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

put the remainder of the butter in the stewpan with six tablespoonfuls of rather thin melted butter; when quite hot pour it round the fish and serve. No. 312. _Haddock à la Walter Scott._ Put two tablespoonfuls of chopped onions, one ditto of Harvey sauce, one ditto of catsup, one ditto of sherry, and twenty ditto of melted butter into a middling-sized stewpan, place it over the fire and let it boil fifteen minutes, keeping it stirred, then have ready a good sized haddock, cut it in four pieces, put it into the stewpan with the sauce, place it over a slow fire for twenty minutes, or longer if necessary, when done, dress it on a dish without a napkin; reduce the sauce a little more if required, then add a little sugar and essence of anchovy, pour it over the fish and serve. No. 313. _Fillets of Haddock à la St. Paul._ Fillet your fish the same as a whiting, dip the fillets in flour, egg, and bread-crumb, and fry in hot lard, or oil, in a sauté-pan, dress them on a napkin, garnish with fried watercress, and serve with two ounces of anchovy butter melted, but not boiled, in a boat. No. 314. _Fillets of Haddock à la Hollandaise._ Fillet your fish as above, and proceed as for fillets of whiting à la Hollandaise (see No. 300). No. 315. _Gurnet and Pipers._ Though this fish is not much appreciated, I must say it is deserving of more repute than it possesses in the opinion of epicures, for when fresh and well dressed it deserves to rank as one of the first of the second-class fishes; to dress it plain it is put in boiling water, and simmered twenty or thirty minutes or more, according to the size; dress it on a napkin, garnish with parsley, and serve anchovy sauce in a boat. No. 316. _Roast Gurnet._ Fill the belly of the fish with stuffing (No. 127), sew it up with packthread, and truss the fish with its tail in its mouth, butter a sauté-pan, and put two tablespoonfuls