The Same In Fricandeau

Cut the fish in slices about half an inch thick, and place them in a saucepan with slices of fat salt pork, carrots and onions under them; set on a good fire; ten minutes after, add a little broth, just enough to cover the bottom of the pan; after about five minutes, turn the slices over; finish the cooking and serve with the gravy strained over the fish, or with a tomato-sauce.

The Same In Papillotes

Fry slices of salmon with a little butter, and until of a golden color; take them from the fire. While they are frying, mix well together parsley chopped fine, salt, pepper, melted butter, grated nutmeg, and a little lemon-juice; spread some of the mixture on both sides of the slices of fish, envelop them in buttered or oiled paper; broil, and serve them hot.

Some mushrooms or truffles, or both, and chopped, may be added to the mixture.

The Same A La Genevoise

Put in a saucepan a thick slice of salmon - from five to six pounds; just cover it with broth and claret wine - half of each; season with a bunch of seasonings composed of six or eight sprigs of parsley, two of thyme, two bay-leaves, two cloves, and two cloves of garlic, salt, a few slices of carrot, and a small green onion, or a shallot, if handy. Boil gently till nearly done, when add about a dozen mushrooms, and keep boiling till done; dish the fish, and put it in a warm but not hot place; mix cold, in a saucepan, four ounces of butter with about two ounces of flour; turn over it, through a strainer, the liquor in which the fish has been cooked, and set on a sharp fire; after about three minutes, during which you have stirred with a wooden spoon, add the mushrooms; stir again for about two minutes, turn over the fish, and serve warm.

The same in Salad, - Boil, as directed for fish, some thin slices of salmon, drain, and serve cold, on a napkin and on a dish.

Serve with it, and in a boat, the following: half a teaspoonful of salt, a pinch of pepper, two tablespoonfuls of vinegar, four of sweet oil, a pickled cucumber chopped fine, two hard-boiled eggs, chopped fine also, two or three anchovies, and a table3poonful of capers; the anchovies may be chopped fine or pounded. Beat the whole well and serve.

The Same In Scallops

Cut it in round slices, about one-eighth of an inch in thickness; fry them with butter, and serve.

The pieces should be tastefully arranged on a dish, imitating a flight of stairs.

Broiled

Cut it in rather thin slices, butter both sides with a brush; broil, and serve with a maitre d'hotel.

Shad and sheep's-head, after being baked or boiled, are served with an anchovy, caper, or tomato sauce. They are also served cold, a la vinaigrette.

Broiled

When cleaned and prepared, salt, pepper, and butter it; broil and serve it with a maitre d' hotel.

It may be stuffed as directed for fish.

In Provencale

Clean, prepare, and cut the fish in pieces about two inches long; put about three pounds of it in a saucepan, with a pint of claret; six stalks of pars-ley, a small onion, a clove of garlic, and six mushrooms, all chopped fine; boil till done, when add four ounces of butter, and two of flour, well kneaded together; boil three minutes longer, and serve warm.