TWENTY-TWO WAYS TO COOK HADDOCK
BROILED HADDOCK—I
Clean and dry a fresh haddock, rub with vinegar, sprinkle with flour, and broil on a well greased gridiron. Serve with Shrimp or Anchovy Sauce.
BROILED HADDOCK—II
Soak the fish for an hour in a marinade of oil and vinegar. Drain, wipe dry, broil, and serve with melted butter.
BROILED HADDOCK À LA MAÎTRE D'HÔTEL
Clean and split a haddock, season with salt and pepper, dredge with flour, and broil. Serve with Maître d'Hôtel Sauce.
BROILED SMOKED HADDOCK
Rub the fish with melted butter, season with pepper, and broil. Serve very hot.
FRIED FILLETS OF HADDOCK—I
Skin, clean and fillet a haddock. Season with pepper and salt, dip into egg and crumbs and fry brown in deep fat.
FRIED FILLETS OF HADDOCK—II
Cut the fish into fillets and marinate in oil and vinegar with a little onion. Drain, dip in batter, then in crumbs, and fry in deep fat. Serve with Tomato Sauce.
FRIED SMOKED HADDOCK
Soak a haddock for four hours in olive-oil to cover. Drain and fry in a frying-pan with a little of the oil. Season with pepper and serve very hot.
BAKED HADDOCK—I
Make a stuffing of equal parts of chopped bacon and bread-crumbs, season with salt and pepper, anchovy essence, and add a raw egg to bind. Stuff a cleaned haddock and sew up. Mix one tablespoonful of flour with one of cold water, add one cupful of boiling water, and cook until thick, stirring constantly. Add one tablespoonful of butter and two tablespoonfuls of essence of anchovy. Pour the sauce into a baking-pan, put the fish on it, and bake for an hour, basting as required.
BAKED HADDOCK—II
Make a stuffing of one cupful of cracker crumbs, one fourth of a cupful of butter, and salt, minced onion, pickles, pepper, and parsley to season. Stuff the fish, sew up, cover with strips of salt pork, dredge with flour, and bake until brown, basting as required. Serve with any preferred sauce.
BAKED HADDOCK—III
Stuff the fish with crumbs and chopped veal, seasoning to taste and using a raw egg to bind. Rub with beaten egg, sprinkle with crumbs, and bake in a moderate oven, basting with melted butter as required. Serve with Anchovy Sauce.
BAKED FILLETS OF HADDOCK
Clean and fillet a fish, put into a pan with melted butter, and season with pepper, salt, and lemon-juice. Sprinkle with minced parsley, cover with buttered paper, and bake in the oven. Serve with Italian Sauce.
BAKED HADDOCK WITH SAUCE
Clean and cut up the fish, and remove the bones. Cut into small pieces. Butter a baking-dish, sprinkle with crumbs, put in a layer of the fish, and spread with crumbs seasoned with salt, pepper, thyme and grated onion, and mixed to a paste with raw egg. Repeat until the dish is full, having crumbs and butter on top. Add enough milk to moisten, and bake. For the sauce, simmer the bones and trimmings of the fish, strain, season, and thicken with a tablespoonful each of butter and flour cooked together and blended with a little cold water.
BAKED HADDOCK WITH OYSTER STUFFING
Remove the skin, head, and tail, and take out as many bones as possible. Divide into two fillets. Sprinkle with salt and brush with lemon-juice. Lay one fillet on a greased fish sheet in a dripping-pan, and cover thickly with seasoned oysters dipped in buttered cracker crumbs. Cover with the other fillet, brush with egg slightly beaten, cover with buttered crumbs, and bake for fifty minutes in a moderate oven. Serve with Hollandaise Sauce.
HADDOCK RAREBIT
Cut the haddock into slices an inch thick. Free from bone and skin. Lay in a greased baking-dish, and season with salt and pepper. Grate sufficient cheese to cover, and season with salt, red pepper, and mustard. Make to a smooth paste with cream or beaten egg. Put into a hot oven and cook until the cheese melts and browns, and the fish is firm. Take up carefully on a platter, and pour one tablespoonful of Sherry over each slice.
BOILED HADDOCK WITH WHITE SAUCE
Boil the fish in salted and acidulated water, with a bunch of parsley to season. Cook together two tablespoonfuls of butter and one of flour, and add salt, pepper, and grated nutmeg to season. Add two cupfuls of boiling water, bring to the boil, strain, add two tablespoonfuls of butter and the juice of a lemon, pour over the fish and serve.
BOILED HADDOCK WITH EGG SAUCE
Mix finely grated bread-crumbs with half the quantity of chopped beef suet. Season with minced parsley, shallot, thyme, pepper, salt, and grated nutmeg. Bind with a raw egg. Stuff and sew up the fish and boil in salted water. For the sauce, melt one tablespoonful of butter, add two of flour, and cook thoroughly. Add two cupfuls of boiling water, and cook until thick, stirring constantly. Add two chopped hard-boiled eggs, season to taste, pour over the fish, and serve.
BOILED HADDOCK WITH LOBSTER SAUCE
Boil the fish gently in salted boiling water to cover. Melt three tablespoonfuls of butter, add two tablespoonfuls of flour, and cook thoroughly. Add gradually two cupfuls of boiling water and cook until thick. Season with lemon-juice and cayenne. Strain the sauce and reheat. Add the finely-cut meat of a small boiled lobster and the pounded coral. Pour over the fish and serve.
STEWED HADDOCK
Split the fish lengthwise and cut into pieces. Boil the bones and trimmings in water to cover, and strain. Butter a baking-dish, put the fish into it with the flesh downward, and sprinkle each piece with salt, cayenne, mace, and flour. Pour over it two cupfuls of the fish liquor, cover, and simmer for twenty minutes. Add two teaspoonfuls of anchovy essence and one cupful of Sherry. Blend together two tablespoonfuls each of flour and butter, make smooth with a little of the gravy, and thicken all of it. Simmer for ten minutes and serve with the gravy poured over the fish. Garnish with lemon and parsley.
HADDOCK AND OYSTERS
Clean and fillet a haddock. Cover the trimmings with water and add the liquor drained from a pint of oysters. Add a slice of onion, a pinch of powdered sweet herbs, and a slice of carrot. Simmer to form a stock. Put a layer of sliced onion into a saucepan, and arrange upon it the fillets of fish, and a pint of oysters; sprinkle with salt and pepper, add the juice of a lemon, cover with sliced onion, strain the stock over, cover and simmer until the fillets are tender. Arrange the fillets on a hot dish with the oysters, strain the liquid, thicken it with the yolks of four eggs, pour over, and serve.
