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

all the fat) instead of plain broth, as directed in that article. No. 355. _Carp à la Genoise._ Prepare your fish as above, and lay it in your fish-kettle, with two ounces of salt, half a bottle of port wine, two onions, two turnips, one leek, one carrot (cut in slices), three bay-leaves, six cloves, two blades of mace, and a sprig of parsley, cover the fish with white broth; stew it as before, dress it without a napkin, prepare a sauce Genoise (No. 63), and pour over it. No. 356. _Stewed Carp à la Marquise._ Cook the fish as above, and when done, dress it on a dish without a napkin, and have ready the following sauce: put twenty tablespoonfuls of white sauce (No. 7) in a stewpan, reduce it over a fire until rather thick, then add a gill of whipt cream, two tablespoonfuls of capers, and two of chopped gherkins; pour over the fish, then sprinkle two tablespoonfuls of chopped beet-root over it, and serve. No. 357. _Carp with caper sauce._ Cook the fish as above, and dress it without a napkin; then put twenty-five tablespoonfuls of melted butter into a stewpan, and when nearly boiling add a quarter of a pound of fresh butter; stir it till the butter melts, then add four tablespoonfuls of capers, and pour over. This sauce must be rather thick. No. 358. _Carp fried._ Open the fish down the back with a sharp knife from the head to the tail, cutting off half the head, so that the fish is quite flat; break the backbone in three places, but allow the roe to remain; then dip the fish in flour, and fry it in hot lard; dress it on a napkin, garnish with parsley, and serve plain melted butter, well seasoned, in a boat. No. 359. _Tench en matelote._ This fish, though not much thought of by our first-rate epicures, is, according to my opinion, superior to carp; in a matelote it is excellent. Have your fish prepared for cooking, and put them into a small fish-kettle (with a drainer); and