448 APPENDIX. 



SAUCE MATELOTE. 



Peel about twenty button onions, then put a teaspoonful of powdered 

 sugar in a stew-pan, place it over a sharp fire, and when melted and 

 getting brown, add a piece of butter the size of two walnuts, and your 

 onions, pass them over the fire until rather brown ; then add a glass 

 of sherry, let it boil, then add a pint of brown sauce and ten spoonfuls 

 of consomme, simmer at the corner of the fire until the onions are 

 quite tender, skim it well ; then add twenty small quenelles, ten heads 

 of mushrooms, and a teaspoonful of essence of anchovies, one of catsup, 

 one of Harvey sauce, and a little cayenne pepper. Serve where 

 directed. 



HOW TO COOK KING-FISH. 



Boil over a quick fire, serve plain, eat with anchovy or shrimp 

 sauce. 



Fry in olive oil, serve plain, eat with salt and red pepper. 



HOW TO COOK SHEEP'S-HEAD. 



Rub it over with salt and lemon before putting it in the water. To 

 every six quarts of water add one pound of salt. Boil a ten-pound 

 fish about twenty minutes. Serve on a napkin, garnish with parsley, 

 eat with shrimp or lobster sauce. 



HOW TO COOK HALIBUT. 



soter's receipt for halibut to boil. 



A Halibut must be well rubbed over with salt and lemon before it 

 is put in the water ; have ready a large Halibut-kettle half fuU of cold 

 water, and to every six quarts of water, put one pound of salt, lay the 

 fish in and place it over a moderate fire : a Halibut of eight pounds 

 may be allowed to simmer twenty minutes or rather more ; thus it will 

 be about three-quarters of an hour altogether in the water ; when it 

 begins to crack very slightly, lift it up with the drainer, and cover a 



