Skin the slack side of the fish and lay in a baking pan.  Brush with beaten egg, sprinkle with bread crumbs and pour over them some melted butter.  Cover the fish with a layer of thin slices of pork or bacon.  Add one-half pint of water and bake half an hour.  To make the sauce, take the liquor from the baking pan, add to it salt, pepper, cayenne, the juice of one lime, a wine glass of sherry, a tablespoonful of mushroom or walnut catsup, and a piece of butter the size of an egg with a little flour rubbed into it.  Allow it to boil once and pour over the fish.

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Flounders a la Magouze

Place several fish into a baking pan with a glass of white wine, salt, pepper, and an ounce of butter.  While they are cooking break three eggs into half a pint of cream, and beat until it is light.  When the fish is done remove them from the pan and stir the eggs and cream into the gravy.  Simmer for two minutes, and pour over the fish, serving at once.

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Salmon a la Melville

Put slices of salmon into a baking pan with a little white wine and water.  Sprinkle with salt and bits of butter.  Place in the oven and bake for fifteen minutes.

For a sauce, blanch some very finely chopped young onions.  Put them in a saucepan with a wine glass of white wine, salt, cayenne, a cup of picked shrimps, a lemon cut in thin slices, and a tablespoonful of Worcestershire sauce.  Then add a piece of butter the size of a walnut, rolled in a very little flour.  Remove from the fire and stir in the yolks of two eggs.  Pour the sauce over the fish and serve.

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Stewed Haddock

Lay pieces of fish in a pan with the skin side up.  Sprinkle with salt and cayenne, and cover tightly, allowing the fish to stew in its juice for twenty minutes.  Then add a quarter of a pound of butter rolled in flour, and a quarter of a glass of wine.  Stir the liquor and simmer for a few moments, when it is ready to serve.  No water should be used.

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Bacalas a la Viscaina

Soak half a salt codfish over night.  Put in a saucepan one-half cup of olive oil, and two large onions cut in bits.  When browned add two large tomatoes cut up.  Stew slowly fifteen minutes, adding a little black pepper.  Put in the fish picked to pieces and cook slowly half an hour.  Serve on a platter, with some fried whole green peppers on top.

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Baked Sardines

Remove the skins from large boned sardines and heat in the oven on strips of toast.  Make a sauce as follows:  Pour the oil from the sardines into a saucepan and heat it well.  Then stir in an ounce of flour, adding a small cup of hot water.  Season this with a teaspoonful of Worcestershire sauce, salt and paprika.  Beat the yolk of an egg with a teaspoonful of vinegar and one of mustard.  Stir this into the sauce after it is removed from the fire.  Pour over the sardines and serve.