This is a famous fish mixture and greatly esteemed by epicures, but it can not be recommended as economical. It has one advantage, however, and that is that if served with celery, bread and butter, and a dessert, it would provide the main dish for an excellent meal.

1/2 cup oil

2 onions, chopped

1 1/2 pounds haddock

1 1/2 pounds cod or halibut

2 slices lemon 1 bay-leaf

1 tomato

1 quart boiling water

12 oysters or clams

1 tablespoon parsley, chopped

1 boiled lobster

1 teaspoon caramel coloring

1 teaspoon salt Pepper

Croutons

Put the oil and chopped onions into a large fish-kettle and cook until the onions are brown. Add the fish, cut in slices, two slices of lemon, a bay-leaf and the tomato, peeled and cut into quarters. Pour the boiling water over this mixture after it has simmered for ten minutes, and let all boil for another ten minutes. Skim, add oysters or clams and chopped parsley, also the meat of the boiled lobster, cut in large pieces, and caramel, salt, and pepper. Each portion served should include a large crouton, about two inches square, a piece of each kind of fish, a piece of lobster, and a couple of oysters.