How to Cook Fish

by Myrtle Reed

Prepare and clean a salmon-trout, split and broil, basting with oil if required. Serve with Maître d'Hôtel Sauce.

SALMON-TROUT À LA RICHELIEU

Put a cleaned salmon-trout into a baking-dish, with two tablespoonfuls of butter, salt, pepper, and grated nutmeg to season, and enough white wine to keep from burning. Cover with a buttered paper and bake, basting frequently with the liquid. Drain the fish and add enough white stock or oyster liquid to make the required quantity of sauce. Thicken with flour cooked in butter. Take from the fire, add the yolks of four eggs beaten with the juice of a lemon, reheat, pour over the fish, and serve.

PICKLED SALMON-TROUT

Clean the fish thoroughly and cut into strips. Cover the bottom of a baking-dish with sliced onion, sprinkle with salt and pepper, cover with pieces of fish, add more onions, and cover with cold water, made very acid with good vinegar. Add a few cloves, a bit of ginger root, and a pinch of allspice. Bake slowly until the fish is tender and serve cold.

SALMON-TROUT WITH SHRIMP SAUCE

Prepare and clean a salmon-trout and cook in salted and acidulated water to cover, adding a bunch of parsley. Drain and serve with Shrimp Sauce.

TWENTY WAYS TO COOK SARDINES.

BROILED SARDINES—I

Broil a dozen large sardines on a double broiler. Lay on fingers of toast, garnish with lemon, and serve with Maître d'Hôtel Sauce.