With boiled blue fish, white cream sauce and lemon sauce.

With boiled shad, mushroom, parsley and egg sauce.

Lemon makes a very grateful addition to nearly all the insipid members
of the fish tribe. Slices of lemon cut into very small dice, stirred
into drawn butter and allowed to come to a boiling point, is a very
fine accompaniment.



RULE FOR SELECTING FISH.

If the gills are red, the eyes full, and the whole fish firm and
stiff, they are fresh and good; if, on the contrary, the gills are
pale, the eyes sunken, the flesh flabby, they are stale.



BAKED FISH.

Take large white fish or pickerel, make a dressing as for turkey, with
the addition of one egg and a little onion; fill the fish, wrap close
with twine, lay in baking pan; put in one-half pint of water, small
lumps of butter and dredge with flour. Bake from three-fourths to one
hour, basting carefully.