ar 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
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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.

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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
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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