APPENDIX. C. 343 



pan, with a bottle of port wine, two sliced onions, six or seven cloves 

 and a few pepper-corns ; add an eschalot and some cayenne ; pour in a 

 quart of weak veal-broth, stew gently for an hour. 



HOW TO COOK SQUETEAGUE. 



Boil when cleaned, and serve with shrimp sauce, precisely as Salmon 

 or Trout. 



HOW TO COOK SEA BASS. 



Boiled. 



Boil plain, as above ; serve with shrimp sauce, caper sauce, or 

 parsley and butter. 



Broiled. 



Broil quickly over a charcoal fire ; serve with matelote sauce, as 

 follows : 



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 

 gstting brown, add a piece of butter the sizs 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. 



Broil 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 

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



