Mix these well together, then pound tiiem in a mor-
tar and crumbs of bread soaked in cream, the yolks
of three or four eggs, and a piece of butter ; and with
this composition stuff your fish. Put clarified butter
into your pan, set it over the fire, and when it is
hot sixew some flour on your fish, and put them in one
by one. When they have fiied till they are of a nice
brovni colour, take them up, and lay them in a coarse
doth befi>re the fire to keep hot. Then pour all the
fat out of the pan, put in a quarter of a pound of but-
ter, and shake in some flour. Keep it sirring with
a spoon till the butter is a little brown, and then put
in half a pint of white wine. Stir them together,
and put in half a pint of boiling water, an onion
shred with cloves, a bunch of sweet herbs, and two



84 FRTINO

blades of mace. Cover these close, and let them stew
as gently as you can for a quarter of an hour, then
strain off the liquor, and put them into the pan again,
adduig two spoonsfiil of catsup, an ounce of tnifBes
or morels boiled tender in halt a pint of water, a few
mushrooms, and half a pint of oysters, washed clean
in their own liquor. When your sauce is properly heat-
ed, and has a good flavour, put in your tench, and let
them lay in it till they are thoroughly hot j then tafce
them out, lay them in your dish, and pour the sauce
over them. Garnish with sliced lemon. The same
methods may be used in frying of carp.
Soles.
