Among professional cooks, a favorite way of boiling a fish is in water
saturated with vegetables, called _court bouillon_; consequently, a fish
cooked in this manner would be called, for instance, “Pike, _au court
bouillon_.” It is rather a pity this way of cooking has a French name;
however, if one is not unduly scared at that, one can see how simple it
is.
_Dubois’s Receipt._--Mince a carrot, an onion, and a small piece of
celery; fry them in a little butter, in a stew-pan; add some parsley,
some pepper-corns, and three or four cloves. Now pour on two quarts of
hot water and a pint of vinegar. Let it boil a quarter of an hour; skim
it, salt it, and use it for boiling the fish.
It is improved by using white or red wine instead of vinegar; only use
then three parts of wine to one of water. These stocks are easily
preserved, and may be used several times.
To boil the fish: Rub the fish with lemon-juice and salt, put it in a
kettle, and cover it with _court bouillon_. Let it only simmer, not boil
hard, until thoroughly done. Serve the fish on a napkin, surrounded with
parsley. Serve a caper, pickle, or any kind of fish sauce, in a
sauce-boat.