HOW TO COOK FISH

BY OLIVE GREEN

CONTENTS

HOW TO COOK FISH

THE CATCHING OF UNSHELLED FISH

"First catch your hare," the old cookery books used to say, and hence it is proper, in a treatise devoted entirely to the cooking of Unshelled Fish, to pay passing attention to the Catching, or what the Head of the House terms the Masculine Division of the Subject. As it is evident that the catching must, in every case precede the cooking—but not too far—the preface is the place to begin.

Shell-fish are, comparatively, slow of movement, without guile, pitifully trusting, and very easily caught. Observe the difference between the chunk of mutton and four feet of string with which one goes crabbing, and the complicated hooks, rods, flies, and reels devoted to the capture of unshelled fish.

An unshelled fish is lively and elusive past the power of words to portray, and in this, undoubtedly, lies its desirability. People will travel for two nights and a day to some spot where all unshelled fish has once been seen, taking $59.99 worth of fishing tackle, "marked down from $60.00 for to-day only," rent a canoe, hire a guide at more than human life is worth in courts of law, and work with dogged patience from gray dawn till sunset. And for what? For one small bass which could have been bought at any trustworthy market for sixty-five cents, or, possibly, some poor little kitten-fish-offspring of a catfish—whose mother's milk is not yet dry upon its lips.

Other fish who have just been weaned and are beginning to notice solid food will repeatedly take a hook too large to swallow, and be dragged into the boat, literally, by the skin of the teeth. Note the cheerful little sunfish, four inches long, which is caught first on one side of the boat and then on the other, by the patient fisherman angling off a rocky, weedy point for bass.

But, as Grover Cleveland said: "He is no true fisherman who is willing to fish only when fish are biting." The real angler will sit all day in a boat in a pouring rain, eagerly watching the point of the rod, which never for an instant swerves a half inch from the horizontal. The real angler will troll for miles with a hand line and a spinner, winding in the thirty-five dripping feet of the lure every ten minutes, to remove a weed, or "to see if she's still a-spinnin'." Vainly he hopes for the muskellunge who has just gone somewhere else, but, by the same token, the sure-enough angler is ready to go out next morning, rain or shine, at sunrise.

It is a habit of Unshelled Fish to be in other places, or, possibly, at your place, but at another time. The guide can never understand what is wrong. Five days ago, he himself caught more bass than he could carry home, at that identical rocky point. A man from La Porte, Indiana, whom he took out the week before, landed a thirty-eight pound "muskie" in trolling through that same narrow channel. In the forty years that the guide has lived in the place, man and boy, he has never known the fishing to be as poor as it is now. Why, even "ol' Pop Somers" has ceased to fish!

But the real angler continues, regardless of the local sage. He who has heard the line sing suddenly out of his reel, and, after a hard-fought hour, scooped a six-pound black bass into the landing net, weary, but still "game," is not dismayed by bad luck. He who can cast a fly a hundred feet or more finds pleasure in that, if not in fishing. Whoever has taken in a muskellunge of any size will ever after troll patiently, even through masses of weed. Whoever has leaned over the side of a sailboat, peering down into the green, crystalline waters of the Gulf, and seen, twenty feet down, the shimmering sides of a fifteen-pound red grouper, firmly hooked and coming, will never turn over sleepily, for a last nap, when his door is almost broken in at 5 A.M.

And, fish or no fish, there are compensations. Into a day of heart-breaking and soul-sickening toil, when all the world goes wrong, must sometimes come the vision of a wooded shore, with tiny dark wavelets singing softly on the rocks and a robin piping cheerily on the topmost bough of a maple. Tired eyes look past the musty ledger and the letter files to a tiny sapphire lake, set in hills, with the late afternoon light streaming in glory from the far mountains beyond.

It may be cold up North, but down in the Gulf they are fishing—scudding among the Florida Keys in a little white sailboat, landing for lunch on a strand as snowy as the northern streets, where the shimmering distances of white sand are paved with shell and pearl, and the tide thrums out its old song under the palms. And fish? Two-hundred and fifty pounds is the average day's catch for a small sailboat cruising among the Florida Keys.

Yet, when all is said and done, the catching of fish is a matter of luck—a gambler's chance, if you will have it so. The cooking, in unskilled hands, is also a lottery, but, by following the appended recipes, becomes an art to which scientific principles have been faithfully applied.

Having caught your fish, you may cook him in a thousand ways, but it is doubtful whether, even with the finest sauce, a pompano will taste half as good as the infantile muskellunge, several pounds under the legal weight, fried unskilfully in pork fat by a horny-handed woodsman, kneeling before an open fire, eighteen minutes after you had given up all hope of having fish for dinner, and had resigned yourself to the dubious prospect of salt pork, eggs, and coffee which any self-respecting coffee-mill would fail to recognize.

All of which is respectfully submitted by

O.G.

FISH IN SEASON

Bass—All the year.
Blackfish—April 1 to November 1.
Bluefish—May 1 to November 1.
Butterfish—October 1 to May 1.
Carp—July 15 to November 1.
Codfish—All the year.
Eels—All the year.
Flounder—All the year.
Haddock—All the year.
Halibut—All the year.
Herring—October 1 to May 1.
Kingfish—May 1 to November 1.
Mackerel—April 1 to October 1.
Mullet—June 1 to November 1.
Perch—September 1 to June 1.
Pickerel—June 1 to January 1.
Pike—June 1 to January 1.
Pompano—May 1 to August 1 and November 15 to January 1.
Red Snapper—October 1 to April 1.
Salmon—All the year.
Salmon Trout—October 1 to April 1.
Shad—January 1 to June 1.
Sheepshead—June 15 to November 15.
Skate—September 1 to July 1.
Smelts—August 15 to April 15.
Sole—November 1 to May 1.
Sturgeon—June 1 to October 15.
Trout—April 1 to September 1.
Turbot—January 1 to July 15.
Weakfish—May 15 to October 15.
Whitebait—May 1 to April 1.
Whitefish—November 1 to March 1.

Salt, smoked, and canned fish are never out of season.

ELEVEN COURT BOUILLONS

I

Put into the bottom of the fish-kettle a thick layer of sliced carrots and onion, and a sliced lemon. Season with parsley, thyme, a bay-leaf, half a dozen whole peppers, and three or four whole cloves. Lay the fish on top of this and cover with equal parts of cold water and white wine, or with water and a little lemon-juice or vinegar. Put the kettle over the fire and let it heat slowly. The fish must always be put into it while cold and after boiling allowed to cool in the water.

II

Cut fine a stalk of celery, a carrot, an onion, and a small sweet pepper. Fry in butter, and add eight cupfuls of water, one cupful of vinegar, and the trimmings of fish. Season with salt and pepper, add half a bay-leaf, four cloves, and two sprigs of parsley. Boil for ten minutes and let cool thoroughly before cooking the fish in it.

III

One pint of water, one quart of white wine, one tablespoonful of butter, a bunch of parsley, four young onions, a clove of garlic, a bunch of thyme, a bay-leaf, a carrot, and a blade of mace. Bring to the boil and let cool thoroughly before cooking the fish in it.

IV

Fry a large onion in two tablespoonfuls of butter. Add half a can of tomatoes, salt, pepper, allspice, and minced parsley to season, and half a cupful of tomato catsup. Add also one cupful of sliced carrot and sufficient water to cover the fish.

V

One onion, two bay-leaves, four whole cloves, a stalk of celery, two sprigs of parsley and three quarts of cold water. Add any trimmings of fish at hand, simmer for two hours, season with salt and pepper, and strain. Cool before using.

VI

Chop fine one onion, one stalk of celery, and two or three sprigs of parsley. Fry in butter, add two tablespoonfuls of salt, six pepper-corns, a bay-leaf, three cloves, two quarts of boiling water, and two cupfuls of vinegar or sour wine. Boil for fifteen minutes, strain, and cool. Rub the fish with salt and lemon-juice before cooking.

VII

Chop fine a large onion and a carrot. Add three bay-leaves, a few sprigs of parsley, a pinch of powdered thyme, and three tablespoonfuls of tarragon vinegar. Add enough water to cover the fish. The vinegar may be omitted and equal parts of water and white wine used for liquid.

VIII

Chop fine a quarter of a pound of bacon and an onion. Fry, add a can of tomatoes, a chopped clove of garlic, and cayenne, salt, and pepper to season. Add sufficient boiling water and cook for fifteen minutes. Cool before putting in the fish.

IX

Half a carrot, half an onion, two cloves, three sprigs of parsley, three pepper-corns, two tablespoonfuls of lemon-juice or vinegar, a teaspoonful of salt, a blade of mace, half a bay-leaf, half a teaspoonful of paprika, a dash of celery salt, and two quarts of cold water. Bring to the boil and cool before using.

X

Fry an onion in butter. Add half a teaspoonful of beef extract, a pinch of celery seed, a few drops of Worcestershire, a tablespoonful of tomato catsup, half a cupful of vinegar, and salt and pepper to season. Add two quarts of cold water, bring to the boil, and cool before using.

XI

Four quarts of water, one onion, one slice of carrot, two tablespoonfuls of salt, one tablespoonful of pepper, two cloves, one tablespoonful of vinegar, the juice of half a lemon, and a bouquet of sweet herbs. Boil for an hour before putting in the fish.

ONE HUNDRED SIMPLE FISH SAUCES

ADMIRAL SAUCE

Add two pounded anchovies, four chopped shallots, a teaspoonful of chopped capers, and a little grated lemon-peel to one cupful of Drawn-Butter Sauce. Reheat, season with salt and pepper and lemon-juice. Serve hot.

ALBERT SAUCE

Boil three chopped shallots with a tablespoonful of butter and one-fourth cupful of vinegar. Add one cupful of freshly grated horseradish, half a cupful of white stock and one cupful of Veloute Sauce. Boil until thick, rub through a sieve, reheat, add the yolks of three eggs beaten with a cupful of cream, two tablespoonfuls of butter in small bits, and a little minced parsley.

ALLEMANDE SAUCE—I

Put two cupfuls of white stock into a saucepan with half a dozen mushrooms, chopped fine, a two-inch strip of lemon-peel, salt and pepper to season, and a teaspoonful of minced parsley. Simmer for an hour and strain. Thicken with a teaspoonful of flour, rubbed smooth in a little cold stock or water, take from the fire, and add the yolks of three eggs beaten with the juice of half a lemon. Reheat, but do not boil. Take from the fire and add a tablespoonful of butter.

ALLEMANDE SAUCE—II

Cook together two tablespoonfuls of butter and three of flour. Add two cupfuls of white stock and cook until thick, stirring constantly. Beat the yolks of three eggs and add the sauce gradually to the eggs, beating constantly. Strain, add the juice of half a lemon and a tablespoonful of butter. Serve hot.

ANCHOVY BUTTER

Soak, bone, dry, and pound eight salted anchovies. Add twice their bulk of fresh butter, mix thoroughly, press forcibly through a fine sieve, add a little more butter and the juice of a lemon. Make into small pats and keep in a cold place.

ANCHOVY BUTTER SAUCE

Prepare a pint of Brown Sauce according to directions elsewhere given and season with melted butter, lemon-juice, and anchovy essence.

ANCHOVY SAUCE—I

Stir two tablespoonfuls of anchovy essence into one cupful of melted butter. Season with cayenne and powdered mace.

ANCHOVY SAUCE—II

Pound three anchovies smooth with three tablespoonfuls of butter, add two teaspoonfuls of vinegar and a quarter of a cupful of water. Bring to the boil and thicken with a tablespoonful of flour rubbed smooth in a little cold water. Strain through a sieve and serve hot.

ANCHOVY SAUCE—III

Add a tablespoonful of anchovy paste to a cupful of Drawn-Butter Sauce and season with lemon-juice and paprika.

AURORA SAUCE

Add one half cupful of mushroom liquor to one cupful of Béchamel Sauce. Add also three tablespoonfuls of stewed and strained tomatoes, and one tablespoonful of butter. Reheat, add a few cooked mushrooms cut into dice, and serve.

AVIGNONNAISE SAUCE

Chop together four shallots and two beans of garlic. Fry in olive-oil, add two cupfuls of Béchamel Sauce, bring to the boil, add the yolks of three eggs, two tablespoonfuls of grated Parmesan cheese, and a little minced parsley. Heat, but do not boil, and use as soon as it thickens.

BEARNAISE SAUCE—I

Bring to the boil two tablespoonfuls each of vinegar and water. Simmer in it for ten minutes a slice of onion. Take out the onion and add the yolks of three eggs beaten very light. Take from the fire, add salt and pepper to season, and four tablespoonfuls of butter beaten to a cream. The butter should be added in small bits.

BEARNAISE SAUCE—II

Beat the yolks of five eggs, add a pinch of salt and one tablespoonful of butter. Heat in a double-boiler until it begins to thicken, then take from the fire and add two more tablespoonfuls of butter. Season with minced fine herbs and parsley and add a teaspoonful of tarragon vinegar.

BEARNAISE SAUCE—III

Beat the yolks of two eggs very light and put into a double-boiler. Add gradually three tablespoonfuls of olive-oil, then the same quantity of boiling water, then one tablespoonful of lemon-juice. Season with salt and cayenne and serve immediately.

QUICK BEARNAISE SAUCE

Beat the yolks of four eggs with four tablespoonfuls of oil and four of water. Add a cupful of boiling water and cook slowly until thick and smooth. Take from the fire, and add minced onion, capers, olives, pickles, and parsley and a little tarragon vinegar.

BÉCHAMEL SAUCE

Cook together two tablespoonfuls each of butter and flour, add two cupfuls of white stock and cook until thick, stirring constantly. Season with salt, pepper, and grated nutmeg.

BOMBAY SAUCE

Season Drawn-Butter Sauce highly with chopped pickle, curry powder, and tarragon vinegar.

BORDELAISE SAUCE

Fry in butter a tablespoonful of chopped shallots and two minced beans of garlic. Add half a cupful of Claret, a pinch of red pepper, and a pint of Espagnole Sauce. Boil until thick, take from the fire and add lemon-juice and minced parsley to season. Add also a quarter of a pound of beef marrow cut in small pieces and parboiled in salted water. Serve at once.

WHITE BORDELAISE SAUCE

Fry a tablespoonful of chopped onions in butter, add a wineglassful of white wine and a cupful of Veloute Sauce. Season to taste, boil for five minutes, take from the fire, add one tablespoonful each of minced parsley, lemon-juice, and butter.

BROWN SAUCE—I

Brown two tablespoonfuls of flour in butter. Add two cupfuls of milk or cream and cook until thick, stirring constantly.

BROWN SAUCE—II

Fry in pork fat two slices of onion, a slice of carrot, a bay-leaf, and a sprig of parsley. Add a heaping teaspoonful of flour and, when brown, a cupful of stock. Cook until thick, stirring constantly. Take from the fire, strain, add the juice of half a lemon, and salt and pepper to season.

BROWN BUTTER SAUCE

Melt butter in a frying-pan and cook until brown, taking care not to burn. Take from the fire and add lemon-juice or vinegar and salt and pepper to taste. Serve hot.

BUTTER SAUCE

Mix chopped hard-boiled eggs with a liberal amount of melted butter. Season with salt, pepper, and minced parsley.

CAPER SAUCE—I

Add half a cupful of capers to two cupfuls of Drawn-Butter Sauce.

CAPER SAUCE—II

Prepare a pint of Drawn-Butter Sauce and add to it two tablespoonfuls of capers, a tablespoonful of anchovy essence, and salt and pepper to season.

CLARET SAUCE

Reheat one cupful of Brown Sauce, season with grated onion, add half a cupful of Claret, bring to the boil, and serve.

COLBERT SAUCE

Put into a saucepan one cupful of Espagnole Sauce, two tablespoonfuls of beef extract, the juice of a lemon, red and white pepper and minced parsley to season, and half a cupful of butter in small bits. Heat, but do not boil, and serve at once.

CREAM SAUCE

Cook together one tablespoonful of butter and two of flour. Add two cupfuls of cream or milk and cook until thick, stirring constantly Season with salt and pepper.

CUCUMBER SAUCE—I

Chop two cucumbers, drain, and add one tablespoonful of grated onion and half of a minced bean of garlic. Season with salt, pepper, and vinegar, and add enough olive-oil to make a smooth paste. Serve immediately.

CUCUMBER SAUCE—II

Grate four large cucumbers and drain. Season the pulp with salt, pepper, grated onion, and tarragon vinegar. Add enough whipped cream to make a smooth mixture and serve at once.

CUCUMBER SAUCE—III

Chop a cucumber finely, season with salt, pepper, and vinegar and add it to Hollandaise Sauce.

CURRY SAUCE

Fry a tablespoonful of chopped onion in butter and add a tablespoonful of flour mixed with a teaspoonful of curry powder. Mix thoroughly, add one cupful of cold water, and cook until thick, stirring constantly. Take from the fire, season with salt and onion juice, and serve hot.

DRAWN-BUTTER SAUCE

Cook to a smooth paste two tablespoonfuls of butter and two of flour. Add two cupfuls of cold water and cook until thick, stirring constantly. Season with salt and pepper.

DUTCH SAUCE

Cook together two tablespoonfuls each of butter and flour, add one cupful of white stock, and cook until thick, stirring constantly. Season with salt and pepper, take from the fire and add the yolks of three eggs beaten with half a cupful of cream. Cook in a double-boiler for three minutes, take from the fire, add a tablespoonful of lemon-juice and strain.

DUXELLES SAUCE—I

Cook in butter one cupful of chopped mushrooms; and one tablespoonful each of minced onion and parsley. Add to one pint of Spanish Sauce and serve.

DUXELLES SAUCE—II

Prepare a pint of Veloute Sauce, add a wineglassful of white wine and two tablespoonfuls of beef extract. Boil for five minutes, add two tablespoonfuls each of chopped mushrooms and cooked beef tongue or ham. Add a little minced parsley, reheat, and serve.

EGG SAUCE—I

Add one half cupful of sliced or chopped hard-boiled eggs to two cupfuls of Drawn-Butter Sauce.

EGG SAUCE—II

Prepare a Cream Sauce according to directions previously given, and add the yolks of two raw eggs, a tablespoonful of grated onion, a hard-boiled egg, chopped fine, and a teaspoonful of minced parsley.

ESPAGNOLE SAUCE

Add a small bay-leaf, a blade of mace, and two cloves, to two cupfuls of white stock. Simmer for fifteen minutes. Cook together two tablespoonfuls of butter and three of flour; add the heated stock and cook until thick, stirring constantly. Add one tablespoonful each of chopped ham, onion, celery, carrot, and parsley, with salt and paprika to season. Simmer for an hour, strain, and serve very hot.

FINE HERB SAUCE—I

Fry in butter one tablespoonful each of minced parsley and onion. Add to one pint of White Sauce and reheat. Season with salt and pepper, and serve.

FINE HERB SAUCE—II

Prepare according to directions given for Brown Italian Sauce, using butter instead of oil and half a cupful of minced parsley instead of the thyme and bay-leaf. Season with grated nutmeg and add to either Spanish or Veloute Sauce.

FLEMISH SAUCE

Prepare a cupful of Drawn-Butter Sauce, take from the fire, add the yolks of two eggs well-beaten, and pepper, grated nutmeg, made mustard, vinegar, and minced parsley to season. Add gradually half a cupful of melted butter and serve.

GARLIC SAUCE

Peel the garlic and boil for an hour, changing the water four times. Drain, chop, and mix to a smooth paste with melted butter. The flavour is mild and resembles almond.

SAUCE À LA GASCONNE

Chop together a tablespoonful of capers and a bean of garlic. Fry in olive-oil, seasoning with pepper and grated nutmeg. Add a wineglassful of white wine, a cupful of Veloute Sauce, a bay-leaf, and a sprig of thyme. Boil for fifteen minutes, skim, add another wineglassful of white wine, strain, and add the yolks of three eggs well beaten. Season with lemon-juice, butter, anchovy essence, and minced parsley.

GENEVA SAUCE

Brown one tablespoonful of flour in butter, add two cupfuls of thick stock and one cupful of red wine, and cook until thick, stirring constantly. Add two small onions chopped, a bunch of sweet herbs, two tablespoonfuls of chopped mushrooms, and salt and pepper to season. Simmer for half an hour, add a wineglassful of Madeira, strain, and serve.

