Miss Leslie's New Cookery Book

the sauce, mix together very smoothly, with a broad-bladed knife, a quarter of a pound of fresh butter, and two table-spoonfuls of flour. Put them into a clean sauce-pan, and hold it over the fire, and stir them till melted. Then add a large salt-spoonful of powdered mace, and as much cayenne as will lie on a sixpence. It will be much improved by the addition of some boiled lobster, chopped small. When the sauce has simmered five minutes, add very gradually half a pint of rich cream, and let it come almost to a boil, stirring all the time. After the fish is taken up, pour the sauce over it hot. Or you may send it to table in a sauce-boat. In this case ornament the fish with the coral of the lobster put on in a handsome figure. Another way of dressing this fish is, after it has been boiled, to set it on ice to get cold; and then, having carefully removed the bones, cut the flesh into small squares, put it into a stew-pan, and having mixed the above sauce, add it to the fish, and let it stew slowly in the sauce; but do not let it come to a boil. When thoroughly hot, take it up, and send it to table in a deep dish. BAKED TURBOT OR SHEEP'S-HEAD FISH.--Having cleaned the fish, soak it an hour or two in salt and water, and afterwards wash it well through two or three fresh waters. Then dry it in a clean towel. Score it deeply across the back; and then lay it in a deep white baking-dish. Mix together a large tea-spoonful of powdered mace and nutmeg; add a salt-spoon of cayenne; a few sprigs of sweet marjoram and sweet basil, finely minced; two large table-spoonfuls of fresh butter; and two table-spoonfuls of grated bread-crumbs. Stir this mixture into a pint of rich cream. Pour this marinade over the fish, cover it, and let it stand half an hour. Then bake it in the marinade; and send it hot to table. If the fish is