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

and serve it on a purée of sorrel or of spinach. It may also be prepared _au court bouillon_, _à la Bretonne_, and _aux fines herbes_, like bass, etc. _Sheep's-head_ may also be prepared like turbot. _Au Gratin._--The shad, after being cleaned, but not split on the back (as is too often the case, to the shame of the fishmongers who begin by spoiling the fish under the pretence of cleaning it), is placed in a bake-pan, having butter, chopped parsley, mushroom, salt, and pepper, both under and above the fish. For a fish weighing three pounds, add one gill of broth and half as much of white wine; dust the fish with bread-crumbs, and set in a pretty quick oven. Fifteen minutes afterward, examine it. When done, the fish is dished, a little broth is put in the pan, which is placed on a sharp fire; stir with a spoon or fork so as to detach the bread, etc., that may stick to the pan, then pour this over the fish, and serve warm. The gravy must be reduced to two or three tablespoonfuls only, for a fish weighing about two pounds. The fish must be dished carefully in order not to break it. _Sterlet._--This is a fish of the sturgeon family, very plentiful in the Caspian Sea and in many Russian rivers, principally in the Neva and in Lake Ladoga. _Tunny_ and _bonito_, after being boiled, are served cold in _vinaigrette_. _Turbot and Whiff._--Turbot is among fishes what pheasant is among birds. Rub it with lemon before cooking it. After being boiled or baked, as directed, it is served with the following sauces: _Béchamel_, _cream_, _caper_, _Hollandaise_, _Mayonnaise_, _tomato_, and in _vinaigrette_. It is also served _au court-bouillon_ and _aux fines herbes_ like bass. _Au Gratin._--It is prepared and served like shad au gratin. It is also broiled and served with a _maître d'hôtel_. _Bordelaise._--Bone and skin the fish as directed; dip each piece in melted butter, then in beaten egg, roll in bread-crumbs and broil. While it is broiling on a rather slow fire, turn it over