due appear! Fish in the van, beef in the rear. Ah! all the luxury of fish, With scalding sauce.

Boil six onions in water till tender, strain, and cut them in slices. Put your fish, cut in slices, in a stewpan with a quart of water, salt, pepper, ginger and mace to suit taste; let it boil fifteen minutes; add the onions, and forcemeat balls made of chopped fish, grated bread, chopped onion, parsley, marjoram, mace, pepper, ginger and salt, and five eggs beat up with a spoon into balls, and drop them into the pan of fish when boiling; cover close for ten minutes, take it off the fire, and then add six eggs with the juice of five lemons; stir the gravy very slowly, add chopped parsley, and let it all simmer on a slow fire, keeping the pan in motion until it just boils, when it must be taken off quickly, or the sauce will break. A little butter or sweet oil added to the balls is an improvement. If you meet with good success in the cooking of this receipt, you will often have stewed fish.

[27]

[27]

PERCH WITH WINE.

Here haddock, hake, and flounders are, And eels, and perch, and cod. Green.

Green.

Having scalded and taken out the gills, put the perch into a stew-pan, with equal quantities of stock and white wine, a bay leaf, a clove of garlic, a bunch of parsley, and scallions, two cloves, and some salt.

When done, take out the fish, strain off the liquor, the dregs of which mix with some butter and a little flour; beat these up, set them on the fire, stewing till quite done, adding pepper, grated nutmeg, and a ball of anchovy butter. Drain the perch well, and dish them with the above sauce.

TO STEW FISH BROWN.

Here stay thy haste, And with the savory fish indulge thy taste. Gay.

Here stay thy haste,

Gay.

Have your fish cleaned, the melts or kows being taken out whole; salt your fish, and let it lay half an hour. Cut your onions in slices, fry them with parsley-root, cut in long thin slices, in half a tea[28]cup of sweet oil, till they become a fine brown. Wash and dry your fish, cut it in pieces, put it in your stewpan, layer of fish and layer of browned onion, &c. Take a quart of beer, half a pint of vinegar, quarter pound of sugar, two tablespoonfuls 

 Prev. P 12/78 next