_N.B._ I forbear to mention here the manner of dresing Spitchcot-Eels, as
they are already set down in the first part of this Book.
When you fry Whitings, skewer their Tails in their Mouths; and some take
off their Skins.
The Grand Dish of Fish, and its Sauce.
When we have prepared these things, with regard to the grand Dish we
design, then make the following Sauce: _viz._
Sauce for a Bisque of Fish.
Take a Pint of Gravey, two or three spoonfuls of Mushroom Katchep, and a
spoonful or two of Mushroom Pickle; then add about a Gill of White Wine,
half an Onion, a slice of Lemon with the Peel, two Anchovies shred, some
Cloves, and Mace. When these have boiled half a quarter of an Hour, take
out the Onion, and Lemon, and thicken your Liquor, with about three Pounds
of Butter, rub'd in a little Flour; then put in the Body of a Crab, or
Lobster, Shrimps, Oysters, and Mushrooms, and it is ready to pour over your
Fish: but some rather chuse to serve this Sauce in Basons, lest it be too
high for every Palate. However, when you have disposed your Fish well in
the Dish, garnish with fry'd Bread, Horse-Radish scraped, fry'd Parsley,
Lemon sliced and pickled, red Beet-Root sliced, and serve it up hot. If
your Sauce is serv'd in Basons; then take care to have one Bason of plain
Butter: but if all your Company happens to like the rich Sauce, your Dish
of fish will make a much better appearance to have some of the Sauce pour'd
over it, before you lay on your Garnish.
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