30 



and score it, let it lay for two hours with salt well rubbed 

 in, then dry it with a clean cloth, flour it and fry it in but- 

 ter to a good brown, then serve it up with caper sauce. 



Tench boiled, with Bacon Sauce piquant . 



Clean your fish, take out the gills (which are always mud- 

 dy), then run it blue with hot vinegar, boil it in salt water, 

 add a little vinegar, an onion or two, with cloves, two or 

 three bay-leaves, and some lemon-peel ; then fry some ba- 

 con cut into small pieces until it is of a fine brown, pass it 

 through a tamis, and then fry some flour in the fat with 

 sliced onions, until brown, add one pint of bouillon and 

 half a pint of vinegar, let it boil up with a few cloves, a lit- 

 tle lemon-peel and a small piece of sugar. This sauce you 

 serve over your fish for table, and garnish with rashers of 

 bacon. 



Fish a la Matelotte. 



To this you take all sorts of fish, carp, jack, tench, eels, 

 perch &c., which you clean and bone as well as you can, 

 cut them into small pieces and salt them for one hour, this 



