wine till it more than covers the ingredients and let it simmer for half-
an-hour. Then the pieces of fish must be cut an equal size, and they are
placed to cook quickly in this liquor for twenty minutes. Five minutes
before serving add a lemon peeled and cut into slices and the pips
removed. Some people bind the sauce with breadcrumbs grated and browned.
You serve, with this dish, very thin slices of bread and butter. For
English tastes, the heads and tails should be removed when dressing the
dish.



A GOOD BELGIAN SOUP

is called _creme de saute_. Itself one of the most wholesome of
vegetables, watercress combines admirably with potatoes in making soup.
Wash, dry, and chop finely four ounces of the leaves picked from the
stalks, fry slowly for five minutes with or without a thinly-sliced
onion, add one pound of potatoes cut in small dice, and fry, still very
slowly, without browning; pour in one quart of water or thin stock,
simmer gently, closely-covered, for from thirty-five to fifty minutes,
rub through a hair sieve, and having returned the puree to the saucepan
with a half-teaspoonful of castor sugar, and salt and cayenne to taste,
thicken with one table-spoonful of flour stirred smoothly into one
breakfast-cupful of cold milk; boil up sharply, and serve sprinkled with
watercress.

[_E. Haig._]