Boil four pounds of halibut or any white fish; when cold pick it apart in large blocks; add two teaspoonfuls of salt, two saltspoonfuls of pepper and one blade of mace. Pound the fish to a paste, adding gradually a quarter of a pound of melted butter. Pack this in small jars or glasses, cover with melted paraffin, then with paper, and keep in a cold place.

Hungarian Fish

Chop a pound of raw halibut very fine; add twenty-four almonds that have been blanched and chopped, a small onion grated, a level teaspoonful of salt, a saltspoonful of black pepper and the juice of two lemons. Pack this in small pots or moulds, cover, stand in a pan of water, and cook slowly in the oven for one hour. Stand aside to cool. When ready to serve turn it from the moulds on to lettuce leaves and cover with sauce tartar or mayonnaise dressing.

This is a very nice dish for Sunday night supper.