Other Recipes from FISH.Preliminary Remarks.
Fish Fried In Oil.
Fish Stewed White.
Fish Stewed Brown.
Fillets Of Fish.
Baked Mackarel With Vinegar.
A Dutch Fricandelle.
Breakfast Dish Of Beef
Roulades Of Beef
Carp And Tench(Fish.) - (The Lady's Own Cookery Book)
Scale the fish, take out the gut and gall; save all the blood. Split the
carp if large; cut it in large pieces, and salt it. Boil some sliced
parsley roots and onions tender in half a pint of water, adding a little
cayenne pepper, ginger, cloves, and allspice, a lemon sliced, a little
vinegar, and moist sugar, one glass of red wine, and some butter rolled
in flour. Then put in the fish, and let it boil very fast for half an
hour in a stewpan. The blood is to be put in the sauce.
Sauce For Carp And TenchBoil a pint of strong gravy drawn from beef, with three or four
anchovies, a small bit of lemon-peel and horseradish, a little mushroom
ketchup, and a great deal of black pepper. When boiled enough, strain it
off, and when it is cold take off all the fat. Then add nearly half a
pound of butter, well mixed with flour, to make it of a proper
thickness. When it boils, add a cupful of red wine and a little
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