GOOSEBERRY SAUCE

Boil a pint of green gooseberries for ten minutes in water to cover. Drain, press through a sieve, and mix with an equal quantity of White Sauce.

HESSIAN SAUCE

Mix four tablespoonfuls of freshly grated horseradish with an equal quantity of fresh bread-crumbs, a tablespoonful of sugar, and a little salt and pepper. Mix to a smooth paste with sour cream and serve with baked fish.

HOLLANDAISE SAUCE—I

Beat half a cupful of butter to a cream and add gradually the yolks of two eggs well beaten. Then add the juice of half a lemon and pepper and salt to season. Place the bowl over boiling water and beat with an egg-beater until thick and smooth. Take from the fire and beat for a few moments. Be careful not to cook it too long.

HOLLANDAISE SAUCE—II

Put a bay-leaf and a chopped onion in two tablespoonfuls of tarragon vinegar, bring to the boiling point, strain and cool. Cook together two tablespoonfuls of butter and one of flour, add a half cupful of cold water, and cook until thick, stirring constantly. Take from the fire and add the yolks of two eggs beaten with the vinegar. Reheat for a moment, seasoning with salt and pepper, strain, and serve immediately. Lemon-juice may be used in place of the vinegar.

HORSERADISH SAUCE—I

Add half a cupful of freshly grated horseradish to a cupful of Drawn-Butter Sauce. Season with lemon-juice and beat until smooth.

HORSERADISH SAUCE—II

Prepare a Cream Sauce according to directions previously given, and add three tablespoonfuls of freshly grated horseradish and half a cupful of melted butter. Serve with boiled fish.

HORSERADISH SAUCE—III

To one cupful of Spanish Sauce add two tablespoonfuls of prepared horseradish, two tablespoonfuls of bread-crumbs, a teaspoonful of powdered sugar, and salt, pepper, and made mustard to season. Heat in a double-boiler, and just before serving add one-half cupful of whipped or cold cream. (Cow cream, not cosmetic.)

ITALIAN SAUCE

Fry in butter two tablespoonfuls of minced parsley and one tablespoonful of chopped mushrooms and shallots. Add two cupfuls of white wine and boil until reduced half. Add one cupful of Veloute Sauce and one half cupful of stock. Boil until thick, skim, and serve.

BROWN ITALIAN SAUCE

Fry in olive-oil half a cupful of chopped mushrooms, four chopped shallots, a sprig of thyme, and a bay-leaf. Add half a cupful of white wine and simmer until the liquid is reduced half. Take out the thyme and bay-leaf, add a cupful of Spanish Sauce, skim, boil, and serve.

JAPANESE SAUCE

Chop fine a shallot and two cloves of garlic. Add two tablespoonfuls each of walnut catsup, soy, and Worcestershire sauce. Season highly with paprika, add two cupfuls of tarragon vinegar, and let stand for two weeks. Strain, and serve with fish.

JERSEY SAUCE

Brown four tablespoonfuls of flour in butter, add two cupfuls of brown stock and cook until thick, stirring constantly. Season with salt, pepper, and Worcestershire.

LEMON SAUCE—I

Melt half a cupful of butter and add to it the juice of a large lemon. When very hot take from the fire and pour over the well-beaten yolks of two eggs.

LEMON SAUCE—II

Prepare a pint of Drawn-Butter Sauce according to directions previously given, season with salt, pepper, grated nutmeg, and lemon-juice, and add half a cupful of melted butter.

LIVOURNAISE SAUCE

Soak, bone, and pound to a pulp eight salted anchovies. Add the yolks of two eggs, well beaten. Add slowly half a cupful of olive-oil and two tablespoonfuls of vinegar. Season with pepper, grated nutmeg, and minced parsley. Serve very cold.

LOBSTER SAUCE—I

Add half a cupful of chopped cooked lobster meat and the pounded coral to each cupful of Drawn-Butter Sauce. Season with paprika, butter, and lemon-juice.

LOBSTER SAUCE—II

Prepare a Hollandaise Sauce and mix with finely-cut cooked lobster meat. Season with melted butter, lemon-juice, tabasco, and Worcestershire.

MAÎTRE D'HÔTEL SAUCE

Work into half a cupful of butter all the lemon-juice it will take and add a teaspoonful or more of minced parsley. Or, melt the butter without burning, take from the fire, add the juice of half a lemon and a teaspoonful of minced parsley.

MAYONNAISE

Put into an earthen bowl the yolk of a fresh egg and a pinch of salt, a dash of red pepper, and half a teaspoonful of dry mustard. Place the bowl on ice or in ice-water. Pour one cupful of olive-oil into a small pitcher from which it will drop easily. When the egg and seasoning are thoroughly mixed, begin to add the oil, using a silver teaspoon, and rubbing rather than stirring. Add the oil until a clear spot is formed upon the egg, and then mix until smooth. Only a few drops can be added at first, but the quantity may be gradually increased. The clear spot on the egg is an infallible test of the right quantity of oil. If too much oil is added the dressing will curdle. A few drops of lemon-juice and long beating will usually make it right again. If this fails, set the bowl directly on the ice in the refrigerator, and let stand for half an hour. If it is still curdled, begin again with the yolk of another egg and add the curdled mayonnaise by degrees to the new dressing.

When the mayonnaise is so thick that it is difficult to stir it, add the juice of half a lemon, if desired.

MILANAISE SAUCE

Melt two tablespoonfuls of butter, add two chopped mushrooms and two boned and pounded anchovies. Add two tablespoonfuls of flour and cook until the flour is brown. Add one cupful of brown stock and one tablespoonful each of sherry and vinegar drained from capers. Cook until thick, stirring constantly, seasoning with salt, cayenne, and made mustard. Simmer for twenty minutes, strain, add one tablespoonful of capers, boil for five minutes, and serve.

MUSHROOM SAUCE

Prepare a Drawn-Butter Sauce according to directions previously given and add to it one cupful of chopped cooked mushrooms.

NIÇOISE SAUCE

Rub through a fine sieve the yolks of three hard-boiled eggs. Put into a deep bowl, with two raw yolks, a tablespoonful of made mustard, and salt and pepper to season. Add gradually half a cupful of olive-oil and a little vinegar, finishing with two tablespoonfuls of minced fine herbs.

NONPAREIL SAUCE

Add chopped hard-boiled eggs and chopped cooked mushrooms to Hollandaise Sauce.

NORMANDY SAUCE

Add one tablespoonful of mushroom catsup to one pint of Veloute Sauce and cook for ten minutes. Add one fourth cupful of strong fish stock, bring to the boil, take from the fire and add the yolks of two eggs beaten with the juice of half a lemon. Strain, add a tablespoonful of butter, and serve.

OLIVE SAUCE

Prepare according to directions given for Jersey Sauce, adding half a dozen chopped olives instead of the Worcestershire.

OYSTER SAUCE—I

Prepare a Cream Sauce according to directions previously given, using the oyster liquor for part of the liquid. Add parboiled oysters cut fine, and season with paprika and lemon-juice.

OYSTER SAUCE—II

Cook two dozen oysters in their liquor with a little water, butter, white and red pepper, and grated nutmeg. Thicken with a tablespoonful each of butter and flour cooked together, take from the fire, add the yolks of two eggs well beaten, the juice of a lemon, and two tablespoonfuls of butter. Serve with boiled fish.

PARSLEY SAUCE—I

Prepare a Drawn-Butter Sauce according to directions previously given, add half a cupful of fine minced parsley, and season with lemon-juice.

PARSLEY SAUCE—II

Boil two large bunches of parsley in water to cover for five minutes. Strain the water, and thicken with a tablespoonful each of butter and flour cooked together. Season with salt, pepper, and grated nutmeg, take from the fire, add the yolks of two eggs beaten with a little vinegar, three tablespoonfuls of butter in small bits, and a little minced parsley.

PARSLEY AND LEMON SAUCE

Squeeze the juice out of a lemon, remove the seeds, and chop the pulp fine with a bunch of parsley. Add a little of the grated peel. Cook together one tablespoonful each of butter and flour, add the parsley and lemon and one and one half cupfuls of stock. Season with salt, pepper, and powdered mace, and boil for ten minutes. Take from the fire, add the yolks of two eggs beaten with a little cold stock, and serve.

PERSILLADE SAUCE

Put into a bowl one fourth cupful of olive-oil with a tablespoonful of made mustard, the juice of two lemons, two tablespoonfuls of minced parsley, and salt and pepper to season. Add a few drops of tarragon vinegar, mix thoroughly, and serve.

PIQUANT SAUCE—I

Cook together a teaspoonful of chopped onion, a pinch of sugar, a few drops of Worcestershire sauce, and one tablespoonful each of chopped capers and pickles, with two tablespoonfuls of tarragon vinegar, and salt and cayenne to season. Prepare a Spanish Sauce and add the mixture to it.

PIQUANT SAUCE—II

Mix together half a cupful of beef stock, two tablespoonfuls of tarragon vinegar, two tablespoonfuls of chopped pickle, one tablespoonful each of chopped onion, capers, and parsley, a teaspoonful each of sugar and salt, and paprika to season.

POOR MAN'S SAUCE

Brown a tablespoonful of flour in butter, add two cupfuls of stock, and cook until thick, stirring constantly. Add two tablespoonfuls of tomato catsup and one of anchovy essence. Strain and serve.

PORTUGUESE SAUCE

Put six tablespoonfuls of butter into a saucepan with the yolks of two eggs beaten with the juice of half a lemon. Season with salt and pepper and heat thoroughly but do not boil. Take from the fire, stir until thick, and serve immediately.

POULETTE SAUCE

Simmer for ten minutes a pint of White Sauce, seasoning with salt, pepper, and lemon-juice. Beat the yolks of three eggs light and pour the hot sauce over them slowly. Cook for two minutes in a double boiler, and serve immediately.

RAVIGOTE SAUCE

Put one cupful of stock into a saucepan with two tablespoonfuls of white wine and three tablespoonfuls of chopped chives and parsley. Season with salt and pepper and simmer for twenty minutes. Thicken with one tablespoonful each of butter and flour cooked together. Take from the fire, add the juice of half a lemon, and serve.

COLD RAVIGOTE SAUCE

Chop together a tablespoonful each of parsley, chives, chervil, tarragon, and shallot. Add to a stiff mayonnaise and tint green, if desired, with color paste.

REMOULADE SAUCE

Mix two tablespoonfuls each of capers and minced anchovies, add a tablespoonful of minced parsley, a teaspoonful of dry mustard, and salt and pepper to taste. Add one half bean of garlic, chopped very fine, and enough olive-oil to make a smooth paste. Add a few drops of vinegar and serve.

ROYALE SAUCE

Cook together half a cupful of butter and the beaten yolks of three eggs until the yolks begin to thicken. Take from the fire and add by degrees two tablespoonfuls of tarragon vinegar, two tablespoonfuls of Indian soy, one finely chopped small pickle, and cayenne and salt to season. Mix thoroughly and cool. Serve cold.

SARDINE SAUCE

Add skinned, boned, and mashed sardines to Mayonnaise. Beat until smooth and serve with cold fish.

SHAD ROE SAUCE

Boil, drain, skin, and mash a shad roe. Season with salt, pepper, grated onion, and powdered mace. Add half a cupful of Madeira and half a cupful or more of melted butter. Serve with shad or any other fish.

SHRIMP SAUCE

Add one cupful of chopped cooked shrimps to each pint of White Sauce. Season with lemon-juice, paprika, and tabasco sauce.

SICILIAN SAUCE

Slice four onions, fry brown and drain carefully. Put into a saucepan with two cupfuls of Espagnole Sauce, a wineglassful of sherry, and a pinch of cayenne pepper. Reheat, strain, and serve.

SPANISH SAUCE

Prepare according to directions given for Brown Sauce, using one cupful of highly seasoned stock for liquid.

SUPREME SAUCE

Prepare according to directions given for Drawn-Butter Sauce, using chicken stock and a little cream for liquid. Take from the fire, and add two tablespoonfuls of butter and the juice of half a lemon.

TARTAR SAUCE—I

Chop together capers, olives, parsley, and pickles. Add one half cupful of the mixture to a cupful of Mayonnaise.

TARTAR SAUCE—II

Mix together one tablespoonful each of vinegar and Worcestershire sauce, add a teaspoonful of lemon-juice and a pinch of salt. Brown half a cupful of butter and strain into the hot vinegar. Serve hot.

TARTAR SAUCE—III

Prepare a cupful of Drawn-Butter Sauce and add to it a teaspoonful each of made mustard, grated onion, and chopped pickle. Take from the fire, season with salt and cayenne, add the beaten yolk of an egg, and serve.

TOMATO SAUCE—I

Prepare according to directions given for Drawn-Butter Sauce, using tomato-juice or stewed and strained canned tomatoes for liquid.

TOMATO SAUCE—II

Chop together capers, pickles, onion, and olives. There should be half a cupful in all. Add one half cupful of stewed and strained tomatoes, a teaspoonful each of made mustard and sugar, and salt and cayenne to season highly. Serve very hot.

TOMATO SAUCE—III

Chop fine an onion and a clove of garlic. Fry in butter and add half a can of stewed and strained tomatoes. Thicken with butter and flour cooked together, season with salt and pepper and serve.

BROWN TOMATO SAUCE

Fry a tablespoonful of chopped onion in butter, add one tablespoonful of flour and one half cupful each of stock and stewed and strained tomato. Cook until thick, stirring constantly. Season with salt, pepper, and kitchen bouquet. Strain and serve.

VELOUTE SAUCE

Cook together three tablespoonfuls each of butter and flour, add one cupful of white stock and one quarter cupful of cream. Cook until thick, stirring constantly. Season with salt, cayenne, grated nutmeg, and minced parsley. Simmer for an hour, strain, and serve.

VENETIENNE SAUCE—I

Cook together for five minutes two tablespoonfuls of tarragon vinegar, six pepper-corns, a tablespoonful of chopped ham, six parsley roots, a sprig of thyme and a bay-leaf. Strain, and add to one cupful of Veloute Sauce. Reheat, add a teaspoonful of minced parsley and serve.

VENETIENNE SAUCE—II

Add minced parsley, tarragon vinegar, grated nutmeg, and a tablespoonful of butter to Allemande Sauce.

VINAIGRETTE SAUCE

Mix four tablespoonfuls of olive-oil with one tablespoonful of vinegar. Season with salt and paprika and add to it minced parsley, pickle, and capers.

WHIPPED CREAM SAUCE

Mix a teaspoonful of dry mustard with a tablespoonful of vinegar and two tablespoonfuls of freshly grated horseradish. Mix with one fourth cupful of Mayonnaise, and when smooth fold in carefully one cupful of whipped cream. Season with salt and red pepper and serve very cold with cold fish.

WHITE SAUCE

Cook together two tablespoonfuls each of butter and flour, add one cupful of white stock and one half cupful of cream. Cook until thick, stirring constantly. Season with salt and pepper. One and one half cupfuls of milk may be used instead of the stock and cream.

TEN WAYS TO SERVE ANCHOVIES

I

Clean, bone, and trim the fish. Arrange on a dish, alternating with quarters of hard-boiled eggs. Moisten with olive-oil, sprinkle with parsley, and serve with toasted crackers.

II

Split the anchovies, wash in white wine, and bone them. Make a paste with the yolks of eggs, equal parts of minced cooked fish, and bread-crumbs. Stuff the anchovies, dip into batter, and fry in deep fat.

III

Pound the fish in a mortar, seasoning with minced parsley, grated onion, and cayenne. Serve on small circles of fried bread, as a first course at dinner.

IV

Drain a bottle of anchovies and mash fine with enough butter to make a smooth paste. Season with lemon-juice and cayenne. Spread on fingers of toast and lay a whole anchovy on each piece.

V

Wash eight salted anchovies, remove the skin and bones, and soak in clear water for an hour. Drain and wipe dry. Arrange on lettuce leaves with sliced hard-boiled eggs and pour over a French dressing.

VI

Toast circles of bread, spread with butter, cover with chopped hard-boiled eggs, make a hollow in the egg, lay an anchovy upon it, and set into a hot oven for five minutes.

VII

Toast thin circles of graham bread, butter, and cover each piece with anchovies. Sprinkle with lemon-juice and paprika and put into hot oven for five minutes.

VIII

Clean and rinse the fish and dry on a cloth. Butter a small baking-dish, put in a layer of cracker crumbs, then a layer of anchovies, then sugar and crumbs. Repeat until the dish is full, having crumbs and butter on top. Beat the yolks of two eggs with half a cupful of cream and a little sugar. Pour over the fish and bake in the oven.

IX

Use salted Norwegian anchovies soaked for two hours in cold water. Split down the back, bone and skin, cut into strips, and arrange on a platter. Mince separately parsley, capers, boiled carrots, beets, and the whites and yolks of hard-boiled eggs. Arrange small piles of contrasting colors among the fish and pour over a French dressing.

X

Fry thin circles of bread, put a pimola in the centre, and curl an anchovy around it. Fill the remaining space with chopped hard-boiled eggs and serve as a first course at dinner or luncheon.

FORTY-FIVE WAYS TO COOK BASS

BAKED BASS—I

Scale, wash, and clean, leaving the head intact. Make a stuffing of two cupfuls of bread-crumbs, one cupful of butter, two eggs well beaten, and enough cold water to make a smooth paste. Season with pepper, salt, grated lemon, minced parsley, thyme, and marjoram. Split the fish, stuff, and sew up. Lay thin slices of salt pork over the fish and put into a baking-pan with a little boiling water seasoned with wine and tomato juice. Bake carefully, basting frequently. The gravy may be thickened and served with the fish.

BAKED BASS—II

Split the fish and stuff with seasoned mashed potatoes. Put a little boiling water and a tablespoonful of butter into the baking-pan, and baste frequently while cooking.

BAKED BASS—III

Rub the inside of the fish with salt, sprinkle the outside with pepper and salt, cover with sliced onion and salt pork. Dredge with flour and put into the baking-pan with sufficient boiling water to keep from burning. Baste frequently while cooking, remove the pork and onion, thicken the sauce with a tablespoonful each of butter and flour blended and mixed with a little tomato catsup. Pour the hot sauce over the fish and serve.

BAKED BASS—IV

Make a stuffing of one cupful of bread-crumbs, one teaspoonful each of melted butter, Worcestershire sauce, tomato catsup, minced parsley, minced onion, minced olives or pickles, lemon-juice, salt, black pepper, and paprika to taste, and sufficient cold water to moisten. Sew up the fish and bake as usual. Serve with Tartar Sauce.

BAKED BASS WITH WHITE WINE

Put a bass into a baking-dish with salt, pepper and mushroom liquor to season, and enough white wine to moisten. Cover with buttered paper and bake for fifteen minutes. Melt two tablespoonfuls of butter, add three tablespoonfuls of flour, and cook thoroughly. Add two cupfuls of white stock and cook until thick, stirring constantly. Take from the fire and add the yolks of three eggs beaten with a little cold water, and the juice of half a lemon. Add a tablespoonful of butter and the juice in the baking-pan. Pour over the bass and serve.

BAKED BASS WITH SHRIMP SAUCE

Marinate the cleaned fish for an hour in oil and vinegar. Put into a baking-pan with slices of salt pork underneath and on top and sufficient boiling water to keep from burning. Add a teaspoonful of butter to the water and baste two or three times during the hour of baking. Strain the gravy and set aside. Melt one tablespoonful of butter, add one tablespoonful of flour and cook until brown. Add one cupful of the liquid left in the baking-pan, making up the required quantity with boiling water if necessary. Cook until thick, stirring constantly; season with cayenne and lemon-juice, and add half a can of shrimps chopped fine. Bring to the boil, pour over the fish, and serve.

BAKED AND STUFFED BLACK BASS

Mix together one cupful of bread-crumbs, two small onions chopped, two eggs well beaten, and cold water to moisten. Season with Worcestershire, tabasco and minced parsley. Stuff a bass with this mixture, rub with melted butter, and bake with a little boiling water, basting as required.

BAKED BASS À LA NEWPORT

Clean the fish, gash the top, season with salt and pepper, and cover with thin slices of salt pork. Pour a little boiling water into the pan and bake slowly, basting as required. Serve with the pork. Bacon may be used instead.

