g 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
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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 A 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 A LA CREME

Boil the fish in salted and acidulated water.
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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 a