Note 98 — INDEX

No. 98. Mariners Matelote of Fish.—Take any live fish, dress but do not wash, (for mariners hold, a fish once out of water should never go back to it.) Cut in small pieces without losing the blood. Put all into stewpan with a couple dozen small white onions, scalded and almost cooked. Season with salt, pepper, bay leaf and lemon peel, add enough claret or red vin ordinaire to cover the fish. Boil over a quick fire, but do not let the wine ignite, put in a lump of butter size of walnut, arrange the fish on slices of toast and pour the sauce over it. We recommend, however, that the fish be dressed and cleaned.