350 



APPENDIX.- 



Flounder aux fines herbes. 



Boil a Flounder if the Flounder is very fresh it may be put in boil- 

 ing water, but it is best to let it only simmer in salt-aud-water, and 

 dish it without a napkin ; have ready the following sauce : put in a 

 stew-pan six teaspoonsful of chopped onions and a piece of butter, fry 

 the onions a light brown, then add eight tablespoonsful of brown sauce, 

 and let it boil at the corner of the stove ten minutes, then add a tea- 

 spoonful of chopped mushrooms, half ditto of chopped parsley, one 

 ditto of essence of anchovies, and the juice of a quarter of a lemon ; 

 pour it over the fish and serve. This sauce must be rather thick, but 

 not too much so. 



HOW TO COOK HADDOCK. 



Soyer's Receipt for common Haddock, plain. 



This is a very serviceable, light, wholesome fish, and may be ob- 

 tained, like Soles or Whitings, at any time of the year ; to dress them 

 plain, put them in boiling water well salted, and let them simmer about 

 twenty minutes, or according to the size, dress on a napkin, and serve 

 shrimp sauce in a boat. 



Haddock a la Walter Scott. 



Put two tablespoonsful of chopped onions, one ditto of Harvey 

 sauce, one ditto of catsup, one ditto of sherry, and twenty ditto of 

 melted butter into a middling-sized stew-pan, place it over the fire and 

 let it boil fifteen minutes, keeping it stirred, then have ready a good- 

 sized Haddock, cut in four pieces, put it into the stew-pan with the 

 sauce, place it over a slow fire for twenty minutes, or longer if neces- 

 sary ; when done, dress it on a dish without a napkin ; reduce the sauce 

 a little more if required, then add a little sugar and essence of an- 

 chovy, pour it over the fish and serve. 



Fillets of Haddock a la St. Paul. 



Fillet your fish the same as a Whiting, dip the fillets in flour, egg, 

 and bread-crumb, and fry in hot lard, or oil, in a saute" -pan, dress 

 them on a napkin, garnish with fried water-cress, and serve with two 

 ounces of anchovy butter melted, but not boiled, in a boat. 



