How to Cook Fish

by Myrtle Reed

STEWED OR SHARP FISH

Put in a fish-kettle on the stove one tablespoonful of fresh butter, when melted add half an onion cut fine, a tiny piece of garlic, cut fine; let brown, then add a tablespoonful of flour, lightly browned, and enough water to cook the fish. To this liquor add some cut up celery or celery seed, some finely chopped parsley, two cloves, one bay-leaf, a tiny pinch of mace, a small pinch of cayenne pepper, some black pepper, a little ginger, and one tablespoonful of fresh butter. When this mixture begins to boil, add the fish, which has been cut up, and salted. Cook until done. Remove the fish to a platter, and add to the liquor one cupful of sweet milk, stirring constantly; boil for one minute, then pour over the beaten yolks of two eggs, stirring all the time. Slice a lemon over the fish, then pour the liquor over. Serve hot or cold.