The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

making incisions with a sharp knife, about an inch apart, in the belly part of the fish, then rub two tablespoonfuls of chopped onions and four of salt into the incisions, pour a little salad oil over it and dip it in flour, then put it on a gridiron a good distance from the fire--the belly downwards--let it remain twenty minutes, then turn it by placing another gridiron over it, and turning the fish over on to it, place it over the fire for about twenty-five minutes, or longer if required; when done place it upon a dish and have ready the following sauce: put six ounces of butter in a stewpan, with ten spoonfuls of melted butter, place it over the fire, moving the stewpan round when very hot, but not quite in oil, add a liaison (No. 119) of two yolks of eggs, a little pepper, salt, and the juice of a lemon, mix it quickly and pour over the fish; serve directly and very hot. The fish must be kept as white as possible. For the above purpose the turbot should not exceed eight pounds in weight. No. 215. _Turbot au gratin à la Provençale._ This dish is made from fish left from a previous dinner; pot two tablespoonfuls of chopped onions, and two of chopped mushrooms into a stewpan with two tablespoonfuls of salad oil; place it over a moderate fire five minutes, stirring it with a wooden spoon; then add three pints of brown sauce (No. 1), and reduce it one third, then add a clove of scraped garlic, a teaspoonful of Harvey sauce, one of essence of anchovy, a little sugar, a little cayenne, and two yolks of eggs, pour a little sauce on the dish you serve it on, then a layer of fish lightly seasoned with pepper and salt, then more sauce and fish again, finishing with sauce, sprinkle bread crumbs over it and place it in a moderate oven half an hour, or till it is very hot through, brown it lightly with the salamander and serve very hot. The garlic