, and marinate
for two hours in oil and lemon-juice, seasoned with salt, pepper,
minced onion and parsley, and a pinch of sweet herbs. Drain, dip
in crumbs, and broil. Serve with any preferred sauce.

PIKE A LA NORMANDY

Clean and draw a large fish and tie in a circle. Put into a fish-kettle
with sliced onion, a bay-leaf, a pinch of thyme, a sprig of parsley,
and salt and pepper to season. Add two cupfuls each of white wine
and white stock and enough water to cover. Add a tablespoonful
of butter, cover and simmer for forty minutes. Take up the fish,
strain the sauce and thicken with two tablespoonfuls each of butter
and flour cooked together. Take from the fire, add the yolks of
four eggs beaten with the juice of a lemon, and two tablespoonfuls
of butter. Strain over the fish and serve.

PICKLED PIKE

Draw and clean a pike, put into a fish-kettle, cover with Claret,
add three bay-leaves, and simmer until tender. Let cool in the
liquor. Serve with French dressing, Mayonnaise, or Tartar Sauce.

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TEN WAYS TO COOK POMPANO

BROILED POMPANO--I

Clean and split the fish, sprinkle with salt and pepper, rub with
butter, and broil. Squeeze lemon-juice over it and serve.

BROILED POMPANO--II

Split the fish, remove the backbone, season with salt and pepper,
and put on a tin sheet. Rub with butter and broil under the gas
flame.

BROILED POMPANO--III

Clean and split the fish, rub with oil, sprinkle with salt and pepper,
roll in crumbs, and broil.

BROILED POMPANO A LA MAITRE D'HOTEL

Clean and split the fish, rub with salt, pepper, and olive-oil,
and broil. Serve with Maitre d'Hotel Sauce.

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FRIED POMPANO--I

Cut the cleaned fish into slices, dredge with flour, and fry brown
in butter. Serve with any preferred sauce.

FRIED POMPANO--II

Cut the cleaned fish into strips, season with salt, pepper, and
nutmeg, dip in egg and crumbs and fry in fat to cover.

FILLETS OF POMPANO

Cut a prepared and cleaned pompano into strips. Marinate for an
hour in oil and vinegar, seasoned with salt and pepper. Drain,
dip in crumbs, then in egg, then in crumbs, and put in a buttered
paper and bake until done. Serve with Tomato Sauce.

FILLETS OF POMPANO A LA DUCHESSE

Cut a cleaned pompano into strips, sprinkle with salt, pepper, and
onion-juice, and put into a small baking-pan. Steam until done,
take up carefully and spread each one with seasoned mashed potato
mixed with well-beaten egg. Bake