Miss Leslie's New Cookery Book

too large to be baked whole, cut it into fillets, extracting the bone. Salmon-trout may be baked in this manner. SEA BASS WITH TOMATOS.--Take three large fine sea-bass, or black-fish. Cut off their heads and tails, and fry the fish in plenty of lard till about half done. Have ready a pint of tomatos, that have been pickled cold in vinegar flavored with a muslin bag of mixed spices. Drain the tomatos well from the vinegar; skin them, and mash them in a pan; dredging them with about as much flour as would fill a large table-spoon heaped up. Pour the mixture over the fish while in the frying pan; and continue frying till they are thoroughly done. Cutlets of halibut may be fried in this manner with tomatos: also, any other pan-fish. Beef-steaks or lamb-chops are excellent fried thus with tomatos. BAKED SALMON-TROUT.--Having cleaned the fish, and laid it two hours in weak salt and water, dry it in a cloth, and then rub both the inside and outside with a seasoning of cayenne pepper, powdered mace, nutmeg, and a little salt, mixed well together. Then lay it in a deep baking-pan, turn the tail round into the mouth, and stick bits of fresh butter thickly over the fish. Put it into an oven, and bake it well; basting it frequently with the liquid that will soon surround it. When you suppose it to be nearly done, try it by sticking down to the backbone a thin-bladed knife. When you find that the flesh separates immediately from the bone, it is done sufficiently. Serve it up with lobster-sauce. Any large fresh fish may be baked in this way. CREAM TROUT.--Having prepared the trout very nicely, and cut off the heads and tails, put the fish into boiling water that has been slightly salted, and simmer them for five minutes. Then take them out, and lay them to drain. Put them into a stew-pan, and season them well with powdered mace, nutmeg, and a little cayenne, all mixed together. Put in as much rich cream as will cover the fish,