BAKED BASS À LA MANHATTAN

Butter a baking-dish, put in the cleansed fish, rub with melted butter, season with salt and pepper, and cover with thin slices of bacon and bread crumbs. Add a little boiling water and bake in a very hot oven, basting as required.

BAKED BASS AND TOMATOES

Select one large black bass or two small ones; clean the head and let it remain on the fish. Slice four tomatoes and cut in halves. Make a plain bread dressing; open the fish, rub the inside lightly with salt and soft butter; lay a thick layer of tomatoes in, then a layer of the bread dressing, alternating them until the fish is well stuffed; then bind with a tape. Lard the fish with strips of salt pork. Lay in a baking-pan, add one cupful of hot water and one tablespoonful of butter, and bake, basting often. In fifteen minutes take the pan out of the oven and spread the fish with a layer of thinly sliced tomatoes, seasoned with a sprinkling of salt, some melted butter, and a light sprinkling of grated cheese. Bake until the tomatoes are done, then carefully remove to a platter, taking off the tape first. Garnish with parsley and serve.

BAKED BLACK BASS À LA BABETTE

Clean the fish, salt it well, and put into a baking-pan with a cupful of water. Put lumps of butter on top, and season with salt, pepper, and minced parsley. Bake for an hour, basting often. Add a wineglassful of Sherry and a little catsup to the sauce remaining in the pan. Thicken with a teaspoonful of flour, rubbed smooth with a little cold water.

BAKED FILLETS OF BASS

Cut bass into small fillets, sprinkle with salt and pepper, put into a shallow pan, cover with buttered paper and bake for twelve minutes in a hot oven. Serve with a border of boiled rice and Hollandaise Sauce.

BLACK BASS À LA MONTMORENCY

Clean, skin, and bone a bass, and cut into pieces. Butter a baking-dish, put in the fish, season with salt, pepper, and white wine; cover with buttered paper and set in the oven until the fish is partly cooked. Take out the fish and arrange in a baking-pan. Add to the remaining liquor a chopped onion, half a dozen mushrooms, and two sprigs of parsley finely chopped. Add a little stock and thicken with a teaspoonful of flour rubbed smooth in a little cold water. Pour this sauce over the fish, lay a large mushroom on each piece, cover with crumbs, dot with butter, and bake in the oven. Sprinkle with lemon-juice before serving.

STUFFED SEA-BASS

Clean the fish and cover it with a marinade of olive-oil and vinegar. Soak for an hour. Fill the fish with chopped salt pork and mushrooms, put into a baking-pan with slices of salt pork underneath and on top, and sufficient boiling water. Bake for forty minutes, cover with slices of tomatoes and half of a sweet green pepper chopped fine. Dot with butter and bake for twenty minutes more. Take up the fish and rub the sauce through a colander. Stir in a tablespoonful of butter rolled in flour, add one teaspoonful of sugar and two teaspoonfuls of grated onion. Dilute with boiling water if too thick, bring to the boil, pour over the fish, and serve.

BASS À LA BORDELAISE

Split a large sea-bass. Put into a baking-dish with a wineglassful of Claret and salt and pepper to season. Sprinkle with chopped shallot, cover with buttered paper, and cook in a moderate oven for fifteen minutes. Lay the bass on a platter, put the juice in a saucepan with half a teaspoonful of beef extract, four chopped mushrooms, and a bruised bean of garlic. Thicken with flour browned in butter, bring to the boil, pour over the fish, and serve very hot.

BOILED BASS

Clean the fish, put it into warm salted water and simmer for twenty minutes.

BOILED SEA-BASS WITH EGG SAUCE

Boil the fish according to directions previously given. Melt one tablespoonful of butter, add two tablespoonfuls of flour, and cook thoroughly. Add two cupfuls of the water in which the fish was boiled, and cook until thick, stirring constantly. Season with salt, pepper, minced parsley, and lemon-juice; add three hard-boiled eggs coarsely chopped, pour over the fish, and serve.

BOILED BASS WITH MUSHROOMS

Boil a bass in water to cover, adding to the water four tablespoonfuls of vinegar, six pepper-corns, and a little salt. Melt one tablespoonful of butter, add one tablespoonful of flour and cook thoroughly. Add one cupful or more of boiling water and cook until thick, stirring constantly. Add the juice of half a lemon, half a can of mushrooms chopped fine, and pepper and salt and minced parsley to season. Bring to the boil, pour over the fish, and serve.

BOILED BLACK BASS WITH CREAM SAUCE

Clean the bass and sew it up in coarse cheese-cloth. Boil in enough water to cover, adding half a cupful of vinegar, a sliced onion, six or eight whole peppers, a blade of mace, and salt to season. Take up the fish and reduce the liquid by rapid boiling. Strain and set aside. Melt one tablespoonful of butter, add one tablespoonful of flour and cook thoroughly. Add a cupful of the strained liquid and cook until thick, stirring constantly. Season to taste, add half a cupful of cream, bring to the boil, pour over the fish, and garnish with sliced lemons.

BLACK SEA-BASS À LA POULETTE

Prepare a Poulette Sauce and pour over a black sea bass boiled according to directions previously given.

COLD BASS WITH TARTAR SAUCE

Boil the fish in court bouillon and drain. Chop fine parsley, pickles, olives, and capers. Mix with a stiff Mayonnaise and spread over the fish. Serve with a border of sliced cucumbers.

BROILED BASS

Clean the fish, split it, and cut each half into two or three pieces. Dip in oil or melted butter, sprinkle with flour, and broil carefully.

BROILED BLACK BASS

Clean and split the fish, remove the bone, rub with melted butter or oil, and broil carefully. Pour over a little melted butter, and garnish with lemon and parsley.

BASS STEWED WITH TOMATOES

Clean the fish, remove the bones and cut into square pieces. Fry two sliced onions in olive-oil. Lay the fish upon it, season with salt and pepper and pour over a can of tomatoes which have been rubbed through a sieve. Season with salt and pepper, cover closely, and cook for an hour. Serve in the same dish.

FRIED BASS WITH BACON

Clean and cut up the fish, season with pepper and salt, roll in flour, and fry in hot lard. Serve with rashers of bacon fried separately. Garnish with parsley and lemon.

FRIED BLACK BASS

Scale, clean, and cut up the fish, season with salt and pepper, dredge with flour, and fry in deep fat.

BREADED FILLET OF BASS

Clean the fish and cut into convenient pieces. Season with salt and pepper, dip in beaten egg, then in crumbs, and fry in deep fat. Serve very hot with Tartar Sauce.

BREADED BASS WITH BACON

Clean the fish and cut into pieces. Season with pepper and salt, roll in flour, then in beaten egg, then in bread-crumbs. Fry in deep fat and serve with a border of rashers of bacon fried separately. Garnish with parsley.

BOILED SEA-BASS WITH PARSLEY SAUCE

Put two medium-sized cleaned sea-bass into a fish-kettle with a bunch of parsley. Cover with salted and acidulated water, bring to the boil, simmer for half an hour, drain, garnish with lemon and parsley, and serve with a parsley sauce.

FRIED SEA-BASS WITH TARTAR SAUCE

Clean and wipe small sea-bass, score the sides deeply, dip in milk, roll in flour, fry in deep fat, drain, sprinkle with salt, and garnish with quartered lemons and fried parsley. Serve with Tartar Sauce.

MATELOTE OF SEA-BASS

Clean three pounds of sea-bass and cut in convenient pieces for serving. Put into a saucepan with a bunch of parsley, salt and pepper to season, and a teaspoonful of sweet herbs. Add two onions, sliced, and two small cloves of garlic. Cover with equal parts of stock and Claret and simmer slowly until the fish is done. Move the fish carefully to a serving-dish and strain the liquid into another saucepan. Brown two tablespoonfuls of flour in as much butter as is required to make a smooth paste, add the liquid, and cook until thick, stirring constantly. Add to the sauce three tablespoonfuls of essence of anchovy and some mushrooms and small button onions fried brown in butter. Pour over the fish and serve.

BROILED SEA-BASS

Select a large fish, clean, and split. Season with salt and pepper, rub with olive-oil, and broil carefully. Serve with Maître D'Hôtel Sauce and garnish with lemon and parsley.

SEA-BASS À LA BUENA VISTA

Prepare and clean a large sea-bass. Cut a long, deep incision lengthwise on each side. Place in a buttered baking-dish with a chopped onion, a bunch of parsley, a pinch of sweet herbs, half a can of tomatoes and a small green pepper, shredded. Sprinkle with salt and pepper, add two cupfuls of stock and one cupful of Port wine. Dot with butter and bake in a moderate oven for forty minutes, basting freely. Take up the fish, and strain the sauce. Melt a tablespoonful of butter, brown in it a tablespoonful of flour, add two cupfuls of well-seasoned beef stock and cook until thick, stirring constantly. Combine these two sauces, cover the fish with broiled tomatoes, pour the sauce over, sprinkle with parsley and lemon-juice, and serve.

BOILED SEA-BASS WITH MELTED BUTTER SAUCE

Boil the fish in acidulated water according to directions previously given. Drain, garnish with parsley, and serve with a sauce made by melting half a cupful of butter with the juice of a lemon, and seasoning with white pepper and a little grated nutmeg.

SEA-BASS À LA FRANCAISE

Clean and trim two large sea-bass. Put into a saucepan, with salt and pepper to season, three tablespoonfuls of butter, two large onions, sliced, a bunch of parsley, and enough Claret to cover the fish. Simmer for forty minutes, drain, and place on a serving-dish. Take out the parsley and keep the liquid warm. Brown two tablespoonfuls of flour in two tablespoonfuls of butter, add the onions and liquid and cook until thick, stirring constantly. Add stock or water if there is not enough liquid. Add a tablespoonful each of melted butter and minced parsley, pour over the fish, and serve.

SEA-BASS WITH BLACK BUTTER

Boil medium-sized sea-bass in salted and acidulated water, drain, and marinate with salt, pepper, and vinegar. Brown a cupful of butter in a saucepan, skim, pour the top part over the fish, leaving the sediment in the pan, garnish with fried parsley, and serve.

STRIPED BASS WITH SHAD ROE

Clean a four-pound striped bass and soak the soft roes of four shad in cold water. Put the bass into a fish-kettle with an onion, salt and pepper to season, a small bunch of parsley, a tablespoonful of butter, two wineglassfuls of white wine, and enough white stock to cover. Cover, cook for half an hour or more, basting as required, and drain. Strain the liquid and add it to a tablespoonful each of butter and flour cooked together. Cook until it thickens, stirring constantly. Add the juice of a lemon and two tablespoonfuls of butter. Cook the roes for five minutes in salted and acidulated water, drain, cut in two, and arrange around the fish. Pour the sauce over, sprinkle with minced parsley, and serve.

FILLETS OF STRIPED BASS À LA BORDELAISE

Clean two striped bass and cut into fillets. Cover the trimmings with water, add one cupful of white wine, two cupfuls of white stock, a sliced onion, a bay-leaf, a sprig of thyme, a tablespoonful of butter, and salt and pepper to season. Skin the fillets, season with salt, and marinate for half an hour in oil and lemon-juice. Drain, sprinkle with flour, dip in egg yolks beaten smooth with a little melted butter, then in crumbs. Broil carefully, basting with melted butter as required. Fry a tablespoonful of chopped onion in two tablespoonfuls of flour and cook to a smooth paste. Add the liquid strained from the fish trimmings and cook until thick, stirring constantly. Add half a cupful of stewed and strained tomato, a tablespoonful of minced parsley, and two tablespoonfuls of butter. Season with red pepper and lemon-juice, pour over the fish, and serve.

FILLETS OF STRIPED BASS À LA MANHATTAN

Clean and trim a four-pound bass, skin, remove the bones, and chop very fine. Add four tablespoonfuls of butter, season with salt, pepper, and grated nutmeg, and add enough cream to make a stiff paste. Shape into cutlets, dip in egg and crumbs and fry in deep fat, or sauté in clarified butter. Drain. and serve with Tomato Sauce.

STRIPED BASS WITH CAPER SAUCE

Clean and trim a large striped bass, cut two incisions across the back, tie in a circle, and boil slowly in salted and acidulated water for forty minutes. Drain, pour over a Caper Sauce, garnish with parsley, and serve.

STRIPED BASS À LA DAUPHINE

Clean and trim a striped bass. Put into a fish-kettle with salt, pepper, a bunch of parsley, a pinch of sweet herbs, a sliced onion, two cupfuls of white wine, two cupfuls of water, and four tablespoonfuls of butter. Cook for forty minutes in a moderate oven, basting frequently. Drain the fish, strain the liquor, and add enough white stock or oyster liquor to make the required quantity of sauce. Cook two tablespoonfuls of flour in one tablespoonful of butter, add the liquid, and cook until thick, stirring constantly. Add three egg yolks well beaten with four tablespoonfuls of butter, a tablespoonful of anchovy essence, the juice of half a lemon, and a pinch of paprika. Bring to the boiling point, pour over the fish, and serve. Garnish with fried mushrooms.

STRIPED BASS À LA CARDINAL

Clean and trim a striped bass. Cook in a fish-kettle with two cupfuls of water, one cupful of white wine, four tablespoonfuls of butter, a bunch of parsley, an onion, and a carrot, sliced, and salt and pepper to season. Simmer for forty minutes and drain. Add two cupfuls of white stock to the liquid, strain, and skim off the fat. Cook two tablespoonfuls of flour in a tablespoonful of butter, add the strained liquid and cook until thick, stirring constantly. Take from the fire and add the yolks of four eggs, beaten with the juice of a lemon, four tablespoonfuls of melted butter, and a pinch of paprika. Bring to the boil, then take from the fire, add sufficient dried and pounded lobster coral to color, pour over the fish, and serve.

STRIPED BASS À LA HOLLANDAISE

Clean and trim a striped bass and simmer half an hour in salted and acidulated water to cover. Drain, garnish with parsley, and serve with Hollandaise Sauce.

STRIPED BASS À LA COMMODORE

Clean and stuff a striped bass. Put into a fish-kettle with a bunch of parsley, a cupful of mixed vegetables cut fine, a cupful of white wine, a cupful of oyster liquor, and enough water or stock to cover. Simmer for forty minutes and drain. Strain the gravy, skim off the fat, and set aside. Brown two tablespoonfuls of flour in one tablespoonful of butter, add one cupful of stock and cook until very thick, stirring constantly. Add the strained sauce and reheat, stirring until smooth. Add a tablespoonful of anchovy essence, four tablespoonfuls of butter, and lemon-juice to taste. Pour over the fish and serve.

STRIPED BASS À L'AMERICAINE

Cook together one tablespoonful each of butter and flour, add a pint of oysters, with their liquor, and the yolks of two eggs, well beaten. Cook until thick, stirring constantly. Prepare and trim a striped bass, fill with the oyster mixture, season, and sew up. Put into a fish-kettle with enough white wine and water, in equal parts, to cover. Add a sliced onion, a bunch of parsley, a little salt and pepper and a tablespoonful of butter. Simmer for an hour and drain. Strain the gravy and skim off the fat. Cook together two tablespoonfuls of flour and one of butter, add the strained liquid and cook until thick, stirring constantly. Take from the fire, add the yolks of four eggs beaten with four tablespoonfuls of melted butter, the juice of a lemon, and a tablespoonful of minced parsley. Bring to the boil, pour over the fish, and serve. Garnish with fried oysters.

STRIPED BASS À LA MARSEILLES

Clean a large striped bass and divide into fillets. Put into a fish-boiler with three tablespoonfuls of butter, two large onions, sliced, a bunch of parsley, a bay-leaf, salt and pepper to season, and red wine and water, in equal parts, to cover. Simmer for an hour, drain the fish, take out the parsley, strain the liquid, and spread the cooked onions over the fish. Cook three tablespoonfuls of flour in two tablespoonfuls of butter, add the strained liquid and cook until thick, stirring constantly. Take from the fire, add the juice of a small lemon, a tablespoonful of anchovy essence, and two tablespoonfuls of butter. When the butter is melted, pour over the fish and serve.

STRIPED BASS À LA CONTI

Clean and trim a large striped bass. Put into a baking-pan with four tablespoonfuls of olive-oil, a small onion, chopped fine, salt and pepper to season, a bunch of parsley, and two cupfuls each of white wine and white stock. Cover and cook for an hour in a moderate oven, basting often. Drain the fish and remove the parsley. Strain the sauce. Brown two tablespoonfuls of flour in one of butter, add the strained liquid, and cook until thick, stirring constantly. Add the juice of half a lemon and a tablespoonful of minced parsley. Pour over the fish and serve.

EIGHT WAYS TO COOK BLACKFISH

BLACKFISH À L'AMERICAINE

Draw two large blackfish, trim, and clean thoroughly. Put into a baking-dish with two chopped onions fried in butter. Add two cupfuls of cold water and half a cupful of Port wine. Season with salt and pepper, a pinch of powdered cloves, mace, allspice, and thyme, two bay-leaves, a small bunch of parsley, and two leeks. Cover tightly and cook for an hour. Lift out the fish and strain the liquid. Thicken it with a tablespoonful of butter, blended with an equal quantity of flour. Bring to the boil, add two tablespoonfuls of butter, and minced parsley and lemon-juice to season. Pour over the fish and serve.

BLACKFISH WITH FINE HERBS

Put the cleaned fish into a baking-dish with chopped onions, parsley and mushrooms. Gash the fish and fill the incisions with butter and chopped onion. Moisten with equal parts of white wine and stock, cover with buttered paper, and cook in a moderate oven for half an hour, basting frequently. Take out the fish, strain the sauce, and add stock to make the necessary quantity. Thicken with a tablespoonful of butter rolled in flour, and pour over the fish. Cover with crumbs, dot with butter, and brown in the oven. Sprinkle with lemon-juice before serving.

BROILED BLACKFISH WITH CHILLI SAUCE

Clean the fish, season with salt and pepper, rub with oil, and broil slowly. Fry in butter a chopped shallot and two chilli peppers. Add two chopped tomatoes, a wineglassful of Catawba wine, and a cupful of stock. Boil to the consistency of a thick sauce, add two tablespoonfuls of butter and a little chopped parsley. Spread over the fish.

MATELOTE OF BLACKFISH

Cover four pounds of cleaned blackfish with equal parts of Claret and water. Add salt and pepper to season, two small cloves of garlic, two onions sliced, and a bunch of parsley. Boil for half an hour and strain the liquid. Thicken it with two tablespoonfuls of butter blended with a little flour. Add two tablespoonfuls of butter, a tablespoonful of anchovy paste, and lemon-juice to season. Strain over the fish and garnish with fresh fried mushrooms and small white onions sprinkled with sugar and fried brown in clarified butter.

STEWED BLACKFISH À LA NEWPORT

Cook four pounds of blackfish in Catawba wine and water to cover, seasoning with parsley and onion, three cloves, salt, and half a dozen pepper-corns. Boil for half an hour, strain the sauce, and thicken with two tablespoonfuls of flour browned in butter. Cook until thick, add two tablespoonfuls of butter and the juice of half a lemon. Strain over the fish and surround with a border of baked tomatoes.

BAKED BLACKFISH—I

Put two cleaned blackfish into a buttered baking-pan with one cupful of Port wine and two cupfuls of water. Add salt, white and red pepper, grated nutmeg, minced parsley, and sweet herbs to season. Dot the fish with butter, cover with buttered paper, and bake for forty-five minutes, basting as required. Take out the fish, strain the sauce, and put it into a saucepan with two cupfuls of stock. Thicken with two tablespoonfuls of butter blended with an equal quantity of flour, and boil for ten minutes. Skim, add two tablespoonfuls each of butter and anchovy paste, and lemon-juice to taste. Reheat, pour over the fish, and serve.

BAKED BLACKFISH—II

Remove the skin and fins from a six-pound fish and place in a baking-pan. Cover with two cupfuls of bread-crumbs moistened with hot water, and seasoned with butter, salt, pepper, sage, summer savory, and sweet marjoram. Bake for an hour and a half and serve with any preferred sauce.

