How to Cook Fish

by Myrtle Reed

BROILED CARP

Broil as usual and serve with melted butter, lemon-juice, and minced parsley poured over it.

CARP À LA FRANÇAISE

Cut the cleaned fish into square pieces and put it into a saucepan with four tablespoonfuls of olive-oil, one cupful of Claret, and a tablespoonful of butter blended with an equal quantity of flour. Add a chopped clove of garlic, a shallot, a quarter of a pound of mushrooms, and salt, pepper, and minced parsley to season. Cook for twenty minutes and serve.