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Findon Haddie Savory

(Scotland.) Dip the fish in boiling water, and take out all the bones and skin. Pound the meat in a mortar, add a little pepper, salt, and a spoonful of lemon juice, also 1 ounce of butter and a tablespoonful of cream. Cook and stir until thick and pour over slices of toast buttered and dipped for an instant in hot water. For supper or lunch.

TROUT (as cooked in Geneva.).

Broil the trout, first dipping them in olive oil, lemon juice, and seasoning. Make a sauce of 1/2 pint of consomme, a tablespoonful of claret, a tablespoonful of chopped parsley, and a teaspoonful of anchovy sauce. Cook and strain and pour over the fish.

BAKED SHAD (as cooked in France.).

Butter a large, flat earthenware dish, lay the shad, split open, upon it, and cover with a forcemeat made of the roes, some bread-crumbs, parsley, bayleaf, thyme, butter, and 6 mushrooms, all chopped and mixed together. Sew the fish up and bake for an hour, basting it with 1/2 pint of white stock, seasoned with lemon juice, sherry, onion, and carrot.

BROILED FISH (as cooked in Normandy.).

Clean and split a large fish, such as flounder, bluefish, or mackerel, cover it with a mixture of sweet oil, vinegar, chopped onion, herbs, salt, and pepper. Set in a cold place for an hour, turning it several times. Drain it, dip it in bread-crumbs, then in egg and more crumbs, and broil till brown. Serve with Tartare sauce.

SOLE, a la Normande.

Make a forcemeat of bread, herbs, oysters, and truffles, mushrooms, and 1/4 pound of ham, all cut up and mixed with 1/2 cup of white stock. Stuff the fish with this, squeeze the juice of a lemon over it, dot it with butter and bread-crumbs. Lay it in a dish, pour over it 1/2 pint of white stock, mixed with some parsley, pepper, and salt. Bake 40 minutes, basting often, and serve in the same dish, adding more stock, if too dry.

FISH SALAD (as made in the Tyrol.).

Remove skin and bones and flake 2 cups of cold boiled fish, add 1/2 pound of cold boiled shrimps, cut into dice, mix with 4 tablespoonfuls of vinegar, a little pepper, 1/2 teaspoonful of celery seed, and 2 tablespoonfuls of capers. Stir well and add 1 green pepper, cut up finely and free from seeds, and then enough mayonnaise dressing to make it moist. Serve in a bed of lettuce leaves, with bits of aspic jelly and 2 hard-boiled eggs, sliced and arranged as a garnish.