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

hot place; mix cold, in a saucepan, four ounces of butter with about two ounces of flour; turn over it, through a strainer, the liquor in which the fish has been cooked, and set on a sharp fire; after about three minutes, during which you have stirred with a wooden spoon, add the mushrooms; stir again for about two minutes, turn over the fish, and serve warm. _The same in Salad._--Boil, as directed for fish, some thin slices of salmon, drain, and serve cold, on a napkin and on a dish. Serve with it, and in a boat, the following: half a teaspoonful of salt, a pinch of pepper, two tablespoonfuls of vinegar, four of sweet oil, a pickled cucumber chopped fine, two hard-boiled eggs, chopped fine also, two or three anchovies, and a tablespoonful of capers; the anchovies may be chopped fine or pounded. Beat the whole well and serve. _The same in Scallops._--Cut it in round slices, about one-eighth of an inch in thickness; fry them with butter, and serve. The pieces should be tastefully arranged on a dish, imitating a flight of stairs. _Broiled._--Cut it in rather thin slices, butter both sides with a brush; broil, and serve with a _maître d'hôtel_. _Shad_ and _sheep's-head_, after being baked or boiled, are served with an anchovy, caper, or tomato sauce. They are also served cold, _à la vinaigrette_. _Broiled._--When cleaned and prepared, salt, pepper, and butter it; broil and serve it with a _maître d'hôtel_. It may be _stuffed_ as directed for fish. _In Provençale._--Clean, prepare, and cut the fish in pieces about two inches long; put about three pounds of it in a saucepan, with a pint of claret; six stalks of parsley, a small onion, a clove of garlic, and six mushrooms, all chopped fine; boil till done, when add four ounces of butter, and two of flour, well kneaded together; boil three minutes longer, and serve warm. _Another way, or à la Chambord._--Stuff the fish with sausage-meat, envelop it in a towel, boil, and serve it with a tomato-sauce. _The same with Sorrel._--Broil the fish,