APPENDIX. 507 
or wrap it in oiled or greased white paper, and bake in hot 
ashes. Small fish are best by this process. 
FISH SAUCE. 
Take half a pound of anchovies, half a pint of port or other 
wine, a gill of strong vinegar, a small onion, a few cloves, a 
little allspice and whole pepper, a few blades of mace, half a 
handful of green or dried thyme, and a small lemon with the 
peel sliced. Put all in a saucepan, cover it close, and stew 
gently until the anchovies are dissolved; then strain off, and 
bottle the liquor for use when wanted. 
WHITE SAUCE FOR FISIL. 
Mix well together a lump of butter, a little warm water, 
and a table-spoonful of flour, and add, if you have it, a little 
fine-chopped parsley ; let it simmer slowly a few minutes, and 
pour over or serve with the fish. 
sauce A LA MAITRE D’HOTEL. 
Mix and knead well together in a bowl two ounces of but- 
ter, a table-spoonful of chopped parsley, and the juice of half 
alemon; add salt to your taste. Vinegar may be substituted 
for lemon, but it is not so good. Pepper, chopped chives, and 
some grated nutmeg may be added, if liked. 
STEWED FISH. 
Clean and wipe the fish; heat from two to six ounces of 
butter in a pan (according to the size of the fish); heat hot; 
then put in your fish, and let it remain over the fire five min- 
utes; turn it over, and let it remain five minutes more, and 
be careful not to let it burn. Take the fish out, and put it in 
another stew-pan with a cover; dredge some flour into the 
juice and butter, let it remain over the fire three minutes, 
and pour it over the fish. Then take a quarter of a pound 
of butter, roll it well in flour, and put it in with the fish also ; 
add two blades of mace, ten cloves, a little cinnamon, red 
