dozen pounded almonds.  By this time the fish will be ready to turn, then beat up the yolks of two eggs in a bowl, to be added to the sauce after the fish is boiled.  Try the fish with a fork and if the meat loosens readily it is done.  Take up each peace carefully, if it has been cut up, and arrange on a large platter, head first and so on, make the fish appear whole, and garnish with the slices of lemon and sprigs of parsley; then mince up some parsley and garnish top of the fish, around the lemon slices.  Thicken the gravy by adding the beaten yolks, add a tablespoon of cold water to the yolks before adding to the boiling sauce; stir, remove from the fire at once and pour over the fish.  If you prefer the sauce strained, then strain before adding the yolks of the eggs and almonds.

Haddock, sea-bass, pike, perch, weakfish and porgies may be cooked “scharf.”

FRESH COD OR STRIPED BASS

Cut into pieces ready to serve, after which salt them for an hour.  Into the fish kettle put a quantity of water, large onion sliced, carrot also sliced, turnip, celery root, and boil fifteen minutes.  Add the fish and two tablespoons of butter, tiny piece of cinnamon, pepper to taste.  Boil fifteen minutes longer, then add teaspoon of flour mixed with cold water.  Boil up well and add salt or pepper if needed.  Remove fish and arrange on platter.  Beat yolks of two eggs with a tablespoon of cold water; after straining out vegetables, add the hot gravy in which fish was boiled.  Return to fire and stir till thick enough.  Garnish with chopped parsley.

AHILADO SAUCE (TURKISH)

Mix some tomato sauce, olive oil, parsley, salt and pepper.  Boil sauce first, and add boiled sea-bass or flounders.

BOILED TROUT

Cut up a celery root, one onion, and a sprig of parsley, tie the fish in a napkin and lay it on this bed of roots; pour in enough water to cover and add a dash of vinegar—­the vinegar keeps the fish firm—­then boil over a quick fire and add more salt to the water in which the fish has been boiled.  Lay your fish on a hot platter and prepare the following sauce:  set a cup of sweet cream in a kettle, heat it, add a tablespoon of fresh butter, salt and pepper, and thicken with a tablespoon of flour which has been wet with a little cold milk, stir this paste into the cream and boil about one minute, stirring constantly; pour over the fish.  Boil two eggs, and while they are boiling, blanch about a dozen or more almonds and stick them into the fish, points up; cover the eggs with cold water, peel them, separate the whites from the yolks, chop each separately; garnish the fish, first with a row of chopped yolks, then whites, until all is used:  lay chopped parsley all around the platter.

Fresh cod and striped bass may be cooked in this way.