Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

fish as directed. For one pound of fish put about one ounce of butter in a frying-pan on the fire, and when melted put the fish in; fry it on both sides, and serve it with a _maître d'hotel_. _Stewed._--Clean and prepare as directed three pounds of fish, cut it in pieces about two inches long. Put in a fish-kettle four ounces of butter, kneaded with a teaspoonful of flour, and the same of chopped parsley, add two or three mushrooms cut in pieces, salt and pepper, then the fish and a glass of claret wine, or a wine-glass of vinegar; cover with water, set on a good fire, boil gently till cooked; dish the pieces of fish, strain the sauce on them, spread the pieces of mushrooms over, and serve. _Stuffed._--When cleansed, cut out the backbone from the head to within two inches of the tail, and fill its place with the following mixture: soak stale bread in cold water and then squeeze the water out; put one ounce of butter into a saucepan and set it on the fire; as soon as melted, fry in it one middle-sized onion, chopped fine; then add the bread; stir for two minutes, add also salt, pepper, a pinch of nutmeg, two or three tablespoonfuls of broth; stir again two or three minutes; take the pan from the fire, add a yolk of egg, put back on the fire for half a minute, stirring the while, take off again, add a teaspoonful of chopped parsley, and use. When full, tie the fish with twine; place it in a baking-pan, salt and pepper it; spread a little butter on it also; cover the bottom of the pan with cold water, bake and serve with its gravy. If there is not gravy enough, or if it has dried away, add a little broth a few minutes before taking from the oven. _Fish au Gratin._--Bone and skin the fish as directed. For a fish weighing about two pounds, spread one ounce of butter on a tin plate or baking-pan, spread over it half an onion,