pepper. Fry in butter, and add eight cupfuls of water, one cupful
of vinegar, and the trimmings of fish. Season with salt and pepper,
add half a bay-leaf, four cloves, and two sprigs of parsley. Boil
for ten minutes and let cool thoroughly before cooking the fish
in it.

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III

One pint of water, one quart of white wine, one tablespoonful of
butter, a bunch of parsley, four young onions, a clove of garlic,
a bunch of thyme, a bay-leaf, a carrot, and a blade of mace. Bring
to the boil and let cool thoroughly before cooking the fish in
it.

IV

Fry a large onion in two tablespoonfuls of butter. Add half a can
of tomatoes, salt, pepper, allspice, and minced parsley to season,
and half a cupful of tomato catsup. Add also one cupful of sliced
carrot and sufficient water to cover the fish.

V

One onion, two bay-leaves, four whole cloves, a stalk of celery, two
sprigs of parsley and three quarts of cold water. Add any trimmings
of fish at hand, simmer for two hours, season with salt and pepper,
and strain. Cool before using.

VI