For broiled bones, mix one
saltspoonful of mustard, as much cayenne as could be taken up on the point
of a penknife, a saltspoonful of salt, and a tablespoonful of vinegar. A
tablespoonful of olive-oil may be added, if liked. Lay the bone in this,
turning it till all is absorbed; broil over a quick fire; and _serve very
hot_.
Fish may also be fried in batter (p. 182), or these pieces, or _filets_,
may be laid on a buttered dish; a simple drawn butter or cream sauce (p.
182) poured over them; the whole covered with rolled bread or
cracker-crumbs, dotted with bits of butter, and baked half an hour. A cup
of canned mushrooms is often added.
TO STEW FISH.
Any fresh-water fish is good, cooked in this way; cat-fish which have been
soaked in salted water, to take away the muddy taste, being especially
nice. Cut the fish in small pieces. Boil two sliced onions in a cup of
water. Pour off this water; add another cup, and two tablespoonfuls of
wine, a saltspoonful of pepper, and salt to taste (about half a
teaspoonful). Put in the fish, and cook for twenty minutes. Thicken the
gravy with a heaping teaspoonful of flour, rubbed to a cream with a
teaspoonful of butter. If wine is not used, add a sprig of chopped parsley
and the juice of half a lemon.
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