BLACKFISH WITH PORT WINE SAUCE

Put two cleaned blackfish into a pan with one cupful of Port wine, one cupful of water, one cupful of white stock, and salt, pepper, minced parsley, and sweet herbs to season. Cover and simmer for forty minutes. Take out the fish, add two cupfuls of stock to the sauce, thicken with one tablespoonful of butter blended with two of flour, and cook until of the proper consistency. Strain through a cloth, add two tablespoonfuls of butter, and lemon-juice and red pepper to season. Pour over the fish and serve.

TWENTY-SIX WAYS TO COOK BLUEFISH

BAKED BLUEFISH À L'ITALIENNE

Score and scale the bluefish and put it into a buttered pan with three tablespoonfuls each of white wine and mushroom liquor, a tablespoonful of chopped onion, half a dozen chopped mushrooms and salt and pepper to season. Cover with buttered paper and bake for fifteen minutes. Take out the fish and add to the sauce half a teaspoonful of beef extract, dissolved in half a cupful of boiling water. Add a wineglassful of white wine and thicken with one tablespoonful each of butter and browned flour. Pour the sauce over the fish, sprinkle with chopped parsley, and serve.

BAKED BLUEFISH—I

Clean, scrape, and split the fish and take out the backbone. Gash the flesh and insert a thin slice of salt pork under the skin. Make a stuffing of one cupful of bread-crumbs, two tablespoonfuls of chopped salt pork, and salt, minced parsley, chopped onion, red pepper, kitchen bouquet, and tomato catsup to season. Add one egg well beaten. Fill the fish and sew up. Lay on thin slices of salt pork and bake, basting frequently with the fat. Garnish with cress and lemon.

BAKED BLUEFISH—II

Clean a large bluefish, put into a baking-pan, pour over it a cupful of boiling salted water, cover and bake for an hour, basting frequently. Put on a serving platter, and thicken the sauce with browned flour, seasoning with salt, pepper, Worcestershire and tomato catsup. Serve with a garnish of sliced lemon.

BAKED BLUEFISH—III

Make a stuffing of bread-crumbs, two tablespoonfuls of minced onion, a teaspoonful of minced parsley, three tablespoonfuls of butter, one egg well-beaten, and salt and pepper to season. Stuff the fish and tie securely. Bake in a pan with a cupful of hot water and a tablespoonful of butter, basting frequently. Take out the fish, boil up the sauce, add a tablespoonful of catsup, a tablespoonful of browned flour wet with four tablespoonfuls of cold water, and the juice of a lemon. Cook until thick, and strain.

BAKED BLUEFISH—IV

Prepare a stuffing of crumbs, grated onion, beaten egg and capers. Stuff a large bluefish and sew up. Season with salt and pepper, rub with butter, and add sufficient boiling water. Bake, baste frequently, and serve with any preferred sauce.

BAKED BLUEFISH—V

Make a stuffing of one cupful of bread-crumbs, a tablespoonful of melted butter, and salt and pepper to season. Fill the fish and sew firmly. Gash the fish and lay strips of pork in the gashes. Cover with crumbs, dot with butter and add sufficient boiling water to keep from burning. Bake for an hour, basting frequently. Garnish with parsley and lemon and serve with tomato sauce.

BAKED BLUEFISH—VI

Slit a large bluefish, take out the bone, put in a buttered baking-dish and season with salt and pepper. Fry a chopped onion in butter, add half a dozen chopped mushrooms, three tablespoonfuls of chopped cooked egg-plant, and a teaspoonful of minced parsley. Add two cupfuls of stock, and cook for fifteen minutes. Thicken with a tablespoonful or more of flour rubbed smooth in cold water, and pour over the fish. Sprinkle with crumbs, dot with butter, and bake for an hour in a moderate oven.

BAKED BLUEFISH WITH WHITE WINE SAUCE

Put a cleaned bluefish into a buttered pan with salt, pepper, minced parsley, sweet herbs, a sliced onion, two cupfuls of white wine, and one cupful of white stock. Cover with a buttered paper and cook for forty minutes, basting as required. Take out the fish, strain the sauce, and thicken with a tablespoonful of flour cooked in butter. Boil for ten minutes, add three tablespoonfuls of butter, the juice of half a lemon and three egg yolks well beaten. Bring to the boil, pour over the fish, and serve.

BAKED BLUEFISH À LA NAPLES

Prepare the fish according to directions given for Baked Bluefish—II. Fry in butter for five minutes two tablespoonfuls each of chopped onion, carrot, and lean raw ham. Add twelve pepper-corns, two cloves, and a sprig of marjoram. Add two and one half tablespoonfuls of flour and cook until brown. Add gradually one cupful of brown stock and one and one fourth cupfuls of white wine. Cook until thick, stirring constantly, strain, reheat, pour over the fish, sprinkle with minced parsley, and serve.

BOILED BLUEFISH

Prepare according to directions given for Boiled Bass.

BROILED BLUEFISH—I

Split the fish down the back and soak for half an hour in brine. Rinse in fresh water, dry on a towel and broil on a buttered broiler. Serve on a hot platter with melted butter poured over, and garnish with watercress and sliced lemon.

BROILED BLUEFISH—II

Clean and split down the back, season with salt and pepper, and broil according to directions previously given. Sprinkle with minced parsley and lemon-juice and pour over a little melted butter. Serve with a border of mashed potatoes.

PAN-BROILED BLUEFISH

Lay the fish flesh side down in a well greased, very hot pan. Turn with a pancake-turner.

BROILED BLUEFISH AU BEURRE-NOIR

Broil a bluefish according to directions previously given. Mix together one tablespoonful each of vinegar and minced parsley, one teaspoonful of lemon-juice, and salt and pepper to season. Put two tablespoonfuls of butter into a frying-pan and when it browns add the other ingredients. Bring to the boil and pour it over the broiled fish.

BROILED BLUEFISH WITH MUSTARD SAUCE

Broil a bluefish according to directions previously given, and sprinkle with lemon-juice. Pour over a Cream Sauce to which prepared mustard has been added.

MATELOTE OF BLUEFISH

Prepare according to directions given for Matelote of Blackfish, using white wine instead of Claret.

STUFFED BLUEFISH—I

Prepare according to directions given for Stuffed Sea-Bass.

STUFFED BLUEFISH—II

Scrape, clean, and dry a large bluefish. Chop three onions fine and fry in butter. Add enough mashed potatoes to make the required quantity of stuffing, and season with salt, pepper, minced parsley, and melted butter. Fill the fish and sew up. Rub with melted butter, put a little hot water into the pan, and bake for thirty minutes, basting as required. Garnish with lemon and parsley.

ESCALLOPED BLUEFISH

Flake cold cooked bluefish and mix it with an equal quantity of mashed potatoes. Fill buttered shells, sprinkle with grated cheese, cover with crumbs, dot with butter, and brown in the oven.

FILLETS OF BLUEFISH À LA DUXELLES

Skin, bone, and fillet a bluefish. Season with salt and pepper, and cook with melted butter and lemon-juice until firm. Take from the fire and cool. Prepare a Duxelles Sauce, boil down until thick, and cook the fish with it. Dip in crumbs, then in beaten egg, then in crumbs, and fry in deep fat. Serve with the diluted sauce poured around the fish.

FILLETS OF BLUEFISH WITH ANCHOVY SAUCE

Prepare the fish according to directions given in the preceding recipe, cooking with white wine as well as lemon-juice. Prepare a Cream Sauce, and add to it two tablespoonfuls each of butter and anchovy paste. Pour over the fish and serve.

BLUEFISH À L'ICARIENNE

Scale and score a two-pound bluefish, and put in a buttered baking-dish with three tablespoonfuls each of mushroom liquor and white wine, and salt and pepper to season. Cover with a buttered paper and bake for fifteen minutes. Take out the fish and add to the sauce three tablespoonfuls of stewed and strained tomatoes and one tablespoonful of chopped, cooked, smoked beef tongue. Bring to the boil, pour over the fish, and serve.

BLUEFISH À LA VENETIENNE

Prepare according to directions for Baked Bluefish à la Italienne, adding to it a chopped tomato and six whole mushrooms. Sprinkle with crumbs, dot with butter, brown in the oven, and sprinkle with minced parsley.

FRIED FILLETS OF BLUEFISH

Cut the fish into fillets and soak for half an hour in olive-oil and lemon-juice. Dip in crumbs, then in beaten egg, then in seasoned cracker crumbs, and set into a cold place for an hour. Fry in deep fat and serve with Tartar Sauce.

FRIED BLUEFISH

Clean the fish, season with salt and pepper, dredge with flour and fry in plenty of hot lard. Drain on brown paper and garnish with parsley.

STEAMED BLUEFISH

Season the fish with salt and pepper and pour over it a cupful of vinegar. Let stand for an hour, pour off the vinegar, and steam for twenty minutes. Serve with any preferred sauce.

FIVE WAYS TO COOK BUTTERFISH

FRIED BUTTERFISH—I

Trim, draw, and clean the fish. Wipe dry, dip in milk, roll in flour and fry in a frying-pan in plenty of clear hot fat. Drain on a cloth, sprinkle with salt, and garnish with lemon and parsley.

FRIED BUTTERFISH—II

Clean, wash and dry the fish, rub with flour, season with salt and pepper, dip in beaten egg, then in cracker dust or sifted bread-crumbs. Fry in deep fat.

FRIED BUTTERFISH—III

Clean and gash the fish, roll in corn-meal and sauté in hot salt pork fat. Serve with Tartar Sauce.

BUTTERFISH WITH FINE HERBS

Prepare according to directions given for Sole with Fine Herbs.

BOILED BUTTERFISH

Cover well-cleaned and lightly-gashed butterfish with boiling water, season with one chopped onion, parsley and thyme, salt and pepper. Boil gently for about ten minutes if small. Take from the water, and serve with scalded milk seasoned with butter, pepper, salt, and minced parsley.

TWENTY-TWO WAYS TO COOK CARP

BAKED CARP—I

Clean a carp and cover it with salted cold water and vinegar. Soak for an hour, then drain and dry. Stuff with seasoned crumbs, sew up, and put into a deep baking-pan. Brush with beaten egg, sprinkle with bread-crumbs and dot with butter. Add two sliced onions and a pinch of sweet herbs, a cupful each of sweet wine and stock, and a teaspoonful of anchovy paste. Bake for an hour, basting as needed. Take out the fish, strain the liquor, thicken with a tablespoonful of butter rolled in flour, and season with salt, pepper, lemon-juice, and a pinch of sugar.

BAKED CARP—II

Let the fish stand in vinegar for fifteen minutes. Stuff with seasoned crumbs and sew up. Brush with beaten egg, cover with crumbs, and dot with butter. Put into a baking-pan with two chopped onions, a bunch of parsley, a cupful of water, and a teaspoonful of Worcestershire sauce. Bake in a moderate oven, basting as required. Add enough water to make a cupful of the liquid remaining after taking up the fish. Thicken with a tablespoonful of flour blended with an equal quantity of butter, strain, add the juice of a lemon, and pepper and salt to season.

STEWED CARP—I

Clean and scale a carp, pouring boiling vinegar over the fish to facilitate the process. Wrap in a cloth and cook it gently in court bouillon. Serve with a sauce made of court bouillon, strained and thickened, with a few capers and a little anchovy sauce added.

STEWED CARP—II

Mix together one tablespoonful of salt, half a teaspoonful of pepper, and a pinch of powdered mace. Rub a cleaned fish with it, both inside and out. Leave it in a cold place for two hours. Then put into a kettle, cover with boiling water, add a small onion sliced, a sprig of parsley, a bay-leaf, and a teaspoonful of marjoram. Simmer until done, drain, and serve with Cream Sauce.

BOILED CARP

Put a cleaned carp into a saucepan with sufficient beef stock to cover. Add an onion, four cloves, a bunch of sweet herbs, and salt to season. Simmer until the fish is done. Take out the fish and strain the sauce. Add two cupfuls of beef stock and thicken with browned flour. Boil until thick, add a wineglassful of white wine and the juice of half a lemon. Pour the sauce over the fish and serve.

PICKLED CARP

Put a cleaned carp into a fish-kettle and pour over it boiling vinegar and a cupful of Claret. Add two carrots and three onions chopped fine, and sage, thyme, bay-leaves, parsley, cloves, and bruised garlic to season. Simmer for an hour and let cool in the liquid.

CARP À L'ITALIENNE

Clean, scale, and slice the fish. Fry with onion, parsley, thyme, salt, and pepper, using plenty of butter. Add white wine to cover and simmer for ten minutes; then put in the oven and bake until tender. Add two lemons sliced and one cupful each of chopped almonds and currants. Cook long enough to soften the currants, adding stock if necessary.

CARP À L'ALLEMANDE

Clean and cut into strips two pounds of carp. Add one wineglassful of Claret, one cupful of beef stock, one cupful of chopped mushrooms, a carrot and an onion chopped fine, and salt, pepper, thyme, clove and parsley to season. Simmer for an hour, add a tablespoonful of capers, and serve on buttered toast.

CARP À LA BORDELAISE

Chop fine an onion, a carrot, and a bunch of parsley. Add two cupfuls of white wine, a clove of garlic, three cloves, and salt and pepper to season. Cook for fifteen minutes, then add two quarts of cold water. Boil the carp in this sauce and drain. Prepare a sauce as follows: Chop fine a small onion and a shallot. Season with salt and pepper, and cook until soft with a wineglassful of Claret. Add two cupfuls of beef stock and bring to the boil. Thicken with two tablespoonfuls of browned flour rubbed smooth in a little cold water, season with salt, red pepper, minced parsley, and chives, and add a small piece of cooked chopped marrow. Pour over the fish and serve very hot.

BROILED CARP

Broil as usual and serve with melted butter, lemon-juice, and minced parsley poured over it.

CARP À LA FRANÇAISE

Cut the cleaned fish into square pieces and put it into a saucepan with four tablespoonfuls of olive-oil, one cupful of Claret, and a tablespoonful of butter blended with an equal quantity of flour. Add a chopped clove of garlic, a shallot, a quarter of a pound of mushrooms, and salt, pepper, and minced parsley to season. Cook for twenty minutes and serve.

FRIED CARP—I

Soak the fish over night in salt water. Drain, rinse in cold water, season with pepper and salt, dredge in flour, and fry in butter.

FRIED CARP—II

Cook the carp in court bouillon, drain, and cut in slices. Cover with a very thick Cream Sauce and let cool. Dip in crumbs, then in egg and crumbs, and fry in deep fat.

FRIED CARP—III

Clean the fish and cut it into convenient pieces. Dip in milk then in seasoned flour, and fry in hot fat.

CARP À LA COBLENTZ

Boil the fish with one cupful of Rhine wine, two cupfuls of white stock, two carrots and two onions sliced, half a cupful of sliced mushrooms and minced parsley, salt, pepper, and sweet herbs to season. Add water if the stock is not sufficient to cover. Boil for half an hour, take the fish up, then thicken the sauce with butter and flour, and add the juice of half a lemon with another tablespoonful of butter. Pour over the fish and serve.

BAKED CARP À LA MARINIÈRE

Clean the fish and line it with bacon. Boil carefully in court bouillon to which one quarter of the quantity of white wine has been added. Boil for five minutes, then put the pan into the oven and bake for an hour and a half, basting frequently. Take out the fish, strain the liquid, thicken with browned flour, add a wineglassful of white wine, and boil until thick. Rub through a sieve and add three tablespoonfuls of butter. Pour over the fish and serve.

STEAMED CARP

Scale and clean the fish and steam until done. Serve with sour cream or with a Drawn-Butter Sauce seasoned with lemon-juice.

CARP IN MATELOTE

Cook the cleaned carp in a fish-kettle with two sliced onions, a bunch of parsley, a little salt, a few pepper-corns, two cloves of garlic, a quart of red wine and a pint of water. Cook slowly for forty minutes and take out the fish. Strain the sauce and reduce by rapid boiling to one quart. Thicken with butter and browned flour and boil for half an hour. Skim, add three tablespoonfuls of butter, one tablespoonful of anchovy paste, and the juice of a lemon. Pour over the fish and serve.

CARP À LA BOURGUINOTTE

Stew the carp in red wine, drain, and place on a platter. Cook four shallots, two cloves, a blade of mace, a pinch of thyme, a bay-leaf, and a mushroom for five minutes in enough red wine to cover. Add enough beef stock to make the required quantity of sauce, and thicken with butter and browned flour. Cook until thick, strain, and pour over the fish.

CARP À LA PÉRIGUEUX

Cook the carp in wine and drain. Chop six truffles fine, add a tablespoonful of chopped raw ham, a pinch of thyme, and a bay-leaf. Cook for ten minutes in sufficient white wine to cover. Add a cupful of beef stock and thicken with butter and browned flour. Cook until thick, rub through a sieve, add a tablespoonful of butter and a little anchovy paste and the juice of half a lemon.

CARP À LA LYONS

Clean the fish and cut into thick slices. Soak for an hour in a marinade of oil and vinegar, season with salt, pepper, thyme, bay-leaves, and chopped onion. Drain, dip in flour, then in beaten egg, then in bread-crumbs, mixed with Parmesan cheese. Fry in deep fat and garnish with lemon and parsley.

CARP À LA PROVENÇALE

Stew the carp in court bouillon and white wine. Drain and place on a platter. Cook together two tablespoonfuls each of chopped ham and olive-oil, four bruised cloves of garlic, a pinch of thyme, a bay-leaf, a tablespoonful of capers, a peeled lemon sliced, a small bunch of parsley, and paprika to season. Cook for five minutes, add enough beef stock to make the required quantity of sauce, and cook for ten minutes. Thicken with browned flour, rub through a sieve, skim, add a tablespoonful of butter and a little anchovy paste, and pour over the fish.

SIX WAYS TO COOK CATFISH

CATFISH STEWED WITH TOMATOES

Slice the fish and fry in butter. When half cooked, add a cupful of water, a chopped onion, a red pepper, and a can of tomatoes. Cook slowly for half an hour and serve with buttered toast.

FRIED CATFISH—I

Clean and cut the fish in squares. Season with salt, pepper, and Worcestershire sauce. Dip in egg, then in crumbs or corn-meal, and fry in deep fat.

FRIED CATFISH—II

Prepare the fish according to directions given above, dredge with seasoned flour, and fry in butter in a frying-pan.

FRIED CATFISH—III

Skin and clean the fish, cut into pieces. Soak for an hour in olive-oil and vinegar, dip in egg and crumbs, and fry in deep fat.

STEWED CATFISH

Soak the skinned fish in brine for an hour. Put into a saucepan with a chopped onion, cover with cold water, and simmer until they are tender. Take out the fish, season with salt, pepper, and butter, and thicken the liquid in which they were cooked with a tablespoonful each of butter and flour cooked together and mixed with half a cupful of boiling cream. Bring to the boil, add a teaspoonful of minced parsley and one egg well beaten. Pour the sauce over the fish and serve.

BOILED CATFISH

Boil the fish according to directions previously given. Thicken the remaining liquid with butter rolled in flour, season with salt, pepper, and lemon-juice, add two chopped hard-boiled eggs, pour over the fish, and serve.

SIXTY-SEVEN WAYS TO COOK CODFISH

BAKED CODFISH—I

Rub the inside of a small fresh cod with butter and lemon-juice and put on a buttered drainer in a fish-kettle. Rub with butter, sprinkle with chopped mushrooms, shallots, and parsley, lemon-juice, and minced garlic. Pour over the fish three cupfuls of white wine, bring to the boil, and simmer for an hour and a half. Baste as required. Thicken the liquor with butter and flour and serve with the sauce.

BAKED CODFISH—II

Stuff the fish with seasoned crumbs and season with pepper and salt. Pour over two cupfuls of Sherry and a tablespoonful of mushroom catsup. Add two cupfuls of stock, cover with buttered paper, and bake, basting often. When nearly done, sprinkle with bread-crumbs and dot with butter, and bake until brown. Take up the fish carefully, add a teaspoonful of beef extract and a little anchovy paste to the liquor in the baking-pan, strain, add two tablespoonfuls of butter and the juice of half a lemon, bring to the boil, pour over the fish, and serve.

BAKED CODFISH—III

Prepare according to directions given for Baked Codfish—I, adding a pint of parboiled oysters to the sauce.

BAKED SALT CODFISH

Prepare the fish according to directions given in the recipe for Boiled Salted Cod. Mix with an equal quantity of mashed potatoes, season, add two tablespoonfuls of melted butter and enough hot milk to make very soft. Put into a buttered baking-dish, rub with butter, and bake until brown. Serve with Cream or Drawn-Butter Sauce.

