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

same fishes are also prepared _au court bouillon_. Clean and prepare about three pounds of fish, as directed for baking, etc. It may be one fish or several, according to size. Place the fish in a fish-kettle, just cover it with cold water and a gill of vinegar, or with half water and half white wine; season with three or four sprigs of parsley, one of thyme, a bay-leaf, one clove, one onion, half a carrot (in slices), two cloves of garlic, salt, pepper, and a little tarragon, if handy. Set on the fire, and boil gently till done. Dish the fish, and serve it warm with a caper or anchovy sauce in a boat, or with currant jelly. _The same--à la Bretonne._--Slit the fish on the back, as for broiling, and clean it. When wiped dry, lay it in a bake-pan in which there is a little melted butter, the inside of the fish under; place thus on a good fire, turn over when done on one side, and, when cooked, spread some _maître d'hôtel_ on it, and serve warm. _The same--aux fines herbes._--Clean and prepare as for baking, etc., and also improve it as directed. Envelop the fish in buttered paper, and also the seasonings in which it has been improved, except the thyme and bay-leaves, broil it, and serve with _piquante_ sauce. _Cod-fish_, _cusk_, _haddock_, _hake_, _halibut_, _pollack_, and _torsk_, after being baked or boiled as directed, are served with the following sauces: _Anchovy_, _Béchamel_, _caper_, _cream_, _egg_, _Hollandaise_, _maître d'hôtel_, _tomato_, _vinaigrette_. EEL, CONGER, AND LAMPREY. _To clean._--When skinned, clean, head, and tail them. Then throw them in boiling water, in which you have put a little salt and a teaspoonful of vinegar; leave them in it about five minutes, take out, and drain. _Broiled._--Clean and cut two pounds of eel, or of either of the others, in pieces about three inches long. Put in a stewpan a piece of butter the size of an egg, and set it on the fire; when hot, lay the eels in, fry about three minutes, turning them over the