook very slowly. 



HOW TO COOK CARP. 



izAAK Walton's receipt. 

 But first, I will tell you how to make this Carp, that is so curious to 

 be caught, so curious a dish of meat as shall make him worth all your 

 labour and patience. And though it is not without some trouble and 



