FISH PIQUANT

Cook any large fish in salt water—­salmon is particularly nice prepared in this style—­add one cup of vinegar, onions, celery root and parsley.  When the fish is cooked enough, remove it from the fire, kettle and all—­letting the fish remain in its sauce until the following sauce is prepared:—­

Take the yolks of two eggs, one-half teaspoon of Colman’s mustard (dry), salt, pepper, a tablespoon of butter, a tablespoon of vinegar, one-half glass water and some fish gravy.  Boil in double boiler until thick.  Take some parsley, green onions, capers, shallots and one large vinegar pickle and some astragon, chop all up very fine; chop up the hard-boiled whites separately and then add the sauce; mix all this together thoroughly, then taste to see if seasoned to suit.

SALMON CUTLETS

Take the remains of some boiled salmon or a small can of salmon, three tablespoons of mashed potatoes, one of bread crumbs, one of chopped parsley, a little flour, mace, an egg, pepper and salt.

Mix the ingredients well together, bind with the egg, let stand an hour, then form into little flat cutlets, roll in bread crumbs and fry in hot oil, drain on paper and send to table garnished with parsley.

PAPRIKA CARP

Slice and salt three pounds of carp.  Steam four sliced onions with one cup of water, to which has been added one teaspoon of paprika, add the sliced carp and cook very slowly until the fish is done.

REDSNAPPER WITH TOMATO SAUCE

Scale thoroughly, salt and pepper inside and out, and lay upon ice, wrapped in a clean cloth overnight.  When ready to cook cut up the celery or parsley root, or both, two large onions, a carrot or two, and let this come to a boil in about one quart of water, then lay in the fish, whole or in pieces; let the water almost cover the fish; add a lump of fresh butter and three or four tomatoes (out of season you may use canned tomatoes, say three or four large spoonfuls); let the fish boil half an hour, turning it occasionally.  Try it by taking hold of the fins, if they come out readily, the fish is done.  Take it up carefully; lay on a large platter and strain the sauce; let it boil, thicken it with the well-beaten yolks of two eggs, adding the sauce gradually to the eggs and stirring constantly.  Garnish the fish with chopped parsley, letting a quantity mix with the sauce.

Redsnapper is also very good fried.

BONED SMELTS, SAUTED

Take a dozen raw smelts; split them from the back lengthwise, leaving the head and tail intact; take out the large center bone without opening the stomach and season with salt.  Put four ounces of butter into a saucepan, and when quite hot place the smelts in it, so that the side which was cut open is underneath.  When they have attained a nice color, turn them over and finish cooking.  When ready, arrange them on a very hot dish, pour the butter in which they were cooked over them, squeeze a little lemon on them, then add over all some finely chopped green parsley.  Serve.