FILLETS OF HADDOCK À LA ROYALE
Prepare the fillets and put into a basin with a marinade of oil and lemon-juice, seasoned with pepper, salt, minced parsley and chopped shallots. Drain, dip into batter and fry in deep fat. Serve with any preferred sauce.
HADDOCK À LA CRÈME
Boil the fish in salted and acidulated water. Melt two tablespoonfuls of butter and cook in it two heaping tablespoonfuls of flour. Add four cupfuls of milk and cook until thick, stirring constantly. Season with pepper, salt, grated onion, and minced parsley. Put the fish upon a serving-dish, skin it carefully, and pour the sauce over it. Put a border of mashed potatoes around the fish, rub with melted butter and put into the oven until the potato is brown.
HADDOCK CUTLETS
Prepare a sauce according to directions given in the preceding recipe, using one fourth the quantity of milk. Mix the sauce with cold cooked haddock, minced very fine, and cool. Shape into cutlets, dip into egg and crumbs, and fry in deep fat.
EIGHTY WAYS TO COOK HALIBUT
BROILED HALIBUT—I
Cut into steaks, dust with salt and pepper, cover with melted butter, and let stand for half an hour. Dredge with flour and broil. Serve with a garnish of sliced lemon and parsley.
BROILED HALIBUT—II
Freshen salt halibut for an hour or two in cold water, drain, season with pepper, and wrap each slice in tough paper well buttered, twisting the ends. Broil for eight minutes. Take from the papers and serve with any preferred sauce.
BROILED HALIBUT—III
Season with salt and pepper and broil on a buttered gridiron over a clear fire. Serve with plenty of melted butter.
BROILED HALIBUT—IV
Sprinkle halibut steaks with salt, rub thoroughly with melted butter and broil until brown. Garnish with lemon and parsley.
BROILED HALIBUT—V
Rub halibut steaks with olive-oil and lemon-juice, and broil over a clear fire. Season with pepper and salt and serve with melted butter.
BROILED HALIBUT À LA BOSTON
Broil one side of halibut steaks until heated through, then turn, and spread the other side with a paste of butter, flour, chopped onion, and tomato pulp. Cook until brown and serve with the crust side up.
HALIBUT À LA RAREBIT
Sprinkle two halibut steaks with salt and pepper, brush with melted butter, and bake until done. Arrange on a platter, pour over a Welsh rarebit, and serve.
HALIBUT À LA MAJESTIC
Skin and bone halibut steaks, and cut into fillets. Lay in a buttered baking-dish, spread with butter, and add a wineglassful of white wine, and a little boiling water. Cover with buttered paper, and set into a hot oven until cooked. Take the pan out, cover the fish with a layer of sweet Spanish peppers, spread with Cream Sauce, sprinkle with crumbs and grated cheese, dot with butter, and brown in a hot oven. Serve in the same dish.
HALIBUT À LA CONANT
In a buttered baking-pan put three thin slices of fat salt pork, three slices of onion and a bit of bay-leaf. On top of these lay a halibut steak and spread over it one tablespoonful each of butter and flour blended together. Cover with buttered cracker crumbs and small strips of salt pork, and bake for twenty minutes. Garnish with lemon and parsley.
HALIBUT À LA MAÎTRE D'HÔTEL
Soak two halibut steaks for an hour in lemon-juice, seasoned with salt, pepper, and minced parsley. Mix together two tablespoonfuls of butter, one tablespoonful of flour, and two cupfuls of boiling water. Cook until thick, stirring constantly. Put the slices of halibut into a buttered pan, cover with the sauce, and bake for twenty minutes, basting as required. Serve with any preferred sauce.
HALIBUT À LA CREOLE—I
Wash a thick piece of halibut, put on a buttered baking-dish, and season with salt and pepper. Cover with finely minced garlic, add one cupful of canned tomatoes and enough boiling water to keep from burning. Bake until done, basting as required.
HALIBUT À LA CREOLE—II
Lay halibut steak for an hour in oil and vinegar, adding chopped onion and minced parsley to the marinade. Drain and put the fish into a baking-pan. Turn over it a sauce made of one cupful of strained tomatoes, a tablespoonful of butter, a heaping teaspoonful of flour, and salt, paprika, and grated onion to season. Cover closely and bake until tender. Sprinkle with grated cheese and cook for five minutes longer. Transfer the fish carefully to a hot platter and pour the sauce around it.
HALIBUT À LA CREOLE—III
Boil together a pint of stewed tomatoes, a cupful of water, a slice of onion, and three cloves. Blend together two tablespoonfuls of butter and one of flour, and stir into the sauce when it boils. Season with salt and pepper, and cook for ten minutes. Strain and cool. Skin the fish according to directions given in the recipe for Baked Halibut—I. Put on a buttered tin sheet in a baking-pan, season with salt and pepper, and bake, basting frequently with the sauce.
BAKED HALIBUT—I
Take three or four pounds of the fish and remove the dark skin, by dipping it into boiling water and scraping. Rub the flesh with salt and pepper, put it into a baking-pan, and add enough milk to cover the bottom of the pan an inch deep. Bake for an hour, basting frequently with the milk. Take out the fish, remove the bone and skin, and serve with Egg Sauce.
BAKED HALIBUT—II
Soak six pounds of halibut in salt water for two hours. Wipe dry and score the outer skin. Bake for an hour in a moderately hot oven, basting with melted butter and hot water. Add a little boiling water to the gravy, a tablespoonful of walnut catsup, a teaspoonful of Worcestershire Sauce, salt and pepper to season, and the juice of a lemon. Thicken with browned flour rubbed smooth with a little cold water.
BAKED HALIBUT—III
Take a thick cut of halibut and soak for half an hour in salted water. Put into a baking-pan with two slices of carrot, a slice of onion, and half a bay-leaf. Pour over it a cupful of boiling water and two tablespoonfuls of melted butter. Bake for an hour, basting frequently, and serve with any preferred sauce.
BAKED HALIBUT—IV
Lay a thick piece of halibut into a buttered pan, cover with thin slices of salt pork, and dredge with salt, pepper, and flour. Cover the bottom of the pan with boiling water, and bake for an hour. Baste with the gravy in the pan and melted butter, adding salt, pepper, and flour as needed. A bay-leaf, a sprig of parsley, two slices of carrot, and half an onion or a clove of garlic may be put into the dripping-pan.
