31 



done dry them with a clean cloth, then place them in the 

 stew-pan with brown coulis or stock gravy, add a pint of 

 wine, season with an onion or two, some thyme, and other 

 pot-herbs, cloves, a slice or two of lemon, some pepper, a 

 little soy, anchovies and catsup : when done, serve it up 

 with hot crayfish or lobster pulled to pieces, and toasted 

 sippets. 



N.B. If jack be used it must be parboiled beforehand. 



Jack with Polish Sauce. 



Scale your fish and clean it well, split and cut it into 

 pieces, salt them well and let them remain in it for a good 

 half hour, then wipe them quite dry and clean of the slime 

 and place them in the stew-pan, add some chopped pars- 

 ley, parsley -roots, two or three large onions cut fine, some 





 alspice and a piece of butter ; then pour over boiling water 



sufficient to cover the fish, and let it boil away until the 

 sauce becomes thick, should it however not thicken suffi- 

 ciently add a little more butter with flour, and when done 

 servo up tor table. 



