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page 12
of butter rolled in flour, shake it, and let the gravy boil a few minutes. Serve
with sippets of fried bread, the roe fried, and a good deal of horse-radish and
lemon.
Baked Carp.
Clean a large carp; put a stuffing as for soals, dressed in the Portuguese way.
Sew it up; brush it all over with yolk of egg, and put plenty of crumbs; then
drop oiled butter to baste them; place the carp in a deep earthen dish, a pint
of stock (or, if fast-day, fish-stock) a few sliced onions, some bay-leaves, a
faggot of herbs, (such as basil, thyme, parsley, and both sorts of marjoram)
half a pint of port wine, and six anchovies. Cover over the pan, and bake it an
hour. Let it be done before it is wanted. Pour the liquor from it, and keep the
fish hot while you heat up the liquor with a good piece of butter rolled in
flour, a tea-spoonful of mustard, a little Cayenne, and a spoonful of soy. Serve
the fish on the dish, garnished with lemon, and parsley, and horse-radish, and
put the gravy into the sauce-tureen.
Perch and Tench.
Put them into cold water, boil them carefully, and serve with melted butter and
soy. Perch are a most delicate fish. They may be either fried or stewed, but in
stewing they do not preserve so good a flavour.
To fry Trout and Grayline.
Scale, gut, and well wash; then dry them, and lay them separately on a board
before the fire, after dusting some flour over them. Fry them of a fine colour
with fresh dripping; serve with crimp parsley, and plain butter.
Perch and Tench may be done the same way.
Trout -la-Genevoise.
Clean the fish very well; put it into your stewpan, adding half Champaign and
half Moselle, or Rhenish, or Sherry wine. Season it with pepper, salt, an onion,
a few cloves stuck in it, and a small bunch of parsley and thyme; put it in a
crust of French bread; set it on
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