tewed in with a little flour, and season it with
pepper, salt, essence of anchovy, mushroom catchup, and a little Chili
vinegar; when it has boiled ten minutes, strain it through a tamis, and
pour it over the fish: if there is more sauce than the dish will hold,
send the rest up in a boat.

The river trout comes into season in April, and continues till July; it
is a delicious fish; those caught near Uxbridge come to town quite
alive.

The eels and perch from the same water are very fine.

_Obs._--These fish are very nice plain boiled, with No. 261, or No. 264,
for sauce; some cooks dredge them with flour, and fry them a light brown
before they put them on to stew, and stuff them with No. 374, or some of
the stuffings following.

_To dress them maigre._

Put the fish into a stew-pan, with a large onion, four cloves, fifteen
berries of allspice, and the same of black pepper; just cover them with
boiling water, set it where they will simmer gently for ten or twenty
minutes, according to the size of the fish; strain off the liquor in
another stew-pan, leaving the fish to keep warm till the sauce is ready.

Rub together on a plate as much flour and butter as will make the sauce
as thick as a double cream. Each pint of sauce season with a glass of
wine, half as much mushroom catchup, a tea-spoonful of essence of
anchovy, and a few grains of Cayenne; let it boil a few minutes, put the
fish on a deep dish, strain the gravy over it; garnish it with sippets
of bread toasted or fried (No. 319).

N.B. The editor has paid particular attention to the above receipt, and
also to No. 224, which Catholics, and those whose religious tenets do
not allow them to eat meat on maigre days, will find a very satisfactory
substitute for the meat gravy soup (No. 200).

For sauce for maigre dishes, see Nos. 225, 305, and 364--2.

_Obs._ Mushroom catchup (No. 439) and onions (No. 402) supply the place
of meat better than any thing; if you have not these, wine, spice (No.
457), curry powder (No. 455), aromatic roots and herbs, anchovy and soy,
or oyster catchup (No. 441), variously combined, and thickened with
flour and butter, are convenient substitutes.

_Maigre Fish Pies._

Salt-fish pie. The thickest part must be chosen, and put in cold water
to soak the night before wanted; then boil it well, take it up, take
away the bones and skin, and if it is good fish it will be in fine
layers; set it on a fish-drainer to get cold: in the m