PERCH WITH WINE.
Here haddock, hake, and flounders are,
And eels, and perch, and cod.
Green.
Having scalded and taken out the gills, put the perch into a stew-pan, with equal quantities of stock and white wine, a bay leaf, a clove of garlic, a bunch of parsley, and scallions, two cloves, and some salt.
When done, take out the fish, strain off the liquor, the dregs of which mix with some butter and a little flour; beat these up, set them on the fire, stewing till quite done, adding pepper, grated nutmeg, and a ball of anchovy butter. Drain the perch well, and dish them with the above sauce.
TO STEW FISH BROWN.
Here stay thy haste,
And with the savory fish indulge thy taste.
Gay.
Have your fish cleaned, the melts or kows being taken out whole; salt your fish, and let it lay half an hour. Cut your onions in slices, fry them with parsley-root, cut in long thin slices, in half a teacup of sweet oil, till they become a fine brown. Wash and dry your fish, cut it in pieces, put it in your stewpan, layer of fish and layer of browned onion, &c. Take a quart of beer, half a pint of vinegar, quarter pound of sugar, two tablespoonfuls powdered ginger, mixed well together, pour over your fish till covered. When putting your fish in the pan, split the head in two, and place it at the bottom, the smaller pieces on the top, the rows uppermost; let them cook very quick. Take out your fish, lay it nicely on a dish, mix a little flour in your gravy, give it a boil, throw it over the fish, and let it stand to cool.
ROASTED STURGEON.
Your betters will despise you, if they see
Things that are far surpassing your degree;
Therefore beyond your substance never treat;
’Tis plenty, in small fortune, to be neat;
A widow has cold pie, nurse gives you cake,
From generous merchants ham or sturgeon take.
King.