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

if two middle-sized fish, put two onions, half a carrot, one turnip, three bay-leaves, a bunch of parsley, four cloves, a blade of mace, ten allspice, half a pint of port wine, and half a pint of broth in the kettle with them; place them over a moderate fire, stew them half an hour, or more if required; when done drain them well; dress without a napkin, and pour a matelote sauce (No. 62) over them. No. 360. _Tench à la Beyrout._ Stew the fish exactly as above, dress them without a napkin, and pour a sauce Beyrout (No. 64) over them. No. 361. _Tench à la Poulette._ Stew the fish as before, only use bucellas instead of port wine; then peel thirty button onions, pass them in a stewpan (over a fire) with a little powdered sugar and butter till they are covered with a white glaze; then add two glasses of bucellas wine, boil it three minutes; then put twenty tablespoonfuls of white sauce, and ten of the stock from the fish in with it, and let it simmer on the corner of the fire till the onions are quite done, keeping it well skimmed; then season with a little pepper, salt, and sugar, and add twenty muscles (blanched), a little chopped parsley, and a tablespoonful of lemon-juice; take it off the fire, stir in four tablespoonfuls of liaison, and pour over the fish; serve very hot. The sauce requires to be thick enough to well cover the fish. No. 362. _Tench sauce aux Moules._ Stew the fish as before, dish it up without a napkin, have ready a muscle sauce (No. 70) pour it over the fish, and serve very hot. No. 363. _Tench fried or broiled._ Is very good served with anchovy or shrimp sauce in a boat. No 364. _Perch à la Hollandaise._ Have three middling-sized fishes ready prepared for cooking; then put two ounces of butter, two onions (in slices), one carrot (cut small), some parsley, two bay-leaves, six cloves, and two blades of mace in a stewpan; pass it five minutes over a