How to Cook Fish

by Myrtle Reed

Clean and draw a large fish and tie in a circle. Put into a fish-kettle with sliced onion, a bay-leaf, a pinch of thyme, a sprig of parsley, and salt and pepper to season. Add two cupfuls each of white wine and white stock and enough water to cover. Add a tablespoonful of butter, cover and simmer for forty minutes. Take up the fish, strain the sauce and thicken with two tablespoonfuls each of butter and flour cooked together. Take from the fire, add the yolks of four eggs beaten with the juice of a lemon, and two tablespoonfuls of butter. Strain over the fish and serve.

PICKLED PIKE

Draw and clean a pike, put into a fish-kettle, cover with Claret, add three bay-leaves, and simmer until tender. Let cool in the liquor. Serve with French dressing, Mayonnaise, or Tartar Sauce.

TEN WAYS TO COOK POMPANO

BROILED POMPANO—I

Clean and split the fish, sprinkle with salt and pepper, rub with butter, and broil. Squeeze lemon-juice over it and serve.

BROILED POMPANO—II

Split the fish, remove the backbone, season with salt and pepper, and put on a tin sheet. Rub with butter and broil under the gas flame.

BROILED POMPANO—III

Clean and split the fish, rub with oil, sprinkle with salt and pepper, roll in crumbs, and broil.