CREAMED AND BAKED CODFISH

Put into a stoneware platter creamed codfish prepared according to directions elsewhere given, and surround with a border of mashed potatoes beaten light with an egg. Cover with crumbs, dot with butter, and brown in the oven.

BAKED CODFISH À LA MONTREAL

Butter a baking-dish and put in the centre a large piece of prepared codfish. Surround with boiled potatoes, rub all thoroughly with butter, season with pepper and salt, and bake in the oven, basting frequently. Serve in the same dish, sprinkling with minced parsley.

BAKED CODFISH À LA NANTUCKET

Prepare a stuffing of one cupful of cracker crumbs, one cupful of oysters, one quarter of a cupful of melted butter, and salt, pepper, minced parsley, and lemon-juice to season. Clean a four-pound cod, sprinkle with salt and pepper, brush over with lemon-juice, stuff, and sew. Rub with butter, sprinkle with crumbs, and add sufficient boiling water to keep from burning. Bake until done, basting as required.

BAKED CODFISH WITH CHEESE SAUCE

Rub the fish with butter and lemon-juice, put it on the grating in the baking-pan, season with salt and pepper, and bake, pouring a cupful of white stock under the grating. Take up the fish, cover with crumbs, dot with butter, and brown in the oven. Strain the liquid, thicken with butter rolled in flour, and season with lemon-juice, grated onion, and four tablespoonfuls of grated Parmesan cheese. Bring to the boil and serve poured around the fish.

QUICK BAKED CODFISH

Put a thick slice of codfish into a baking-pan. Rub with butter, season with pepper and salt, and add sufficient boiling water to moisten. Bake for half an hour, basting frequently. Thicken the gravy with butter and flour, pour over the fish, and serve.

BAKED ROCK COD WITH DRESSING

Season bread-crumbs with grated onion, sage, salt, and pepper. Add a tablespoonful of butter broken into bits, and sufficient milk to moisten. Fill and sew up the fish. Lay in a baking-pan on thin slices of salt pork, rub with butter, and cover with thin slices of pork. Pour over two tablespoonfuls of tomato catsup and half a cupful of boiling water. Bake for an hour, basting frequently.

BAKED COD À LA BEDFORD

Soak the cleaned fish for two hours in olive-oil seasoned with salt, pepper, and Worcestershire. Drain and put into a baking-dish, rub with butter, and sprinkle with crumbs. Add two wineglassfuls of Catawba wine and two cupfuls of oyster liquor. Cover with buttered paper and bake for forty minutes. Take up the fish, thicken the sauce with butter and flour, season with lemon-juice and minced parsley, pour around the fish, and serve.

BAKED CODFISH WITH CREAM

Parboil part of a codfish in salted water. Remove the bones and put the pieces into a baking-dish in layers with Cream Sauce and seasoning between. Cover with crumbs, dot with butter, sprinkle with grated nutmeg, and bake.

BOILED SALT CODFISH—I

Soak two pounds of salted cod over night, put into fresh water, bring to the boil and serve with melted butter.

BOILED SALT CODFISH—II

Soak the fish over night, change the water, and simmer until done. Serve with a Drawn-Butter Sauce.

BOILED SALTED CODFISH WITH EGG SAUCE

Prepare the fish according to directions given in the preceding recipe. Cook one teaspoonful of corn-meal until thick in one cupful of milk, add one cupful of mashed potatoes, the codfish chopped, two tablespoonfuls of butter, two well-beaten eggs, and pepper to taste. Prepare an Egg Sauce, pour over the fish, and serve.

BOILED CODFISH WITH OYSTER SAUCE

Boil the fish in salted water, seasoned with pepper, cloves, and lemon peel. Prepare a Cream Sauce, and cook oysters in it until the edges curl, pour over the fish, and serve.

BOILED CODFISH WITH CREAM SAUCE

Boil the codfish slowly in salted water. Melt two tablespoonfuls of butter, add two tablespoonfuls of flour, and cook thoroughly. Add two cupfuls of cream and cook until thick, stirring constantly. Add salt, pepper, and anchovy paste to season, pour over the fish. sprinkle with minced parsley, and serve.

BOILED CODFISH À LA HOLLANDAISE

Boil the fish according to directions previously given and serve with Hollandaise Sauce.

BOILED CODFISH WITH CAPER SAUCE—I

Prepare according to directions given for Boiled Codfish with Cream Sauce, omitting the anchovy paste, and adding two tablespoonfuls each of capers and melted butter.

BOILED CODFISH WITH CAPER SAUCE—II

Boil a small fresh codfish in court bouillon, and allow it to cool partially in the liquor. Serve with Caper Sauce.

BOILED CODFISH CREAMED

Sew up the fish in a cloth dredged with flour, and boil in salted and acidulated water. Unwrap, and serve with sauce made of half a cupful each of milk and boiling water, thickened with two tablespoonfuls of butter rolled in flour. Take from the fire, add two eggs well-beaten, and salt, pepper, and minced parsley to season. Add a tablespoonful of capers or tarragon vinegar, pour over the fish, and garnish with slices of hard-boiled eggs.

BOILED CODFISH WITH EGG SAUCE

Prepare the fish according to directions given in the recipe for Boiled Codfish with Oyster Sauce. Serve with Egg Sauce.

CODFISH BALLS WITH EGG SAUCE

Free two pounds of fresh cod from all bones; chop it and season with salt, pepper, grated nutmeg, and a little finely chopped lemon peel, adding chopped parsley, marjoram, a little soaked bread-crumbs with the water drained well out; mix with two unbeaten eggs and form into balls the size of a tomato. Fry a large sliced onion in two ounces of butter, add a cupful of boiling water, let it boil up, then put in the balls. When cooked, beat three eggs, strain in the juice of two large lemons, adding a little chopped parsley; stir this well in without letting it boil, then dish up the balls and strain the sauce over. Garnish with parsley. If liked, add three or four cut-up tomatoes to the balls.

CODFISH À LA CREOLE—I

Flake one pound of cooked codfish, add to it one cupful of boiled rice, half a can of tomatoes strained, a chopped onion, two tablespoonfuls of butter, and salt and pepper to season. Cook slowly for half an hour.

CODFISH À LA CREOLE—II

Soak over night two pounds of salt codfish. Fry brown in lard a chopped onion and a bean of garlic. Mix with three tablespoonfuls of browned flour and cook thoroughly. Add a can of tomatoes which have been rubbed through a sieve and simmered until very thick. Drain and rinse the fish, pour boiling water upon it and let stand until cool. Pick out the bones, add to the sauce, and reheat.

CODFISH PUFFS

Prepare the fish according to directions given in the preceding recipe. Mix with an equal quantity of mashed potatoes, add a heaping tablespoonful of butter, and mix thoroughly, using a little hot cream to moisten it. Add four eggs well beaten and mix thoroughly. Drop by spoonfuls into boiling fat and fry brown.

CODFISH AU GRATIN

Cook in court bouillon and cool in the liquor. Scrape off the skin, take out the bones, and put in the baking-dish in which it is to be served. Sprinkle it thickly with grated cheese and pour over a Béchamel Sauce. Sprinkle with crumbs and bake golden brown.

ESCALLOPED CODFISH AND MACARONI

Mix together equal parts of cooked and broken macaroni and flaked boiled cod. Mix with Cream Sauce. Fill a buttered baking-dish, sprinkle thickly with grated cheese, cover with crumbs, dot with butter, and brown in the oven.

FRICASSÉED SALT CODFISH

Soak over night in cold water two pounds of salt codfish. Take out the bones, cover with fresh water, and bring to the boil. Fry in olive-oil two chopped onions and a green pepper, with a sliced tomato, a bruised clove of garlic, and a chilli pepper. Add six cupfuls of stock, three tablespoonfuls of tomato catsup, a tablespoonful of minced parsley, and two cupfuls of peeled raw potatoes cut into dice. Cook until the potatoes are nearly done, then add the codfish and boil for five or ten minutes.

CREAMED CODFISH

Flake cold cooked codfish, or salted codfish which has been soaked and boiled. Mix with a Cream Sauce, adding one or two well-beaten eggs to the sauce just before serving.

ESCALLOPED CODFISH WITH CHEESE

Prepare according to directions given for Creamed Codfish. Cover with grated cheese, crumbs, and butter, and bake in the oven.

BROILED SALT CODFISH

Soak two pounds of salt codfish over night. In the morning change the water, add a chopped onion, bring to the boil, and cool. Drain, wipe dry, rub with melted butter, and broil. Serve with Drawn-Butter Sauce.

CODFISH SOUFFLÉ

Boil half a pound of salt codfish according to directions previously given. Mash the fish and mix with two cupfuls of mashed potatoes, pepper to season, and the yolks of two eggs well beaten. Beat thoroughly, fold in the stiffly beaten whites of the eggs, and bake in a hot oven until well puffed and brown.

CODFISH AND MACARONI

Soak over night half a pound of salt codfish. Boil for twenty minutes two ounces of broken macaroni. Melt one tablespoonful of butter, add one of flour, and cook thoroughly. Add one cupful of stewed and strained tomatoes and cook until thick, stirring constantly. Season with salt, pepper, and grated onion, add the fish and macaroni, and cook for an hour in a double-boiler.

CODFISH À LA BONNE FEMME

Soak over night three pounds of salt codfish. Boil for twenty-five minutes a quart of peeled potatoes, with salt, parsley, a clove, and an onion in the water. Add the fish and cook for ten minutes longer. Arrange the fish on a platter with the drained potatoes for a border. Melt one teaspoonful of butter, add one of flour, and cook thoroughly. Add two cupfuls of water in which the fish was cooked and cook until thick, stirring constantly. Take from the fire and add the yolks of two eggs beaten with a teaspoonful of vinegar and a tablespoonful of melted butter. Season with pepper, pour over the fish and the potatoes, and serve.

CODFISH À LA BEAUREGARD

Prepare according to directions given for Creamed Codfish, using fresh codfish and omitting the egg. Serve on buttered toast and cover with hard-boiled eggs rubbed through a sieve.

STEWED CODFISH À LA LINCOLN

Clean and bone four pounds of fresh codfish. Slice and scald two small onions, drain and fry soft in salt pork fat. Cut the fish into cubes and season with salt and pepper. Boil the bones in water to cover, with onion and pork fat. Put the fish into a buttered sauce-pan and strain the boiling liquid over it, using enough to cover. Add the juice of half a lemon, and thicken with one heaping tablespoonful of butter cooked with two of flour. Season with salt, pepper, minced parsley, and tomato or mushroom catsup. Just before the fish is done add one quart of drained oysters and cook until the oysters are plump.

BOILED CODS' TONGUES WITH EGG SAUCE

Soak the tongues over night, change the water, and boil for ten minutes. Serve with Drawn-Butter Sauce.

FRIED CODFISH TONGUES

Wash the tongues, dip in cold milk and roll in seasoned flour. Fry in butter, and serve with tomato sauce.

CODS' TONGUES À LA POULETTE

Prepare according to directions given for boiled Cods' Tongues with Egg Sauce and serve with a Poulette Sauce, using for liquid the water in which the tongues were boiled.

CODFISH TONGUES À LA BEURRE NOIR

Prepare the tongues according to directions given in the recipe for Boiled Cods' Tongues with Egg Sauce. Drain and serve with brown butter, seasoned with salt, pepper, minced parsley, and lemon-juice.

CODFISH FRITTERS

Cut into strips fresh boiled cod, or freshened and boiled salt cod. Dip in fritter batter and fry in deep fat.

DEVILLED CODFISH

Flake cold cooked fish. Mix with an equal quantity of bread-crumbs the yolks of two hard-boiled eggs, and melted butter, grated onion, minced parsley, and pepper and salt to season. Add milk or oyster liquor to moisten and fill buttered shells. Cover with crumbs, dot with butter, and brown in the oven.

CODFISH À LA SEVILLE

Wash and dry one cupful of rice, brown it in olive-oil, and drain. Put into a stewpan and cover with fillets of fresh cod, fried in the oil. Add a sliced onion fried, half a dozen sliced tomatoes, and salt, cayenne, and lemon-juice to season. Add two cupfuls of stock, put a buttered paper on top, cover the pan, and bake half an hour in the oven. Take out the fish carefully, mix the rice and seasoning together, and serve as a border around the fish.

CODFISH À LA BÉCHAMEL

Prepare according to directions given for Creamed Codfish, omitting the egg and using white stock and milk in equal parts instead of cream.

ESCALLOPED CODFISH À LA BÉCHAMEL

Prepare according to directions given for Codfish à la Béchamel, adding the yolks of three eggs. Arrange in a baking-dish with layers of seasoned crumbs, and add sufficient milk to moisten. Cover with crumbs, dot with butter, and brown in the oven.

CODFISH À LA FLAMANDE

Prepare boiled codfish according to directions previously given. Melt one tablespoonful of butter and cook in it a teaspoonful of flour. Add one cupful of boiling water and cook until thick, stirring constantly. Take from the fire, add the yolks of two eggs well beaten, four tablespoonfuls of made mustard, and pepper, vinegar, grated nutmeg, and minced parsley to season. Add gradually half a cupful of melted butter, pour over the fish, and serve.

STEWED CODFISH À LA SHREWSBURY

Stuff the fish with drained oysters and seasoned crumbs, adding two tablespoonfuls of butter in small bits. Sew up, put on the grating in a fish-kettle, seasoning with salt, pepper, and minced parsley. Dot with butter and add the oyster liquor, and two cupfuls each of stock and water. Simmer for forty minutes, basting as required. Take up the fish, thicken the sauce with butter and flour cooked together, and boil for ten minutes. Take from the fire, add a tablespoonful of butter, the juice of a lemon, and the yolks of two eggs well beaten. Strain over the fish and serve.

SALT CODFISH À LA BRANDADE

Cut the fish in pieces and soak in cold water for twenty-four hours. Put into fresh cold water, bring to the boil, and simmer for twenty minutes. Drain, bone, and cool. Mix to a cream with lemon-juice and olive-oil, adding a little milk if it becomes too thick. Season with salt, pepper, minced parsley, and garlic. Serve with toasted crackers and cheese.

STEWED COD WITH OYSTERS

Cut fresh cod into fillets, and put in a baking-pan, with salt, pepper, and chopped onion to season. Add one cupful of white wine and the liquor of two dozen parboiled oysters. Cook slowly for fifteen minutes, take out the fish, thicken the sauce with butter and flour cooked together, add two tablespoonfuls of melted butter, season with lemon-juice, and pour the sauce over the fish. Garnish with the parboiled oysters and serve.

SALTED COD WITH BROWN BUTTER

Soak the fish for twenty-four hours and prepare according to directions given for Boiled Salted Cod. Drain, wipe dry, and fry brown in butter, adding a little minced parsley.

CODFISH STEAK

Cut the fish into steaks, about two inches thick, season with salt and pepper, and let stand for two hours. Dredge with corn-meal and fry in salt pork fat. Sprinkle with lemon-juice and serve.

BROILED CODFISH STEAKS WITH BACON

Prepare the steaks according to directions previously given and serve with a border of thin slices of bacon fried crisp.

BROILED CODFISH STEAKS

Soak in salted water for fifteen minutes, wipe dry, and let stand for an hour in olive-oil and vinegar. Drain, season, and broil on a well-buttered gridiron. Serve with melted butter and minced parsley.

BREADED CODFISH STEAKS

Season the steaks with salt, pepper, and lemon-juice, dip in egg and crumbs, and fry in deep fat. Serve with any preferred sauce.

FRIED CODFISH STEAKS

Clean the steaks, sprinkle with salt and pepper, and dip into flour. Sauté in salt pork fat.

CODFISH STEAKS À LA NARRAGANSETT

Fry the steaks with a chopped onion in butter, seasoning with salt and pepper. Take out and put a tablespoonful of flour into the frying-pan. Cook thoroughly, add two cupfuls of water and half a cupful of wine, and cook until thick, stirring constantly. Add two tablespoonfuls of butter, season with minced parsley and lemon-juice, pour over the fish, and serve.

CODFISH HASH

Flake cold cooked cod, mix with an equal quantity of mashed potatoes, and season to taste. Cook until light brown in butter.

MATELOTE OF CODFISH

Mix together one cupful of oysters, two cupfuls of bread-crumbs, two tablespoonfuls of butter, one egg, and a small onion, chopped. Stuff a small boned codfish and sew up. Lay the fish on slices of bacon in a baking-pan and cover the top with bacon. Add sufficient boiling water and bake for an hour, basting as required.

STEWED CODFISH

Flake cold cooked cod and reheat with butter, pepper, salt, minced parsley, cayenne, and lemon-juice. Serve very hot on toast.

FILLETS OF CODFISH

Clean and bone the fish and cut into thick strips. Put into a buttered saucepan with a little stock, season, sprinkle with minced parsley, and set into the oven, covered with a buttered paper. Serve in a deep platter with a border of mashed potatoes.

FRIED COD

Prepare the fish according to directions given for Fillet of Codfish. Season, dredge with flour, dip in egg and bread-crumbs, and fry in deep fat.

FRIED CODFISH À LA MAÎTRE D'HÔTEL

Prepare according to directions given for Fried Codfish. Serve with a sauce of melted butter, lemon-juice, and minced parsley.

FRIED FILLETS OF CODFISH

Mix together one tablespoonful of olive-oil, two tablespoonfuls of lemon-juice, and salt, grated onion, and paprika to season. Soak fillets of codfish in this for an hour, then drain, dip into beaten egg, then into crumbs, and fry in deep fat. Drain on brown paper and serve with Tartar Sauce.

BROILED CODFISH

Split the tail end of the fish and broil. Serve with melted butter, lemon-juice, and minced parsley.

CODFISH PIE

Prepare Creamed Codfish according to directions previously given, seasoning with grated onion. Fill a buttered baking-dish and cover with mashed potato, beaten very light with an egg and a little cream. Rub with melted butter, sprinkle with grated cheese, and bake in a quick oven.

ESCALLOPED CODFISH

Prepare the fish according to directions previously given. Flake and prepare according to directions given for Creamed Codfish. Put into a buttered baking-pan with layers of seasoned crumbs between, add milk to moisten, cover with crumbs, dot with butter, and brown in the oven.

FORTY-FIVE WAYS TO COOK EELS

BRAISED EEL

Skin and clean an eel, cut it into two-inch pieces, sprinkle with salt, and let stand for an hour. Soak in cold water for ten minutes, drain, and dry. Put into a buttered saucepan, seasoning with grated nutmeg, salt, and pepper. Cover with sliced lemon, chopped shallot, minced parsley, and a few pepper-corns. Cover the pan and bake in the oven until the fish is brown. Take out the eel and put into a deep dish. Add to the sauce one cupful of stock, bring to the boil, and thicken with a tablespoonful each of butter and flour cooked together. Boil until thick, take from the fire, add the yolks of three eggs beaten smooth with a little stock, bring to the boil, add a little lemon-juice, strain over the fish, and serve.

BROILED EELS—I

Skin, clean and cut up a large eel. Dip into beaten egg, then into crumbs seasoned with grated lemon rind, nutmeg, minced parsley, sweet herbs, pepper, and salt. Broil skin side down on a buttered gridiron, turning when done. Serve with Anchovy or Tartar Sauce.

BROILED EELS—II

Clean and cut the eels into three-inch lengths. Let stand for half an hour in a marinade of oil and lemon-juice, seasoned with pepper and salt. Drain, broil, and garnish with fried parsley.

BROILED EELS WITH SOUR SAUCE

Clean the eels and cut into five-inch lengths. Boil for ten minutes in one cupful of vinegar and enough cold water to cover, seasoning with salt, pepper-corns, carrot, onion, and parsley. Cool in the water, dip in crumbs, then in eggs beaten with a tablespoonful of olive-oil for each egg, then in bread-crumbs. Broil as usual. Serve with a sauce made of two tablespoonfuls of chopped shallots, fried in two tablespoonfuls of butter, added to a wineglassful each of white wine and vinegar. Add two cupfuls of stock and thicken with browned flour cooked in butter. Boil for five minutes, add one tablespoonful each of chopped mushrooms, parsley, pickles, and capers, and two tablespoonfuls of butter. Garnish with lemons and parsley.

