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Fresh Cod, Baked

Get the fish vender to dress it clean, but not cut it entirely open. Prepare a rich forcemeat made of bread crumbs, fat pork, parsley, sweet marjoram, salt and pepper; then fill the fish with this preparation, and confine the openings with small skewers; put four or five cuts on each side of the fish; dredge well with flour and salt; put in a dripping pan, with water enough to cover the bottom; bake until thoroughly done; baste with butter and tomato catsup. Stir little flour and butter into the liquor for gravy, and serve hot.

TURBOT A LA CRÊME.

Procure a nice fresh fish, boil done, and pick out the bones; season with pepper, and salt; to one quart of milk, add a good teacup of flour; put with this a sprig of thyme, small bunch of parsley, four or five small onions, salt, a small quantity of white pepper. Place this on the fire; make into a paste; then remove, and add half pound of butter and yolks of two eggs. Mix well and pass through a sieve; pour some of this sauce into a baking dish, then a layer of the fish alternating until it is all used. Pour some of the sauce on the top, and lastly put a layer of grated cheese and bread crumbs.

Bake thirty-five or forty minutes.