How to Cook Fish

by Myrtle Reed

BOILED CODFISH WITH OYSTER SAUCE

Boil the fish in salted water, seasoned with pepper, cloves, and lemon peel. Prepare a Cream Sauce, and cook oysters in it until the edges curl, pour over the fish, and serve.

BOILED CODFISH WITH CREAM SAUCE

Boil the codfish slowly in salted water. Melt two tablespoonfuls of butter, add two tablespoonfuls of flour, and cook thoroughly. Add two cupfuls of cream and cook until thick, stirring constantly. Add salt, pepper, and anchovy paste to season, pour over the fish. sprinkle with minced parsley, and serve.

BOILED CODFISH À LA HOLLANDAISE

Boil the fish according to directions previously given and serve with Hollandaise Sauce.

BOILED CODFISH WITH CAPER SAUCE—I

Prepare according to directions given for Boiled Codfish with Cream Sauce, omitting the anchovy paste, and adding two tablespoonfuls each of capers and melted butter.

BOILED CODFISH WITH CAPER SAUCE—II

Boil a small fresh codfish in court bouillon, and allow it to cool partially in the liquor. Serve with Caper Sauce.