251. - Stewed Fish, Hebrew Fashion

Take three or four parsley-roots, cut them into long thin slices, and two or three onions also sliced, boil them together in a quart of water until quite tender; then flavor it with ground white pepper, nutmeg, mace, and a little saffron, the juice of two lemons, and a spoonful of vinegar. Put in the fish, and let it stew for twenty, or thirty minutes; then take it out, strain the gravy, thicken it with a little flour and butter, have balls made of chopped fish, bread-crumbs, spices, and the yolk of one or two eggs mixed up together, and drop them into the liquor. Let them boil, then put in the fish, and serve it up with the balls and parsley-roots.

252. - Sauces For Fish

The stock for fish sauces should be made of the water in which fish has been boiled,adding the bones,fins, etc.,all well stewed down; when fish is filleted, the bones should always be employed in this way: Stew them with an onion and a little white pepper; strain the broth, which will be very rich, thicken it with cream, butter, and flour, or roux. and add whatever the sauce is to be made of. The following may be generally used, according to fancy, for nearly every species of fish:

253. - Horseradish Sauce

Stew an onion in a little fish-stock until it will pulp; add a teaspoonful of grated horseradish, and one or two spoonfuls of essence of anchovies. Beat all together over a fire, thicken it with a little butter, and finish with a spoonful of lemon pickle or lemon.juice. Vinegar may be substituted, in which case it must be mixed with the horseradish, and boiled with it; while the lemon, or lemon pickle, being of a more delicate flavor, should only be warmed.

Or;- Scrape the horseradish thin and chop it small, or grate it, which is better; warm it in melted butter, adding a spoonful of mushroom ketchup, and one of walnut, or the vinegar from walnut-pickle.

254. - For All Sorts Of Fish

Take a spoonful of vinegar, one of Indian soy, the same of mushroom ketchup aud Harvey's sauce, with a little cayenne. Add three large spoonfuls of melted butter; stir all well, and heat it over the fire.

Or:- Put equal quantities of water and vinegar into a saucepan, and thicken it with the yolk of an egg to every four spoonfuls of the water and vinegar. Make it quite hot, but do not boil it; stir it or shake the pan all the time; season it to your liking, and add a spoonful of the liquid to every three of melted butter.

255. - White Sauce

Halfa pint of cream, two tablespoonfuls of mushroom ketchup; one of essence of anchovy, with a little cayenne pepper, and an ounce or two of butter rolled in flour; boil all together for five minutes.

256. - Brown Sauce

Fry an onion in butter and flour until it becomes brown; then simmer it in a glass of port wine, with a tablespoonful of soy and walnut ketchup, seasoned with salt and cayene; strain it, and thicken it with the necessary quantity of melted butter.

257. - Anchovy Sauce

To about half a pint of melted butter put two tablespoonfuls of good essence of anchovies, with the juice of half a lemon. Serve very hot.