The Art of Cookery Made Easy and Refined

liquor, and fried bread round it. If carp or tench, some of the hard roe mixed in batter and fried in pieces. The roes likewise of different fish may be stewed in the same manner, and served up as a dish of themselves. Eels, soles, or other fish may be done the same way. _Water souchée of Perch, Flounders, Soles, Eels, &c._ TAKE perch cleaned and fresh crimped; put them into boiling pump water well-seasoned with salt, and when they boil, skim them clean. Take them out with a large skimmer, put them into a deep dish, strew parsley roots and scalded parsley over, and add some of the liquor. Serve them up as hot as possible, with slices of brown bread and butter on a plate. N. B. The time the fish are to boil must be according to their size; and the parsley roots are to be cleaned, cut into slips, and boiled by themselves till tender. _Roasted Pike or Sturgeon._ LET the fish be well cleaned, then make a stuffing of capers, anchovies, parsley and thyme chopped fine, a little grated nutmeg and lemon peel, pepper, salt, breadcrumbs, fresh butter, and an egg. Fill the fish and sew it up; turn it round, and fasten the head with the tail; then egg the fish over and breadcrumb it; after which bake or roast it gently till done, and of a good brown colour. Serve it up with a sauce over, made of cullis, fresh butter, cayenne, anchovie essence, and lemon pickle. _Bacquillio with Herbs._ LET the fish be well soaked; then boil them and pick free from bone. Wash and chop small some spinach, sorrel, green onions, and parsley; after which add fresh butter, essence of anchovies, cayenne pepper, and plenty of the juice of seville oranges. Sweat the herbs down, add the fish, and simmer them till tender. _Entrée of Eels._ TAKE good-sized eels, bone and cut them in pieces of three inches long; pass them over a slow fire in a small quantity of sweet herbs and eshallots, fresh butter, pepper, salt, and lemon juice.