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Fried Halibut Steaks

Cut some steaks from a halibut, place them in a fryingpan with a small quantity of butter and fry until done. Put them on a dish and serve with Robert sauce poured round, but not on, the fish.

Broiled Fresh Herrings, Maitre d'Hotel Slice the herring down the stomach and take out the insides and the bones; pour over a little olive oil and sprinkle with chopped parsley, and let remain for an hour. Put them on a gridiron over the fire and broil until done. Put them on a dish with a few lumps of cold maitre d'hotel butter and serve. Broiled Fresh Herring with Mustard Sauce Take the required number of herring with soft roes, cut off the heads and clean, but do not open them; dip them well in salad oil, season with pepper and salt and leave them for an hour. Arrange the fish on a gridiron and let them stand over a clear, slow fire and broil for fifteen minutes, turning until they are done. Mix one teaspoonful of flour and one tablespoonful of mustard with cold water; when smooth pour in one breakfast cupful of white stock; turn this in a saucepan and stir over the fire until thick and it boils, then put in one ounce of butter, one teaspoonful of chopped parsley and pepper and salt to taste. Put the herrings on a hot dish, and when the butter is dissolved pour it over the fish and serve.