In Salad

Proceed as for salmon in salad.

When boiled, serve the turbot with anchovy-butter, lobster-butter, lobster-sauce, or muscle-sauce.

Cold

Any cold piece of turbot is served with a Mayonnaise sauce, or in vinaigrette.

Cold Fish

If the fish is with sauce, that is, if the sauce is in the same dish with the fish, warm it in the bain-marie, and serve warm. Any other piece of cold fish, baked, boiled, broiled, or roasted, is served with a Mayonnaise sauce, or with a vinaigrette.

Any kind of cold fish may be prepared in salad. Slice the fish or cut it in pieces and put it in the salad-dish with hard-boiled egg sliced, onion and parsley chopped fine, salt, pepper, vinegar, and oil. Mix the whole gently and well, and serve.

Anchovy

It is imported preserved. It is used as a hors-d'aeuvre, to decorate or season.

The essence of anchovy is used for sauce.

The smallest are considered the best.

To serve as a hors d'oeuvre, wash, wipe dry, and remove the backbone, serve with tarragon or parsley, chopped fine, vinegar, and oil.

They may also be served with hard-boiled eggs, chopped or quartered.

Sprats

There are none in or near American waters; they are imported under their French name, sardines. Fresh sprats are very good boiled without any grease, and without being cleaned and prepared like other fish; but when on the plate, skin them, which is easily done, as then the flesh is so easily detached from the bones that the inside need not be touched at all; they are eaten with salt and pepper only.

Sardines are served as a hors-d'oeuvre, with oil and lemon-juice, and properly scaled. They are arranged on the dish according to fancy, together with lemon in slices.

Salt Cod - To Prepare

Soak it in cold water for two days, changing the water two or three times; then scale it well and clean. Lay it in a fish-kettle, cover with cold water, set on a rather slow fire, skim off the scum, let it boil about one minute, take the kettle from the fire, cover it well, and leave thus ten minutes; then take off the cod, and drain it.

In Bechamel

Prepare it as above, and serve with a bechamel sauce, and as warm as possible.

With A Cream-Sauce

Prepare as above, and serve either warm or cold with a cream-sauce.

In Brown Butter

When prepared as above, place it on a dish, and keep it in a warm place. Put four ounces of butter in a frying-pan, and on a good fire; when turning brown, add three sprigs of parsley, fry about two minutes, pour the whole on the fish, and serve. You may also pour on it a hot caper-sauce, and serve.

With Croutons

Prepare and cook as directed, three pounds of cod; take the bones out, break in small pieces, and mash with the hand as much as possible ; put it then m a stewpan, beat three yolks of eggs with two tablespoonfuls of cream, and mix with the cod; set on a slow fire, and immediately pour in, little by little, stirring the while, about one gill of sweet oil; simmer ten or twelve minutes, and serve with croutons around.