put the fish in, set it over the fire, and stir it till thick enough, and serve it up.
AN EXCELLENT WAY TO DRESS FISH.
Dredge the fish well with flour, sprinkle salt and pepper on them, and fry them a nice brown; set them by to get cold; put a quarter of a pound of butter in a frying pan; when it boils, fry tomatos with the skins taken off, parsley nicely picked, and a very little chopped onion: when done, add as much water as will make sauce for the fish—season it with pepper, salt, and pounded cloves; add some wine and mushroom catsup, put the fish in, and when thoroughly heated, serve it up.
FISH A-LA-DAUB.
Boil as many large white perch as will be sufficient for the dish; do not take off their heads, and be careful not to break their skins; when cold, place them in the dish, and cover them with savoury jelly broken. A nice piece of rock-fish is excellent done in the same way.
FISH IN JELLY.
Fill a deep glass dish half full of jelly—have as many small fish-moulds as will lie conveniently in it, fill them with blanc mange; when they are cold, and the jelly set, lay them on it, as if going in different directions; put in a little more jelly, and let it get cold, to keep the fish in their places—then fill the dish so as to cover them. The jelly should be made of hog’s feet, very light coloured, and perfectly transparent.
