ree haddocks or other
small fish; stew them in a quart of water, with a little spice and
anchovy, and a bunch of sweet herbs, for a quarter of an hour; and then
skim. Roll a bit of butter in flour, and thicken the liquor; put down
the fish, and stew them with a little chopped parsley, and cloves, or
onions.

_Fish hashed in Paste._

Cut the fish into dice about three quarters of an inch square; prepare
white sauce the same as for fowls, leaving out the mushrooms and
truffles; add a little anchovy sauce to give it a good colour, and a
pinch of cayenne pepper and salt. When the sauce is done, throw in the
dice of fish, and when thoroughly hot serve it.

There should be a little more butter in the sauce than is commonly used
in the white sauce for fowls.

_Fish, to Cavietch._

Cut the fish into slices, season them with pepper and salt, and let them
lie for an hour; dry them well with a cloth, flour and fry them brown in
oil: boil a quantity of vinegar proportionate to that of the fish to be
prepared: cover the fish with slices of garlic and some whole pepper and
mace; add the same quantity of oil as vinegar, mix them well together,
and salt to your taste. When the fish and liquor are quite cold, slice
onions and lay at the bottom of the pan; then put a layer of fish, and
so on, till the whole is in. The liquor must be cold before it is poured
on the fish.

_Gudgeon._

Dress as you would smelts.

_Haddocks, to bake._

Bone two or three haddocks, and lay them in a deep pan with pepper,
salt, butter and flour, and two or three anchovies, and sufficient water
to cover them. Cover the pan close for an hour, which is required to
bake them, and serve them in the saucepan.

_Haddock baked._

Let the inside of the gills be drawn out and washed clean; fill with
bread crumbs, parsley, sweet herbs chopped, nutmeg, salt, pepper, a bit
of butter, and grated lemon-peel; skewer the tail into the mouth, and
rub it well with yolk of egg. Strew over bread crumbs, and stick on bits
of butter. Bake the fish in a common oven, putting into the dish a
little white wine and water, a bit of mace, and lemon-peel. Serve up
with oyster sauce, white fish sauce, or anchovy sauce; but put to the
sauce what gravy is in the dish, first skimming it.

_Haddock Pudding._

Skin the fish; take out all the bones, and cut it in thin slices. Butter
the mould well, and throw round it the spawn of a lobster, before it is
boiled. Put al