vinegar,
seal firmly, and bake for six hours in a moderate oven.

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FIVE WAYS TO COOK MULLET

BROILED MULLET

Soak the cleaned fish for an hour in salted and acidulated water.
Drain, wipe dry, split, rub with seasoned butter, and broil.

BROILED MULLETS WITH MELTED BUTTER

Rub prepared mullets with seasoned flour and broil, basting with
olive-oil as required. Serve with melted butter and minced parsley.

MULLET A LA MAITRE D'HOTEL

Clean four mullets and soak in olive-oil to cover for thirty minutes,
with a bunch of parsley, a sliced onion, and salt and pepper to
season. Drain, broil, and serve with Maitre d'Hotel Sauce.

BAKED MULLET

Clean the fish and soak for an hour in salted and acidulated water.
Drain, wipe dry, stuff with seasoned crumbs, sew up, rub with butter
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and put into a baking-pan, adding enough hot water to keep from
burning. Baste as required and serve with any preferred sauce.

FRIED MULLET

Cut the cleaned fish in convenient pieces for serving and saute
in pork fat, or dip in egg and seasoned crumbs and fry in deep
fat.

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FIFTEEN WAYS TO COOK PERCH

FRIED PERCH--I

Clean the fish, dip in flour, then in beaten egg, then in crumbs,
and fry in plenty of fat. Drain and garnish with lemon and parsley.

FRIED PERCH--II

Dip the cleaned perch in flour and fry brown in salt pork fat.

FRIED PERCH--III

Prepare and clean the fish, season with salt and pepper, dip in
egg and corn-meal, and fry in deep fat.

BROILED PERCH

Rub the prepared fish with butter, season with salt and pepper,
and broil. Garnish with fried parsley and lemon.

BOILED PERCH

Boil the cleaned fish with parsley, a tablespoonful
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of butter, and salt and pepper to season. Drain, strain the liquid,
thicken with butter and flour, season to taste, pour over the fish,
and serve.

BOILED PERCH WITH OYSTER SAUCE

Prepare and clean the fish and simmer until done in salted and
acidulated water. Drain and serve with Oyster Sauce.

PERCH A L'ALLEMANDE

Put two large cleaned perch into a saucepan with two chopped carrots,
a sprig of parsley, a celery root, a sliced onion and a pinch of
salt. Cover with white wine and simmer for twenty minutes. Drain
and keep warm. Take out the onion, parsley and celery root, add
half a cupful of chopped mushrooms, and cook for five minutes. Cook
with a tablespoonful each of butter and flour thickened together,
take from the fir