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

about a quart of broth, a pint of claret, a bunch of seasonings, composed of half a dozen stalks of parsley, two of thyme, two bay-leaves, and two cloves, also salt, pepper, two cloves of garlic, and six button onions; boil gently for about half an hour. Then put the fish in with from six to twelve mushrooms, broth enough to cover the whole, if the broth and wine already in do not cover it; boil gently for about half an hour, or till the fish is cooked, tossing the saucepan now and then; dish the fish; place the mushrooms and onions all over; sprinkle the sauce over it through a strainer, and serve warm. _Croutons_ may be served around. _Another, or Marinière._--Prepare and cut the fish as for the above, but instead of frying it put it in a saucepan, into which you have put previously about half a dozen sprigs of parsley, two of thyme, two bay-leaves, two cloves of garlic, twelve small onions, two cloves, salt, and pepper; when the fish is placed over the above seasonings, cover entirely with claret wine. Set the saucepan on a sharp fire, and, as soon as it boils, throw into it a glass of French brandy, set it on fire, and let it burn. It will not burn very long, but enough to give a good taste to it. As soon as it stops burning, knead four ounces of butter with a tablespoonful of flour, and put it in the pan; toss the pan gently now and then till done. It takes about forty minutes with a good fire. When done, dish the fish carefully, place the mushrooms all over it, the onions all around, strain the sauce over the whole, and serve warm. _Croutons_ may also be served with the rest; put around the fish one _crouton_, then an onion, and so on, all around. _Another._--Proceed as for the above, in every particular, except that you cover the fish and seasonings with broth and white wine, half of each, instead of claret. Serve in the same way. A _matelote_