FISHES AND FISHING. 359 



be pulped through a coarse sieve, with the liquor they 

 were boiled in ; place an equal quantity of cleansed 

 fish in a stewpan, with finely chopped parslej', a very 

 small quantity of powdered cloves, nutmeg, cinnamon, 

 pepper and salt, a few small bearded oysters, minced, 

 a few pickled mushrooms without the vinegar, quarter 

 of a pint of white wine, and the pulp and gravy of the 

 first quantity of fish ; simmer very gently, till the fish 

 are done, and serve. 



Eels may be prepared the same way. 



Having now given a few recipes for cooking fish of 

 various kinds, it is proper to add directions for a sauce 

 which, mixed with melted butter, will be found ex- 

 cellent as an adjunct to fried, or boiled fish, or to 

 flavour the gravy of a hash, or stew. 



Take claret or port wine, and mushroom catsup, 

 of each one pint ; walnut pickle half a pint, ancho- 

 vies four ounces, fresh thin pared lemon peel, escha- 

 lots peeled, scraped horse-radish, of each one ounce 

 celery seed, one drachm ; let these be all well pounded 

 separately, and then intimately mixed, having first 

 added allspice, and black pepper in fine powder, of each 

 half an ounce, cayenne pepper and curry powder, of 

 each two drachms ; place altogether with the above 

 liquids in a wide-mouthed, well-stopped bottle, for 

 fourteen days, shaking it frequently ; strain and press 

 out the liquid, and add to the clear portion, quarter 

 of a pint of real good soy : keep it well stopped. 



