boil thirty minutes. Drain the water from them, and mash very fine;
then mix thoroughly with the fish. Add butter, seasoning and the hot
milk. Have two of the eggs well beaten, which stir into the mixture,
and heap this in the dish in which it is to be served. Place in the
oven for ten minutes. Beat the whites of the two remaining eggs to a
stiff froth, and add a quarter of a teaspoonful of salt; then add
yolks. Spread this over the dish of fish; return to the oven to brown,
and serve.


Cusk, a la Creme.

A cusk, cod or haddock, weighing five or six pounds; one quart of
milk, two table-spoonfuls of flour, one of butter, one small slice of
onion, two sprigs of parsley, salt, pepper. Put the fish on in boiling
water enough to cover, and which contains one table-spoonful of salt.
Cook gently twenty minutes; then lift out of the water, but let it
remain on the tray. Now carefully remove all the skin and the head;
then turn the fish over into the dish in which it is to be served (it
should be stone china), and scrape off the skin from the other side.
Pick out all the small bones. You will find them the whole length of
the back, and a few in the lower part of the fish, near the tail. They
are in rows like pins in a paper, and if you start all right it will
take but a few minutes to remove them. Then take out the back-bone,
starting at the head and working gently down toward the tail. Great
care must be taken, that the fish may keep its shape. Cover with the
cream, and bake about ten minutes, just to brown it a little. Garnish
with parsley or little puff-paste cakes; or, you can cover it with the
whites of three eggs, beaten to a stiff froth, and then slightly
brown.