How to Cook Fish

by Myrtle Reed

JAPANESE SAUCE

Chop fine a shallot and two cloves of garlic. Add two tablespoonfuls each of walnut catsup, soy, and Worcestershire sauce. Season highly with paprika, add two cupfuls of tarragon vinegar, and let stand for two weeks. Strain, and serve with fish.

JERSEY SAUCE

Brown four tablespoonfuls of flour in butter, add two cupfuls of brown stock and cook until thick, stirring constantly. Season with salt, pepper, and Worcestershire.