Another Normande

Bone and skin the fish as directed; butter well the dish on which the fish is to be served, spread some chopped onion all over, then place the fish over it; sprinkle salt, pepper, and white wine or vinegar (a tablespoonful to a pound of fish), all over the fish, and bake it. It takes about fifteen minutes for a fish weighing two or three pounds. Wine is better than vinegar.

While the fish is baking, set a saucepan on the fire with an ounce of butter in it, and when melted, add half a tablespoonful of flour; stir, and when turning yellow, add also half a pint of broth or water, salt, then the juice from the fish when baked, stir, give one boil, and turn over the fish.

Blanch a dozen or so of oysters, place them all over the fish also.

Have ready two or three potatoes, cut with a round vegetable spoon; boil till done; place them around the fish as a border for it; dust then the whole with bread-crumbs, put in a warm oven for about fifteen minutes, take off, place half a dozen croutons all around the dish also, and serve.

The croutons are generally cut of a heart-shape. It will be easily done if the directions are followed properly and carefully.

Commence by cutting the bread, then cut the potatoes, and set them on the fire with cold water and salt; while they are cooking, prepare the fish and set it in the oven; while this is baking, make the sauce, fry the crou-tons, and blanch the oysters. If the fish is baked before the rest are ready, take it off and keep warm till wanted. It makes a sightly and excellent dish.

The Same Fried

Small flounders are fried like other small fish, and served either with or without a tomato-sauce or a la Orly.

The Same, Boned And Fried

Bone and skin small flounders as directed; mix together a tablespoonful of oil, a teaspoonful of chopped parsley, the juice of half a lemon, and salt; dip the pieces of fish in the mixture, dust them slightly with flour, and fry. Serve hot

Pike, Pickerel, And Trout Or Troutlet

Those three fish, besides being prepared as directed for bass, etc., and in all its different ways, they are boiled as directed and served warm, with a genoise sauce.

A more delicious dish of fish can hardly be prepared.

Ray, Skate, And Angel Or Monk Fish

Ray, though excellent, is very little known; there is only one place at which it can be bought - Washington Market, New fork.

It is unquestionably an excellent dish, prepared au beurre noir. When clean, boil the fish as directed, and dish it, sprinkling salt and pepper on it.

While it is boiling, put about two ounces of butter to a pound of fish in a frying-pan, set it on a sharp fire, stir now and then, and when brown, throw into it about six sprigs of parsley, which you take off immediately with a skimmer. As soon as the parsley is taken off, pour the butter over the fish, quickly put two tablespoonfuls of vinegar in the frying-pan and over the fire, give one boil, and pour also over the fish. Frying the parsley and boiling the vinegar cannot be done too fast, as the fish must be served very warm. The warmer it is served, the better it is.

Salmon, sturgeon, and white-fish, after being baked or boiled, may be served with a caper, and also with a Mayonnaise sauce. They may also be served in court bouillon, like bass. They are broiled whole, or in slices, and served with a maitre d'hotel or a caper sauce.