DIRECTIONS FOR COOKING. 44<5 



STEWED CARP A LA MARQUISE. 



Cook the fish as above, and when done, dress it on a dish without a 

 napkin, and have ready the following sauce : Put twenty tablespoonfuls 

 of white sauce in a stew-pan, reduce it over a fire until rather thick, 

 then add a gill of whipt cream, two tablespoonfuls of capers, and two of 

 chopped gherkins ; pour over the fish, then sprinkle two tablespoonfuls 

 of chopped beet-i'oot over it, and serve. 



CARP WITH CAPER SAUCE. 



Cook the fish as above, and dress it without a napkin ; then put twenty^- 

 five tablespoonfuls of melted butter into a stew-pan, and when nearly 

 boiling add a quarter of a pound of fresh butter ; stir it till the butter 

 melts, then add four tablespoonfuls of capers, and pour over. This sauce 

 must be rather thick. 



CARP FRIED. 



Open the fish down the back with a sharp knife from the head to the 

 tail, cutting ofl^ half the head, so that the fish is quite flat ; break the 

 back-bone in three places, but allow the roe to remain ; then dip the 

 fish in flour, and fry it in hot lard ; dress it on a napkin, garnish with 

 parsley, and serve plain melted butter, well seasoned, in a boat. 



HOW TO COOK EELS. 



EELS FRIED. 



Cut the Eels in pieces about three inches long, dip them in flour, 

 egg and bread-crumb, and fry them in very hot lard, dress them on a 

 napkin, garnish with parsley, and serve shrimp sauce in a boat. 



EELS A LA TARTARE. 



Cut the Eels and fry as above, have ready some Tartare sauce upon 

 a cold dish, lay the Eels upon it and serve immediately ; should the 

 Eels be large, they must be three-parts stewed before they are fried ; 

 dry them upon a cloth previous to bread-crumbing them. 



