Have washed and scraped clean the nape or head and shoulders of halibut, a shad, or any good firm fish; cut it up small and lay it in a stew-pan with one pint of water and three or four good sized onions, fried in oil a light brown; put them on top of the fish with a pinch of cayenne pepper, and a teaspoon of ground ginger, with two teaspoons of salt; let it all stew gently until it is done; if there should be too much gravy on it before adding the sauce, take some off.  Prepare two eggs and six good sized lemons, squeezed and strained; then take some of the gravy from the fish while it is boiling, add it to the lemon, with the two eggs well beaten, and a tablespoon of potato flour; mix smoothly with some chopped parsley; when all is well mixed, add it to the fish, shake it gently for five minutes while it is boiling, taking care not to let it burn; when it is sufficiently cooked let it stand for an hour and serve it.  Garnish with slices of lemon and parsley.  To be eaten cold.

SOLE WITH WINE (FRENCH RECIPE)

Take a sole or fillets of any delicate fish.  Lay on a fireproof dish, sprinkle with white pepper, salt and a little shalot, cover with claret or white wine, and let it cook in the oven till done.  Draw off the liquor in a saucepan and let it boil up.  Have ready the yolks of three eggs, well stirred (not beaten), the juice of a lemon, and two ounces of butter.  Put all together in a bowl.  Little by little add the hot sauce, stirring all the time.  Pour it over the fish, and sprinkle with chopped parsley.  Serve very hot.  A few mushrooms are a palatable addition to this dish.

RED MULLET IN CASES

To four mullets allow one dozen button mushrooms, one tablespoon of finely chopped parsley, two shalots, the juice of a lemon, salt and pepper.  Oil some pieces of foolscap paper, lay the fish on them and sprinkle over them the mushroom, parsley, shalot, lemon juice, pepper and salt.  Fold them in the cases and cook on a well-greased baking-sheet in a moderate oven for about twenty or thirty minutes.  Send to the table in cases very hot.

CHRIMSEL, No. 1

Sift one cup of matzoth meal in a bowl, stir into it one cup of boiling soup stock or wine.  When mixed add one tablespoon of chopped almonds, one teaspoon of sugar, a pinch of salt and the yolks of four eggs well beaten; then add the stiffly-beaten whites of the four eggs and fry by tablespoonsfuls in boiling hot butter or goose grease.  Sprinkle with powdered sugar and serve with wine sauce.

CHRIMSEL, No. 2