35 



in spiced vinegar, onions cut small and a few bay-leaves, 

 with some salt ; turn it frequently, so that the fish be well 

 soaked ; then take your baking dish, in which lay thin sli- 

 ces of bacon, place the jack upon them, pour in the liquor 

 and cover it with thin layers of bacon, then let it bake in a 

 quick oven to a nice brown, whilst baking let it be fre- 

 quently basted ; when done place it in your dish and serve 

 up for sauce brown coulis or stock gravy, a few tablespoon- 

 fuls of the liquor flavoured with anchovies and lemon-juice. 

 If you wish for a richer dish, make the following cream ; 

 take veal, ham, a carrot, parsley -root, turnip, an onion or 

 two, spice, and a few spoonfuls of rather fat bouillon ; place 

 all together in a stew-pan on the fire, and when it becomes 

 brown at the bottom of the pan, add a few spoonfuls of 

 good gravy, and dissolve the brown at the bottom, mix a 

 handful of flour to it and add some cream, then boil it to a 

 rich gravy ; pass the whole through a tamis, and beat up 

 with it six yolks of eggs, then add some anchovy, butter, 

 lemon-peel and parsley cut fine, squeeze the juice of a le- 

 mon in it, and let it boil up ; when the jack is nearly done 

 pour this cream over it, and bake it to a nice brown, then 

 serve it up with the before-named sauce. 



