Jack baked with Anchovies. 



Take a large jack, cut off the skin and scales so that none 

 remain, then take bacon, ham and lemon-peel cut in strips, 

 and run them through alternately (the same as larding), well 

 rub the inside with salt and put it into a baking dish ; then 

 chop very fine six anchovies, a few eschalots and some pars- 

 ley, put these into some oiled butter, baste the jack well 

 with it, then place it in the oven and baste it frequently, so 

 that it does not dry, until it is done. Then take the fish 

 out and make the sauce as follows ; take the dish in which 

 the fish was baked, stir in it some flour, with some good 

 bouillon and a glass or two of wine, cut up a few more an- 

 chovies, add the juice of a lemon, and pass the whole 

 through a tamis, then pour the sauce over the fish and serve 

 it up for table. 



Jack stuffed or forced. 



The fish is not cut open but cleaned through the gills, 

 wash it well with salt and water and wash off all the slime, 

 then make your stuffing of anchovies, eschalots, butter, 

 crumb of bread, three eggs, some alspice, lemon-juice, a 

 little lemon-peel and some sweet herbs, with a little pep- 



