chopped parsley; pour into a hot sauce boat and serve.


BAKED WHITE FISH.

Thoroughly clean the fish; cut off the head or not, as preferred; cut
out the backbone from the head to within two inches of the tail, and
stuff with the following: Soak stale bread in water, squeeze dry; cut
in pieces a large onion, fry in butter, chop fine; add the bread, two
ounces of butter, salt, pepper and a little parsley or sage; heat
through, and when taken off the fire, add the yolks of two well-beaten
eggs; stuff the fish rather full, sew up with fine twine, and wrap
with several coils of white tape. Rub the fish over slightly with
butter; just cover the bottom of a baking pan with hot water, and
place the fish in it, standing back upward, and bent in the form of an
S. Serve with the following dressing: Reduce the yolks of two
hard-boiled eggs to a smooth paste with two tablespoonfuls good salad
oil; stir in half a teaspoon English mustard, and add pepper and
vinegar to taste.


HALIBUT BOILED.

The cut next to the tail-piece is the best to boil. Rub a little salt
over it, soak it for fifteen minutes in vinegar and cold water, then
wash it and scrape it until quite clean; tie it in a cloth and boil
slowly over a moderate fire, allowing seven minutes' boiling to each
pound of fish; when it is half-cooked, turn it over in the pot; serve
with drawn butter or egg sauce.