Baked Eels

Eels are very tempting, cut in small strips and laid in a deep dish with bits of salt pork. Season with salt and pepper. Cover well with breadcrumbs and bake half an hour.

Baked Halibut

Lay the fish in strong salt and water. Wipe dry, score the top, lay in a dripping pan with a cup of boiling water poured over it. Allow twelve minutes to a pound for baking. Have ready 2 tablespoonfuls of butter dissolved in hot water, mingled with the juice of a lemon, and baste often with this mixture. "When a fork penetrates easily, take up, and add to the gravy 1 teaspoonful of Worcester sauce or catsup, and 1 tablespoonful of butter rubbed in 2 tablespoonfuls of browned flour. If too thick mix with boiling water.

Potted Halibut

Mince cold halibut, removing the bones, rub smooth with a wooden spoon. To each cupful of the fish add 1 teaspoonful melted butter, 1 teaspoonful of lemon juice or vinegar, and a dash of Cayenne. Put the mixture in a dish and set in a saucepan of boiling water. (A double boiler is very convenient for this purpose.) Heat the fish thoroughly through. When nearly cold pack in tumblers, cups or small jars, and cover the top with clarified butter (see page 77), or suet, which should be poured on warm, but not hot. This is very nice, and will keep 10 or 12 days in a cool place. To use remove the butter, take out the required quantity and slice; if any remain, re-melt the butter or suet and pour it back.

Potted Codfish

Prepared in the same way as halibut, chicken, tongue, ham and mutton, may all be prepared in this manner also.

Broiled Shad

After dressing remove the backbone, also head, tail and fins. Baste on both sides with butter and broil." Moisten with butter while broiling. Ten minutes will cook a moderate-sized fish; fifteen minutes a large one. Season with salt. Place on a hot platter and garnish with Saratoga potatoes. For sauce, Maitre d'Hotel Butter.

Fish Forcemeat Balls

Take a little uncooked fish, whatever variety is to be served. Chop it fine with 1/3 as much raw salt pork. Mix it with a beaten egg, a few bread crumbs, and season the whole with pepper, salt, mace and nutmeg. A little catsup may be added; flour the hands and make it into small balls, and fry in hot dripping to a delicate brown. Serve with fish.

Sour Baked Fish (German Style)

Dress the fish nicely. Take 1 tablespoonful of flour, 1 tablespoonful butter, 1 onion sliced. Mix together and brown in the butter, stirring all the time. Season with 1 slice of lemon, 3 bay leaves, salt and pepper to taste. Add 1 teacupful of vinegar weakened with ¼ water. Lay the fish in the pan, turning it in the dressing. If forcemeat is used, the following German preparation will be found excellent.

Dressing For Baked Fish

Take stale bread or biscuit equal in quantity to a small loaf. Cut in slices, soak in cold water until thoroughly moistened. Press dry with the hands. Mix this with 1 large onion chopped fine, and 5 eggs well beaten. Season with' ¼ nutmeg, 1 teaspoonful butter, salt and pepper to taste. Stuff the fish with this, sew up and bake, basting with the above mixture.

Potted Fish

Cut a fish in conveniently sized pieces, rub salt on each side, place them in an earthenware crock, sprinkling in pepper whole, and other whole spices, allspice, cloves, mace, between each layer and cover with good cider vinegar. When the jar is nearly full, tie a paper over and cover this with an earthenware cover. Bake in a moderate oven between three and four hours. This is delicious and will keep two or three weeks in a cool place.