Carbonade Of Halibut Or White Fish

Any fish from which solid slices of flesh can be cut may be used for a carbonade. The two varieties men. tioned above are delicious prepared in this way.

Two pounds of fish.

Two eggs.

One pint of dried bread-crumbs.

Four table-spoonfuls of butter.

One tea-spoonful of onion juice.

Two tea-spoonfuls of salt.

One-quarter tea-spoonful of pepper.

Cut the fish into pieces about three inches square and one inch thick. Place the butter, salt, pepper and onion juice in a deep plate on the back of the range, and melt the butter; beat the eggs until light in another plate, and put a part of the crumbs in a third plate. Dip the pieces of fish first in the melted butter, then in the egg and lastly in the crumbs, and lay them in a dripping-pan that has been buttered on the bottom, sprinkling what remains of the egg and butter over the carbonades. Cook in a hot oven for twelve or fifteen minutes, and serve with Hollandaise, Tartare or maitre d' hotel sauce. (See "Sauces for Fish.")

Baked Salt Mackerel

Wash a salt mackerel well and soak it over night in three quarts of cold water, laying it with the skin side upward. In the morning lay the fish on its back in a shallow baking tin (not too large for the fish;, and pour over it a pint of milk. Bake twenty minutes in a hot oven, stirring into the milk at the end of fifteen minutes a table-spoonful each of flour and butter, and a sprinkling of pepper, all rubbed together into a smooth paste. Serve with the thickened milk poured around the fish. This makes a very palatable breakfast dish.