The thorough good cook

_A Dutch dainty, for which we are indebted to Wilham III. You rarely get it good, save at Greenwich. Why, I cannot say^ Eead the following recipe, and you will find that it is by no means difficult to make : — Put a pint of water into a deep saute-pan, with half a tablespoonful of salt and a little pepper, and forty small sprigs of parsley ; when nearly boiling, have ready six small flounders (cut in halves in a slanting direction), and put them into the saute-pan ; let them simmer for about twelve minutes ; take them up and dress them on a dish without a napkin ; then add a little sugar to the liquor they were boiled in, reduce it five minutes, and pour over the fish. Half broth may be used, with hah a pint of water instead of a pint. 69. Another Water-Souchet. Take some parsley roots, and j3Ut them into thin strips about an inch lonof. Put your roots into water, with a bunch of parsley, a few young onions, and a moderate quantity of salt. Let this liquor stew for an hour. Then put in your fish, and stew till done. Have ready leaves of parsley (without the stalks), which have been blanched separately in salt and Avater. Drain your fish ; and take care to preserve the parsley roots cut in slips as above. Then put the fish in a deep dish (not a tureen), with some of the liquor in which they have been stewed, and which you strain through a silk tammy. Throw in your parsley roots, and the leaves as well ; and send up the souchet with thin slices of brown bread and butter, and in a separate plate. [illustration: FISH. 171] Fish for water-souchet : Salmon, soles, whiting, flounders, or char. The salmon should be cut in small blocks ; the other lish in pieces of convenient size. The fish broth should be rather salt. 70. Fricasseed Flounders and Plaice. Having cleaned the fish, and taken off the black skin but not the white, cut the flesh from the bones into long slices, and dip these into yolk of egg. Strew over them some bread raspings, and fry them in clarified butter. When they are cooked lay them upon a plate, and keep them hot. To make your sauce ; Take the bones of the fish, and boil them in some water. Then put in an anchovy% some thyme, parsley, a little pepper, salt, cloves, and mace. Let these simmer till the anchovy is dissolved, and then take the butter the fish was fried in, and put it into a pan over the fire. Shake some flour into it, and keep stirring it meanwhile. Then strain the liquor into it, and let it boil till it is thick. Squeeze some lemon-juice into it, put the fish into a dish, and pour the sauce over them. 71. Alose (Shad). This fish is held in high estimation in France, and especially in Paris : it is also frequently served at American tables. It must be scalded, emptied, and nicely washed. Next it is to be marinaded in a little oil, with pepper and salt. It is necessary to split it, that the salt may penetrate. Broil it on both sides over a slow fire. When it is done, let it be served with caper sauce, or with sorrel — not puree, but what is called farce. 72. Shad, Broiled Maitre d'Hotel.