. Frank Forester's fish and fishing of the United States and British provinces of North America [microform]. Fishing; Fishes; Pêche sportive; Poissons. 448 SAUCE MATELOTE. Peel about twenty button onions, then put a teaspoonful of powdered sugar in a stew-pan, place it over a sharp fire, and when melted and getting brown, add a piece of butter the size of two walnuts, and your onions, pass them over the fire until rather brown ; then add a glass of sherry, let it boil, then add a pint of brown sauce and ten spoonfuls of consomme, simmer at the corner of the fire until the onions are
. Frank Forester's fish and fishing of the United States and British provinces of North America [microform]. Fishing; Fishes; Pêche sportive; Poissons. 448 SAUCE MATELOTE. Peel about twenty button onions, then put a teaspoonful of powdered sugar in a stew-pan, place it over a sharp fire, and when melted and getting brown, add a piece of butter the size of two walnuts, and your onions, pass them over the fire until rather brown ; then add a glass of sherry, let it boil, then add a pint of brown sauce and ten spoonfuls of consomme, simmer at the corner of the fire until the onions are quite tender, skim it well; then add twenty small quenelles, ten heads of mushrooms, and a teaspoonful of essence of anchovies, one of catsup, one of Harvey sauce, and a little cayenne pepper. Serve where directed. HOW TO COOK KING-FISH. \ Boil over a quick fire, serve plain, eat with anchovy or shrimp sauce. Fry in olive oil, serve plain, eat with salt and red pepper. HOW TO COOK SHEEP'S-HEAD. Rub it over with salt and lemon before putting it in the water. To every six quarts of water add one pound of salt. Boil a ten-pound fish about twenty minutes. Serve on a napkin, garnish with parsley, eat with shrimp or lobster sauce. HOW TO COOK HALIBUT. SOTER a RECEIPT FOR HALIBDT TO BOIL. A Halibut must be well rubbed over with salt and lemon before it is put in the water ; have ready a large Halibut-kettle half full of cold water, and to every six quarts of water, put one pound of salt, lay the fish in and place it over a moderate fire: a Halibut of eight pounds may be allowed to simmer twenty minutes or rather more ; thus it will be about three-quarters of an hour altogether in the water ; when it begins to crack very slightly, lift it up with the drainer, and cover a. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original w
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Keywords: ., bookcentury1800, bookdecade1840, booksubjectfi, booksubjectfishes
