FISH.

STEWED SALMON.

Pour a half-pint of white wine into a stew-pan, with some sliced carrots, onions, and mushrooms; pepper, salt, and mace; and a bunch of chopped sweet-herbs. Lay in your piece of fresh salmon, and pour over it some more wine. Stew it slowly for an hour or more. When done, serve it up with the sauce that is under it, and also with some sauce Mayonnaise in a boat.

The sauce Mayonnaise is made as follows:— Put into a small tureen the yolks of two beaten eggs, a little salt and Cayenne pepper, and a very little vinegar. Stir and mix it well; then add (a drop at a time) two table-spoonfuls of sweet-oil, stirring all the while. When it is well mixed, stir in gradually some more vinegar. To stir and mix it thoroughly will require a quarter of an hour. It will then be very delicate.

You may color it green by adding a little juice of spinach, or some chopped parsley or tarragon at the first, when you put in the eggs.

ROASTED SALMON.

A large piece of fresh salmon is very fine roasted on a spit, first rubbing it with salt, and then basting it all the time with sweet-oil or butter.

For roasted salmon, make a sauce as follows:—Put into a sauce-pan a little parsley, a shalot or small onion, a few mushrooms, and a piece of butter rolled in flour, pepper, salt, and a gill or more of white wine. Let these ingredients boil for half an hour; then strain them through a sieve, and mix with the sauce a table-spoonful of olive-oil.

BROILED SALMON.

Cut several slices of fresh salmon; soak them an hour in a mixture of sweet-oil, chopped parsley, and shalots minced fine, with salt and pepper. Then take each slice with the seasoning on it, and wrap it in buttered paper. Broil the slices on a gridiron. When thoroughly done, take off the paper, and serve up the salmon with melted butter and capers.

Any other large fish may be dressed like salmon.

SALT COD-FISH.

Let it soak twenty-four hours in cold water, which must be changed several times, and every time you change it pour in a wine-glass of vinegar, which will greatly improve the fish. Boil the cod till thoroughly done; then cut the flesh into very small slips; mix it with parsley, butter, vinegar, Cayenne pepper, nutmeg, and mace; add to the mixture some boiled onions, mashed potatoes, and the yolks of two or three beaten eggs. Put the whole mixture into a deep dish, and make it up into the form of a thick round cake. Go all over it with a bunch of feathers, or a small brush, dipped in sweet-oil; and then grate bread crumbs all over it. Set it in the oven till brown. Serve it up, surrounded with triangular or three-cornered slices of toast, dipped in melted butter.

Halibut may be dressed in the same manner, putting salt in the water when you boil it, and also in the seasoning.

Fresh cod may be cooked in the same way.

BROILED FRESH MACKEREL.

Split your mackerel down the back; season it with pepper and salt; cover it all over with oil or butter, and let it lay for half an hour or more; then broil it, pouring on it whatever of the seasoning may be left in the dish.

Serve it up, with sauce in a boat. Let the sauce be of melted butter, with parsley, and a little lemon-juice, or vinegar.

Or you may broil the mackerel whole, having first seasoned it as above, and wrapped it in oiled paper.

BROILED FRESH SHAD.

Having split the shad in half, cover it all over with a seasoning of oil, pepper, salt, chopped onions, parsley, and laurel-leaf. Let it lie an hour or two in the seasoning. Then broil it, covered with the seasoning, and adding a piece of butter.

Or you may cook the shad whole. Make a stuffing of the above ingredients, with the addition of some grated bread; put the stuffing into the shad, and bake it, first pouring over it a glass of white wine.

Any large fresh fish may be baked in the same manner.

HASHED FISH.

Take any sort of cold fish, bone it, and then chop it with the remains of a cold omelet, and some mushrooms if you have them. Mix with it some chopped parsley, a little butter, a slice of bread soaked in milk, and the yolks of two or three hard-boiled eggs chopped fine. Mix all together, and season with pepper and salt. Stew it gently with a little water for half an hour.

LOBSTER PIE.

Having boiled your lobster, take out the meat from the shell, season it with salt, mustard, Cayenne pepper, and vinegar, and beat it well in a mortar. Then stir in a quarter of a pound of butter, the yolks of two beaten eggs, and two ounces or more of grated bread crumbs. Make some puff-paste, put in the mixture, and cover it with a lid of paste ornamented with leaves or flowers of the same. Bake it slowly.

OYSTER LOAVES.

Have ready some small loaves or rolls of bread. Cut a round piece out of the top of each, and scoop out the crumb or soft part. Take the liquor of your oysters, put into it the crumbs, with a little chopped celery, and a large piece of butter. As soon as it boils, pour the liquor over the oysters, and this will cook them sufficiently. Fill your loaves with the oysters, putting into each a tea-spoonful of cream. Lay on again the piece of crust that was cut out of the top of each loaf or roll, and set them in the oven for a few minutes.