Fish With Sauce

Tie some cloves, allspice, and shelled almonds in a cloth and boil with sliced celery, onion and carrot. When the almonds are tender, lay in the fish and let it simmer, at the same time adding a piece of butter and the juice of 1 lemon. When done, remove the fish. Stir the sauce left from the fish, very slowly into the well-beaten yolks of 2 eggs. Place it on the fire and shake so as not to curdle.

Fried Fish

To fry fish the fire must be hot enough to bring the fat to such a degree of heat as to sear the surface and retain the juices. As soon as the fish is browned, it may be set where it will cook slowly until done.

Fish Sauce

Make drawn butter; add to it a little finely-minced parsley and the juice of a lemon.

Clam Chowder

Let 1 cup clams and 1 cup hot water come to a boil. Place in skillet 3 slices fat salt pork or bacon and 1 large onion and fry brown. Add to clams; cook 15 minutes, then add 1 quart milk. When this boils add 1 cup cracker crumbs, and 3 small cooked potatoes, cubed. When ready to serve, salt to taste. Do not salt sooner or it will curdle.

Egg Sauce

Thicken milk with flour and season with cayenne, butter and salt. Let boil sufficiently, and just before serving, add finely-chopped hard-boiled eggs, and a little parsley cut very fine.

Tartare Sauce

Boil 1 teaspoon of finely chopped onion in 1/4 cup vinegar, 2 or 3 minutes; add 1/2 tablespoon butter, yolks of 4 eggs beaten and added very gradually. When it thickens, take from the stove and add 1 teaspoon salt, pinch of cayenne pepper and 1/2 tablespoon chopped cucumber pickle. Serve hot with fish.

Fried Salt Mackerel

Select as many as required; wash well and soak all day in cold water, changing the water every few hours. In the morning drain off the water, wipe them dry, roll in flour, and fry them in butter. Serve with melted butter, poured over them, and garnished with parsley.

Fried Smelts

Clean the fish, leaving the heads on. Wash, and dry them; salt and pepper to taste and roll in flour. Fry a piece of fat salt pork in the fryingpan; take it out; add to the fat thus left, a piece of butter; when hot, lay in the fish and fry a delicate brown. Lay them on a hot platter, garnish and send to table at once.

Lobster A La Newberg

Place in a deep saucepan 2 pounds boiled lobster, cut in medium sized pieces, 1/2 pint grape juice, a good sized piece of butter, and season with salt, nutmeg and a dust of red pepper. Cover closely and cook for 6 or 7 minutes. Beat together, in a bowl, 1 pint of sweet cream and the yolks of 2 eggs. Add this to the lobster and serve very hot.

Fish A La Delmonico

Three cups cooked white fish, 4 tablespoons of butter, 4 tablespoons flour, 1/2 teaspoon salt, pepper and lemon juice, sprig of parsley, slice of onion, 2 cups milk, yolks of 2 eggs, 1 cup of buttered cracker or bread crumbs. Scald the milk with the onion and parsley added. Melt the butter; add flour, pepper and salt. Strain the milk and add gradually. Let boil until smooth, stirring continually. Beat yolks of eggs, and add. Place layer of fish in a buttered dish or into individual moulds; sprinkle with a few drops of lemon juice; cover with sauce; then put in another layer of fish, another of sauce; and so on, finishing with sauce. Sprinkle top. with buttered crumbs and bake 1/2 hour in moderate oven.

Halibut Savoy

Make a sauce of 1 teaspoon each of butter and flour and 1 cup hot milk in which dissolve a small pinch of soda. Cook until smooth; add 1/2 cup strained tomato juice, 1/2 teaspoon onion juice, salt-spoon of salt, a dust of cayenne. Stir in last 1 1/2 cups flaked, cooked fish. Toss and stir until fish is heated through. Serve on crisp buttered toast.

Baked Mackerel

After the fish has been freshened, place in a kettle of boiling water; let it boil 15 or 20 minutes, then remove with a skimmer. Remove the head and skin; lay it in a baking tin and sprinkle with pepper, then pour over it a cup of sweet cream; set it in the oven and bake ten minutes; then serve.