. Frank Forester's fish and fishing of the United States and British provinces of North America [microform]. Fishes; Fishing; Poissons; Pêche sportive. APPENDIX.—C. Pearch d la Maitre d'Hdtel. 339 Prepare and cook your fish as above; then put twenty tablespoona- ful of melted butter in a stew-pan, and when it is upon the point of boiling, add a quarter of a pound of Maitre d'Hotcl butter, and pour the sauce over the fish, which dress on a dish without a napkin. Small Pcarches en water souchet. Cut four small fishes in halves, having previously taken off all the scales, and proceed precisely as
. Frank Forester's fish and fishing of the United States and British provinces of North America [microform]. Fishes; Fishing; Poissons; Pêche sportive. APPENDIX.—C. Pearch d la Maitre d'Hdtel. 339 Prepare and cook your fish as above; then put twenty tablespoona- ful of melted butter in a stew-pan, and when it is upon the point of boiling, add a quarter of a pound of Maitre d'Hotcl butter, and pour the sauce over the fish, which dress on a dish without a napkin. Small Pcarches en water souchet. Cut four small fishes in halves, having previously taken off all the scales, and proceed precisely as for Flounders en water souchet. Small Pearches frits au heurre. Scale and well dry six Pearches, and make incisions here and there on each side of them ; then put a quarter of a pound of butter into a saut^-pan, season your fishes with pepper and salt, put them in t'.ie saut^-pan and fry them gently, turning them carefully; when done, dress them on a napkin, garnish with parsley, and serve without sauce. In my opinion, they are much better cooked in this way than boiled or stewed ; large fish may also be done this way, but they require more butter, and must cook very slowly. HOW TO COOK CARP. Izaak Walton''s receipt. But first, I will tell you how to make this Caip that ?s so curious to be caught, so curious a dish of meat =.a 'i\i''ithout Kii. ; trouble and charges, yet it will recompense both. Take a Carp—alive if possible; scour him, and rub him clean wJiU . a<:; and salt, but scale him not; then open him, and put him witL his bit^i and liver, which you must save when you open him, into a small pot or kettle ; then take sweet marjoram, thyme, or parsley, of each a handful; a sprig of rosemary, and mother-of-savory; bind them into two or three small bundles, and put them to your Carp, with four or f ve whole onions, twenty pickled oysters, and three anchovies. Then pour upon your Carp as much claret wine as will only cover him , and season your claret well with salt,
Size: 836px × 2988px
Photo credit: © The Book Worm / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookdecad, booksubjectfishes, booksubjectfishing
