salt,
pepper, ginger and mace to suit taste; let it boil fifteen minutes; add
the onions, and forcemeat balls made of chopped fish, grated bread,
chopped onion, parsley, marjoram, mace, pepper, ginger and salt, and
five eggs beat up with a spoon into balls, and drop them into the pan of
fish when boiling; cover close for ten minutes, take it off the fire,
and then add six eggs with the juice of five lemons; stir the gravy very
slowly, add chopped parsley, and let it all simmer on a slow fire,
keeping the pan in motion until it just boils, when it must be taken off
quickly, or the sauce will break. A little butter or sweet oil added to
the balls is an improvement. If you meet with good success in the
cooking of this receipt, you will often have stewed fish.

PERCH WITH WINE.

Here haddock, hake, and flounders are,
And eels, and _perch_, and cod.
GREEN.

Having scalded and taken out the gills, put the perch into a stew-pan,
with equal quantities of stock and white wine, a bay leaf, a clove of
garlic, a bunch of parsley, and scallions, two cloves, and some salt.

When done, take out the fish, strain off the liquor, the dregs of which
mix with some butter and a little flour; beat these up, set them on the
fire, stewing till quite done, adding pepper, grated nutmeg, and a ball
of anchovy butter. Drain the perch well, and dish them with the above
sauce.

TO STEW FISH BROWN.

Here stay thy haste,
And with the _savory fish_ indulge thy taste.
GAY.

Have your fish cleaned, the melts or kows being taken out whole; salt
your fish, and let it lay half an hour. Cut your onions in slices, fry
them with parsley-root, cut in long thin slices, in half a teacup of
sweet oil, till they become a fine brown. Wash and dry your fish, cut it
in pieces, put it in your stewpan, layer of fish and layer of browned
onion, &c. Take a quart of beer, half a pint of vinegar, quarter pound
of sugar, two tablespoonfuls powdered ginger, mixed well together, pour
over your fish till covered. When putting your fish in the pan, split
the head in two, and place it at the bottom, the smaller pieces on the
top, the rows uppermost; let them cook very quick. Take out your fish,
lay it nicely on a dish, mix a little flour in your gravy, give it a
boil, throw it over the fish, and let it stand to cool.

ROASTED STURGEON.

Your betters will despise you, if they see