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Melts, Ragout of Fish

Wash the melts in cold water, and then steep them in boiling water to which some vinegar has been added. Remove the melts from the water, dry them on a cloth, and cook for a quarter of an hour with parsley, chives, salt, and pepper, in as much well-flavoured veal stock as will barely cover them. A glass of white wine may be added if approved. Take out the melts when cooked, evaporate to the consistency of a sauce the liquid in which they were cooked, and thicken with two ounces of butter, mixed with a little flour. Before sending this dish to table, remember to squeeze the juice of a lemon into it. This ragout may also be prepared by another method. Cut into small pieces two onions, one carrot, and half a parsnip; fry them in butter with parsley, chives, pepper, salt, and nutmeg. When nearly ready add a little flour, and mix it well with the other materials. Stir in gradually three-quarters of a pint of unflavoured stock, or water, and half a glassful of white wine. Boil the materials in a stewpan over a steady fire until they are reduced one half. Now strain off the clear liquid, and simmer the melts in it for about twenty minutes. When about to send to table, mix with it the yolks of two eggs beaten up with cream; simmer the whole at a gentle heat, to thicken it; and add the juice of a lemon.