The Same - A La Bretonne

Slit the fish on the back, as for broiling, and clean it. When wiped dry, lay it in a bake-pan in which there is a little melted butter, the inside of the fish under; place thus on a good fire, turn over when done on one side, and, when cooked, spread some maitre d'hotel on it, and serve warm.

The Same - Aux Fines Herbes

Clean and prepare as for baking, etc., and also improve it as directed. Envelop the fish in buttered paper, and also the seasonings in which it has been improved, except the thyme and bay-leaves, broil it, and serve with piquante sauce.

Cod-fish, cusk, haddock, hake, halibut, pollack, and torsk, after being baked or boiled as directed, are served with the following sauces:

Anchovy, Bechamel, caper, cream, egg, Hollandaise. maitre d'hotel, tomato, vinaigrette.