Chop fine one onion, one stalk of celery, and two or three sprigs
of parsley. Fry in butter, add two tablespoonfuls of salt, six
pepper-corns, a bay-leaf, three cloves, two quarts of
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boiling water, and two cupfuls of vinegar or sour wine. Boil for
fifteen minutes, strain, and cool. Rub the fish with salt and
lemon-juice before cooking.

VII

Chop fine a large onion and a carrot. Add three bay-leaves, a few
sprigs of parsley, a pinch of powdered thyme, and three tablespoonfuls
of tarragon vinegar. Add enough water to cover the fish. The vinegar
may be omitted and equal parts of water and white wine used for
liquid.

VIII

Chop fine a quarter of a pound of bacon and an onion. Fry, add
a can of tomatoes, a chopped clove of garlic, and cayenne, salt,
and pepper to season. Add sufficient boiling water and cook for
fifteen minutes. Cool before putting in the fish.

IX

Half a carrot, half an onion, two cloves, three sprigs of parsley,
three pepper-corns, two tablespoonfuls of lemon-juice or vinegar,
a teaspoonful of salt, a blade of mace, half a bay-leaf, half a
teaspoonful of paprika, a dash of celery salt, and two quarts of