salt and pepper to season. Simmer slowly until
done, drain, and keep warm. Thicken the sauce with two tablespoonfuls
each of butter and flour cooked together, take from the fire, add
the yolks of four eggs beaten with the juice of a lemon and three
tablespoonfuls of butter. Bring to the boil, add a dozen parboiled
oysters, pour over the fish, and serve.

BAKED PERCH

Prepare and clean the fish, stuff with seasoned crumbs, and sew
up. Bake with a little white wine and melted butter.

PERCH SALAD

Clean and boil the fish, drain, and cool. Serve very cold on lettuce
with Mayonnaise.

[Page 241]
TEN WAYS TO COOK PICKEREL

BROILED PICKEREL A LA MAITRE D'HOTEL

Prepare and clean the fish and cut into pieces suitable for serving.
Dip in seasoned oil, broil, and serve with Maitre d'Hotel Sauce.

FRIED PICKEREL--I

Prepare and clean the fish and cut into pieces suitable for serving.
Dip in beaten egg and cracker dust and fry in deep fat.

FRIED PICKEREL--II

Prepare and clean the fish and cut into steaks. Dip in corn-meal
and fry in hot fat. Add one cupful of cream to the fat remaining in
the pan and thicken with one tablespoonful each of butter and flour
cooked together. Season with salt and pepper, add a tablespoonful
of minced parsley, pour over the fish and serve.

[Page 242]
FRIED PICKEREL WITH TOMATO SAUCE

Prepare and clean the fish and cut into pieces of a suitable size
for serving. Dip in milk, roll in flour, and fry brown in plenty
of hot lard. Drain and serve with Tomato Sauce.

FRIED PICKEREL A LA CREME

Clean the fish and cut into pieces suitable for serving. Roll in
flour, and fry diced salt pork crisp. Strain the fat, fry the fish
in it, take up and keep warm. Add a tablespoonful of butter and
a tablespoonful of flour to the fat remaining in the pan. When
cooked, add enough cream to make the required quantity of sauce,
and a pinch of soda. Cook until thick, stirring constantly, add
the salt pork fat and pour over the fish.

BAKED PICKEREL--I

Lay the cleaned fish in a baking-pan, spread with butter, season
with salt and pepper, and sprinkle with flour. Bake as usual, basting
with a cupful of hot water to which has been added a tablespoonful
of butter and the juice of half a lemon. Serve with any preferred
sauce.

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BAKED PICKEREL--II

Clean the fish, remove the backbone, and soak for an hour in a
marinade of oil and lemon-juice. Cover the bottom of a baking-dish
with t