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.
* * * * *
TO MAKE EGG SAUCE FOR A SALT COD.
Boil four eggs hard, first half chop the white, then put in the yelks,
and chop them both together, but not very small; put them into half a
pound of good melted butter, and let it boil up--then pour it on the
fish.
* * * * *
TO DRESS COD SOUNDS.
Steep your sounds as you do the salt cod, and boil them in a large
quantity of milk and water; when they are very tender and white, take
them up, and drain the water out and skin them; then pour the egg sauce
boiling hot over them, and serve them up.
* * * * *
TO STEW CARP.
Gut and scale your fish, wash and dry them well with a clean cloth,
dredge them with flour, fry them in lard until they are a light brown,
and then put them in a stew pan with half a pint of water, and half a
pint of red wine, a meat spoonful of lemon pickle, the same of walnut
catsup, a little mushroom powder and cayenne to your taste, a large
onion stuck with cloves, and a slick of horse-radish; cover your pan
close up to keep in the steam; let them stew gently over a stove fire,
till the gravy is reduced to just enough to cover your fish in the dish;
then take the fish out, and put them on the dish you intend for the
table, set the gravy on the fire, and thicken it with flour, and a large
lump of butter; boil it a little, and strain it over your fish; garnish
them with pickled mushrooms and scraped horse-radish, and send them to
the table.
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