[118]. Halibut, Lobster Sauce. Boil four pounds of halibut, and serve with a lobster sauce ([Art. 106]).
[119]. Boiled Codfish, Oyster Sauce. Boil a codfish. Stew two dozen oysters, which drain, and add to a white sauce ([Art. 84]). Boiled codfish may also be served with caper sauce, sauce Hollandaise ([Art. 85]), and other white sauces.
[120]. Sheep's Head, Shrimp Sauce. Boil a sheep's head, and serve with a shrimp sauce ([Art. 107] ).
[121]. Salmon-Trout, Sauce Hollandaise. Boil a salmon-trout, and serve with sauce Hollandaise ([Art. 85]).
[122]. Pickerel, Anchovy Sauce. Clean a pickerel of four pounds and put it in a fish-kettle with enough water to cover it; add four ounces of salt, a carrot cut in slices, an onion, six branches of thyme, six cloves, six pepper-corns, some parsley-roots, and a tablespoonful of vinegar. When beginning to boil remove the fish-kettle to the back of the range for about half an hour. Take half a pint of Spanish sauce ([Art. 80]), into which mix two teaspoonfuls of anchovy sauce, and, when boiling, serve with your fish.
[123]. Black Bass, Burgundy Sauce. Clean a black bass of four pounds, put it in the fish-kettle to boil, adding half a bottle of claret. Then let it simmer for half an hour at the back of the range. Take half a pint of Spanish sauce ([Art. 80]), put it in a saucepan with two wineglasses of red wine, reduce one quarter, and serve with your fish.
[124]. Baked Blue-Fish, Tomato Sauce. Clean a blue-fish of four pounds and place it in a buttered pan. Cover the fish with tomato sauce ([Art. 90]), on top of which put some bread-crumbs and a few little pieces of butter. Place in the oven for about forty minutes, or until you see that the flesh is detached from the backbone, and serve with tomato sauce around it.
[125]. Baked Fillet of Sole (or Flounder). Cut a flounder of four pounds into fillets, that is, in pieces of about five inches long and four in width, tapering to a point at each end. Each piece should be not quite an inch thick. Put them in a buttered pan, cover with sauce Allemande ([Art. 81]), on top of which sprinkle some bread-crumbs and a few small pieces of butter. Put into the oven until well browned. Place half a pint of sauce Allemande in a saucepan, with the addition of a wineglass of sherry, boil ten minutes, pour it around your fish, and serve.
[126]. Weak-Fish, Italian Sauce. Cut a weak-fish of four pounds in fillets, as described in the foregoing, and place them in a saucepan with a little melted butter, salt, pepper, a little nutmeg, and two tablespoonfuls of madeira (or sherry). Simmer gently for twenty minutes, arrange your fish neatly on a dish, one piece overlapping the other, and serve with an Italian sauce ([Art. 93]).