should be eaten quite hot.—To bake, lay them in a deep dish, strew bits of butter, pepper, salt and spices over, cover with vinegar, and set them in the oven.—To fry, dip them in batter, then in a mixture of seasoning, chopped herbs, and biscuit powder, and fry them.
These are broiled and eaten with caper sauce.
The inside is not taken out. Wash the outside of the fish, fold it in oiled paper, lay in a rather shallow dish, and bake it gently. Make a sauce of the liquor, a piece of butter rolled in flour, a little anchovy essence, and a glass of sherry. Boil it up, and serve in a tureen. Send the fish to table in the paper.
Eels, whitings, soles, flounders, and mackerel are generally used. Stew it in clear fish stock, until done, eight minutes will be enough; add cayenne, catsup, an anchovy, and any other flavouring ingredient; let it boil up, skim, and serve hot altogether in a tureen.
Stuff the fish with a forcemeat of suet, bread-crumbs, 2 eggs, chopped parsley, pepper, salt and cayenne. Skewer the tail in the mouth, flour and egg the fish, and bake in a hot oven. Drain it, and serve with Dutch sauce.
Boil in the shell; five minutes is enough. Some cooks put a bunch of herbs in the water. Serve on a napkin.
Have plenty of water, make it quite salt, brush the lobster or crab, and put it in. From forty to fifty minutes