BAKED HALIBUT—V
Prepare according to directions given for Baked Halibut—II, seasoning the gravy with lemon- and onion-juice, celery salt, and half a cupful of Claret.
BAKED HALIBUT WITH LOBSTER SAUCE
Put a piece of halibut on a buttered fish sheet, sprinkle with salt and pepper, and dredge with flour. Cover the bottom of the pan with water, add a sprig of parsley, a slice of onion, two slices of carrot, three tablespoonfuls of butter, and a bit of bay-leaf. Bake for an hour, basting as required, and serve with Lobster Sauce.
BAKED HALIBUT WITH TOMATO SAUCE
Cook together for twenty minutes two cupfuls of tomatoes, one cupful of water, a slice of onion, three cloves, and a teaspoonful of sugar. Cook together three tablespoonfuls each of butter and flour, stir into the hot mixture, and cook until thick. Strain, and pour half of the sauce around two pounds of halibut placed on a buttered tin sheet. Bake for thirty-five minutes, basting often. Transfer to a hot platter and pour the remaining sauce around.
BAKED HALIBUT WITH CREAM
Cover the fish with Cream Sauce, then with crumbs, dot with butter, and bake.
BAKED FILLETS OF HALIBUT AU GRATIN
Bake half a dozen fillets of halibut for half an hour, seasoning with salt and pepper and basting with milk. Cover with a Cream Sauce to which half a cupful of grated cheese has been added, then with fried crumbs. Reheat and serve in the same dish.
BAKED HALIBUT STEAKS WITH OYSTERS
Soak two halibut steaks for an hour in a marinade of oil and vinegar. Lay thin slices of salt pork upon a buttered tin sheet, and spread thin slices of salt pork upon it. Lay one of the steaks upon the pork. Dip oysters in melted butter, then in cracker crumbs, and cover the steak with them. Put the other steak on top, cover with thin slices of pork and bake for forty minutes, basting with the juice in the pan or with butter melted in hot water. A few minutes before taking up, remove the pork from the top and cover with cracker crumbs and melted butter. Serve with Hollandaise Sauce to which parboiled oysters have been added.
BAKED FILLETS OF HALIBUT
Skin, bone and fillet two halibut steaks. Dip in melted butter, season with salt, pepper, lemon- and onion-juice. Roll up each fillet, fasten with a wooden toothpick, and bake for twenty minutes, basting with butter melted in hot water. Serve with any preferred sauce.
BAKED HALIBUT STEAKS—I
Put a halibut steak into a buttered baking-dish, and spread with a dressing made of one cupful of crumbs, one tablespoonful of butter, and grated onion, minced parsley, grated nutmeg, salt, and red and black pepper to season. Lay another steak on top, season with salt and pepper, dot with butter, and bake for half an hour.
BAKED HALIBUT STEAKS—II
Wash the steaks and soak for an hour in olive-oil and lemon-juice. Put into a buttered baking-dish, sprinkle with minced onion and parsley, and pour over a Cream Sauce, using white stock instead of milk, if preferred. Put a layer of flaked cooked halibut into a buttered baking-dish, season with salt, pepper, and grated nutmeg, add a layer of chopped mushrooms and a few tablespoonfuls of the sauce. Repeat until the dish is full, having sauce on top. Sprinkle with crumbs, dot with butter, and brown in the oven.
BAKED HALIBUT STEAKS—III
Trim the steaks, lay them in a baking-pan, season with salt and pepper, dredge with flour, dot with butter, pour over one cupful of cream and bake for fifteen minutes in a quick oven, basting with cream.
BAKED CHICKEN HALIBUT
Prepare a dressing according to directions given in the preceding recipe. Stuff a chicken halibut, sew up and bake in a buttered pan, basting with melted butter and salted hot water. Serve with Hollandaise Sauce.
BAKED HALIBUT STEAKS WITH TOMATOES
Soak the steaks for an hour in olive-oil and lemon-juice. Cook together for fifteen minutes a can of tomatoes and a seeded chopped green pepper, half an onion, a teaspoonful of sugar, and pepper and salt to season. Rub through a colander and cool. Put the drained fish in a buttered baking-pan, pour the sauce over, and bake.
DEVILLED HALIBUT—I
Flake cold cooked halibut. Make a forcemeat of bread-crumbs, the yolks of two eggs, a tablespoonful of melted butter, and salt, paprika, grated onion, and minced parsley to season. Mix the fish, moisten with oyster liquor, and fill buttered individual shells. Cover with crumbs, season with salt and pepper, dot with butter, and brown in the oven.
DEVILLED HALIBUT—II
Flake a pound of cooked halibut. Mix together the pounded yolks of three hard-boiled eggs, one tablespoonful of olive-oil, two teaspoonfuls of sugar, a teaspoonful of made mustard, a pinch of cayenne, a teaspoonful of salt, a teaspoonful of Worcestershire sauce, half a teaspoonful of anchovy paste, and enough vinegar to make a smooth paste. Mix thoroughly with the fish, and garnish with hard-boiled eggs sliced or quartered.
MOULDED HALIBUT WITH GREEN PEAS
Chop a pound of raw halibut very fine. Add to it the yolk of an egg well beaten, and salt, red and white pepper to season. Add a teaspoonful of corn-starch rubbed smooth with two thirds of a cupful of milk and one third of a cupful of cream, whipped solid. Fill buttered individual moulds, put into a pan of hot water, and bake in a slow oven for twenty minutes. Turn out on a platter and surround with cooked peas, reheated in Cream Sauce.
SANDWICHES OF CHICKEN HALIBUT
Cut chicken halibut into thin fillets. Put together in pairs with chopped oysters between, rubbed to a paste with seasoned crumbs and cream. Rub with melted butter, sprinkle with lemon-juice, and season with salt and pepper. Put into a shallow pan with half a cupful of white wine, and bake for twenty minutes. Arrange on a platter, sprinkle with minced parsley, and serve with Hollandaise Sauce.
TURBANS OF HALIBUT
Have a slice of halibut cut two inches thick. Take off the skin and cut into cylinders with a small tin baking-powder box. Steam until firm and serve with a Cream Sauce flavored with parsley and lemon. Or, bake in milk and serve with Cream Sauce, using stewed and strained tomato for half of the liquid.
HALIBUT AND LOBSTER À LA HOLLANDAISE
Reheat equal quantities of boiled and flaked lobster and halibut in Hollandaise Sauce.
