SALT COD, TO DRESS.—­Soak the cod all night in 2 parts water, and one part vinegar.  Boil; and break into flakes on the dish; pour over it boiled parsnips, beaten in a mortar, and then boil up with cream, and a large piece of butter rolled in a bit of flour.  It may be served with egg-sauce instead of parsnip, or boiled and served without flaking with the usual sauce.

All Salt Fish may be done in a similar way.  Pour egg-sauce over it, or parsnips, boiled and beaten fine with butter and cream.

HOW TO BOIL STURGEON—­Water, 2 quarts; vinegar, 1 pint; a stick of horseradish; a little lemon-peel, salt, pepper, a bay leaf.  In this boil the fish; when the fish is ready to leave the bones, take it up; melt 1/2 lb. of butter; add an anchovy, some mace, a few shrimps, good mushroom ketchup, and lemon juice; when it boils, put in the dish; serve with the sauce; garnish with fried oysters, horseradish and lemon.

HOW TO BROIL STURGEON.—­Cut slices, rub beaten eggs over them, and sprinkle them with crumbs of bread, parsley, pepper and salt; wrap them in white paper, and broil gently.  Use for sauce, butter, anchovy and soy.

HOW TO DRESS FRESH STURGEON.—­Cut slices, rub egg over them, then sprinkle with crumbs of bread, parsley, pepper, salt; fold them in paper, and broil gently.  Sauce; butter, anchovy and soy.

HOW TO ROAST STURGEON.—­Put a piece of butter, rolled in flour, into a stewpan with four cloves, a bunch of sweet herbs, two onions, some pepper and salt, half a pint of water and a glass of vinegar.  Set it over the fire till hot; then let it become lukewarm, and steep the fish in it an hour or two.  Butter a paper well, tie it round, and roast it without letting the spit run through.  Serve with sorrel and anchovy sauce.

TROUT, A-LA-GENEVOISE—­Clean the fish well; put it into the stewpan, adding half champagne and half sherry wine.  Season it with pepper, salt, an onion, a few cloves stuck in it, and a small bunch of parsley and thyme; put in it a crust of French bread; set it on a quick fire.  When done take the bread out, bruise it and thicken the sauce:  add flour and a little butter, and boil it up.  Lay the fish on the dish, and pour the sauce over it.  Serve it with sliced lemon and fried bread.

HOW TO BROIL TROUT—­Wash, dry, tie it, to cause it to keep its shape; melt butter, add salt, and cover the trout with it.  Broil it gradually in a Dutch oven, or in a common oven.  Cut an anchovy small, and chop some capers.  Melt some butter with a little flour, pepper, salt, nutmeg, and half a spoonful of vinegar.  Pour it over the trout and serve it hot.

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HOW TO CHOOSE AND COOK GAME

HOW TO CHOOSE DUCKS—­A young duck should have supple feet, breast and belly hard and thick.  A tame duck has dusky yellow feet.  They should be picked dry, and ducklings scalded.