The following fishes, bass, black and blue fish, carp, cat, dory, drum, gar, gurnard, herring, king, lump, mackerel, parr, perch, pickerel, pike, pilot, porgy, roach, rock, scup, sucker, sword, tautog, tench, trout, troutlet, weak, and weaver, after being baked or boiled as directed, may be served with the following sauces: anchovy, caper, génevoise, génoise, au gratin, Hollandaise, Italienne, matelote, tomato, Tartar, and vinaigrette.
It would be perfectly useless to have a receipt for each fish, since the preparation is the same.
The same fishes are also prepared au court bouillon. Clean and prepare about three pounds of fish, as directed for baking, etc. It may be one fish or several, according to size. Place the fish in a fish-kettle, just cover it with cold water and a gill of vinegar, or with half water and half white wine; season with three or four sprigs of parsley, one of thyme, a bay-leaf, one clove, one onion, half a carrot (in slices), two cloves of garlic, salt, pepper, and a little tarragon, if handy. Set on the fire, and boil gently till done. Dish the fish, and serve it warm with a caper or anchovy sauce in a boat, or with currant jelly.
The same—à la Bretonne.—Slit the fish on the back, as for broiling, and clean it. When wiped dry, lay it in a bake-pan in which there is a little melted butter, the inside of the fish under; place thus on a good fire, turn over when done on one side, and, when cooked, spread some maître d'hôtel on it, and serve warm.
The same—aux fines herbes.—Clean and prepare as for baking, etc., and also improve it as directed. Envelop the fish in buttered paper, and also the seasonings in which it has been improved, except the thyme and bay-leaves, broil it, and serve with piquante sauce.
Cod-fish, cusk, haddock, hake, halibut, pollack, and torsk, after being baked or boiled as directed, are served with the following sauces:
Anchovy, Béchamel, caper, cream, egg, Hollandaise, maître d'hôtel, tomato, vinaigrette.
EEL, CONGER, AND LAMPREY.
To clean.—When skinned, clean, head, and tail them. Then throw them in boiling water, in which you have put a little salt and a teaspoonful of vinegar; leave them in it about five minutes, take out, and drain.
Broiled.—Clean and cut two pounds of eel, or of either of the others, in pieces about three inches long. Put in a stewpan a piece of butter the size of an egg, and set it on the fire; when hot, lay the eels in, fry about three minutes, turning them over the while; then turn the whole into a crockery vessel, add a teaspoonful of chopped parsley and onions, a pinch of grated nutmeg, a tablespoonful of sweet-oil, salt, and pepper; set on the fire and simmer two hours; take off, roll the pieces in fine bread-crumbs, place them on a gridiron, and on a good fire, and serve when done with piquante sauce.