FRIED EELS—I

Prepare and cut up the fish according to directions previously given and soak for several hours in vinegar with salt, pepper, and grated lemon-peel. Drain, dip into batter, and fry in deep fat. Serve with any preferred sauce.

FRIED EELS—II

Prepare according to directions previously given and cut into two-inch pieces. Dredge with flour and sauté in hot lard, or dip into egg and bread-crumbs and fry in deep fat. They may also be dipped into corn-meal before frying.

FRIED EELS—III

Prepare the eels according to directions given for Stewed Eels à la Americaine, sprinkling with shallot and parsley also. Let stand for several hours, dip into egg and crumbs, and fry in deep fat. Serve with any preferred sauce.

FRIED EELS—IV

Clean the eels, cut into two-inch pieces, and parboil for eight minutes. Sprinkle with salt and pepper, dip into corn-meal, and sauté in salt pork fat.

EELS FRIED IN BATTER

Cut a large cleaned eel into joints, and soak for several hours in cold water, to which salt, pepper, and vinegar have been added. Drain dip in batter, and fry in hot fat. Drain on brown paper and serve with Tomato Sauce.

EELS À LA LYONNAISE

Clean two large eels, cut into four-inch lengths and remove the bones. Cook in equal parts of white wine and water to cover, adding salt, pepper, a sliced onion, a clove of garlic, and a bunch of parsley. Drain the fish and strain the liquid. Thicken with two tablespoonfuls of flour rubbed smooth with two tablespoonfuls of butter. Boil for fifteen minutes and skim. Add two tablespoonfuls of butter and the juice of a lemon. Bring to the boil, pour over the fish, and serve with a garnish of small onions fried in butter and sugar.

EELS À LA VILLEROY

Clean two large eels and cut into lengths. Cover with salted and acidulated water, add a bunch of parsley, a sliced onion, and a pinch of powdered sweet herbs. Boil slowly for ten minutes, cool, and drain. Melt one tablespoonful of butter and cook in it two tablespoonfuls of flour. Add two cupfuls of white stock and cook until thick, stirring constantly. Take from the fire and season to taste. Add the yolks of four eggs well beaten and cool. Dip the pieces of eel in this sauce, and set on ice. Roll in cracker crumbs, dip in beaten egg, then in bread-crumbs, and fry brown in deep fat.

EELS À LA TARTAR

Cut up the eel and cook in court bouillon with wine. Drain, dip in egg and crumbs, and fry in deep fat. Serve with a stiff Mayonnaise mixed with chopped parsley, olives, pickles, and capers.

EELS À L'INDIENNE

Chop fine an onion, half a carrot, and a stalk of celery. Fry in butter, dredge with flour, and cook thoroughly. Add enough stock to make the required quantity of sauce, and cook until thick, stirring constantly, Season with mace, thyme, a bay-leaf, minced parsley, and curry powder. Strain through a sieve and pour over eels stewed in wine and seasoned with vegetables according to directions previously given. Serve with a border of boiled rice sprinkled with grated Parmesan cheese.

EELS À LA NORMANDY

Fry in butter a pound and a half of prepared eels. Add a wineglassful of white wine or cider, a tablespoonful of mushroom catsup, and salt, pepper, and grated nutmeg to season. Simmer for ten minutes, add one cupful of white stock, half a dozen mushrooms, a dozen oysters, and half a dozen shrimps. When cooked take from the fire, add the yolks of two eggs well beaten, and serve at once.

STUFFED EELS À L'ITALIENNE

Skin the eel but keep the head on. Remove the back-bone and stuff with seasoned crumbs, mixed with minced parsley and mushrooms. Skewer in the form of a circle; put into a saucepan with two ounces of butter, a small bunch of parsley, a chopped onion, two cupfuls of white wine, and salt, pepper, and grated nutmeg to season. Bake for an hour, basting as required. Drain, take out the parsley, and add to the sauce two cupfuls of brown stock, and one cupful of chopped mushrooms. Boil for five minutes and thicken with browned flour cooked in butter. Season with minced parsley and lemon-juice, pour the sauce around the eel, and serve.

EELS À LA LONDON

Fry four chopped onions in butter, dredge with flour, and cook thoroughly. Add two cupfuls of stock, half a cupful of Port wine, two bay-leaves, and salt and pepper to season. Cook until thick, stirring constantly. Add one large cleaned eel, cut into two-inch lengths, cover, and cook for fifteen minutes. Serve on toast.

EELS À LA REINE

Prepare and cut up the eels. Fry in butter with half a can of mushrooms, and dredge with flour. Add one cupful of stock and half a cupful of white wine. Bring to the boil, season with salt, pepper, and a chopped onion, and cook until the eel is tender. Skim, take from the fire, and add the juice of half a lemon, beaten smooth with the yolks of two eggs.

EELS À LA POULETTE

Stew the eels in white wine with carrot, onion, parsley, bay-leaf, thyme, pepper-corns, and salt to season. Drain and serve with Poulette Sauce.

FRICASSÉE OF EEL

Prepare the eel according to directions previously given, cook in equal parts of white wine and water, seasoning with mace, pepper, nutmeg, cloves, sweet herbs, allspice, and salt. Boil until the eels are tender, then skim out. Add a little anchovy paste to the sauce, with a tablespoonful of butter, bring to the boil, take from the fire, add the yolks of two eggs well beaten, pour over the fish, and serve.

FRICASSÉED EELS

Skin, clean, and cut up. Cover with cold water, add salt, and minced parsley to season, cover, and cook slowly for an hour. Thicken with a tablespoonful each of butter and flour blended together and made smooth with cold water. Season highly with pepper, and serve.

STEWED EELS WITH CUCUMBERS

Clean and skin two eels, cut into pieces and soak in cold water for an hour. Drain, cover with wine and water, seasoning with salt, pepper, onion, and parsley, and simmer for fifteen minutes. Take out the fish and add three sliced and parboiled cucumbers. Strain the sauce, thicken with flour cooked in butter, and boil for ten minutes. Skim, add the yolks of four eggs well beaten and take from the fire. Season with red pepper and lemon-juice, strain over the fish, and serve.

STEWED EELS—I

Put into a saucepan three fourths of a cupful of butter and fry in it four small chopped onions. Add a tablespoonful of flour, cook through, and add two cupfuls of boiling water or stock. Cook until thick, stirring constantly, then put in one large cleaned eel cut into inch pieces; cover and cook for fifteen minutes.

STEWED EELS—II

Wash and skin a pint of eels, cut them in pieces three inches long, pepper and salt them, and put them into a stewpan. Pour in one pint of good soup stock, adding one large onion, shredded, three cloves, a teaspoonful of grated lemon-peel, and a wineglassful of Port wine. Stew slowly for half an hour, and pour into a hot dish. Strain the liquor and add a wineglassful of cream thickened with flour, and boil up once. Pour over the eels and serve.

STEWED EELS—III

Clean, skin, and joint the eels. Cover with boiling water, add a tablespoonful of vinegar, and cook for ten minutes. Drain, cook together one tablespoonful of butter and two of flour. Add two cupfuls of the water in which the eels were cooked. Cook until thick, stirring constantly. Season with salt, pepper, and grated onion, then add the eels and reheat. Simmer for twenty minutes, add a tablespoonful of minced parsley, and serve.

STEWED EELS—IV

Prepare according to directions given above, using veal or fish stock, instead of water, and adding a bay-leaf to the seasoning.

STEWED EELS À L'ANGLAISE

Cook prepared eels in half a bottle of Port wine, seasoned with carrot, onion, parsley, bay-leaf, thyme, salt, pepper-corns, cloves, mace, and chopped mushrooms. Cover with buttered paper, simmer for half an hour and drain. Melt two tablespoonfuls of butter and cook in it two tablespoonfuls of flour. Add a chopped shallot and enough of the eel liquor to make the required quantity of sauce. Cook until thick, stirring constantly. Add half a cupful of stock, and two wineglassfuls of Port wine. Bring to the boil, strain, add a few chopped mushrooms, a tablespoonful of butter, and minced parsley, lemon-juice, and anchovy paste to season. Pour the sauce over the eels, and serve.

STEWED EELS À L'AMERICAINE

Use three pounds of cleaned and skinned eel with all the fat removed. Cut in two-inch pieces, season with pepper and salt and chopped onion, and put in a double-boiler with half a cupful of butter. Sprinkle with parsley, cover tightly, and cook for about an hour and a half. Serve in a deep dish.

STEWED EELS À LA POULETTE

Cut cleaned eels into two-inch pieces and cook until tender in stock. Thicken with butter and flour cooked together, add half a dozen chopped mushrooms, and salt, pepper, grated onion, and minced parsley to season. Boil for twenty minutes, add the juice of a lemon, and serve.

STEWED EELS À LA CANOTIERE

Fry a chopped onion in butter, add a pound of rice and cook brown. Add four cupfuls of fish stock, seasoning with red and white pepper, caver, and cook for twenty minutes. Take from the fire, add half a cupful each of butter and Tomato Sauce. Prepare the eels according to directions given for Eels à la Lyonnaise, adding a tablespoonful of anchovy essence to the sauce. Serve with a border of the rice.

STEWED EELS À LA GENEVOISE

Prepare two eels, cut into four-inch lengths. Put into a saucepan with a sliced carrot, an onion, a bunch of parsley, two cloves of garlic, and salt and pepper-corns to season. Put in enough cider to cover the fish, and simmer for fifteen minutes. Take up the fish, strain the sauce, and thicken it with two tablespoonfuls of butter. Add two tablespoonfuls of butter to the sauce, reheat, pour over the eels, and garnish with small onions fried brown in butter and sugar.

MATELOTE OF EELS—I

Prepare and cut up the fish according to directions previously given. Put into a saucepan with one cupful each of stock and Claret, a bruised clove of garlic, a whole pepper, a sliced onion, a bay-leaf, and a pinch each of thyme, cloves, parsley, and salt. Take out the fish, strain the sauce, add to it a tablespoonful each of butter and flour cooked together, and pour over the fish.

MATELOTE OF EELS—II

Cut a pound and a half of prepared eels into two-inch pieces and fry for two minutes in butter. Add a wineglassful of Claret, and three tablespoonfuls each of stock and mushroom liquor. Season with salt, pepper, and grated nutmeg, and a pinch of powdered sweet herbs. Add six small onions and six button mushrooms. Cook for half an hour and thicken with a tablespoonful each of butter and flour cooked together.

MATELOTE OF EELS—III

Prepare two eels and cut them into two-inch lengths. Cover with cold salted water and bring to the boil. Add an onion, a dozen cloves, and two tablespoonfuls of vinegar. Boil for fifteen minutes, drain, dry, roll in flour and fry brown in butter. Add two cupfuls of boiling water, and salt, pepper, and fine herbs to season. Add a cupful of button onions peeled and fried brown in butter and sugar. Cover and simmer for one hour. If the sauce should evaporate, add more boiling water. When done, add half a cupful of wine and serve.

MATELOTE OF EELS À LA PARISIENNE

Clean and cut the eels into four-inch pieces. Cover with white wine and season with sliced carrot and chopped mushrooms. Add also the liquor from three dozen parboiled oysters. Simmer until the eels are done and drain. Add to the liquor half a cupful of white stock, and thicken with flour cooked in butter. Add two wineglassfuls of white wine and boil until thick, stirring constantly. Take from the fire, and add the yolks of four eggs beaten smooth with the juice of half a lemon, a tablespoonful of butter, and a grating of nutmeg. Add the parboiled oysters, and a handful of button mushrooms. Reheat, pour over the fish, and serve.

MATELOTE OF EELS À LA GENOISE

Prepare the eels and cut into four-inch lengths. Cover with Claret or Burgundy and add sliced carrot, onion, minced parsley, chopped mushrooms, thyme, a bay-leaf, mace, cloves, and pepper-corns to season. Simmer until done and drain. Add to the liquor half a cupful of beef stock and thicken it with browned flour. Strain through a fine sieve, add a tablespoonful of butter, a little anchovy paste, a teaspoonful of minced parsley, a grating of nutmeg; and a little lemon-juice. Bring to the boil, pour over the fish, and serve.

MATELOTE OF EELS À LA BORDELAISE

Cut the eels into three-inch lengths, and cover with a bottle of Claret. Season with carrot, onion, parsley, chopped mushrooms, thyme, bay-leaf, mace, cloves, and peppercorns. Simmer for half an hour and drain. Thicken the liquor with browned flour rubbed smooth with butter, add two wineglassfuls of Claret, and bring to the boil. Skim, add a teaspoonful of capers, a pounded clove of garlic, a little butter, grated nutmeg, and anchovy paste to season. Reheat, pour over the fish, and serve.

BOILED EELS

Cut into short pieces a pound and a half of eels which have been skinned and cleaned. Put into a saucepan, cover with cold water, add a tablespoonful of salt, six whole peppers, one red onion, and a cupful of vinegar. Simmer for half an hour; drain and serve on a platter with melted butter, lemon-juice, and minced parsley.

PICKLED EELS

Clean and cut three pounds of eels into six-inch lengths. Cover with salt, let stand for three hours, then rinse thoroughly. Boil together for fifteen minutes one cupful of vinegar, one cupful of water, a sliced onion, two bay-leaves, three allspice, and a slice of lemon. Put in half of the eels and simmer until tender, take out, and cook the remaining half. Let the vinegar cool before pouring over the eels.

GREEN EELS

Boil together an onion, a bunch of parsley, a pinch of celery seed, and a teaspoonful of mixed spices in a little water. Add two cleaned and cut eels with water to cover and simmer until done. Strain the sauce, thicken with butter and flour cooked together, and pour over the eels. Serve with boiled potatoes and cucumber salad.

BAKED EELS

Skin and parboil, cut into two-inch pieces, and put into a baking-pan. Dredge with flour, season with salt and pepper and add half a cupful of water. Bake for twenty minutes and take out. Thicken the gravy with a tablespoonful of flour rubbed smooth with a little of the liquid. Add a tablespoonful of butter, a teaspoonful of Worcestershire sauce, and enough boiling water to make the sauce of the proper consistency. Bring to the boil and pour around the eels.

BAKED EELS WITH TARTAR SAUCE

Clean and skin two large eels. Wrap in a wet cloth and simmer for fifteen minutes in court bouillon. Cook in the liquor. Take out, wipe dry, and cover with seasoned crumbs. Spread with two eggs beaten with one tablespoonful of olive-oil and sprinkle with crumbs. Put into a baking-pan with two tablespoonfuls of butter, and bake for half an hour, basting twice. Serve with Tartar Sauce.

ENGLISH EEL PIE

Skin, clean, and cut up two large eels. Cook with one tablespoonful of butter, half a cupful of chopped mushrooms, a tablespoonful of chopped parsley, a minced onion, a bay-leaf, salt, pepper, the rind of a lemon, a wineglassful of Sherry and a cupful of beef stock. Cook until the eels are tender, strain the sauce, and thicken with butter and flour. Line a baking-dish with pastry, put the eels in it, and pour the sauce over, with sliced hard-boiled eggs on top. Cover with pastry, brush with yolk of egg, and bake for an hour in a moderate oven. Serve either hot or cold.

COLLARED EELS

Clean, split, and bone one large eel, and season with salt and pepper. Chop together three hard-boiled eggs, a beet, a tablespoonful of capers, two pickles, one onion, and three anchovies. Add salt and pepper, cover the eel with the mixture, tie in a cloth, and cook with a bay-leaf for half an hour in equal parts of vinegar and water. Drain, untie, and put into a mould with aspic jelly, or with beef stock to which sufficient dissolved gelatine has been added. Serve cold with Mayonnaise.

EELS EN BROCHETTE

Boil the eel in a court bouillon and cut into two-inch pieces. Dip into egg and crumbs and string on steel skewers, alternating with squares of bacon. Bake in the oven and serve on toast.

CREAMED EELS

Clean and cut up the eels, and stew according to directions previously given. Pour over a Cream Sauce, seasoned with salt, paprika, onion juice, and minced parsley.

FIFTEEN WAYS TO COOK FINNAN-HADDIE

BOILED FINNAN-HADDIE—I

Divide into convenient pieces, cover with boiling water, add a teaspoonful of sugar, and boil for fifteen minutes. Take up on a hot platter, remove the skin, and dot with butter.

BOILED FINNAN-HADDIE—II

Cover the fish with boiling water, boil for five minutes, drain, cover with melted butter, and serve with plain boiled potatoes.

BROILED FINNAN-HADDIE—I

Brown a haddie on a greased broiler. Cover with hot water, let stand for ten minutes and drain. Spread with butter and sprinkle with pepper.

BROILED FINNAN-HADDIE—II

Cut the haddie into small squares, skin and parboil it. Wipe dry, broil on a buttered gridiron and serve with melted butter.

BROILED FINNAN-HADDIE—III

Wash the fish thoroughly, and let stand in cold water for three quarters of an hour, then cover with boiling water for five minutes, wipe dry, rub with butter and lemon-juice, and broil for fifteen minutes. Serve with melted butter or Tartar Sauce.

BROILED FINNAN-HADDIE—IV

Wash the fish and soak for half an hour in cold water, skin side up. Cover with water just below the boiling point, and let stand for fifteen minutes. Wipe dry, brush with olive-oil, and broil slowly. Serve with melted butter and lemon-juice.

BAKED FINNAN-HADDIE—I

Pour boiling water over the fish, and let it stand for ten minutes. Take it out of the water, lay it in a baking-pan, brush with butter and pepper, and bake for fifteen minutes.

BAKED FINNAN-HADDIE—II

Put a haddie into a frying-pan, pour over it half a cupful of milk, and half a cupful of water. Heat slowly and let stand just below the boiling point for half an hour. Pour off the liquid, spread with butter, and bake for twenty-five minutes in a hot oven.

ESCALLOPED FINNAN-HADDIE

Prepare the fish according to directions given in the preceding recipe. After drying, remove the skin and bones and flake with a fork. Butter a baking-dish and put the fish into it. Pour over it a sauce made of two tablespoonfuls each of butter and flour cooked together and added to two cupfuls of milk. Bring to the boil, pour over the fish, cover with crumbs, dot with butter, and brown in the oven.

TOASTED FINNAN-HADDIE

Brush the fish with butter and sprinkle it with pepper. Broil until cooked through, and serve with toast.

FINNAN-HADDIE À LA DELMONICO

Flake half a pound of freshened finnan-haddie, and fry in a little butter. Add one cupful of cream beaten with the yolk of a raw egg. Thicken with a tablespoonful of flour rubbed smooth with a little of the cream. Add a hard-boiled egg chopped fine, and a teaspoonful of grated cheese. Serve on toast.

SAVORY FINNAN-HADDIE

Dip the fish in boiling water, take out all the bones and skin. Mash the meat with a tablespoonful each of butter and cream, seasoning with salt, pepper, and lemon-juice. Cook until thick and pour over slices of buttered toast.

FINNAN-HADDIE HASH

Prepare the fish according to directions given for Boiled Finnan-Haddie. Mix with an equal quantity of hot mashed potatoes, moisten with cream, and season with chopped green peppers fried in oil.

FINNAN-HADDIE WITH TOMATOES

Lay a haddie in a deep dish, cover with boiling water, and let stand for ten minutes. Drain and remove skin and break in good-sized flakes. Cook two level tablespoonfuls of butter and a tablespoonful of finely minced onion in a saucepan until golden brown. Add one cupful of the solid part of canned tomatoes. When it begins to simmer, add salt and pepper to taste. Then add the prepared fish and simmer for five minutes. Add one tablespoonful of finely minced parsley and serve.

CREAMED FINNAN-HADDIE

Parboil, drain, and flake the fish. Reheat with shredded fried green peppers in a Cream Sauce. Canned pimentos may be used instead of the green peppers.

THIRTY-TWO WAYS TO COOK FLOUNDER

BAKED FLOUNDER

Clean and split two flounders and take out all the small bones. Lay the fish in a buttered dish, sprinkle with chopped mushrooms, minced parsley, onion, and grated bread-crumbs, season with salt, pepper, and grated nutmeg. Dot with butter and bake. Cook together two tablespoonfuls each of butter and flour, and thicken two cupfuls of milk with it. Season with salt, pepper, lemon-juice, anchovy paste, and minced parsley. Add a tablespoonful of capers, drain the butter from the fish, pour over the sauce, and serve.

