ttle back on the fire (where it will simmer gently,
instead of boiling hard) and cook, allowing about six minutes to the
pound. Remove carefully, drain, and chill. If the fish breaks and looks
badly take out the bones, flake, pile lightly on the platter and pour
the sauce over it. This may be a hot sauce Hollandaise or a cold sauce
tartare.

~BROILED MACKEREL~--Draw and wash the mackerel. Cut off heads and rub
over with salt and leave for an hour. Rub a gridiron with olive oil, lay
the mackerel on it and broil over a charcoal fire. Place some chopped
parsley and onions on a hot dish, with the hot fish, squeezing over the
mackerel a little lemon juice. Serve hot.

~BROILED MACKEREL, WITH BLACK BUTTER~--Take some mackerel, open and
remove bones. Season with butter, pepper, and salt. Place the fish on a
gridiron and broil over a clear fire. Put a part of the butter in a
saucepan and stir it over the fire until it is richly browned, squeezing
into it a little lemon juice. Place the fish on a hot dish, arrange some
sprigs of parsley around it, and pour over it the butter sauce, and
serve hot.

~CODFISH CONES~--When it is not convenient to make and fry fish balls
try this substitute. Pick enough salt codfish into shreds to measure two
cups and let stand in cold water for two or more hours, then drain dry.
Make a sauce from one cup of hot milk, two level tablespoons each of
flour and butter, and cook five minutes. Mash and season enough hot
boiled potatoes to measure two cups, add the sauce and the fish and beat
well with a fork. Shape in small cones, set on a butter pan, brush with
melted butter and scatter fine bread crumbs over. Set in oven to brown.

~CODFISH HASH~--Take a cup of cooked cod, pick in pieces and soak in
cold water for twelve hours. Boil some potatoes and add them to the
finely chopped fish, a little at a time. Put in a saucepan with some
butter and stir. Let it cook gently.

~FINNAN HADDIE FISH CAKES~--The finnan haddie parboiled with an equal
quantity of mashed potatoes, season with melted butter, salt and pepper,
add a beaten egg, and mold into cakes.

~FISH, EAST INDIA STYLE~--Peel two medium-sized onions, cut into thin
slices. Put in a stewpan with a small lump of butter and fry until
lightly browned. Pour over them some white stock, judging the quantity
by that of the fish; one ounce of butter, little curry powder, salt,
lemon juice, a little sugar, and cayenne pepper. Boil the stock f