stirring it carefully one way until it thickens. Balls should be thrown in about twenty minutes before serving; they are made in the following way: take a little of the fish, the liver, and roe, if there is any, beat it up finely with chopped parsley, and spread warmed butter, crumbs of bread, and seasoning according to taste; form this into a paste with eggs, and make it into balls of a moderate size; this is a very nice dish when cold; garnish with sliced lemon and parsley.
AN EXCELLENT RECEIPT FOR STEWED FISH IN THE DUTCH FASHION.
Take three or four parsley roots, cut them into pieces, slice several onions and boil in a pint of water till tender, season with lemon juice, vinegar, saffron, pepper, salt, and mace, then add the fish, and let it stew till nearly finished, when remove it, and thicken the gravy with a little flour and butter, and the yolk of one egg, then return the fish to the stew-pan, with balls made as directed in the preceding
receipt, and boil up.
