Take the quantity necessary for the dish, wash them, and lay them in fresh water for a night; then put them on the tin plate with holes, and place it in the fish kettle—­sprinkle over it pounded cloves and pepper, with four cloves of garlic; put in a bundle of sweet herbs and parsley, a large spoonful of tarragon, and two of common vinegar, with a pint of wine; roll one quarter of a pound of butter in two spoonsful of flour, cut it in small pieces, and put it over the fish—­cover it closely, and simmer it over a slow fire half an hour; take the fish out carefully, and lay it in the dish, set it over hot water, and cover it till the gravy has boiled a little longer—­take out the garlic and herbs, pour it over the fish, and serve it up.  It is very good when eaten cold with salad, garnished with parsley.

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To fricassee cod sounds and tongues.

Soak them all night in fresh water, take off the skins, cut them in two pieces, and boil them in milk and water till quite tender, drain them in a colander, and season with nutmeg, pepper, and a little salt—­take as much new milk as will make sauce for it, roll a good lump of butter in flour, melt it in the milk, put the fish in, set it over the fire, and stir it till thick enough, and serve it up.

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An excellent way to dress fish.

Dredge the fish well with flour, sprinkle salt and pepper on them, and fry them a nice brown; set them by to get cold; put a quarter of a pound of butter in a frying pan; when it boils, fry tomatos with the skins taken off, parsley nicely picked, and a very little chopped onion; when done, add as much water as will make sauce for the fish—­season it with pepper, salt, and pounded cloves; add some wine and mushroom catsup, put the fish in, and when thoroughly heated, serve it up.

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Fish A-la-daub.

Boil as many large white perch as will be sufficient for the dish; do not take off their heads, and be careful not to break their skins; when cold, place them in the dish, and cover them with savoury jelly broken.  A nice piece of rock-fish is excellent done in the same way.

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Fish in jelly.

Fill a deep glass dish half full of jelly—­have as many small fish-moulds as will lie conveniently in it fill them with blanc mange; when they are cold, and the jelly set, lay them on it, as if going in different directions; put in a little more jelly, and let it get cold, to keep the fish in their places—­then fill the dish so as to cover them.  The jelly should be made of hog’s feet, very light coloured, and perfectly transparent.

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To make egg sauce for A salt cod.