HALIBUT STEAK À LA JARDINIÈRE—I
Soak halibut steaks for an hour in salt and water. Wipe dry and rub with melted butter. Butter a china baking-dish, sprinkle chopped onion on the bottom and put in the steaks. On top put a boiled carrot cut into dice, half a dozen sliced tomatoes, a shredded green pepper, and half a cupful of green peas. Add enough salted boiling water to keep the fish from scorching, put a tablespoonful of butter on top, cover, and bake until done. Drain the liquor carefully from the pan, add three tablespoonfuls of white wine, and thicken with a teaspoonful of butter rolled in browned flour. Serve separately as a sauce.
HALIBUT À LA JARDINIÈRE—II
Cover two slices of halibut with a chopped onion, two tomatoes sliced, a shredded and seeded green pepper, a dozen chopped almonds, a tablespoonful of melted butter, and salt to season. Bake for half an hour, pour over the sauce from the pan, and serve.
HALIBUT IN CUCUMBERS
Cook the halibut until tender in court bouillon, drain, and flake with a fork. Make a Cream Sauce, seasoning with curry powder. Pare, cut in halves, and parboil in beef stock as many cucumbers as are required. Scoop out the inside of each half, fill with the creamed fish, cover with crumbs, dot with butter, and bake in the oven until the cucumbers are soft. Serve with a garnish of lemon and parsley.
HALIBUT WITH ANCHOVY SAUCE
Four tablespoonfuls of butter, four tablespoonfuls of flour, one eighth teaspoonful of pepper, one half teaspoonful of salt, two hard-boiled eggs chopped, two cupfuls of cream, two drops of tabasco, one teaspoonful of anchovy essence, one and one half cupfuls of cold cooked halibut, flaked. Mix the ingredients in the order given and cook for ten minutes. Serve with brown bread spread with cheese and chopped olives.
HALIBUT AU GRATIN
Flake cold cooked halibut and mix with an equal quantity of Cream Sauce. Put into buttered individual shells, sprinkle with crumbs, dot with butter, and brown in the oven.
ESCALLOPED HALIBUT
Prepare the fish according to directions given in the preceding recipe, and add the yolks of two eggs well beaten. Fill a baking-dish, using alternate layers of fish and grated cheese. Cover with crumbs, dot with butter, and brown in the oven.
HALIBUT STEAK À LA FLAMANDE
Butter a baking-pan, sprinkle with chopped onion, and lay a halibut steak upon it. Pour over the beaten yolk of an egg, season with salt and pepper, add the juice of half a lemon, and one tablespoonful of butter cut into small pieces. Bake for thirty minutes. Add to the liquid remaining in the pan enough boiling water to make the required quantity of sauce, and thicken it with browned flour.
CREAMED HALIBUT
Flake cold cooked halibut and mix with Cream Sauce. Add a tablespoonful of minced parsley, the juice of half a lemon, and three tablespoonfuls of grated Parmesan cheese. Spread on buttered toast, sprinkle with minced parsley and serve.
HALIBUT SALAD
Take cold cooked halibut cut small, salt and pepper lightly, and sprinkle with lemon-juice. For the dressing boil three large peeled potatoes until mealy. Drain, let dry, and beat to a dry powder with a fork. Add one saltspoonful of salt, the same of mustard and pepper, one rounding teaspoonful of powdered sugar, and two tablespoonfuls of vinegar beaten in gradually. Pour over the halibut and decorate with lettuce or green tops.
TURKISH HALIBUT
Place on the bottom of a baking-pan two or three slices of onion, then a cutlet of halibut, and put a tablespoonful of butter cut into small bits over the top of the fish. Cut three skinned tomatoes into quarters, slice a sweet green pepper into ribbons, and put the tomatoes and pepper on the fish. Put the pan on the shelf of the oven to cook first the vegetables, but do not let it remain there long enough to discolor or change their shape; then remove it to the bottom of the oven, baste it well, and finish the cooking. When done place it carefully on a hot dish, and pour over it the juice from the pan.
HALIBUT PIE
Butter a china baking-dish and sprinkle with chopped shallots and parsley. Add a layer of chopped halibut, and salt, pepper, grated nutmeg, chopped shallots, and parsley to season. Dot with butter and cover with sliced hard-boiled eggs. Add a cupful of Cream Sauce, and two wineglassfuls of white wine. Wet the edge, cover with pastry, gash, brush with egg and bake for an hour and a half in a moderate oven. Make a hole in the centre and moisten the pie with milk if it becomes too dry.
STEAMED HALIBUT
Put the prepared fish on a plate, cover with a cloth, and put in a steamer. Steam for two hours and pour over an Egg Sauce.
HALIBUT MOUSSELINES
Mince enough uncooked halibut to make two cupfuls, add one cupful of soft bread-crumbs and one half cupful of cream. Press through a colander, season with salt, pepper, lemon-juice, a suspicion of mace and Worcestershire Sauce. Fold in carefully the beaten whites of four eggs. Turn into buttered moulds (round-bottomed ones) and steam one half hour. Turn out on separate plates, surround with sauce, make a stock of the fish bones and water, and add it to two tablespoonfuls of butter and two of flour cooked together. There should be one and one half cupfuls of stock. Add one half cupful of cream, and when boiling add salt, pepper, and one tablespoonful of grated horseradish soaked in lemon-juice.
HALIBUT STEAKS À LA MAÎTRE D'HÔTEL
Season the steaks with salt and pepper, and rub thoroughly with oil. Broil in a double-broiler, and serve with melted butter, minced parsley, and lemon-juice.
TIMBALE OF HALIBUT
Chop half a pound of raw halibut and press it through a sieve. Mix a cupful of bread-crumbs to a smooth paste with half a cupful of milk, and cook until it thickens. Take from the fire, add the fish pulp and the stiffly beaten whites of five eggs. Fill buttered timbale moulds with the mixture and cook in a pan of hot water in a moderate oven for twenty minutes. Serve with Cream or Tomato Sauce.
FILLETS OF HALIBUT À LA POULETTE
Free the fish of skin and bones and cut it into fillets. Sprinkle with lemon-juice, salt, and pepper. Cover with sliced onion and let stand for half an hour. Remove the onion, dip into melted butter, roll up each piece, and fasten with a wooden toothpick. Dip once more into the butter, dredge thickly with flour and bake for twenty minutes in a moderate oven. Cut the whites of three hard-boiled eggs into rings, and arrange around the fillets after taking up. Sprinkle the grated yolks over the fish and serve with Cream Sauce.
