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Set it over a good charcoal fire, and when you think it is enough, draw it off your stove, so that it may but just simmer. Fold a clean napkin the length of your dish the fish is to go up in; take up the fish, unbind it, and lay it on the napkin. Garnish your dish with picked raw parsley, and horseradish. Send plain butter in a bason, and shalots chopped fine, and simmered in vinegar in a boat.
Garnish your dish with horse radish and shalots. To make artificial VENISON of MUTTON.
This is proper for a side-dish. Take a leg of mutton half-roasted, when it is cold cut it in thin pieces as you would do any other meat for hashing, put it into a stew-pan with a little water or small gravy, two or three spoonfuls of claret, two or three shalots shred, or onions, and two or three spoonfuls of oyster pickle; thicken it up with a little flour, and so serve it up.
Garnish with hard eggs cut in halves, the white being left on, or with different coloured pickles. MUTTON SAUCE. Two spoonfuls of the liquor in which the mutton is boiled, the same quantity of vinegar, two or three shalots finely shred, with a little salt, put into a saucepan with a bit of butter rolled in flour, stirred together and boiled once, will make good sauce for boiled mutton.
We have to secure an ancient roasting-jack and a large clear fire in our own kitchen, and to instruct our cook since no woman has taught her what she ought to know in the art of roasting and grilling, in the preparation of Yorkshire pudding, in the mystery of the marrow-bone and the proper and distinct use of garlic, onions, shalots, chives, chervil, tarragon, marjoram, basil, other herbs, and divers peppers, and finally to train her in the supreme accomplishment of the seasoning of a salad.
If the vessel containing the liquor is to be exposed to the sun's heat, the best time to begin making it is in the month of April. VINEGAR FOR SALADS. Take three ounces each of tarragon, savory, chives, and shalots, and a handful of the tops of mint and balm, all dry and pounded. Put the mixture into a wide-mouthed bottle, with a gallon of the best vinegar.
Put to the above half an ounce of Jamaica, and the same of black pepper, six cloves of shalots peeled, three blades of mace bruised, three spoonfuls of mushroom and the same of walnut ketchup, some salt, and the finely-pared rind of a lemon. Boil gently fifteen minutes, pour it into a bason till cold, take off the scum, and bottle it for use.
Barbecue your whole hogs to your palate, steep them in shalots, stuff them out with plantations of the rank and guilty garlic; you cannot poison them, or make them stronger than they are but consider, he is a weakling a flower.
Pour it over the fish, and sprinkle with chopped parsley. Serve very hot. A few mushrooms are a palatable addition to this dish. To four mullets allow one dozen button mushrooms, one tablespoon of finely chopped parsley, two shalots, the juice of a lemon, salt and pepper.
FISH SAUCE. Put into a very nice tin saucepan a pint of port wine, a gill of mountain, half a pint of fine walnut ketchup, twelve anchovies with the liquor that belongs to them, a gill of walnut pickle, the rind and juice of a large lemon, four or five shalots, a flavour of cayenne, three ounces of scraped horse-radish, three blades of mace, and two tea-spoonfuls of made mustard. Boil it all gently, till the rawness goes off, and put it into small bottles for use. Cork them very close and seal the top. Or chop two dozen of anchovies not washed, and ten shalots, and scrape three spoonfuls of horseradish. Then add ten blades of mace, twelve cloves, two sliced lemons, half a pint of anchovy liquor, a quart of hock or Rhenish wine, and a pint of water. Boil it down to a quart, and strain it off. When cold, add three large spoonfuls of walnut ketchup, and put the sauce into small bottles well corked. To make fish sauce without butter, simmer very gently a quarter of a pint of vinegar, and half a pint of soft water, with an onion. Add four cloves, and two blades of mace, slightly bruised, and half a tea-spoonful of black pepper. When the onion is quite tender, chop it small with two anchovies, and set the whole on the fire to boil for a few minutes, with a spoonful of ketchup. Prepare in the mean time the yolks of three fresh eggs, well beaten and strained, and mix the liquor with them by degrees. When all are well mixed, set the saucepan over a gentle fire, keeping a bason in one hand, to toss the sauce to and fro in, and shake the saucepan over the fire, that the eggs may not curdle. Do not let it boil, only make the sauce hot enough to give it the thickness of melted butter. Fish sauce
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