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

keeping it stirred, then add four wineglassfuls of vinegar, four of sherry, and three pints of broth; boil altogether twenty minutes, then lay in the fish, cover the stewpan, and put it in a slow oven for four hours; let it remain in the stock till ready to serve, dish it without a napkin, and have ready the following sauce: put twenty tablespoonfuls of thick white sauce (No. 7) in a stewpan with twenty of the stock the fish was cooked in, let it reduce to two thirds, then pass it through a tammie into another stewpan, and add twenty blanched muscles, twenty olives, twenty mushrooms, two spoonfuls of essence of anchovies, half a one of sugar, and a little cayenne; when hot pour over the fish. The fish dressed this way may be served with matelote, maître d’hôtel, or Mazarine sauce. OF SHELL FISH. No. 339. _Lobsters._ The middling-sized ones are preferable to the very large ones; the meat is more delicate; plain boiling in salt and water is all they require, or sea water if it can be obtained; though the dressing of this fish is so very simple you very seldom meet with them boiled to perfection; often they are over done, then they have lost their succulence, and eat tough and thready; but if, on the contrary, they are under done, they are very unwholesome and unpalateable; to avoid this mistake I will here give the proper time to boil them; put a lobster weighing one pound into boiling water and let it boil a quarter of an hour; if the lobster weighs two pounds it will require half an hour, and so on in proportion; this is one of the most useful shell fish employed in cooking, as may be seen by the different receipts for fish. No. 340. _Crabs._ This is also a very delicate fish; it is boiled in the same manner as a lobster, only allowing five minutes longer to each pound, but small ones are useless; they are usually eaten cold with oil and vinegar; to send them to table, dress