BAKED FLOUNDER À L'ITALIENNE

Cook together a tablespoonful of butter, two tablespoonfuls of chopped parsley, one tablespoonful each of chopped mushrooms and shallots, and two cupfuls of white wine. Reduce half by rapid boiling. Add one cupful of chicken stock and half a cupful of milk or beef stock, and thicken with flour blended with butter. Season with salt and pepper and boil down until very thick. Prepare a flounder according to directions given in the preceding recipe. Season with salt and pepper, rub with butter, pour over one cupful of white wine, cover with the sauce, and sprinkle thickly with crumbs. Bake in a moderate oven until done. Serve in the same dish.

BAKED FLOUNDER À LA BONVALLET

Put a cleaned flounder into a baking-pan with salt, pepper, grated nutmeg, chopped onion, a tablespoonful of butter, a wineglassful of white wine, and a cupful of white stock. Bake carefully, basting as required. Take up the fish, add another cupful of stock, and thicken the sauce with two tablespoonfuls of flour, blended with an equal quantity of butter. Take from the fire, add the yolks of three eggs well beaten and a tablespoonful of minced parsley. Spread this sauce over the fish, cover with crumbs, dot with butter, and brown in the oven. Sprinkle with lemon-juice and serve.

BAKED FLOUNDER À LA PARISIENNE

Stuff a cleaned flounder with seasoned crumbs and put into a buttered baking-dish. Dot with butter, sprinkle with salt and pepper, and pour over half a cupful each of oyster liquor and white wine. Cover with buttered paper and bake for forty minutes, basting as required. Take up the fish, strain the sauce, and prepare a sauce according to directions given in the first part of the recipe for Flounder Pie à la Normandy. Add the strained liquid to the sauce, pour over the fish, cover with crumbs, and brown in the oven.

BAKED FLOUNDER À LA ST. MALO

Put the cleaned fish into a buttered baking-dish with chopped onions, parsley, salt, pepper, a tablespoonful of butter and two cupfuls of cider. Add also a little mussel or oyster liquor if at hand. Bake for half an hour in a moderate oven, basting as needed. Drain the sauce, thicken with a tablespoonful of butter cooked with an equal quantity of flour, add more butter and a squeeze of lemon-juice. Pour the sauce over the fish and serve.

BAKED FILLETS OF FLOUNDER IN WINE

Fillet the fish. Mix together four tablespoonfuls of Sherry, half a cupful of butter, one tablespoonful each of onion-juice, lemon-juice, and salt, and add pepper to season. Bring to the boil, dip the fillets into it, arrange in a baking-dish, cover with the remaining sauce and bake in a hot oven for ten minutes. Fry in butter a slice each of onion and carrot, a bay-leaf, and a sprig of parsley. Add a tablespoonful of flour and cook thoroughly. Add one cupful of chicken stock and half a cupful of cream. Cook until thick, stirring constantly, and seasoning with salt, pepper, and grated nutmeg. Add the gravy from the baking-pan, strain, reheat, pour over the fish, and serve.

BAKED FILLETS OF FLOUNDER

Remove the back-bone and cut the fish into four pieces. Roll up each piece and pin with a toothpick. Soak for an hour in oil and lemon-juice. Roll in seasoned crumbs, then in beaten egg, then in crumbs. Put into a baking-pan, upon thin slices of salt pork, sprinkle with chopped onion and olives, cover, and bake. Garnish with sliced lemons.

FLOUNDER WITH FINE HERBS

Put the prepared fish into a pan with two tablespoonfuls of butter, the juice of a lemon, and salt and pepper to season. Add one cupful each of water and white wine, cover and cook for half an hour. Drain the fish, thicken the sauce with a tablespoonful of flour cooked in butter, boil, strain, add two tablespoonfuls of butter, and two tablespoonfuls of chopped parsley, pour over the fish, and serve.

FLOUNDER À LA FRANÇAISE

Cover a flounder with white wine, sprinkle with salt and pepper, add a bunch of parsley, a few chives, a bay-leaf, and a little chopped onion. Boil for ten minutes. Take up the fish carefully, rub the sauce through a sieve, thicken with a tablespoonful of flour rubbed smooth with half a cupful of butter, bring to the boil, pour over the fish, and serve.

FLOUNDER À LA JANIN

Fill a flounder with seasoned crumbs mixed with chopped mushrooms, shallots, and parsley. Put on a buttered baking-dish, season with salt and pepper, dot with butter, and pour over half a cupful each of Sherry and oyster liquor. Bake until done, basting as required. Take up the fish, add a cupful of stock to the sauce, and thicken with browned flour. Add two tablespoonfuls of butter and a little lemon-juice. Strain over the fish and garnish with parboiled oysters.

FLOUNDER À LA PROVENÇALE

Clean two flounders and let stand for four hours in a marinade of olive-oil and lemon-juice, seasoned with salt, pepper, onion, parsley, thyme, bay-leaves, and bruised garlic. Put into a baking-dish with the seasoning, a teaspoonful of butter and one cupful each of stock and white wine. Bake for half an hour, basting as needed. Drain, strain, and skim the sauce, thicken with butter and flour, take from the fire, add the yolks of four eggs well beaten and lemon-juice to taste. Season with red pepper and minced parsley, pour over the fish, and serve.

BREADED TURBANS OF FLOUNDER

Fillet three flounders, season with salt and pepper, dip into melted butter, roll up and fasten with a toothpick. Dip into egg and crumbs and fry in deep fat. Serve with Tartar Sauce.

TURBANS OF FLOUNDER WITH ANCHOVIES

Drain a bottle of anchovies from the oil. Mix with two tablespoonfuls of butter, half a cupful of stock, a tablespoonful of lemon-juice, and salt and pepper to season. Pound to a paste, and add the yolks of two raw eggs. Prepare the fillets of flounder according to directions given in the preceding recipe. Spread with the forcemeat, roll up, and pin with toothpicks. Roll in melted butter, then in flour, and bake in a hot oven for twenty minutes.

TURBANS OF FLOUNDER WITH OYSTERS

Prepare according to directions given above, stuffing with chopped oysters and seasoned crumbs.

FRICASSÉE OF FLOUNDER

Clean the flounders, cut into convenient pieces, season with salt, dredge with flour, and fry in boiling fat. Chop a dozen oysters, and put into a saucepan with their liquor, one cupful of white wine, a tablespoonful of anchovy paste, and salt, pepper, and grated nutmeg to season. Bring to the boil, pour over the fish, and serve.

FRIED FLOUNDER

Prepare the fish according to directions given in the preceding recipe. Sprinkle with salt and pepper, dip into milk, then into flour, and sauté in pork fat. Or, dip in beaten egg and bread-crumbs and fry in deep fat. Garnish with lemon and parsley.

FRIED FILLETS OF FLOUNDER

Prepare the fillets according to directions given in the preceding recipe. Keep in a cold place for half an hour, fry in deep fat, and serve with Tartar Sauce.

FILLETS OF FLOUNDER AU GRATIN

Cook together three tablespoonfuls of butter, one tablespoonful of flour, a slice of onion, and a bay-leaf. Add two cupfuls of chicken stock and cook until thick, stirring constantly. Strain, and add a tablespoonful of lemon-juice. Dip the fillets of fish into melted butter, season with salt and pepper, cover with sauce and bread-crumbs. Bake for twenty minutes in a very hot oven.

FILLETS OF FLOUNDER À LA LYONS

Bone the fish and cut into fillets. Wash in cold salted water and wipe dry. Dip in egg and seasoned bread-crumbs, and fry in hot drippings. Serve with melted butter, lemon-juice, and minced parsley, or Tomato Sauce, or a sauce made as follows: Cook together one tablespoonful each of butter and flour and thicken with it a cupful of cream or milk. Add a tablespoonful each of lemon-juice chopped pickles, and capers, a teaspoonful each of minced parsley and mustard, and the mashed yolk of a hard-boiled egg. Beat thoroughly together and serve either hot or cold.

FILLETS OF FLOUNDER À LA NORMANDY

Prepare the fillets according to directions previously given, and season with pepper and salt. Fry a small chopped onion in butter and add two chopped hard-boiled eggs, and one tablespoonful of minced parsley. Season with pepper and salt, add a tablespoonful of butter, and cook to a smooth paste. Spread the fillets with this paste, put a parboiled mussel on each one, roll and tie with a string. Add to the mussel liquor one cupful of cream and simmer the fillets in it for six minutes. Take out and cut the strings. Thicken the sauce with the yolks of two eggs beaten with four tablespoonfuls of cream, add a teaspoonful of butter and a few drops of lemon-juice. Add a few parboiled mussels to the sauce, reheat, pour over the fish, and serve.

STUFFED FILLETS OF FLOUNDER—I

Prepare the fillets according to directions previously given, season with salt and pepper, and dredge with flour. Put half of the fillets into a buttered baking-dish. Chop together a button onion, a small bunch of parsley, half a stalk of celery and half a can of mushrooms. Mix two tablespoonfuls of butter with one teaspoonful of flour, and add to the chopped mixture with the yolks of two raw eggs. Season with salt, red and black pepper, and mix thoroughly. Spread the fillets in the pan with this stuffing and lay the other fillets on top. Cover with buttered paper and cook for twelve minutes. Serve with the remaining mushrooms heated and sprinkle with lemon-juice.

STUFFED FILLETS OF FLOUNDER—II

Prepare the fillets according to directions previously given. Put each two together, with mashed potato beaten light with egg between. Cover with crumbs, dip in egg and crumbs, and fry in deep fat. Serve with Tartar Sauce.

FILLETS OF FLOUNDER WITH GREEN PEAS

Prepare the fillets according to directions previously given, dip into melted butter, and season with salt, pepper, and lemon-juice. Skewer into shape with toothpicks and arrange in a baking-dish. Half cover with stock made from the fish trimmings and bake for ten minutes. Arrange in a circle on a platter, and fill the centre with green peas seasoned with salt, pepper, and butter. Strain the stock, thicken with butter and flour cooked together, and serve separately as a sauce.

STEAMED FILLETS OF FLOUNDER

Prepare the fillets according to directions previously given, and spread with chopped pickles, olives, capers, parsley, and onions. Roll up, fasten with toothpicks, and steam or bake, basting with stock, or dip in egg and crumbs and fry in deep fat. Serve with any preferred sauce.

STUFFED FILLETS OF FLOUNDER À LA DELMONICO

Prepare the fillets according to directions previously given. Cover with half a cupful of white wine, one cupful of fish stock made from the bones, and salt and paprika to season. Simmer for twenty minutes. Cook together one tablespoonful each of butter and flour, add half a cupful of stock and cook until very thick, stirring constantly. Add half a cupful each of shrimps and oysters chopped fine, a teaspoonful of Worcestershire sauce, the yolk of an egg, and two drops of tabasco sauce. Dip the fillets in this mixture and cool. When cold dip in crumbs, then in egg, then in crumbs, and fry in deep fat.

ROLLED FILLETS OF FLOUNDER

Prepare the fillets as directed and spread with anchovies, lobster, shrimps, or sardines, mashed to a paste with butter. Roll up, fasten with toothpicks, and bake, fry, sauté, or stew, as preferred.

BROILED FILLETS OF FLOUNDER À LA BRIGHTON

Season the fillets with salt, pepper, and oil. Broil carefully and put on slices of buttered toast. Surround with parboiled oysters and pour over a sauce made of water and the oyster liquor, thickened with butter and flour cooked together, and seasoned with anchovy paste.

FILLETS OF FLOUNDER À LA DIEP-POISE

Prepare the fillets as directed, seasoning with salt and pepper, brown in melted butter, and cool. Sprinkle with crumbs, dip in eggs beaten with an equal quantity of melted butter, roll in fresh crumbs and broil, basting with oil. Serve with melted butter, minced parsley, and lemon-juice.

FLOUNDER PIE À LA NORMANDY

Chop fine two carrots and two onions, two sprigs of parsley, a stalk of celery and a bit of bay-leaf. Fry in butter, seasoning with salt and pepper, and powdered mace. Add two cupfuls of boiled milk and cook slowly for twenty-five minutes. Press through a sieve, add two cupfuls of cream, and reheat. Add the fillets of a two-pound flounder, the mussels taken from a quart of mussel shells, a quart of oysters, parboiled in their liquor, and drained, and half a pound of cleaned fresh mushrooms. Cook for two minutes. Thicken with the yolks of two eggs beaten with one tablespoonful of butter and two of cream. Fill a baking-dish lined with pastry, cover with crust, and bake.

BROILED FLOUNDER À LA CHIVRY

Cut the flounder into fillets as previously directed. Soak for an hour in a marinade of oil and lemon-juice, seasoned with salt, pepper, onion, and parsley. Dip in crumbs and broil, basting with oil. Serve with quartered lemon.

FLOUNDER WITH WHITE WINE SAUCE

Put the prepared fish into a baking-dish with two tablespoonfuls of butter, two cupfuls of white wine, and salt and pepper to season. Cover and cook for twenty minutes, adding more water if necessary. Drain the fish, thicken the gravy with a tablespoonful of flour cooked in butter, bring to the boil, add the juice of a lemon and two tablespoonfuls of butter, pour over the fish, and serve.

FLOUNDER AU GRATIN

Fry in butter chopped parsley, shallot, and button mushrooms. Season with salt and pepper and spread on the bottom of a baking-dish. Lay on them a trimmed flounder, cover with crumbs, dot with butter, moisten with white wine, and cook carefully. Serve in the same dish.

TWENTY-SEVEN WAYS TO COOK FROG LEGS

FRIED FROG LEGS—I

Beat the yolk of an egg with a cupful of milk and add flour enough to make a smooth batter. Dip into the batter frog legs which have been marinated in oil and vinegar, and fry in deep fat.

FRIED FROG LEGS—II

Clean, season with salt and pepper, dip in egg and crumbs, and fry in deep fat. Serve with Tartar Sauce.

FRIED FROG LEGS—III

Parboil for three minutes, drain, wipe dry, dip in crumbs, then in beaten egg, then in seasoned crumbs, and fry in deep fat. Serve with a border of green peas, or with Cream Sauce.

FRIED FROG LEGS—IV

Parboil for five minutes, blanch in cold water, drain, and wipe dry. Season with salt and pepper, dredge with flour, and sauté in butter. Serve with a garnish of fried parsley.

FRIED FROG LEGS—V

Soak the prepared legs in milk for fifteen minutes. Dip in seasoned flour without wiping and fry in deep fat.

FRIED FROG LEGS—VI

Parboil for five minutes in salted and acidulated water. Drain, dip into beaten egg, then in corn-meal, and fry golden-brown in salt pork fat.

FROG LEGS SAUTÉ

Put a tablespoonful of butter into a saucepan, and when it bubbles put in the frog legs with a sprig of parsley, and salt and pepper to season. Fry brown, and garnish with slices of lemon.

SOUTHERN FRIED FROG LEGS

Parboil the legs for three minutes in salted water. Beat together one egg and half a cupful of milk. Season the legs with salt and pepper, dip into the milk, then into cracker crumbs rolled fine, and fry in deep fat.

FRIED FROG LEGS À L'ANGLAISE

Season the frog legs with salt and pepper and soak for an hour in lemon-juice. Roll in flour, dip in beaten egg, then in crumbs, and fry in deep fat. Serve with Tomato Sauce.

FRIED FROG LEGS À LA FRANÇAISE

Marinate for an hour in vinegar with salt, pepper, parsley, chopped onion, bay-leaves, and thyme. Drain, roll in flour, and sauté in hot fat. Garnish with lemon and parsley.

BROILED FROG LEGS

Soak the legs for half an hour in a marinade of oil and lemon-juice, seasoned with salt and pepper. Broil on a double-broiler, and serve with Maître d'Hôtel Sauce.

BAKED FROG LEGS

Prepare and clean one dozen frog legs. Butter a baking-dish, sprinkle with chopped mushrooms and crumbs, and lay the frog legs on them. Season with salt and pepper and sweet herbs. Sprinkle with crumbs, squeeze over the juice of a lemon, and pour in a cupful of Brown Sauce. Cover and bake for half an hour in a moderate oven.

FRICASSÉE OF FROG LEGS—I

Simmer the prepared legs in milk until tender. Drain and put in a platter. Spread with butter and keep warm. Cook together one tablespoonful of flour and two of butter, add the milk in which the legs were cooked and enough more to make a pint. Cook until thick, stirring constantly. Season with salt, paprika, and minced parsley, take from the fire, and add two eggs well beaten with the juice of half a lemon. Bring to the boil, pour over the frog legs, and serve.

FRICASSÉE OF FROG LEGS—II

Prepare and skin the legs and boil until tender in veal stock to cover, with pepper and salt to season, a bunch of sweet herbs, and a bit of lemon-peel. Add a small slice of onion and cook until the legs are tender. Strain the liquid, thicken it with butter and flour and a little cream cooked together. Add the frog legs and a few canned mushrooms cut fine. Bring to the boil and serve.

FRICASSÉE OF FROG LEGS—III

Brown a dozen frog legs in butter with half a teaspoonful of chopped onions. Add one half cupful of water and one half cupful of Sherry. Cover and cook for twenty minutes. Beat the yolks of four eggs with two tablespoonfuls of cream, add a little of the hot liquid, pour into the pan, and bring to the boil. Skim out the frog legs, put on a platter, and strain the sauce over them.

BROWN FRICASSÉE OF FROG LEGS

Melt one tablespoonful of butter and brown in it two tablespoonfuls of flour. Add sufficient brown stock to make the required quantity of sauce and cook until thick, stirring constantly. Season with salt, pepper, grated lemon-peel, grated onion, sweet herbs, anchovy paste, and a pinch of allspice. Dip the frog legs in flour and fry brown. Arrange on a platter, cover with broiled mushrooms, pour the sauce over, and serve.

STEWED FROG LEGS—I

Soak the frog legs for an hour in a marinade of oil and lemon-juice, adding a teaspoonful of chopped onion. Fry brown in butter a small onion, a tomato, and a green pepper, all chopped fine. Add two tablespoonfuls of flour and cook to a smooth paste. Add the frog legs and enough water or stock to keep from burning. Cover and cook for ten or fifteen minutes.

STEWED FROG LEGS—II

Melt one tablespoonful of butter and brown in it one tablespoonful of flour, add one cupful of stock, and cook until thick, stirring constantly. Add a dozen prepared frog legs simmer for ten minutes, season with salt and pepper, take from the fire, add the yolk of an egg beaten smooth with a little cold water; bring to the boil and serve at once.

STEWED FROG LEGS—III

Soak the prepared legs in milk for fifteen minutes, dip in seasoned flour, and fry in hot butter for three minutes. Cover with hot water and simmer for twenty minutes. Bring half a cupful of cream to the boil, stir in a tablespoonful of butter rolled in flour, and cook until thick, stirring constantly. Add to the frog legs, cook three minutes longer, season with salt, pepper, and minced parsley, and serve.

STEWED FROG LEGS—IV

Brown a dozen frog legs in butter, sprinkle with flour, and add enough cream to make the required quantity of sauce. Cook until thick, stirring constantly. Add a teaspoonful each of onion-juice and minced parsley, and salt and pepper to season. Take from the fire, and add the yolks of two eggs beaten smooth with a little cold milk, bring to the boil, and serve very hot.

FROG LEGS À LA HOLLANDAISE

Fry the prepared frog legs in butter, seasoning with salt and pepper. Add half a wineglassful of white wine, cover, and simmer for five minutes; then add two cupfuls of Hollandaise Sauce, two teaspoonfuls of finely chopped parsley, and a little lemon-juice. Bring to the boil and serve very hot.

FROG LEGS À LA PROVENÇALE

Cover the bottom of a saucepan with olive-oil, and sprinkle with finely minced garlic. Lay the frog legs on this, cover and cook until brown. Squeeze over the juice of half a lemon, sprinkle with parsley, and serve.

FROG LEGS AU BEURRE NOIR

Boil the legs in court bouillon for five minutes. Drain, arrange on a serving-dish, sprinkle with minced parsley, and keep warm. Brown half a cupful of butter in a frying-pan, taking care not to burn. Add two tablespoonfuls of vinegar and salt and pepper to season. Pour over the frog legs and serve.