COLD HALIBUT FILLET
Prepare half a dozen fillets of halibut, remove the skin and bone, and boil in court bouillon. Drain and sprinkle with olive-oil, lemon-juice, minced parsley, and chopped onion. Serve with Tartar Sauce.
FILLETS OF HALIBUT WITH TOMATO SAUCE
Prepare the fillets according to directions previously given, and bake, basting with tomato-juice and melted butter. Serve with Tomato Sauce.
FILLETS OF HALIBUT STUFFED WITH OYSTERS
Prepare the fillets according to directions given for Fillets of Halibut à la Poulette. Roll each one around an oyster, fasten with a wooden toothpick, and bake as usual.
FILLETS OF HALIBUT WITH BROWN SAUCE
Put the seasoned fillets into a buttered pan with sufficient boiling water, and bake, basting as required. Drain off the water, add to it a teaspoonful of beef extract, and thicken with browned flour. Pour the sauce over the fish, cover with buttered crumbs, and bake until the crumbs are brown.
FILLETS OF HALIBUT WITH POTATO BALLS
Cut the solid meat into fillets, seasoning with salt, pepper, onion- and lemon-juice. Brown slightly in pork fat, then place in a baking-dish. Prepare a Cream Sauce, adding to it a slice each of carrot and onion, a bay-leaf, and minced parsley and grated nutmeg to season. Strain over the fish and bake for twelve minutes. Serve with a border of steamed potato balls.
FRIED FILLETS OF HALIBUT—I
Prepare the fillets according to directions previously given and soak for an hour in a marinade of oil, vinegar, and minced onion. Drain, dip in batter, then in crumbs, and fry in deep fat.
FRIED FILLETS OF HALIBUT—II
Clean and fillet the fish. Dip into beaten egg, then into crumbs, and fry in deep fat. Serve with melted butter, lemon-juice, and minced parsley.
MAYONNAISE OF HALIBUT WITH CUCUMBERS
Boil or steam halibut steaks according to directions previously given. Remove the skin, cover with thinly sliced cucumbers, and pour over a Mayonnaise dressing.
HALIBUT LOAF
Cook together two tablespoonfuls of butter and one tablespoonful of flour. Add half a can of chopped mushrooms, two cupfuls of chopped cooked halibut, pepper, salt, onion-juice, and anchovy paste to season, and two eggs beaten smooth with four tablespoonfuls of cream. Pour into a buttered mould, cover set into a pan of hot water and cook steadily for an hour. Turn out and garnish with potato balls.
HALIBUT AND EGGS
Flake a pound of cooked halibut and mix with six eggs well beaten. Season with salt and pepper and cook in butter, stirring constantly until the eggs set. Serve on buttered toast.
HALIBUT IN RAMEKINS
Prepare the fish according to directions given for Halibut in Cucumbers. Fill buttered individual dishes, cover with crumbs, dot with butter, and bake in the oven.
HALIBUT FISH BALLS
Flake cold cooked halibut and mix with an equal quantity of mashed potatoes beaten very light with egg. Season with salt, pepper, and melted butter. Shape into balls, dip into melted butter, dredge with flour, and fry in deep fat.
BREADED HALIBUT
Prepare according to directions given for Halibut à la Creole—I, sprinkling with minced parsley as well as garlic. Cover with crumbs, dot with butter, and bake in the oven.
COQUILLES OF HALIBUT
Flake cold cooked halibut, and mix with Cream Sauce. Season with mushroom catsup, fill buttered individual shells, cover with fried bread-crumbs and heat thoroughly in the oven.
HALIBUT WITH CAPER SAUCE
Boil the halibut in salted and acidulated water. Pour over a Caper Sauce.
HALIBUT PUDDING
Three pounds of halibut, six eggs, one quarter pound butter, one quart sweet milk, two tablespoonfuls of corn-starch, one tablespoonful of flour. Skin and bone the fish and run through a meat-chopper. Add flour and corn-starch, mixing well. Add butter, rubbing all to a cream; next the eggs, one at a time, thoroughly beating after each one. Add milk gradually, one quarter teaspoonful pepper and one and one half teaspoonfuls of salt. Beat until it thickens. Grease and line a deep baking-pan with browned bread-crumbs. Fill with the fish mixture and sprinkle crumbs on top. Bake for an hour and a half in a moderate oven; cover at first, then remove the cover and let it brown well.
BOILED HALIBUT—I
Put two pounds of halibut into a saucepan and cover it with fresh water. Add a sliced onion, half a carrot sliced, two tablespoonfuls of vinegar, a small bunch of parsley, a pinch of powdered sweet herbs, and two tablespoonfuls of salt. Simmer until done, drain, and serve with melted butter to which a little anchovy paste has been added.
BOILED HALIBUT—II
Rub the fish with salt, sprinkle with lemon-juice, and keep in a cool place for an hour. Cover with cold water, bring quickly to the boil, and simmer until done. Serve with Egg Sauce.
BOILED HALIBUT STEAKS AU GRATIN
Soak the steaks in salted water for an hour, drain, and sprinkle with oil and lemon-juice. Put into a covered baking-pan, sprinkle with chopped onion and a tablespoonful of melted butter, and add a cupful of boiling water. Cover and cook until nearly done, then uncover, sprinkle with crumbs, dot with butter, and bake brown. Serve with Tartar Sauce.
BOILED HALIBUT STEAKS
Cover the steaks with court bouillon or hot water, and add a slice each of carrot, onion, and celery, a bay-leaf, four cloves, six peppercorns, and the juice of half a lemon. Simmer until done, drain and serve with any preferred sauce.
BOILED HALIBUT À LA BECHAMEL
Prepare Boiled Halibut according to directions previously given, and serve with Bechamel Sauce, seasoning with salt, pepper, and grated nutmeg. Add four tablespoonfuls of butter and a pinch of sugar, and strain over the fish.
BOILED HALIBUT WITH PARSLEY SAUCE
Boil the halibut in salted and acidulated water. For the sauce boil a cupful of chopped parsley for five minutes in a cupful of water. Strain the water through a sieve, and thicken with a tablespoonful of butter blended with a tablespoonful of flour. Take from the fire, season with salt, pepper, and grated nutmeg, add the yolks of two eggs well beaten, a little minced parsley, two tablespoonfuls of butter, and a few drops of lemon-juice or vinegar. Strain over the fish and serve.
