How to Cook Fish

by Myrtle Reed

FISH EN MATELOTE—II

Cut three or four kinds of fish into convenient pieces for serving, and sprinkle with salt and pepper. Cover with water and Claret in equal parts, and add parsley, thyme, and bay-leaves to season. Simmer until done. Take the fish up carefully and strain the cooking liquor. Fry a dozen or more small white onions brown in butter. Add two tablespoonfuls of flour and the liquid drained from the fish. Cook until thick, stirring constantly, and add boiling water or stock, if too thick. When the onions are done, take from the fire, season with lemon-juice, add a few cooked mushrooms, pour over the fish, and serve.