In Maitre D'Hotel

Lay three pounds of cod on a dish, after being cooked as directed; keep it warm, spread a maitre d'hotel sauce on it, and serve.

With Potatoes

Prepare about three pounds of cod as directed above. Lay the fish on a dish; have a piquante sauce ready, turn it over it, and serve with steamed potatoes all around the dish. The potatoes may also be served separately.

In Vinaigrette

Prepare as directed, and when cold, serve with a vinaigrette.

With Cheese

Prepare the cod as directed, then dip it in lukewarm butter, roll it in grated cheese, lay it in a baking-pan, dust slightly with bread-crumbs; bake, and serve warm. Two or three minutes in a quick oven will be sufficient.

Au Gratin

When soaked only and wiped dry, but not boiled, prepare it as directed for fish au gratin.

With Caper-Sauce

Prepare it as directed, and serve warm with caper-sauce.

Salt Salmon

Soak it in cold water for some time, the length of time to be according to the saltness of the fish; scale and clean it well, lay it in a fish-kettle, cover it with cold water, and set it on a moderate fire. Boil gently about two minutes, skim off the scum, take from the kettle and drain it. Put butter in a frying-pan and set it on the fire; when it turns rather brown, put a few spiigs of parsley in it, and immediately pour it over the fish in the dish; add a few drops of lemon-juice all over, and serve warm.

It may also be served with a caper or maitre dhotel sauce; or, when cold, serve a la vinaigrette.

Salt salmon is also served like salt cod-fish.

It may also be served on a puree of celery or of onion.

Smoked Salmon

Cut it in thin slices ; have very hot butter or oil in a frying-pan, and lay the slices in only long enough to warm them; then take out, drain them, and serve with a few drops of lemon-juice or vinegar sprinkled on them.

Tunny

This is not a good fish fresh ; it is generally preserved, and served as a hors-d'oeuvre. It comes from Holland, Italy, and the south of France.

Fresh, it is prepared like sturgeon. That prepared in Holland is the best. The Dutch cure fish better than any other nation.

When you serve tunny, take it out of the bottle or jar and serve it on a small plate, or on a dessert-plate. A very small piece is served, generally like every other hors-d'oeuvre.

Salt Herring

Soak in cold or tepid water; if soaked in tepid water, it does not require as long; the time must be according to the quality or saltness of the fish. Wipe dry, broil, and serve like salt mackerel.

Another Way

Salt herring may also be soaked in half water and half milk, or in milk only; drain and wipe dry. Bone and skin, cut off the head, tail, and fins, and serve with oil, vinegar, and pickled cucumbers.

They are also served with slices of sour apples, or slices of onions, after being soaked and wiped dry.

They may also be broiled slightly and served with oil only, after being soaked, or served with sour grape-juice.