Prepare 2 lbs. salmon by cutting into pieces 3 inches square and peppering it. Into the saucepan cut 1 carrot, 1 onion, and pour over 1 cup of cold water; allow this to boil until the water becomes colored. Put in the fish and cook 15 minutes. Then add 1 tablespoonful of butter and continue to cook 5 minutes. Add 1 sliced large lemon, 1 stick of cinnamon, few cloves, 1/2 cup vinegar; allow this to come to a boil; add enough sugar to sweeten. Have prepared in a mixing bowl a sauce made of 2 eggs, 2 tablespoonfuls flour, 3 of vinegar. Pour gravy from fish into this sauce, stirring it. Put fish on garnished platter, pour gravy back into the pot and allow it to become thoroughly heated, stirring all the time; pour gravy over the fish and serve cold. - Mrs. F. D.
Take the strips of the boned sole, and season with salt and pepper, and other herbs if liked. Roll each strip up and tie with string or fasten with toothpicks. Boil in salted water 10 minutes. Sauce - Melt a full tablespoon of butter in a saucepan, stir in a smaller measure of flour and let simmer 3 minutes, but do not brown; season with a few drops of onion juice if liked, salt and white pepper; pour in enough milk to make a cream sauce. When this boils up, put into it 1/2 cup of California oysters, pour over the fish rolls and serve. This may be served au grautin. Arrange the rolls in a baking dish, over them pour part of the sauce, arrange the oysters on this, then the remainder of the sauce. Sprinkle grated cheese with bits of butter over all and set in the oven until a light brown. Be careful to lift out the rolls separately. - E. L. B.
Cut 1 1/2 lbs. of salmon in pieces 1 inch square. Put pieces in a pan with 1/2 cup water, little salt, little white pepper, 1 clove, 1 blade of mace, 3 pieces sugar, 1 heaping teaspoonful mustard mixed smoothly with 1/2 teacupful vinegar. Let this boil up once and add 6 tomatoes peeled and cut into tiny pieces, a few sprigs parsley minced, with 1 wineglassful sherry; let simmer gently 3/4 hour. - Mrs. F. D.
Drain sardines and cook in chafing-dish till heated, turning often. Place on dry toast and serve with lemon butter; 1/4 cup butter, 1 tablespoon lemon juice; cream butter and add lemon juice slowly.
One pint shrimps opened and cooked 3 minutes in 2 tablespoons of butter. Add 1/2 teaspoon salt, dash of cayenne, 1 teaspoon lemon juice; cook 1 minute. Remove shrimps, and add to sauce 1 tablespoon butter, 1 teaspoon flour and 1/2 cup of cream. When thickened add yolks of 2 eggs slightly beaten, the shrimps and 2 tablespoons sherry. Serve with toast.
Clean 6 selected smelts and cut 5 diagonal gashes on each side. Season with salt and pepper and lemon juice, cover and stand 10 minutes; roll in cream, dip in flour and saute in butter, place on platter. To butter in frying pan add 2 tablespoons flour, 1 cup white stock, 1 1/3 teaspoons anchovy essence and few drops lemon juice. Lastly add 1 1/2 tablespoons butter, 1 teaspoon minced parsley and pour around smelts.