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

several times and keep basting with melted butter; the more butter it absorbs the better the fish. When broiled, serve the slices on a dish and place some boiled craw-fish all around and in the middle. A dish of steamed potatoes is served with it. The following sauce is also served at the same time: Chop fine and fry till half done, with a little butter, two small green onions or four shallots. Put half a pint of good meat-gravy in a small saucepan; set on the fire, and as soon as it commences to boil, pour into it, little by little, stirring the while with a wooden spoon, about a gill of Bordeaux wine, then the onions or shallots, and also a piece of beef marrow chopped fine; give one boil, and serve in a saucer. _In Salad._--Proceed as for salmon in salad. When _boiled_, serve the turbot with anchovy-butter, lobster-butter, lobster-sauce, or muscle-sauce. _Cold._--Any cold piece of turbot is served with a _Mayonnaise_ sauce, or in _vinaigrette_. _Cold Fish._--If the fish is with sauce, that is, if the sauce is in the same dish with the fish, warm it in the _bain-marie_, and serve warm. Any other piece of cold fish, baked, boiled, broiled, or roasted, is served with a _Mayonnaise_ sauce, or with a _vinaigrette_. Any kind of cold fish may be prepared in salad. Slice the fish or cut it in pieces and put it in the salad-dish with hard-boiled egg sliced, onion and parsley chopped fine, salt, pepper, vinegar, and oil. Mix the whole gently and well, and serve. _Anchovy._--It is imported preserved. It is used as a _hors-d'oeuvre_, to decorate or season. The essence of anchovy is used for sauce. The smallest are considered the best. To serve as a _hors d'oeuvre_, wash, wipe dry, and remove the backbone, serve with tarragon or parsley, chopped fine, vinegar, and oil. They may also be served with hard-boiled eggs, chopped or quartered. _Sprats._--There are none in or near American waters; they are imported under their French name, sardines. Fresh sprats are very good boiled without any