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Jack boiled, with Sauce a VHollandoise. 



Boil the fish, then take four yolks of eggs, some butter, 

 flour, vinegar, green onions, parsley and alspice, stir this in 

 some bouillon over the fire, and serve it over the fish. In 

 boiling the fish you must use salt, whole pepper, a sliced 

 onion or two and a few bay-leaves. 



Jack, salted, with Mustard Sauce. 



Salt your fish for twenty-four hours and boil it twenty 

 minutes ; fry for sauce some flour until brown, add a quan- 

 tity of sliced onions, and when done pour some good bou- 

 illon to it, then add the mustard and let it boil, then serve 

 it over your fish. 



Jack a la Braise. 



Choose for this a large fish, clean and scale it well ; cut 

 bacon, lemon-peel and anchovies into filets, spit the jack 

 well with them on both sides, then let it lie for some hours 



