DIKEITIUNS FOU CooKIN'U. \'t''> 



L-liunped oiiious uml four of salt iiitu the iiici.sionrf. pour a little salatl oil 

 uvrr it, auil dip it iu tlour, then put it on a gridiron a goml distance from 

 the tire — the helly downwards — let it remain twent_^ minutes, then turn 

 it by phiciuij another gridiron over it, and turning the tish over on to it, 

 place it over the fire for about twenty-tivc minutes, or longer if reijuired; 

 when done place it upon a dish and have ready the following sauce: I'ut 

 six ounces of butter in a stew-pan, with ten spoonfuls of melted butter, 

 place it over the fire, moving the stew-pan round when very In it, but 

 not quite in oil, add a liaison of two yolks of eggs, a little pepiK'r, salt, 

 and the juice of a lemon, mix it «[uickly, and pour over the fisli ; 

 M>rve directly and very hot. The fish must be kept as white as pos- 

 -ilile. For the above purj)ose the Halibut should not exceed eight 

 pounds in weight. 



IIALIKIT A L.V i.HATlS rilOVENlj'ALE. 



This dish is made from fish left from a previous dinner. I'ul two table- 

 s-poonfuls of chopped onions, and two of chopped mushrooms into a slew- 

 pan with two tablespoonfuls of salad oil ; place it over a moderate fire 

 live minutes, stirring it with a wooden 8j)Oon ; then add three pints of 

 brown sauce, and reduce it one-third, then add a clove of scraped garlic, 

 a teaspoonful of Harvey sauce, one of essence of anchovy, a little sugar, 

 a little cayenne, and two yolks of eggs, pour a little sauce on the dish 

 vou servo it on, then a layer of fish lightly seasoned with pepper and salt, 

 then more sauce and fish again, finishing with sauce ; sprinkle bread- 

 crumbs over it and place it in a moderate oven half-an-hour, or till it is 

 verv hot through, brown it lightly with the salamander and serve very 

 hot. The garlic may be omitted if objected to, but it would lose the 

 flavour from which it is named. 



HOW TO »'nOK WHITl.N'GS. 



Hurr.K S RECEIIT roll WIIlTI.SliS, TO KKT THEM 



Everv person knuw.<i the delicacy of this fish, and it« lightness as 

 fuud, especially invalids : it is generally well received at all table.-* : to 

 frv them well, dry them in a cloth, then throw them in Hour, egg nnd 



