Put an onion, finely chopped, into a stew-pan, with a little oil, till the onion becomes brown, then add half a pint of water, and place the fish in the stew-pan, seasoning with pepper, salt, mace, ground allspice, nutmeg, and ginger; let it stew gently till the fish is done, then prepare the beaten yolks of four eggs, with the juice of two lemons, and a tea spoonful of flour, a table spoonful of cold water, and a little saffron, mix well in a cup, and pour it into the stew-pan, 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. * * * * * FISH STEWED BROWN. Fry some fish of a light brown, either soles, slices of salmon, halibut, or plaice, let an onion brown in a little oil, add to it a cup of water, a little mushroom ketchup or powder, cayenne pepper, salt, nutmeg, and lemon juice, put the fish into a stew-pan with the above mixture, and simmer gently till done, then take out the fish and thicken the gravy with a little browned flour, and stir in a glass of port wine; a few truffles, or mushrooms, are an improvement. * * * * * WATER SOUCHY. Take a portion of the fish intended to be dressed, and stew it down with three pints of water, parsley roots, and chopped parsley, and then pulp them through a sieve, then add the rest of the fish, with pepper, salt, and seasoning; and serve in a deep dish. * * * * * A SUPERIOR RECEIPT FOR STEWED CARP. Clean the fish thoroughly, put it into a saucepan, with a strong rich gravy, season with onion, parsley roots, allspice, nutmegs, beaten cloves, and ginger, let it stew very gently till nearly done, then mix port wine and vinegar in equal quantities, coarse brown sugar and lemon juice, a little flour, with some of the gravy from the saucepan, mix well and pour over the fish, let it boil till the gravy thickens. Pike is excellent stewed in this manner. * * * * * FILLETS OF FISH.