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per and salt ; mix it well together, stuff your fish as full as 

 you can ; then rub your baking dish with butter, or lay 

 rashers of bacon with sliced onions in the bottom, place 

 the fish in and baste frequently with finely chopped ancho- 

 vies and butter ; let it well bake, and when done remove 

 the fish, then take the baking dish and brown a little flour 

 in it, add some bouillon and estragan vinegar, and pass it 

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

 it up. 



Jack-Cotelettes. 



Scale and skin your fish, chop up the flesh very fine with 

 some eschalots, take crumb of bread steeped in milk and 

 squeezed out, stir up some butter, six eggs, and beat the 

 whole together in a mortar with half a Ib. of fresh butter, 

 some finely cut lemon-peel and alspice, put it on a dish and 

 form your cotelettes, then baste with egg and bread-crumbs 

 and fry them to a nice brown. 



Tench and carp are good this way, and jack-dumplings 

 can be made as above and served up with good bouillon. 



