Cut three pounds of any kind of fresh fish (cod-fish is especially
good), one and a half pounds of potatoes, and one large onion (three
ounces) into slices; also, half a pound of salt pork into half-inch
squares or dice.
Put the pork and onions into a saucepan, and fry them a light brown;
then add a cupful of claret; and when it boils take it from the fire.
Butter a large stew-pan, and put in first a layer of potatoes, then a
layer of fish, then a sprinkle of onions and pork (strained from the
claret), pepper and salt, and continue these alternations until it is
all in, having the potatoes on top. Now pour the claret over the top,
and barely cover the whole with boiling water. Cover closely, and let it
simmer for fifteen minutes without disturbing it.
In the mean time, bring a pint of milk (or, better, cream) to a boil,
take it from the fire, and cut into it three ounces of butter, and break
in three ship-crackers. Arrange the slices of fish and potatoes in the
shape of a dome in the centre of a hot platter. Place the softened
crackers (skimmed from the milk) over the top, and pour over the milk.
Serve very hot.
SMALL PAN-FISH (_Perch, Sun-fish, etc._).
They are generally preferred peppered, salted, then rolled in salted
corn-meal, and fried either in a _sauté_ pan with a little lard and some
slices of pork, or in boiling lard. They make also a good stew _en
matelote_, or a good _au gratin_. Their chief excellence consists in
their being perfectly fresh, and served hot.