half a tablespoonful of
chopped parsley; pour into a hot sauce boat and serve.

BAKED WHITE FISH.

Thoroughly clean the fish; cut off the head or not, as preferred; cut
out the backbone from the head to within two inches of the tail, and
stuff with the following: Soak stale bread in water, squeeze dry; cut
in pieces a large onion, fry in butter, chop fine; add the bread, two
ounces of butter, salt, pepper and a little parsley or sage; heat
through, and when taken off the fire, add the yolks of two well-beaten
eggs; stuff the fish rather full, sew up with fine twine, and wrap
with several coils of white tape. Rub the fish over slightly with
butter; just cover the bottom of a baking pan with hot water, and
place the fish in it, standing back upward, and bent in the form of an
S. Serve with the following dressing: Reduce the yolks of two
hard-boiled eggs to a smooth paste with two tablespoonfuls good salad
oil; stir in half a teaspoon English mustard, and add pepper and
vinegar to taste.

HALIBUT BOILED.

The cut next to the tail-piece is the best to boil. Rub a little salt
over it, soak it for fifteen minutes in vinegar and cold water, then
wash it and scrape it until quite clean; tie it in a cloth and boil
slowly over a moderate fire, allowing seven minutes' boiling to each
pound of fish; when it is half-cooked, turn it over in the pot; serve
with drawn butter or egg sauce.

Boiled halibut minced with boiled potatoes and a little butter and
milk makes an excellent breakfast dish.

STEAMED HALIBUT.

Select a three-pound piece of white halibut, cover it with a cloth and
place it in a steamer; set the steamer over a pot of fast-boiling
water and steam two hours; place it on a hot dish surrounded with a
border of parsley and serve with egg sauce.

FRIED HALIBUT. No. 1.

Select choice, firm slices from this large and delicate looking fish,
and, after carefully washing and drying with a soft towel, with a
sharp knife take off the skin. Beat up two eggs and roll out some
brittle crackers upon the kneading board until they are as fine as
dust. Dip each slice into the beaten egg, then into the cracker crumbs
(after you have salted and peppered the fish), and place them in a hot
frying pan half full of boiling lard, in which a little butter has
been added to make the fish brown nicely; turn and brown both sides,
remove from frying pan and drain. Serve hot.

FRIED HALIBUT. No. 2.

First fry a few thin slic