hin slices of salt pork, lay the fish upon the pork, rub the
fish with butter, cover and bake for forty minutes. Serve with
Hollandaise or Tartar Sauce.

BAKED PICKEREL WITH OYSTER SAUCE

Lay the fish in a buttered baking-pan, spread with butter, season
with salt and pepper and dredge with flour. Bake in a hot oven,
basting with a cupful of hot water to which a tablespoonful of
butter and the juice of a lemon have been added. Serve with Oyster
Sauce.

BAKED PICKEREL WITH EGG SAUCE

Put the prepared fish in a buttered baking-pan, and bake slowly,
basting with melted butter and hot water. Serve with Egg Sauce.

STUFFED PICKEREL

Prepare, clean, and split the fish. Remove the backbone and stuff
with crumbs, seasoned with salt, pepper, sweet herbs, and melted
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butter. Mix with a beaten egg, stuff the fish, sew up, and bake,
basting with melted butter as required.

PICKEREL A LA BABETTE

Butter a kettle and cover the bottom with sliced celery and onion.
Lay the prepared and cleaned fish upon it, add a bunch of parsley
and a tablespoonful of butter. Season with salt and white pepper,
add a dozen peppercorns, a sliced lemon, a dozen pounded almonds,
and cold water to cover. Simmer slowly until done. Take up the
fish, beat the yolks of three eggs with a tablespoonful of cold
water, take out the parsley, thicken the sauce, pour over the fish,
sprinkle with parsley and serve.

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TWENTY WAYS TO COOK PIKE.

FRIED PIKE--I

Prepare and clean the fish, and cut into pieces suitable for serving.
Fry brown in butter, add to the butter a teaspoonful of anchovy
essence, a bit of ginger root, a grating of nutmeg, salt and pepper
to season, and enough Claret to cover. Simmer until tender, add
the juice of an orange and a teaspoonful of butter. Serve with
sauce poured over the fish.

FRIED PIKE--II

Clean the fish and cut it into pieces suitable for serving. Dip
in egg and crumbs and fry in oil.

FRIED PIKE A LA HOLLANDAISE

Clean the fish and cut it into steaks. Soak for two hours in a
marinade of oil and lemon-juice, seasoning with pepper, salt, minced
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parsley, and grated nutmeg. Drain, dip in flour, fry in lard, and
serve with Hollandaise Sauce.

BOILED PIKE WITH MELTED BUTTER

Boil the fish with a bunch of parsley in salted and acidulated water
to cover. Serve with melted butter, seasoned with salt, pepper,
grated nutmeg, and lemon-juice.

BOILED PIKE WITH CAPER SAUCE

Pr