338 APPENDIX. C. 



crumb, and fry in oil ; dish them round on a border of mashed pota» 

 toes, previously cutting each fillet in halves, and serve sauce matelote 

 in the centre. 



Fillets of Pike d la Meuniere. 



Fillet four Pike as above, cut each fillet in halves, rub some chop- 

 ped eschalot into them, dip them in flour, broil them ; when done, 

 sauce as for Sole a la meuniere. Observe, if you happen to live in the 

 country where Pike is plentiful, you may dish the fillets in as many 

 ways as Soles, or any other fish ; but I have omitted giving them here, 

 thinking it useless to fill a useful book with so many repetitions ; we 

 have several ways of dressing Pike to be eaten cold .in France, which 

 I have also omitted, as they would be quite useless in this country. 



HOW TO COOK PEARCH. 



The best mode of cooking a Pearch, under a pound weight, is by 

 broiling it. 



Small Pearch will serve to make water-souchy thus ": Scale, gut, 

 and wash your Pearch ; put salt in your water ; when it boils put in 

 the fish, with an onion cut in slices, and seperated into rings ; a 

 handful of parsley, picked and washed clean ; put in as much milk as 

 will turn the water white ; when your fish are done enough, put them 

 in a soup dish, and pour a little of the water over them, with the 

 parsley, and the onions ; then serve them up with parsley and butter 

 in a boat. 



Large Pearch may be crimped and boiled in the same way. 



Soyer's Receipt for Pearch d la Hollandaise. 



Have three middling-sized fishes ready prepared for cooking ; then 

 put two ounces of butter, two onions, in slices, one carrot, cut small, 

 some parsley, two bay-leaves, six cloves, and two blades of mace in a 

 stew-pan ; pass it five minutes over a brisk fire, then add a quart of 

 water, two glasses of vinegar, one ounce of salt, and a little pepper ; 

 boil altogether a quarter of an hour, and pass it through a sieve into a 

 small fish-kettle ; then lay the fishes into it, and let them stew twenty 

 or thirty minutes over a moderate fire ; dress them on a dish without a 

 napkin, and pour a sauce Hollandaise over them. 



