The hard and soft roe can be taken out and mixed with the sauce, or served on croutons as garnish. HERRING. 117 Baked Carp. Clean your fish thoroughly ; stuff it with savoury force-meat, and sew it up to prevent the stuffing falling out. Brush it over with ^gg, and sprinkle with bread- crumbs, and drop a little melted butter over them- Lay it in a deep earthen dish ; take ^ pint of stock, a couple of sliced onions, some sweet herbs, i pint of claret or other French wine, with a teaspoonful of anchovy sauce✪ Baked Carp. Put this with the fish, and bake for one hour. Strain the liquor from the fish, and thicken it with flour rolled in butter ; stir it frequently while boiling, and when done, add the juice of a lemon, half a teaspoonful of sugar, pepper and salt to taste. Serve the fish with the sauce round it, or separately in a butter-boat. Herring. Scale and clean the herring. Put them on the gridiron, which must be already heated, and broil. Prepare a sauce made with butter, flour, mustard flour, a pinch of salt, and a little broth ; just warm on the fire, stirring so that it is smooth. Serve in a sauce-boat, and take care that the herring are not allowed to get cold before they go to table. Herring may be fried in breadcrumbs and eggs, or they may be boiled. Tartar sauce or mayonnaise sauce may take the place of mustard sauce. In Scotland it is not usual to serve sauce, but cold butter is handed round in its stead. ii8 WATER SOUCHE. Herring Balls. Partly broil three bloaters or red herrings ; remove the skin ; take all the meat from the bone ; add an equal quantity of mashed potato made from baked potatoes — that is, potatoes baked in their skins ; mix with cream or butter ; form into balls, egg and bread- crumb, and fry a golden brown. Pilchards. Pilchards are to be dressed like herring. There is so great a resemblance between the two fish that it may be useful to give the following test used by' fishermen to distinguish between herring and pilchard on a dark night, which is to hold up the fish by the middle fin of the back. If it be a herring it balances, if a pilchard it goes down by the head. Water Souche Small fish, tench, perch, flounders, or slips are generally used for this dish. Make a fish stock by boiling a portion of the fish in water with peppercorns, carrots cut in strips, and some parsley. Strain this, and then simmer in it the rest of the fish, with a few slender strips of carrot and turnip ; when nearly done add a few sprigs of parsley. The souche is to be served in a deep dish, as it partakes of the nature of soup. All the stock in which it is boiled is to be poured over it. There must be enough for each guest to have four tablespoons with the helping of fish. PL V. JOHN DORY. EELS. 1 1 9 Slices of brown bread and butter are to be handed round. Stuffed Haddock. Take a good-sized fresh haddock. Make a stuffing of lemon-peel, thyme, parsley, a little butter, bread- crumbs, pepper, and salt✪ Stuffed Haddock. Stuff the haddock with this, and bake it for three-quarters of an hour ; w^hile baking pour over it some meat gravy. Do not put too much stuffing for the size of the fish. Eels. The eel is a very nutritious fish, and we have the high authority of the late Sir Henry Holland for saying that when properly cooked it is a very whole- some fish.

AI-modernized reading of the original text

The hard and soft roe can be taken out and mixed with the sauce, or served on croutons as garnish. HERRING. [illustration: 117] Baked Carp. Clean your fish thoroughly ; stuff it with savoury force-meat, and sew it up to prevent the stuffing falling out. Brush it over with egg, and sprinkle with breadcrumbs, and drop a little melted butter over them- Lay it in a deep earthen dish ; take a pint of stock, a couple of sliced onions, some sweet herbs, i pint of claret or other French wine, with a teaspoonful of anchovy sauce. Put this with the fish, and bake for one hour. Strain the liquor from the fish, and thicken it with flour rolled in butter ; stir it frequently while boiling, and when done, add the juice of a lemon, half a teaspoonful of sugar, pepper and salt to taste. Serve the fish with the sauce round it, or separately in a butter-boat. Herring. Scale and clean the herring. Put them on the gridiron, which must be already heated, and broil. Prepare a sauce made with butter, flour, mustard flour, a pinch of salt, and a little broth ; just warm on the fire, stirring so that it is smooth. Serve in a sauce-boat, and take care that the herring are not allowed to get cold before they go to table. Herring may be fried in breadcrumbs and eggs, or they may be boiled. Tartar sauce or mayonnaise sauce may take the place of mustard sauce. In Scotland it is not usual to serve sauce, but cold butter is handed round in its stead. ii8 WATER SOUCHE. Herring Balls. Partly broil three bloaters or red herrings ; remove the skin ; take all the meat from the bone ; add an equal quantity of mashed potato made from baked potatoes — that is, potatoes baked in their skins ; mix with cream or butter ; form into balls, egg and breadcrumb, and fry a golden brown. Pilchards. Pilchards are to be dressed like herring. There is so great a resemblance between the two fish that it may be useful to give the following test used by' fishermen to distinguish between herring and pilchard on a dark night, which is to hold up the fish by the middle fin of the back. If it be a herring it balances, if a pilchard it goes down by the head. Water Souche Small fish, tench, perch, flounders, or slips are generally used for this dish. Make a fish stock by boiling a portion of the fish in water with peppercorns, carrots cut in strips, and some parsley. Strain this, and then simmer in it the rest of the fish, with a few slender strips of carrot and turnip ; when nearly done add a few sprigs of parsley. The souche is to be served in a deep dish, as it partakes of the nature of soup. All the stock in which it is boiled is to be poured over it. There must be enough for each guest to have four tablespoons with the helping of fish. PL V. JOHN DORY. EELS. 1 1 9 Slices of brown bread and butter are to be handed round. Stuffed Haddock. Take a good-sized fresh haddock. Make a stuffing of lemon-peel, thyme, parsley, a little butter, breadcrumbs, pepper, and salt. Stuff the haddock with this, and bake it for three-quarters of an hour ; w^hile baking pour over it some meat gravy. Do not put too much stuffing for the size of the fish. Eels. The eel is a very nutritious fish, and we have the high authority of the late Sir Henry Holland for saying that when properly cooked it is a very wholesome fish.

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