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

epicures, but the quality of this fish there appears much more delicate than here. But perhaps the reason of its being more in vogue there is, that other fish are more scarce; not being so much in use here, (that is, in London,) but in the country, where gentlemen have sport in catching them, they are much more thought of, and to them, perhaps, the following receipts may be the most valuable. To dress it plain it is usually baked, as follows: having well cleaned the fish stuff it with the stuffing for fish (No. 127), and sew the belly up with packthread; butter a sauté-pan, put the fish into it and place it in the oven for an hour or more, according to the size of it; when done dish it without a napkin and pour anchovy sauce round it; this fish, previous to its being baked, must be trussed with its tail in its mouth, four incisions cut on each side, and well buttered over. No. 344. _Pike à la Chambord._ The large fish are the only ones fit for this dish (which is much thought of in France). Have the fish well cleaned, and lard it in a square on one side with bacon, put it in a fish-kettle, the larded side upwards, and prepare the following marinade: slice four onions, one carrot, and one turnip, and put them in a stewpan with six bay-leaves, six cloves, two blades of mace, a little thyme, basil, a bunch of parsley, half a pound of lean ham, and half a pound of butter; pass it over a slow fire twenty minutes, keeping it stirred; then add half a bottle of Madeira wine, a wineglassful of vinegar, and six quarts of broth; boil altogether an hour, then pass it through a sieve and pour the liquor into the kettle over the fish; set the fish on the fire to stew for an hour or more, according to the size, but take care the marinade does not cover the fish, moisten the larded part now and then with the stock, and