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Fish, Marinade For

Fry in butter half a dozen shallots, three middle-sized onions, a couple of carrots, a bunch of parsley, a bundle of sweet herbs, and a clove of garlic. Cut the carrots, shallots, and onions small; pick and mince the herbs. When they have simmered in the butter five or six minutes, pour in any light wine or cider--about three pints--and add a dessert-spoonful of peppercorns, the same of allspice, and two cloves. When the mixture has simmered for one hour and a half, strain for use. Insipid fish boiled in this marinade will acquire a flavour of a very agreeable kind, and the bones of small fish are rendered soft and eatable if gently stewed in it. Large fish should be cut into steaks; and if, after use, the marinade be carefully strained, it will serve several times. The expense, too, may be much lessened by using diluted vinegar, with the addition of a table-spoonful of Worcester sauce, and the same of essence of anchovy and ketchup, in place of light wine or cider. (See also MARINADE FOR FISH.)