CARBONADE OF HALIBUT
Skin the halibut and cut into large cubes. Dip into melted butter, seasoned with salt, pepper, and onion-juice, then into beaten egg, then into crumbs. Put into a buttered baking-pan, spread with egg and butter, and cook in a hot oven for twelve minutes. Serve with Hollandaise Sauce.
FRIED HALIBUT—I
Cut into steaks, and sauté in butter in a frying-pan, or dip in egg and crumbs and fry in deep fat.
FRIED HALIBUT—II
Season halibut steaks with salt and pepper, dredge with flour, and sauté in salt pork fat. Serve the pork with the fish.
FRIED HALIBUT—III
Soak halibut steaks for an hour in a marinade of oil and vinegar. Drain, dredge with seasoned flour, dip in beaten egg, then in seasoned crumbs. Fry in deep fat.
FRIED HALIBUT WITH TOMATO SAUCE
Remove the skin and bones from small halibut steaks, dip in milk, roll in seasoned flour, and fry light brown. Serve with a sauce of stewed, strained, and seasoned tomatoes thickened with butter and flour, cooked together.
ESCALLOPED HALIBUT AU PARMESAN
Cut in thin slices four pounds of halibut meat. Put into a buttered pan with salt, pepper, grated nutmeg, and chopped onions to season. Cover, cook slowly, and then drain. Cook together two tablespoonfuls each of butter and flour, add a quart of milk and cook until thick, stirring constantly. Take from the fire, add the yolks of four eggs well beaten and half a cupful of grated cheese. Put into a buttered baking-dish a layer of fish, cover it with sauce, and repeat until the dish is full, having sauce on top. Sprinkle thickly with crumbs and grated cheese, dot with butter, and bake in a moderate oven.
BREADED HALIBUT STEAKS
Dip halibut steaks into egg and bread crumbs, and broil on a buttered gridiron, basting with melted butter or olive-oil.
HALIBUT TIMBALES
Chop fine a slice of raw halibut, and rub it through a sieve. Season one cupful of the pulp with salt, red pepper, and onion-juice, then add gradually the stiffly beaten whites of four eggs, and one cupful of whipped cream. Fill buttered timbale moulds, cover with buttered paper, and bake for fifteen minutes in a pan of hot water. Turn out and serve with any preferred sauce.
HALIBUT à LA POULETTE
Melt one fourth of a cupful of butter, and season it with salt, pepper, grated onion, and lemon-juice. Dip prepared fillets of halibut into it, roll up, and fasten with a wooden toothpick. Dredge with flour and bake, basting with melted butter. Arrange on a platter, pour over a Cream Sauce and sprinkle thickly with chopped hard-boiled eggs.
TWENTY-FIVE WAYS TO COOK HERRING
STEWED HERRING
Clean the fish and cut off the heads. Pack in layers in an earthen pot, and sprinkle salt and pepper over each layer. Chop together carrots and onions, enough to cover the fish, and fry in butter with parsley, a few peppercorns, and a minced clove of garlic. Pour over the vegetables enough white wine to cover the fish, and bring to the boil. Simmer for half an hour, then strain over the fish and cook over a slow fire until done.
MATELOTE OF HERRING
Cut off the heads and tails and divide each herring lengthwise into two fillets. Put a small amount of butter into a frying-pan and add enough flour to absorb nearly all of it, then add a little chopped parsley and a few chopped shallots. Lay the fish in the pan, add enough red wine to cover, and cook over a hot fire. Garnish with small onions fried in butter and sugar, and sautéd mushrooms.
BROILED HERRING
Clean and split the fish. Let stand for an hour in olive-oil, seasoned with minced parsley. Broil over a slow fire and serve with melted butter, lemon-juice and minced parsley.
BROILED HERRING WITH MUSTARD SAUCE
Clean and cut off the heads of the fish, but do not split. Dip in seasoned oil and let stand for an hour. Broil over a slow fire. Mix together one teaspoonful of flour and one tablespoonful of mustard. Add one cupful of white stock and bring to the boil. Add one tablespoonful of butter, a teaspoonful of minced parsley, and pepper and salt to taste. Pour over the fish and serve.
BROILED SMOKED HERRING
Put the cleaned herring into a bowl, cover with boiling water, let stand for ten minutes, skin, wipe dry, broil, and serve with melted butter.
BROILED HERRING WITH CREAM SAUCE
Soak for an hour in a marinade of oil and lemon-juice, seasoned with salt and pepper. Broil and serve with a Cream Sauce. Add to the sauce a teaspoonful of minced parsley, and a few drops of vinegar.
FRIED HERRING—I
Clean and cut up the fish, dip in milk, roll in flour and fry in hot fat. Serve with a Cream Sauce, to which four tablespoonfuls of prepared mustard have been added.
FRIED HERRING—II
Clean and cut up the fish, dredge with salt, pepper, and flour, and put into a frying-pan with hot lard.
FRIED HERRING—III
Remove the head and tail, clean, gash down to the bone, roll in corn-meal, and fry in salt pork fat. Garnish with lemon and parsley.
HERRING À LA NORMANDY
Chop a large onion fine and fry it. When brown, fry half a dozen prepared herrings in the same fat. When brown add salt, pepper, and two tablespoonfuls of vinegar. Bring to the boil and pour over the herring. Serve with mustard.
SMOKED HERRING À LA MARINE
Cut off the heads of smoked herrings and put the rest in a bowl. Cover with hot water and soak for two hours. Take them out, skin, bone, and soak for two weeks in enough oil to cover, with sliced onions, pepper-corns, and bay-leaves. Keep in a cool place.
BOILED HERRING
Clean the fish thoroughly, and rub with salt and vinegar. Skewer their tails in their mouths and boil for ten or twelve minutes. Drain and serve with melted butter and parsley.
HERRING RELISH
Soak six Holland herrings over night. Remove the backbones, cut up into inch pieces, and add three onions sliced thin. Cover with vinegar and serve the next day.
HERRING SALAD
Soak four salt herrings in water over night. Drain and chop fine. Mix with four boiled beets, three heads of celery boiled, four peeled sour apples, two onions, three pickles, and two pounds of lean roast veal. Chop very fine, season with salt and pepper, and pour over enough oil to moisten, and enough vinegar to suit the taste. Serve very cold with a garnish of hard-boiled eggs.
