Turbot a la Creme.

Boil five or six pounds of haddock. Take out all bones, and shred the
fish very fine. Let a quart of milk, a quarter of an onion and a piece
of parsley come to a boil; then stir in a scant cupful of flour, which
has been mixed with a cupful of cold milk, and the yolks of two eggs.
Season with half a teaspoonful of white pepper, the same quantity of
thyme, half a cupful of butter, and well with salt. Butter a pan, and
put in first a layer of sauce, then one of fish. Finish with sauce,
and over it sprinkle cracker crumbs and a light grating of cheese.
Bake for an hour in a moderate oven.


Matelote of Codfish.

Cut off the head of a codfish weighing five pounds. Remove bones from
the fish, and fill it with a dressing made of half a pint of oysters,
a scant pint of bread crumbs, a fourth of a teaspoonful of pepper, two
teaspoonfuls of salt, two table-spoonfuls of butter, half an onion, an
egg and half a table-spoonful of chopped parsley. Place five slices of
pork both under and over the fish. Boil the bones in a pint of water,
and pour this around the fish. Bake an hour, and baste often with
gravy and butter. Have a bouquet in the corner of the baking pan. Make
a gravy, and pour around the fish. Then garnish with fried smelts.


Smelts a la Tartare.

Clean the smelts by drawing them between the finger and thumb,