on a cupful of cold cooked flaked fish with salt, pepper, and
melted butter. Soak a French roll soft in half a cupful of milk,
add the fish, and beat until smooth. Season with a little grated
onion and mix with two eggs well-beaten. Bake in small buttered
cups, turn out, and serve with any preferred sauce.

FISH SALAD

Cut a large fish into slices and boil the trimmings in water to
cover with a chopped onion, a little butter, and pepper and salt
to season. Boil for fifteen minutes, strain, and simmer the sliced
fish in it until done. Take up the fish carefully and squeeze the
juice of three lemons into the liquid. Season with cayenne, take
from the fire and add the yolks of six eggs and the whites of three
beaten with a little cold water. Reheat but do not boil; pour over
the fish and let cool. Serve very cold.

[Page 482]
FISH SALAD A LA TYROLIENNE

Add one cupful of cooked shrimps, cut into dice, to two cupfuls of
cold cooked flaked fish. Mix with four tablespoonfuls of vinegar,
two tablespoonfuls of capers, a pinch of celery seed, and a little
pepper. Add one green pepper freed from seeds and shredded. Mix
with Mayonnaise and serve on lettuce leaves with a garnish of
hard-boiled eggs.

STEWED FISH--I

Cover the trimmings of a large fish with cold water, boil for half
an hour, and strain. Add two fried onions and cover the fish with
the liquid. Add the juice of half a lemon and one tablespoonful of
butter and two tablespoonfuls of flour cooked to a smooth paste.
Simmer until the fish is done, season with salt, pepper, minced
parsley, and mushroom catsup, add one quart of parboiled oysters,
and serve.

STEWED FISH--II

Boil three sliced onions in water to cover until tender, and drain.
Season the onions with salt, pepper, cloves, mace, and allspice.
Cover with thick slices of fish. Add white wine or Claret and water
in equal parts to cover, and bring to the boil. Simmer until
[Page 483]
the fish is done, and thicken the liquid with butter and flour cooked
together.

STEWED OR SHARP FISH

Put in a fish-kettle on the stove one tablespoonful of fresh butter,
when melted add half an onion cut fine, a tiny piece of garlic,
cut fine; let brown, then add a tablespoonful of flour, lightly
browned, and enough water to cook the fish. To this liquor add
some cut up celery or celery seed, some finely chopped parsley,
two cloves, one bay-leaf, a tiny pinch of mace, a small pinch of
cayenne pepper, some black peppe