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Jack fricandeau. 



Clean and scale your fish, then carefully cut off the flesh, 

 spit it as in the foregoing, and proceed with it the same. 



Ragout of Fish. 



Take carp, jack, tench, perch and eels, clean and scale 

 them well, then cut them up into pieces for serving ; put in 

 your stew-pan a good-sized piece of butter, let it fry to a 

 pale brown, then fry some flour in it, and add a quart or 

 two of good bouillon, with a glass or two of red wine, a few 

 onions and cloves, when boiling put your ragout into it, let 

 it well boil and add some lemon-juice, then serve it up. 



Jack with Horseradish. 



Clean and cut your jack into pieces, boil it in salt and 

 water, but not too much water, then grate horseradish and 

 crumb of bread, put this, with some vinegar, butter and a 

 little sugar, to your fish, and let it boil up, then serve up 

 when done. 



