"Stewed Fish Is Delicious..."

Cover the trimmings of a large fish with cold water, boil for half an hour, and strain. Add two fried onions and cover the fish with the liquid.

Add the juice of half a lemon and one tablespoonful of butter and two tablespoonfuls of flour cooked to a smooth paste.

Simmer until the fish is done, season with salt, pepper, minced parsley, and mushroom catsup, add one quart of parboiled oysters, and serve.

Boil three sliced onions in water to cover until tender, and drain.

Season the onions with salt, pepper, cloves, mace, and allspice. Cover with thick slices of fish.

Add white wine or Claret and water in equal parts to cover, and bring to the boil.

Simmer until Page 483 the fish is done, and thicken the liquid with butter and flour cooked together.

Put in a fish-kettle on the stove one tablespoonful of fresh butter, when melted add half an onion cut fine, a tiny piece of garlic, cut fine; let brown, then add a tablespoonful of flour, lightly browned, and enough water to cook the fish.

To this liquor add some cut up celery or celery seed, some finely chopped parsley, two cloves, one bay-leaf, a tiny pinch of mace, a small pinch of cayenne pepper, some black pepper, a little ginger, and one tablespoonful of fresh butter.

When this mixture begins to boil, add the fish, which has been cut up, and salted. Cook until done.

Remove the fish to a platter, and add to the liquor one cupful of sweet milk, stirring constantly; boil for one minute, then pour over the beaten yolks of two eggs, stirring all the time.

Slice a lemon over the fish, then pour the liquor over.

Serve hot or cold.