HERRING SALAD À LA BRENOISE
Peel and cut into dice a quart of cold boiled potatoes, four peeled and cored sour apples, the fillets of four salt herrings, a cucumber pickle and two boiled beets. Add salt, pepper, chopped onion, vinegar, mustard and Mayonnaise dressing. Sprinkle with minced parsley before serving.
SWEDISH HERRING SALAD
Soak two salted Holland herrings for twenty-four hours. Remove the bones and cut into dice. Add an equal amount of cooked meat cut into dice and half the quantity each of boiled potatoes, sour apples, and beets chopped fine. Chop one tablespoonful of capers and four hard-boiled eggs. Add to the salad with three tablespoonfuls of cream, two of olive-oil, two of vinegar, and pepper, sugar, and mustard to taste. Press in a mould, and serve on platter with a garnish of parsley. Serve with the same kind of dressing that was mixed with the salad.
SMOKED HERRING SALAD
Put the crisp leaves of a head of lettuce into a salad bowl. Skin and remove the bone from two smoked herrings, chop fine and mix with the lettuce. Pour over a French dressing to which a chopped hard-boiled egg has been added.
PICKLED HERRING
Soak in milk and water over night. Next day put the herring into a stone jar with alternate layers of sliced onion, a few slices of lemon, a few cloves, bay-leaves, and whole peppers, and enough mustard seed to season. Rub the roe through a sieve, add a tablespoonful of brown sugar and add it to the herring. Pour over enough vinegar to cover the fish and let stand three or four days before using.
HERRING BALLS
Parboil three red herrings, skin, and remove the bones. Add an equal quantity of baked potatoes, skinned and mashed. Make to a paste with cream and melted butter, season to taste, and shape into balls. Dip in egg and crumbs and fry in deep fat.
BAKED SMOKED HERRING
Wash thoroughly, wipe dry, wrap in clean wet manilla paper, and put into a quick oven for fifteen minutes. Served with sliced lemon.
BAKED FRESH HERRING
Clean a dozen fresh herrings, removing the head and tail. Butter a deep earthen dish, put in a layer of fish, two slices of lemon, and three or four slices of onion. Season with pepper and salt and repeat until the dish is full, cover with vinegar, tie a sheet of buttered brown paper over the dish, and bake in a slow oven for six hours. The bones will be dissolved.
MARINADE OF HERRING
Soak white salted herrings for two hours in milk to cover. Split, remove the bones, and cut each half into three pieces. Pack in layers in a deep jar, seasoning between the layers with minced shallot, pounded clove and white pepper. Add here and there a bit of bay-leaf and a slice of fresh lemon with half the rind taken off. Use the roe with the herring. Season the top layer, cover with vinegar, add three tablespoonfuls of olive-oil, and let stand for two days before using.
ESCALLOPED HERRING
Soak four or five Norway herrings over night. Divide the fish down the back, remove the skin and bones, and cut into eight squares. Arrange in a baking-pan with alternate layers of cold boiled potatoes, seasoning each layer with butter and red pepper. Have potatoes on top. Pour over three eggs beaten with three cupfuls of milk. Cover with crumbs, dot with butter, and bake for forty minutes.
GRILLED SMOKED HERRING
Soak over night and in the morning cover with hot water and let stand for half an hour. Put into cold water for ten minutes, then wipe dry and broil. Serve with hot corn bread.
GRILLED FRESH HERRING
Dip in seasoned melted butter, then in crumbs, and broil carefully, basting with melted butter if required. Serve with Maître d'Hôtel Sauce.
NINE WAYS TO COOK KINGFISH.
BOILED KINGFISH
Clean the fish and boil with enough fish stock to cover. Drain carefully, garnish with parsley, and serve with either Brown or White Sauce.
BOILED KINGFISH À LA HOLLANDAISE
Scale and clean two large kingfish, and boil in salted and acidulated water, with a bunch of parsley, a slice each of carrot and onion, and a pinch of powdered sweet herbs. Cover with buttered paper and simmer until done. Garnish with parsley and serve with Hollandaise Sauce.
FRIED KINGFISH—I
Cut the fish into fillets, remove the skin, season with salt and pepper, dredge with flour, dip in beaten egg, then in bread-crumbs, and fry in deep fat. Serve with any preferred sauce.
FRIED KING FISH—II
Prepare the fish according to directions given in the preceding recipe. Cook until firm in melted butter and lemon-juice. Drain, cool, dip in batter, and fry in deep fat. Serve with any preferred sauce.
FRIED KINGFISH—III
Clean and fillet the fish, dip in milk, roll in flour and fry. Drain, season, garnish with lemons, and serve with Tomato Sauce.
BROILED KING FISH
Clean thoroughly, wipe dry, and slit down the back; season with salt and pepper and baste with oil before and during the broiling. Serve with melted butter, minced parsley, and lemon-juice.
BAKED KING FISH
Clean four kingfish, cut off the fins and gash from head to tail on each side. Place on a buttered baking-dish, sprinkle with chopped shallots, parsley, and mushrooms. Sprinkle with salt and pepper and put small bits of butter in the incisions. Pour over two wine-glassfuls of white wine and baste with the liquid while baking. Thicken a cupful of beef stock with butter and browned flour, and pour over the fish when nearly done. Sprinkle with crumbs, dot with butter, and brown in the oven. Sprinkle with lemon-juice before serving.
BAKED KING FISH WITH WHITE SAUCE
Prepare the fish according to directions given in the recipe for Baked Kingfish, omitting the mushrooms and the seasoning. Pour over one cupful of white wine, and half a cupful of white stock. Baste with the liquid while baking. Take up the fish carefully, and add to the liquid remaining in the pan enough white stock to make the required quantity of sauce. Thicken with a tablespoonful each of butter and flour cooked together, take from the fire, add two tablespoonfuls of butter and a little lemon-juice. Strain over the fish and serve.
KINGFISH À LA MEUNIÈRE
Prepare and season eight small kingfish, dredge with flour, brown in butter, and finish cooking in the oven. When done, pour over two tablespoonfuls of butter which has been cooked brown, sprinkle with lemon-juice and minced parsley, and serve in the baking-dish.
SIXTY-FIVE WAYS TO COOK MACKEREL
BROILED SPANISH MACKEREL—I
Cut a fish down the middle, take out all the bones, and cut again in halves. Dry on a cloth and sprinkle with salt and pepper. Beat two eggs, add an equal quantity of olive-oil, dip the fish into this, then into bread-crumbs, and broil over a clear fire.
