should be three table-spoonfuls of butter.


Broiled Halibut, with Maitre d' Hotel Butter.

Butter both sides of the broiler. Season the slices of halibut with
salt and pepper, place them in the broiler and cook over clear coals
for twelve minutes, turning frequently. Place on a hot dish, and
spread on them the sauce, using one spoonful to each pound. Garnish
with parsley.


Stewed Fish.

Six pounds of any kind of fish, large or small; three large pints of
water, quarter of a pound of pork, or, half a cupful of butter; two
large onions, three table-spoonfuls of flour, salt and pepper to
taste. Cut the heads from the fish, and cut out all the bones. Put the
heads and bones on to boil in the three pints of water. Cook gently
half an hour. In the meanwhile cut the pork in slices, and fry brown.
Cut the onions in slices, and fry in the pork fat. Stir the dry flour
into the onion and fat, and cook three minutes, stirring all the time.
Now pour over this the water in which the bones have been cooking, and
simmer ten minutes. Have the fish cut in pieces about three inches
square. Season well with salt and pepper, and place in the stew-pan.
Season the sauce with salt and pepper, and strain on the fish. Cover
tight, and simmer twenty minutes. A bouquet of sweet herbs, simmered
with the bones, is an improvement. Taste to see if the sauce is
seasoned enough, and dish on a large platter. Garnish with potato
balls and parsley. The potato balls are cut from the raw potatoes with