FROG LEGS À LA POULETTE—I

Parboil a dozen frog legs, drain and cool. Cook together one tablespoonful each of butter and flour, add one cupful of milk, or white stock, and cook until thick, stirring constantly. Add salt and pepper to season, and the frog legs. Cover and cook for twenty minutes. Take from the fire, add the yolk of an egg beaten smooth with a little cold water, and a tablespoonful of minced parsley. Bring to the boil, and serve at once.

FROG LEGS À LA POULETTE—II

Season prepared frog legs with salt, pepper, and nutmeg, and fry brown in butter. Add two tablespoonfuls of flour and two cupfuls of cream. Cook until thick, stirring constantly. Add a wineglassful of white wine, two tablespoonfuls of butter, a tablespoonful of minced parsley, and the yolks of four eggs beaten smooth with the juice of a lemon. Bring to the boil and serve.

FROG LEGS PATTIES

Boil the legs until the meat drops from the bone, remove the bone, reheat in Cream Sauce, and season to taste. Fill patty-shells and serve.

FROG LEGS À LA CREOLE

Melt a tablespoonful of butter in a saucepan and fry in it a chopped onion, a tablespoonful of chopped raw ham, and half a green pepper shredded. Season highly with salt and pepper, add four cupfuls of stock, a tablespoonful of rice, six sliced okras, and one sliced tomato. Cook thoroughly for twenty minutes. Add four cupfuls of prepared frog legs, and simmer until they are tender. Half of this recipe is sufficient for a small family.

TWENTY-TWO WAYS TO COOK HADDOCK

BROILED HADDOCK—I

Clean and dry a fresh haddock, rub with vinegar, sprinkle with flour, and broil on a well greased gridiron. Serve with Shrimp or Anchovy Sauce.

BROILED HADDOCK—II

Soak the fish for an hour in a marinade of oil and vinegar. Drain, wipe dry, broil, and serve with melted butter.

BROILED HADDOCK À LA MAÎTRE D'HÔTEL

Clean and split a haddock, season with salt and pepper, dredge with flour, and broil. Serve with Maître d'Hôtel Sauce.

BROILED SMOKED HADDOCK

Rub the fish with melted butter, season with pepper, and broil. Serve very hot.

FRIED FILLETS OF HADDOCK—I

Skin, clean and fillet a haddock. Season with pepper and salt, dip into egg and crumbs and fry brown in deep fat.

FRIED FILLETS OF HADDOCK—II

Cut the fish into fillets and marinate in oil and vinegar with a little onion. Drain, dip in batter, then in crumbs, and fry in deep fat. Serve with Tomato Sauce.

FRIED SMOKED HADDOCK

Soak a haddock for four hours in olive-oil to cover. Drain and fry in a frying-pan with a little of the oil. Season with pepper and serve very hot.

BAKED HADDOCK—I

Make a stuffing of equal parts of chopped bacon and bread-crumbs, season with salt and pepper, anchovy essence, and add a raw egg to bind. Stuff a cleaned haddock and sew up. Mix one tablespoonful of flour with one of cold water, add one cupful of boiling water, and cook until thick, stirring constantly. Add one tablespoonful of butter and two tablespoonfuls of essence of anchovy. Pour the sauce into a baking-pan, put the fish on it, and bake for an hour, basting as required.

BAKED HADDOCK—II

Make a stuffing of one cupful of cracker crumbs, one fourth of a cupful of butter, and salt, minced onion, pickles, pepper, and parsley to season. Stuff the fish, sew up, cover with strips of salt pork, dredge with flour, and bake until brown, basting as required. Serve with any preferred sauce.

BAKED HADDOCK—III

Stuff the fish with crumbs and chopped veal, seasoning to taste and using a raw egg to bind. Rub with beaten egg, sprinkle with crumbs, and bake in a moderate oven, basting with melted butter as required. Serve with Anchovy Sauce.

BAKED FILLETS OF HADDOCK

Clean and fillet a fish, put into a pan with melted butter, and season with pepper, salt, and lemon-juice. Sprinkle with minced parsley, cover with buttered paper, and bake in the oven. Serve with Italian Sauce.

BAKED HADDOCK WITH SAUCE

Clean and cut up the fish, and remove the bones. Cut into small pieces. Butter a baking-dish, sprinkle with crumbs, put in a layer of the fish, and spread with crumbs seasoned with salt, pepper, thyme and grated onion, and mixed to a paste with raw egg. Repeat until the dish is full, having crumbs and butter on top. Add enough milk to moisten, and bake. For the sauce, simmer the bones and trimmings of the fish, strain, season, and thicken with a tablespoonful each of butter and flour cooked together and blended with a little cold water.

BAKED HADDOCK WITH OYSTER STUFFING

Remove the skin, head, and tail, and take out as many bones as possible. Divide into two fillets. Sprinkle with salt and brush with lemon-juice. Lay one fillet on a greased fish sheet in a dripping-pan, and cover thickly with seasoned oysters dipped in buttered cracker crumbs. Cover with the other fillet, brush with egg slightly beaten, cover with buttered crumbs, and bake for fifty minutes in a moderate oven. Serve with Hollandaise Sauce.

HADDOCK RAREBIT

Cut the haddock into slices an inch thick. Free from bone and skin. Lay in a greased baking-dish, and season with salt and pepper. Grate sufficient cheese to cover, and season with salt, red pepper, and mustard. Make to a smooth paste with cream or beaten egg. Put into a hot oven and cook until the cheese melts and browns, and the fish is firm. Take up carefully on a platter, and pour one tablespoonful of Sherry over each slice.

BOILED HADDOCK WITH WHITE SAUCE

Boil the fish in salted and acidulated water, with a bunch of parsley to season. Cook together two tablespoonfuls of butter and one of flour, and add salt, pepper, and grated nutmeg to season. Add two cupfuls of boiling water, bring to the boil, strain, add two tablespoonfuls of butter and the juice of a lemon, pour over the fish and serve.

BOILED HADDOCK WITH EGG SAUCE

Mix finely grated bread-crumbs with half the quantity of chopped beef suet. Season with minced parsley, shallot, thyme, pepper, salt, and grated nutmeg. Bind with a raw egg. Stuff and sew up the fish and boil in salted water. For the sauce, melt one tablespoonful of butter, add two of flour, and cook thoroughly. Add two cupfuls of boiling water, and cook until thick, stirring constantly. Add two chopped hard-boiled eggs, season to taste, pour over the fish, and serve.

BOILED HADDOCK WITH LOBSTER SAUCE

Boil the fish gently in salted boiling water to cover. Melt three tablespoonfuls of butter, add two tablespoonfuls of flour, and cook thoroughly. Add gradually two cupfuls of boiling water and cook until thick. Season with lemon-juice and cayenne. Strain the sauce and reheat. Add the finely-cut meat of a small boiled lobster and the pounded coral. Pour over the fish and serve.

STEWED HADDOCK

Split the fish lengthwise and cut into pieces. Boil the bones and trimmings in water to cover, and strain. Butter a baking-dish, put the fish into it with the flesh downward, and sprinkle each piece with salt, cayenne, mace, and flour. Pour over it two cupfuls of the fish liquor, cover, and simmer for twenty minutes. Add two teaspoonfuls of anchovy essence and one cupful of Sherry. Blend together two tablespoonfuls each of flour and butter, make smooth with a little of the gravy, and thicken all of it. Simmer for ten minutes and serve with the gravy poured over the fish. Garnish with lemon and parsley.

HADDOCK AND OYSTERS

Clean and fillet a haddock. Cover the trimmings with water and add the liquor drained from a pint of oysters. Add a slice of onion, a pinch of powdered sweet herbs, and a slice of carrot. Simmer to form a stock. Put a layer of sliced onion into a saucepan, and arrange upon it the fillets of fish, and a pint of oysters; sprinkle with salt and pepper, add the juice of a lemon, cover with sliced onion, strain the stock over, cover and simmer until the fillets are tender. Arrange the fillets on a hot dish with the oysters, strain the liquid, thicken it with the yolks of four eggs, pour over, and serve.

FILLETS OF HADDOCK À LA ROYALE

Prepare the fillets and put into a basin with a marinade of oil and lemon-juice, seasoned with pepper, salt, minced parsley and chopped shallots. Drain, dip into batter and fry in deep fat. Serve with any preferred sauce.

HADDOCK À LA CRÈME

Boil the fish in salted and acidulated water. Melt two tablespoonfuls of butter and cook in it two heaping tablespoonfuls of flour. Add four cupfuls of milk and cook until thick, stirring constantly. Season with pepper, salt, grated onion, and minced parsley. Put the fish upon a serving-dish, skin it carefully, and pour the sauce over it. Put a border of mashed potatoes around the fish, rub with melted butter and put into the oven until the potato is brown.

HADDOCK CUTLETS

Prepare a sauce according to directions given in the preceding recipe, using one fourth the quantity of milk. Mix the sauce with cold cooked haddock, minced very fine, and cool. Shape into cutlets, dip into egg and crumbs, and fry in deep fat.

EIGHTY WAYS TO COOK HALIBUT

BROILED HALIBUT—I

Cut into steaks, dust with salt and pepper, cover with melted butter, and let stand for half an hour. Dredge with flour and broil. Serve with a garnish of sliced lemon and parsley.

BROILED HALIBUT—II

Freshen salt halibut for an hour or two in cold water, drain, season with pepper, and wrap each slice in tough paper well buttered, twisting the ends. Broil for eight minutes. Take from the papers and serve with any preferred sauce.

BROILED HALIBUT—III

Season with salt and pepper and broil on a buttered gridiron over a clear fire. Serve with plenty of melted butter.

BROILED HALIBUT—IV

Sprinkle halibut steaks with salt, rub thoroughly with melted butter and broil until brown. Garnish with lemon and parsley.

BROILED HALIBUT—V

Rub halibut steaks with olive-oil and lemon-juice, and broil over a clear fire. Season with pepper and salt and serve with melted butter.

BROILED HALIBUT À LA BOSTON

Broil one side of halibut steaks until heated through, then turn, and spread the other side with a paste of butter, flour, chopped onion, and tomato pulp. Cook until brown and serve with the crust side up.

HALIBUT À LA RAREBIT

Sprinkle two halibut steaks with salt and pepper, brush with melted butter, and bake until done. Arrange on a platter, pour over a Welsh rarebit, and serve.

HALIBUT À LA MAJESTIC

Skin and bone halibut steaks, and cut into fillets. Lay in a buttered baking-dish, spread with butter, and add a wineglassful of white wine, and a little boiling water. Cover with buttered paper, and set into a hot oven until cooked. Take the pan out, cover the fish with a layer of sweet Spanish peppers, spread with Cream Sauce, sprinkle with crumbs and grated cheese, dot with butter, and brown in a hot oven. Serve in the same dish.

HALIBUT À LA CONANT

In a buttered baking-pan put three thin slices of fat salt pork, three slices of onion and a bit of bay-leaf. On top of these lay a halibut steak and spread over it one tablespoonful each of butter and flour blended together. Cover with buttered cracker crumbs and small strips of salt pork, and bake for twenty minutes. Garnish with lemon and parsley.

HALIBUT À LA MAÎTRE D'HÔTEL

Soak two halibut steaks for an hour in lemon-juice, seasoned with salt, pepper, and minced parsley. Mix together two tablespoonfuls of butter, one tablespoonful of flour, and two cupfuls of boiling water. Cook until thick, stirring constantly. Put the slices of halibut into a buttered pan, cover with the sauce, and bake for twenty minutes, basting as required. Serve with any preferred sauce.

HALIBUT À LA CREOLE—I

Wash a thick piece of halibut, put on a buttered baking-dish, and season with salt and pepper. Cover with finely minced garlic, add one cupful of canned tomatoes and enough boiling water to keep from burning. Bake until done, basting as required.

HALIBUT À LA CREOLE—II

Lay halibut steak for an hour in oil and vinegar, adding chopped onion and minced parsley to the marinade. Drain and put the fish into a baking-pan. Turn over it a sauce made of one cupful of strained tomatoes, a tablespoonful of butter, a heaping teaspoonful of flour, and salt, paprika, and grated onion to season. Cover closely and bake until tender. Sprinkle with grated cheese and cook for five minutes longer. Transfer the fish carefully to a hot platter and pour the sauce around it.

HALIBUT À LA CREOLE—III

Boil together a pint of stewed tomatoes, a cupful of water, a slice of onion, and three cloves. Blend together two tablespoonfuls of butter and one of flour, and stir into the sauce when it boils. Season with salt and pepper, and cook for ten minutes. Strain and cool. Skin the fish according to directions given in the recipe for Baked Halibut—I. Put on a buttered tin sheet in a baking-pan, season with salt and pepper, and bake, basting frequently with the sauce.

BAKED HALIBUT—I

Take three or four pounds of the fish and remove the dark skin, by dipping it into boiling water and scraping. Rub the flesh with salt and pepper, put it into a baking-pan, and add enough milk to cover the bottom of the pan an inch deep. Bake for an hour, basting frequently with the milk. Take out the fish, remove the bone and skin, and serve with Egg Sauce.

BAKED HALIBUT—II

Soak six pounds of halibut in salt water for two hours. Wipe dry and score the outer skin. Bake for an hour in a moderately hot oven, basting with melted butter and hot water. Add a little boiling water to the gravy, a tablespoonful of walnut catsup, a teaspoonful of Worcestershire Sauce, salt and pepper to season, and the juice of a lemon. Thicken with browned flour rubbed smooth with a little cold water.

BAKED HALIBUT—III

Take a thick cut of halibut and soak for half an hour in salted water. Put into a baking-pan with two slices of carrot, a slice of onion, and half a bay-leaf. Pour over it a cupful of boiling water and two tablespoonfuls of melted butter. Bake for an hour, basting frequently, and serve with any preferred sauce.

BAKED HALIBUT—IV

Lay a thick piece of halibut into a buttered pan, cover with thin slices of salt pork, and dredge with salt, pepper, and flour. Cover the bottom of the pan with boiling water, and bake for an hour. Baste with the gravy in the pan and melted butter, adding salt, pepper, and flour as needed. A bay-leaf, a sprig of parsley, two slices of carrot, and half an onion or a clove of garlic may be put into the dripping-pan.

BAKED HALIBUT—V

Prepare according to directions given for Baked Halibut—II, seasoning the gravy with lemon- and onion-juice, celery salt, and half a cupful of Claret.

BAKED HALIBUT WITH LOBSTER SAUCE

Put a piece of halibut on a buttered fish sheet, sprinkle with salt and pepper, and dredge with flour. Cover the bottom of the pan with water, add a sprig of parsley, a slice of onion, two slices of carrot, three tablespoonfuls of butter, and a bit of bay-leaf. Bake for an hour, basting as required, and serve with Lobster Sauce.

BAKED HALIBUT WITH TOMATO SAUCE

Cook together for twenty minutes two cupfuls of tomatoes, one cupful of water, a slice of onion, three cloves, and a teaspoonful of sugar. Cook together three tablespoonfuls each of butter and flour, stir into the hot mixture, and cook until thick. Strain, and pour half of the sauce around two pounds of halibut placed on a buttered tin sheet. Bake for thirty-five minutes, basting often. Transfer to a hot platter and pour the remaining sauce around.

BAKED HALIBUT WITH CREAM

Cover the fish with Cream Sauce, then with crumbs, dot with butter, and bake.

BAKED FILLETS OF HALIBUT AU GRATIN

Bake half a dozen fillets of halibut for half an hour, seasoning with salt and pepper and basting with milk. Cover with a Cream Sauce to which half a cupful of grated cheese has been added, then with fried crumbs. Reheat and serve in the same dish.

BAKED HALIBUT STEAKS WITH OYSTERS

Soak two halibut steaks for an hour in a marinade of oil and vinegar. Lay thin slices of salt pork upon a buttered tin sheet, and spread thin slices of salt pork upon it. Lay one of the steaks upon the pork. Dip oysters in melted butter, then in cracker crumbs, and cover the steak with them. Put the other steak on top, cover with thin slices of pork and bake for forty minutes, basting with the juice in the pan or with butter melted in hot water. A few minutes before taking up, remove the pork from the top and cover with cracker crumbs and melted butter. Serve with Hollandaise Sauce to which parboiled oysters have been added.

BAKED FILLETS OF HALIBUT

Skin, bone and fillet two halibut steaks. Dip in melted butter, season with salt, pepper, lemon- and onion-juice. Roll up each fillet, fasten with a wooden toothpick, and bake for twenty minutes, basting with butter melted in hot water. Serve with any preferred sauce.

BAKED HALIBUT STEAKS—I

Put a halibut steak into a buttered baking-dish, and spread with a dressing made of one cupful of crumbs, one tablespoonful of butter, and grated onion, minced parsley, grated nutmeg, salt, and red and black pepper to season. Lay another steak on top, season with salt and pepper, dot with butter, and bake for half an hour.

BAKED HALIBUT STEAKS—II

Wash the steaks and soak for an hour in olive-oil and lemon-juice. Put into a buttered baking-dish, sprinkle with minced onion and parsley, and pour over a Cream Sauce, using white stock instead of milk, if preferred. Put a layer of flaked cooked halibut into a buttered baking-dish, season with salt, pepper, and grated nutmeg, add a layer of chopped mushrooms and a few tablespoonfuls of the sauce. Repeat until the dish is full, having sauce on top. Sprinkle with crumbs, dot with butter, and brown in the oven.

BAKED HALIBUT STEAKS—III

Trim the steaks, lay them in a baking-pan, season with salt and pepper, dredge with flour, dot with butter, pour over one cupful of cream and bake for fifteen minutes in a quick oven, basting with cream.

BAKED CHICKEN HALIBUT

Prepare a dressing according to directions given in the preceding recipe. Stuff a chicken halibut, sew up and bake in a buttered pan, basting with melted butter and salted hot water. Serve with Hollandaise Sauce.

BAKED HALIBUT STEAKS WITH TOMATOES

Soak the steaks for an hour in olive-oil and lemon-juice. Cook together for fifteen minutes a can of tomatoes and a seeded chopped green pepper, half an onion, a teaspoonful of sugar, and pepper and salt to season. Rub through a colander and cool. Put the drained fish in a buttered baking-pan, pour the sauce over, and bake.

DEVILLED HALIBUT—I

Flake cold cooked halibut. Make a forcemeat of bread-crumbs, the yolks of two eggs, a tablespoonful of melted butter, and salt, paprika, grated onion, and minced parsley to season. Mix the fish, moisten with oyster liquor, and fill buttered individual shells. Cover with crumbs, season with salt and pepper, dot with butter, and brown in the oven.

DEVILLED HALIBUT—II

Flake a pound of cooked halibut. Mix together the pounded yolks of three hard-boiled eggs, one tablespoonful of olive-oil, two teaspoonfuls of sugar, a teaspoonful of made mustard, a pinch of cayenne, a teaspoonful of salt, a teaspoonful of Worcestershire sauce, half a teaspoonful of anchovy paste, and enough vinegar to make a smooth paste. Mix thoroughly with the fish, and garnish with hard-boiled eggs sliced or quartered.

MOULDED HALIBUT WITH GREEN PEAS

Chop a pound of raw halibut very fine. Add to it the yolk of an egg well beaten, and salt, red and white pepper to season. Add a teaspoonful of corn-starch rubbed smooth with two thirds of a cupful of milk and one third of a cupful of cream, whipped solid. Fill buttered individual moulds, put into a pan of hot water, and bake in a slow oven for twenty minutes. Turn out on a platter and surround with cooked peas, reheated in Cream Sauce.

SANDWICHES OF CHICKEN HALIBUT

Cut chicken halibut into thin fillets. Put together in pairs with chopped oysters between, rubbed to a paste with seasoned crumbs and cream. Rub with melted butter, sprinkle with lemon-juice, and season with salt and pepper. Put into a shallow pan with half a cupful of white wine, and bake for twenty minutes. Arrange on a platter, sprinkle with minced parsley, and serve with Hollandaise Sauce.

TURBANS OF HALIBUT

Have a slice of halibut cut two inches thick. Take off the skin and cut into cylinders with a small tin baking-powder box. Steam until firm and serve with a Cream Sauce flavored with parsley and lemon. Or, bake in milk and serve with Cream Sauce, using stewed and strained tomato for half of the liquid.