BROILED SPANISH MACKEREL—II
Split the mackerel down the back and broil carefully over a clear fire. Season with butter, pepper, and salt.
BROILED FRESH MACKEREL—I
Split two fresh mackerel, remove the backbone, season with salt and pepper, rub with olive-oil, and broil. Serve with melted butter, lemon-juice, and minced parsley.
BROILED MACKEREL—II
Draw and wash the mackerel, cut off the head, rub with olive-oil, and broil. Sprinkle with minced parsley, onions, and lemon-juice, and serve very hot.
BROILED MACKEREL—III
Split a mackerel down the back, take out the backbone, sprinkle with salt, and broil on a buttered gridiron. Serve with melted butter, lemon-juice, salt, and pepper. A little minced parsley may be added.
BROILED MACKEREL WITH ANCHOVY BUTTER
Split and broil a fresh mackerel and serve with melted butter, seasoned with anchovy paste.
BROILED MACKEREL AU BEURRE NOIR
Open the mackerel, remove the bones, sprinkle with pepper and salt, spread with butter, and broil. Cook a tablespoonful of butter until brown, take from the fire, add the juice of half a lemon, and pour over the fish. Garnish with parsley.
BROILED MACKEREL À LA LIVOURNAISE
Broil a Spanish mackerel, seasoning with salt and pepper, and basting with oil. Serve with a sauce made of eight pounded anchovies mixed with Mayonnaise and seasoned with pepper, grated nutmeg, and minced parsley. The sauce is served cold.
BROILED MACKEREL WITH NORMANDY SAUCE
Soak cleaned mackerel in oil with chopped onion and parsley to season. Leave the roe inside. Rub the inside with lemon-juice and butter, wrap in oiled paper, and broil over a slow fire for forty minutes. Prepare a Cream Sauce and add to it two tablespoonfuls each of mushroom catsup and fish stock, or boiling water in which a little anchovy paste has been dissolved. Bring to the boil, take from the fire, add the yolks of two eggs and the juice of half a lemon. Add one tablespoonful of butter, pour over the fish, and serve.
BROILED MACKEREL À LA FLEURETTE
Split a Spanish mackerel, remove the bones, and season with salt, pepper, and olive-oil, basting with oil as needed. For the sauce, cook in a saucepan, without browning, four chopped shallots, two tablespoonfuls of vinegar, a teaspoonful each of chopped chives and parsley, salt, pepper, and grated nutmeg to season, two tablespoonfuls of melted butter, and a tablespoonful of flour. Cook until smooth, stirring constantly, take from the fire, add two tablespoonfuls of butter and the juice of half a lemon, pour over the fish, and serve.
BROILED SALT MACKEREL—I
Soak the fish over night in cold water. In the morning drain, cover with boiling water, and let stand for an hour. Rinse in cold water, wipe dry, and soak for twenty minutes in oil and vinegar or lemon-juice. Broil and serve with melted butter, lemon-juice, and minced parsley.
BROILED SALT MACKEREL—II
Prepare the fish according to directions given in the preceding recipe. Take the fish from the hot water and cover for five minutes with cold water. Wipe dry, soak in olive-oil and lemon-juice for half an hour, drain, broil, and serve with Tartar Sauce.
BROILED SALT MACKEREL—III
Soak over night, drain, wipe, rub with butter, and broil. Pour over it a sauce made of a tablespoonful of butter, a teaspoonful of lemon-juice or vinegar, a tablespoonful of hot water, a pinch of pepper, and a chopped cucumber pickle. Bring to the boil and pour over the fish.
BROILED SALT MACKEREL WITH CREAM
Soak over night in cold water, drain, wipe dry, rub with oil, and broil. Serve on a hot platter and pour over half a cupful of hot cream. Sprinkle with minced parsley.
BROILED MACKEREL WITH TARRAGON SAUCE
Soak the cleaned fish for an hour in olive-oil, and broil. Serve with melted butter seasoned with pepper, salt, and tarragon vinegar.
BOILED MACKEREL—I
Boil in water or stock to cover, seasoning with onion, sweet herbs, pepper, salt, cloves, and vinegar. Strain the liquor, thicken it with butter and flour blended together, and add to it minced parsley and hard-boiled eggs, chopped fine. Pour over the fish and serve.
BOILED MACKEREL—II
Boil in salted water until done and drain. Serve with Egg Sauce.
BOILED MACKEREL-III
Boil a fresh mackerel in salted and acidulated water. Drain, and serve with a Cream Sauce.
BOILED MACKEREL—IV
Clean a fresh mackerel and split it down the back. Put it in a dripping-pan and pour over it two cupfuls of boiling water, two tablespoonfuls each of vinegar and lemon-juice, and a teaspoonful of salt. Add a sliced onion and boil for three quarters of an hour. Take up the fish, strain the liquid, add a teaspoonful of capers, bring to the boil, and pour over the fish.
BOILED MACKEREL WITH GOOSEBERRY SAUCE
Boil the mackerel in salted and acidulated water. Boil two cupfuls of gooseberries in water to cover until soft. Drain, rub through a sieve, and mix with an equal quantity of the fish broth, thickened with butter and flour. Add two tablespoonfuls of melted butter.
BOILED MACKEREL À LA PERSILLADE
Boil the fish according to directions given in the preceding recipe. Beat together with an egg-beater half a cupful of olive-oil, the juice of two lemons, two tablespoonfuls of minced parsley, one tablespoonful of mustard, and a little tarragon vinegar. Pour over the fish and serve.
FRESH BOILED MACKEREL
Clean the mackerel, sprinkle with vinegar, wrap in a floured cloth and baste closely. Boil for three-quarters of an hour in salted water, drain, and take off the cloth. Strain a cupful of the water in which the fish was boiled, and bring to the boil with a tablespoonful of walnut catsup, a teaspoonful of anchovy paste, and the juice of half a lemon. Thicken with butter and browned flour.
BOILED MACKEREL À LA BOLONAISE
Clean four fresh mackerel, remove the heads and tails and cut in halves crosswise. Put into a saucepan with sliced onions, a bunch of parsley, salt and pepper, a little white wine, and enough boiling water to cover. Cover with buttered paper and simmer for fifteen minutes. Take out the fish, strain the broth, and thicken a pint of it with two tablespoonfuls each of butter and flour cooked together. Add two tablespoonfuls of butter, a teaspoonful of chopped parsley, and a little tarragon vinegar. Pour over the fish and serve.