Method.—Remove the skin, which would otherwise impart a disagreeable oily taste to the dish, and cut the fish into pieces 1½ inches long. Bring the stock or water to simmering point, put in the fish, onion, herbs, mace, cloves, and a little salt and pepper, and simmer gently for 20 minutes. Meanwhile melt the butter in a stewpan, add the flour, and stir and cook slowly for 10 minutes without browning. Strain the liquor from the fish on to the prepared butter and flour, stir until boiling, then season to taste, strain over the fish, and serve.
Time.—About ½ an hour. Average Cost, uncertain. Sufficient for 4 persons.
Note.—Garfish may also be boiled, broiled or baked, according to the recipes given for cooking eels and conger eels.
495.—GRAYLING, BAKED. (Fr.—Ombre rôti.)
Ingredients.—2 medium-sized grayling, ⅓ of a pint of melted butter, No. 202, butter for basting.
Method.—Empty, wash and scale the fish. Dry it well, place it in a baking-dish in which a little butter has been previously melted, and baste well. Season with salt and pepper, cover with a greased paper, and bake gently from 25 to 35 minutes, basting occasionally. Make the melted butter as directed, taking care that it is very thick, and a few minutes before serving strain and add the liquor from the fish. Place the fish on a hot dish, strain the sauce over, then serve.
Time.—From 25 to 35 minutes. Average Cost, uncertain. Sufficient for 4 persons. Seasonable in July and August.
496.—GRAYLING, BROILED. (Fr.—Ombre à la Diable.)
Ingredients.—4 small grayling, lemon-juice, salad-oil, salt and pepper.
Method.—Empty, scale, wash and thoroughly dry the fish. Brush it over with salad-oil, sprinkle with salt and pepper, and broil over a clear fire until sufficiently cooked and nicely browned. Serve garnished with quarters of lemon.
Time.—About 10 minutes. Average Cost, uncertain. Sufficient for 4 persons. Seasonable in July and August.
497.—GRAYLING, FRIED. (Fr.—Ombre frit.)
Ingredients.—4 small grayling, parsley sauce, No. 311, egg, breadcrumbs, frying-fat, flour, salt and pepper.
Method.—Empty, scale, wash and dry the fish, remove the gills and fins, but leave the heads. Roll in flour seasoned with salt and pepper, coat carefully with egg and breadcrumbs, and fry in hot fat until nicely browned. Serve with parsley and butter sauce, or any other sauce preferred.
Time.—To fry, 8 or 9 minutes. Average Cost, uncertain. Sufficient for 4 persons. Seasonable in July and August.