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

chopped; place the pieces of fish on them; add salt, pepper, a tablespoonful of vinegar or a wine-glass of white wine, and half an ounce of butter; spread over and bake. While it is baking, put in a small saucepan one ounce of butter, and set it on the fire; when melted, add half a tablespoonful of flour, stir, and, when it is turning yellow, add also about one gill of broth, two tablespoonfuls of meat-gravy, the juice of the fish when baked (if the fish be not done when the time comes to put the juice in the pan, keep the pan in a warm place, and wait), salt, and pepper; boil gently about five minutes, stirring occasionally. Place the fish in a tin or silver dish, spread three or four mushrooms sliced over it; turn the sauce gently over the whole, dust with bread-crumbs; put half an ounce of butter, in four or five pieces, on the whole; bake ten or twelve minutes, and serve in the dish in which it is. _In Matelote._--Every kind of fish is good in _matelote_, but the following are the best: _bass_, _black-fish_, _blue-fish_, _carp_, _eel_, _perch_, _pickerel_, _pike_, _porgy_, _tench_, _trout_, and _craw-fish_. A _matelote_ may be made of eels alone, but it is better with eels and one, two, or three other kinds of fish. Eels tasting of mud are not good. There is a sure way of taking away the muddy taste, but it is a rather expensive one. Boil them a few minutes in claret wine and a little salt, before using them. Clean, and prepare as directed, one pound of eels, one pound of pike, and one pound of trout, or one pound of any of the fishes named above--in all, three pounds. Cut the fish in pieces about two inches long, fry it slightly with a little butter, and put it away for awhile. Put four ounces of butter in a saucepan and set it on the fire; when melted, add two tablespoonfuls of flour, stir, and, when the flour is turning rather brown, add also