is a style of cooking usually applied to fish, but is most suited to small fish rather than large. Fillets of sole, whiting, mackerel, turbot, cod, trout and small salmon are cooked very nicely by this method. Large fish may be treated in this way but they require constant basting.

Example. - Take six small trout, or fillets of sole, well dry and roll in flour. Take a frying-pan and place therein a lump of butter of the size of an egg. Place on the fire and, when melted and very hot, put in the fillets and cook for one minute on each side, shaking the pan constantly to prevent sticking. Take out fish and place on a very hot dish. Into the butter put one teaspoonful of chopped parsley, one tablespoonful of capers, one tablespoonful of anchovy sauce and the juice of a lemon. Shake well together while over the fire and when quite hot add one teaspoonful of French vinegar. Bring to boil quickly, then pour over the fish and serve at once, very hot, with plain boiled potatoes and a cucumber salad if in season.

This is a species of perch, and is like a trout in shape, except that its head is larger. Its flavor is finest just previous to spawning; it is never caught in rivers, but in bays at the mouth of freshwater streams, and, when in season, is exceedingly good and very wholesome; it should be cooked in every way like salmon.