Page:The Virginia Housewife or, Methodical Cook, Mary Randolph, 1836.djvu/73

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four eggs hard, first half chop the white, then put in the yelks, and chop them both together, but not very small; put them into half a pound of good melted butter, and let it boil up—then pour it on the fish.

your sounds as you do the salt cod, and boil them in a large quantity of milk and water; when they are very tender and white, take them up, and drain the water out and skin them; then pour the egg sauce boiling hot over them, and serve them up.

and scale your fish, wash and dry them well with a clean cloth, dredge them with flour, fry them in lard until they are a light brown, and then put them in a stew pan with half a pint of water, and half a pint of red wine, a meat spoonful of lemon pickle, the same of walnut catsup, a little mushroom powder and cayenne to your taste, a large onion stuck with cloves, and a stick of horse-radish; cover your pan close up to keep in the steam; let them stew gently over a stove fire, till the gravy is reduced to just enough to cover your fish in the dish; then take the fish out, and put them on the dish you intend for the table; set the gravy on the fire, and thicken it with flour, and a large lump of butter; boil it a little, and strain it over your fish; garnish them with pickled