at. The thicker the fish the more slowly it must be
fried after the first two minutes, or it will be raw inside when the
outside is done.

[Illustration]

_To bone fish._ The process of boning is known as filleting and is
generally done by the fish dealer, but when this is not the case the
single rule for boning must be strictly adhered to in order to keep
the knife on the bone lifting the flesh with the left hand while the
knife slips in between the bone and the flesh. Flat fish are divided
down the middle of each side well into the bone, and the boning is
begun at either side of the incision. Round fish are cut down the
back, the flesh is laid open from one side and the bone is removed
from the other. Occasionally round fish are boned readily, the
whole fish minus the bones being returned to its proper shape, as in
anchovies, sardines, herrings, haddocks, etc., in this case the fish
would be split down the front, not the back, and stitched together
after boning.

Fish stock is made from the bones, skin and trimmings of white fish.
These are broken small and generally flavored with onion, parsley,
herbs, and seasonings. The proportion of water used is rather larger,
as the flavor is much stronger and also more easily extracted than
from meat.

Baked Halibut

2 lbs. halibut
1 cupful tomatoes
2 tablespoonfuls flour
2 tablespoonfuls Crisco
3/4 teaspoonful salt
1/8 teaspoonful pepper

Clean fish, season with salt and pepper, dredge with flour, place in
Criscoed baking pan, pour over tomatoes, and dot with Crisco. Bake in
a moderate oven, basting often.

Baked Salmon with Colbert Sauce

1 slice salmon, 1-1/2 lbs. in weight
4 tablespoonfuls melted Crisco
1 tablespoonful chopped parsley
1 tablespoonful tarragon vinegar
1 chopped shallot, gherkin and anchovy
Salt, pepper, and red pepper to taste and water

For Sauce

4 tablespoonfuls Crisco
2 tablespoonfuls flour
1 teaspoonful lemon juice
3 anchovies
1 tablespoonful chopped parsley
Pepper to taste
2 cupfuls fish stock, or milk and water

_For fish._ Mix Crisco with shallot, gherkin, anchovy, and seasonings,
lay salmon in this mixture and let it "marinade," as it is called, for
one hour. At the end of that time lift it out; do not shake off any
ingredients that are sticking to it. Now lay it in a well Criscoed
fireproof dish, cover it with a greased paper, and bake in moderate
oven for thirty minutes.