MERLAN AU GRATIN.
Have some whitings skinned, with their tails turned through their eyes. Butter a dish that will stand the fire, sprinkle some bread-crumbs, and brown in the oven. Serve with a brown sauce made in the ordinary way—a brown sauce made of butter, flour, and water.
WHITINGS BROILED.
Skin and flour your whitings. Grease your gridiron with a buttered paper; lay on the fish; keep it a little distance from the fire at first. Time to cook, twenty minutes. Dish on a napkin, garnish with parsley, and serve with melted butter in a sauce-boat.
BOILED HERRINGS À LA CRÊME.
Boil any quantity of herrings you require ten minutes in water, with a little salt; dish them without a napkin. Have ready the following sauce: Put six table-spoonfuls of cream in a stew-pan, with a little pepper and salt. When nearly boiling add an ounce of fresh butter and the juice of half a lemon. Stir it quickly, and pour it over the fish when sent to table.