water until quite soft, pass through a sieve, add more water if too
thick, and a spoonful of butter or several of sweet cream, season to
taste, and serve with small squares of bread fried crisp in butter or
olive oil.




FISH


~BOILED CODFISH, WITH CREAM SAUCE~--Take out the inside of a cod by the
white skin of the belly, taking care to remove all blood. Place the fish
in a kettle with salted cold water; boil fast at first, then slowly.
When done take out and skin. Pour over it a sauce made as follows:

One-fourth pound butter put into a stewpan with one tablespoonful of
flour, moistened with one pint of cream or rich milk, and salt and
pepper, and also one teaspoonful essence of anchovies. Place the pan
over the fire and let thicken, but not boil.


~BOILED MACKEREL~--Prepare and clean some mackerel. Put in water and
boil until they are done. When cooked, drain and put the mackerel on a
hot dish. Blanch some fennel in salted water. When it is soft drain and
chop finely. Put one tablespoonful in half pint of butter sauce. Serve
in a sauce boat with the fish.


~BOILED SALMON WITH SAUCE TARTARE~--Scrape the skin of the fish, wipe,