Fish in Escabeche.
Take three pounds of bonito or halibut in slices, fry and lay for several hours in a sauce made of half a pint of vinegar, in which the following ingredients have boiled for a few minutes: Three or four cloves, a bay leaf, a pinch of thyme, a kernel of garlic, a sliced onion, half a teaspoonful of coloring pepper, three tablespoonfuls of good salad oil and a few capers, olives and pickles. Hard boiled eggs may also be used for garnishing. It is eaten cold, and will keep, well covered in a stone jar, for weeks. (This dish is invaluable in summer.) Serve with new potatoes, boiled, over which a lump of butter and a tablespoonful of finely chopped parsley have been placed.