Boiled Haddock

Clean and boil as directed in Ways of Cooking Fish. Remove to a hot platter, garnish with slices of " hard-boiled " eggs and parsley, and serve with Egg Sauce. A thick piece of halibut may be boiled and served in the same way.

Boiled Salmon

Clean and boil as directed in Ways of Cooking Fish. Place on a hot platter, remove skin, and garnish with slices of lemon and parsley. Serve with Egg Sauce I or II, or Hollandaise Sauce.

Steamed Halibut, Silesian Sauce

Steam by cooking over boiling water a piece of halibut weighing two pounds, and serve with Silesian Sauce.

1 1/2 tablespoons vinegar

1/8 teaspoon powdered tarragon

3 peppercorns

Bit of bay leaf

Sprig of parsley

1/2 teaspoon finely chopped shallot

Yolks 3 eggs

2/3 cup Brown Stock

1/4 cup butter

1 tablespoon flour

1/2 tablespoon capers

1/2 tablespoon parsley

Salt and cayenne

Cook first six ingredients until reduced one-half; strain, add yolks of eggs well beaten, one-half, each, brown stock' and butter, and cook over hot water, stirring constantly until thickened. Then add, gradually, remaining butter mixed with flour and stock. As soon as mixture thickens, add capers, parsley finely chopped, and salt and cayenne.

Broiled Scrod

A young cod, split down the back, and backbone removed, except a small portion near the tail, is called a scrod. Scrod are usually broiled, spread with butter, and sprinkled with salt and pepper. Haddock is also so dressed.

Broiled Chicken Halibut

Clean and broil as directed in Ways of Cooking Fish. Spread with butter, sprinkle with salt and pepper, and garnish with slices of lemon cut in fancy shapes and sprinkled with paprika and parsley.

Broiled Swordfish

Clean and broil fish, spread with butter, sprinkle with salt and pepper, and serve with Cucumber Sauce I, or Horseradish Sauce I.

Broiled Shad Roe

Wipe, sprinkle with salt and pepper, put on greased wire broiler, and broil five minutes on each side. Serve with Maitre d'H6tel Butter. Mackerel roe are delicious cooked in this way.

Broiled Pompano With Fricassee Of Clams

Clean and broil fish as directed in Ways of Cooking Fish (see p. 160). When nearly cooked, slip from broiler onto a hot platter and brush over with melted butter. Surround with two borders of mashed potatoes, one-inch apart, forced through a pastry bag and tube. Arrange ten halves of clamshells between potato borders, at equal distances; fill spaces between shells with potato roses. Place in oven to finish cooking fish and to brown potatoes. Just before serving, fill clam-shells with Fricassee of Clams. Clean one pint clams, finely chop hard portions and reserve soft portions. Melt two tablespoons butter, add chopped clams, two tablespoons flour, and pour on gradually one-third cup cream. Strain sauce, add soft part of clams, cook one minute, season with salt and cayenne, and add yolk of one egg slightly beaten.