Note 237 — INDEX

No. 237. Ray with Caper Sauce.—Put the fish in kettle with one sliced carrot, one sliced onion, three cloves of garlic, six bay leaves, six cloves, six branches thyme, four parsley roots, and cover the fish with half a bottle white wine and one quart consomme (No. 14,) when it comes to a boil remove the fish to baking pan and cook slowly for one hour, basting freely with the liquor in which it was boiled. Serve with a sauce made from the gravy, adding capers, thickening and seasoning to taste. Striped bass, deep sea flounders and other coarse-meated fish may be cooked by the recipes given for cooking the ray.