|
Classic
Cook Books
< last page | next page >
page 52
wine and blood, and shake it about, letting it only simmer. Take up the fish,
put them into a dish, and pour the sauce over them.
Garnish your dish with fried oysters, horse-radish, fried parsley, and lemon;
stick the sippets about the dish, and lay the roe, some on the fish and the rest
on the dish; send it to table as hot as you can.
As this is an expensive method, you may if you please, dress carp according to
the following receipt of dressing tench.
To boil Tench.
Clean your tench very well, then put them into a stew-pan, with as much water as
will cover them; put in some salt, whole pepper, lemon-peel, horse-radish, and a
bundle of sweet herbs, and boil them till they are enough.
For sauce.--Take some of the liquor, a glass of white wine, a pint of shrimps,
and an anchovy bruised; boil all together in a sauce-pan, and roll a good piece
of butter in flour, and break it into the sauce; when of a proper thickness,
pour it over the fish. Garnish with lemon and scraped horse-radish.
To boil Mackrel.
Having cleaned the mackrel well, and soaked them for some time in spring water,
put them and the roes into a stew-pan, with as much water as will cover them,
and a little
< last page | next page >
Classic
Cook Books
|
