rlic, sprigs of sweet basil and thyme, all chopped
fine, along with two whole bay leaves. Brown all nicely, taking care not
to burn, then add a quart of boiling water, bring to a boil and cook two
or three minutes. Have six thick slices of fine, firm fresh fish, rub
them well over with salt and pepper, lay in a dish and pour over a large
cup of white wine boiling hot. Vinegar answers, but wine is better. Lay
the fish slices in the pot, handling carefully, add the wine, and
simmer until tender--about half an hour commonly. Take up carefully so
as not to break, lay in a deepish dish, remove bay leaves from the gravy
and pour over the fish. Finish with a garnish of sliced lemon, and serve
with either boiled rice or whole boiled potatoes.

_Bouillabaisse_: While time endures New Orleans will plume itself upon
this dish which drew from Thackeray a world-famous tribute. "In New
Orleans you can eat a Bouillabaisse, the like of which was never eaten
in Marseilles or Paris." Which is much, very much, from the laureate of
Bouillabaisse, as native to Marseilles. The reason of superiority is not
far to seek--it lies in the excellence and flavor of the fish native to
the Gulf of Mexico. Lacking Pompano, Red Snapper, and Redfish, even
Milly could not quite do her knowledge justice. But she made shift with
what the market offered, choosing generally halibut, with fresh cod, or
bluefish, or sea trout. Two kinds of fish in equal quantity are
imperative. The better, finer and firmer the fish, the better the
Bouillabaisse. Cut each sort in six equal slices, saving trimmings,
heads, etc. Boil them in three pints of water, with a sliced onion, and
a bouquet of herbs, until reduced to one pint. Remove fish-heads and
herbs, then strain the stock, and set aside until needed. Meantime rub
the fish over very well with salt and pepper, then with a mixture made
by mincing very fine three bay leaves, three sprigs each of thyme and
parsley, three cloves of garlic, and six allspice pounded to powder. Rub
the mixture in well and thoroughly--here is the key to success. The
seasoning must go through and through the fish. Put into a very wide
pan, two tablespoonfuls of olive oil, heat it gently, add two mild
onions, chopped and let them cook a little without browning. Now lay in
the fish, slice by slice, so one slice does not touch another, cover the
pan, and let the slices smother for about ten minutes, turning them
once, so as to cook each side partly.