in spiced vinegar, onions cut small and a few bay-leaves, with some salt; turn it frequently, so that the fish be well soaked; then take your baking dish, in which lay thin slices of bacon, place the jack upon them, pour in the liquor and cover it with thin layers of bacon, then let it bake in a quick oven to a nice brown, whilst baking let it be frequently basted; when done place it in your dish and serve up for sauce brown coulis or stock gravy, a few tablespoonfuls of the liquor flavoured with anchovies and lemon-juice. If you wish for a richer dish, make the following cream; take veal, ham, a carrot, parsley-root, turnip, an onion or two, spice, and a few spoonfuls of rather fat bouillon; place all together in a stew-pan on the fire, and when it becomes brown at the bottom of the pan, add a few spoonfuls of good gravy, and dissolve the brown at the bottom, mix a handful of flour to it and add some cream, then boil it to a rich gravy; pass the whole through a tamis, and beat up with it six yolks of eggs, then add some anchovy, butter, lemon-peel and parsley cut fine, squeeze the juice of a lemon in it, and let it boil up; when the jack is nearly done pour this cream over it, and bake it to a nice brown, then serve it up with the before-named sauce.

Jack fricandeau.

Clean and scale your fish, then carefully cut off the flesh, spit it as in the foregoing, and proceed with it the same.

Ragout of Fish.

Take carp, jack, tench, perch and eels, clean and scale them well, then cut them up into pieces for serving; put in your stew-pan a good-sized piece of butter, let it fry to a pale brown, then fry some flour in it, and add a quart or two of good bouillon, with a glass or two of red wine, a few onions and cloves, when boiling put your ragout into it, let it well boil and add some lemon-juice, then serve it up.

Jack with Horseradish.

Clean and cut your jack into pieces, boil it in salt and water, but not too much water, then grate horseradish and crumb of bread, put this, with some vinegar, butter and a little sugar, to your fish, and let it boil up, then serve up

when done.

Fish-Soup disguised.

Take carp, tench, jack, perch and eels, clean them and scale them, then cut them into pieces and fry them in lard until pardone, then put them into the stew-pan well covered with water, which season with salt, whole pepper, cloves and alspice, add turnips, carrots, onions, parsnips, parsleyroots, celery and pot-herbs; let it boil two or three hours, till the fish is quite in pieces, then strain the whole through a tamis, and season further with Chili vinegar, eschalot wine, anchovy sauce, catsup, and a glass or two of port wine, let it boil up and then serve up for soup. This, if properly arranged, will be so disguised as not to taste of fish, and when cold is so gelatinous that it may be cut the same as mock turtle soup.

To serve it up as fish soup you must boil extra the different sorts of fish, as under the head of boiled fish, and place them in the tureen in slices large enough for serving, adding thereto vegetables boiled to a proper state for mixing with the soup.

P.S.-I should have added to the first part of this treatise, that the management of fish therein proposed is equally well adapted to streams as to ponds, and that I shall be happy to give my advice and assistance to any gentleman who may require them.

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