Boiled

Clean and prepare the fish as directed, and put it in a fish-kettle; cover it with cold water (sea-water is the best); add the following seasonings to a pound of fish: two stalks of parsley, one of tarragon if handy, one tablespoonful of vinegar, and half a middling-sized onion sliced; salt if boiled in fresh water. Set on the fire, and, for a fish weighing two pounds or under, take off at the first boiling - it is done enough. For a fish weighing five pounds, boil five minutes, etc., that is, about one minute for each pound. If it were a thick slice of fish instead of a whole one, weighing two or three pounds, it should be boiled two or three minutes longer, etc., according to thickness.

Broiled

Slit the fish on the back and clean it; salt and pepper it; have a little melted butter and spread it all over the fish, on both sides, with a brush, and broil it (See Broiling.)

While the fish is broiling, prepare a maitre d'hotel sauce, spread it on the fish as soon as dished, and serve.

It may also be served with anchovy butter.

Fried

Any small fish of the size of a smelt, or smaller, is better fried than prepared in any other way.

Clean and prepare the fish as directed, wipe it dry. Dip it in milk, place in a colander for five minutes, then roll in flour, and fry. It may also be fried just rolled in flour.

Another Way

When wiped dry, dip in beaten egg, toll in bread-crumbs, and fry.

Another

When wiped dry, dip the fish in butter, and 6* fry. Then the fish is dropped in hot fat (see Frying), turned into a colander, salted, and served hot, with fried parsley around or in the middle, according to how the fish is arranged in the dish.

Fry the following as above: carp, tench, frost, bass, perch, black and blue fish, gold, loach, mullet, porgy, weak, flounder, pike, pickerel, smelt, sun, herring, and white-fish of the lakes.

A La Orly

If it is small fish, like the smelt, it is prepared whole; if the fish is larger, it must be boned and skinned, and cut in pieces about two inches long. Roll the fish, or pieces of fish, slightly in flour; dip it in beaten egg, and roll it again in bread-crumbs; then fry it in hot fat as above.

When fried, serve it with a tomato-sauce.

The fish may be served on a napkin in a dish, and the sauce in a boat or saucer.

Boasted

The following fishes only are roasted: eel, salmon, shad, pike, turbot.

Clean and prepare as directed, and then tie with twine. Spread salt, pepper, and melted butter (with a brush) all over the fish, and then envelop it in buttered paper; set on the spit and roast. Baste with a little melted butter, and remove the paper about five minutes before it is done.

When on the dish the twine is cut off and removed, and it is served as hot as possible with the following sauces, to which tarragon is added in making them, if handy: caper, Hollandaise, Mayonnaise, piquante, poivrade, and remolade. A roast fish is served after roast meat.