eet
pepper. Fry in butter, and add eight cupfuls of water, one cupful
of vinegar, and the trimmings of fish. Season with salt and pepper,
add half a bay-leaf, four cloves, and two sprigs of parsley. Boil
for ten minutes and let cool thoroughly before cooking the fish
in it.

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III

One pint of water, one quart of white wine, one tablespoonful of
butter, a bunch of parsley, four young onions, a clove of garlic,
a bunch of thyme, a bay-leaf, a carrot, and a blade of mace. Bring
to the boil and let cool thoroughly before cooking the fish in
it.

IV

Fry a large onion in two tablespoonfuls of butter. Add half a can
of tomatoes, salt, pepper, allspice, and minced parsley to season,
and half a cupful of tomato catsup. Add also one cupful of sliced
carrot and sufficient water to cover the fish.

V

One onion, two bay-leaves, four whole cloves, a stalk of celery, two
sprigs of parsley and three quarts of cold water. Add any trimmings
of fish at hand, simmer for two hours, season with salt and pepper,
and strain. Cool before using.

VI

Chop fine one onion, one stalk of celery, and two or three sprigs
of parsley. Fry in butter, add two tablespoonfuls of salt, six
pepper-corns, a bay-leaf, three cloves, two quarts of
[Page 10]
boiling water, and two cupfuls of vinegar or sour wine. Boil for
fifteen minutes, strain, and cool. Rub the fish with salt and
lemon-juice before cooking.

VII

Chop fine a large onion and a carrot. Add three bay-leaves, a few
sprigs of parsley, a pinch of powdered thyme, and three tablespoonfuls
of tarragon vinegar. Add enough water to cover the fish. The vinegar
may be omitted and equal parts of water and white wine used for
liquid.

VIII

Chop fine a quarter of a pound of bacon and an onion. Fry, add
a can of tomatoes, a chopped clove of garlic, and cayenne, salt,
and pepper to season. Add sufficient boiling water and cook for
fifteen minutes. Cool before putting in the fish.

IX

Half a carrot, half an onion, two cloves, three sprigs of parsley,
three pepper-corns, two tablespoonfuls of lemon-juice or vinegar,
a teaspoonful of salt, a blade of mace, half a bay-leaf, half a
teaspoonful of paprika, a dash of celery salt, and two quarts of
cold water. Bring to the boil and cool before using.

[Page 11]
X

Fry an onion in butter. Add half a teaspoonful of beef extract, a
pinch of celery seed, a few drops of Worcestershire, a tablespoonful
of tomato catsup, half a cupful