To prepare Perch with Mushrooms.
Pick, and clean, and cut your Mushrooms into small pieces, and put them in
a Saucepan to stew tender without any Liquor, but what will come from them;
then pour off their Liquor, and put a little Cream to them; having ready at
the same time a Brace of large Perch well scaled, wash'd, and cut in
Fillets or thick Slices, and parboil'd: Put your Perch thus prepared to
your Mushrooms, and with them the Yolks of three Eggs beaten, some Parsley
boil'd and cut small, some Nutmeg grated, a little Salt, and a little
Lemon-Juice: keep all these stirring gently over a slow Fire, taking care
not to break your Fish; and when they are enough, garnish them with Slices
of Lemon and pickled Barberries.
The following general Sauce I had from the same Person; it is always ready
to be used with every kind of Flesh, Fowl, or Fish that require rich
Sauces, and will keep good twelve Months.
A Travelling Sauce.
Take two Quarts of Claret, a quarter of a Pint of Vinegar, and as much
Verjuice; put these together in a new Stone-Jar that will admit of being
stopp'd close: Put to this a quarter of a Pound of Salt that has been well
dry'd over the Fire, an Ounce of Black-Pepper, a Drachm of Nutmeg beaten
fine, and as much Cloves, a Scruple of Ginger, two or three little Bits of
dry'd Orange-Peel, half an Ounce of Mustard-Seed bruised, half a dozen
Shallots bruised a little, five or six Bay-Leaves, a little Sprig of Sweet
Basil, or Sweet Marjoram, a Sprig of Thyme, and a little Cinnamon; then
stop your Jar close, and let the Mixture infuse for twenty-four Hours upon
hot Embers: when this is done, strain your Composition through a Linnen
Cloth, till you have express'd as much Liquor as possible, and put it in a
dry Stone Bottle or Jar, and stop it close as soon as 'tis cold.
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