et herbs,
powdered mace, and salt and pepper. Add half as much bread-crumbs
as fish, mix with the unbeaten white of egg and a little melted
butter, shape into small flat cakes, dredge with flour, and fry
in butter.

FISH CHOPS

Mix cold cooked flaked fish with a little very thick Cream Sauce,
and season with lemon-juice and minced parsley. Shape into chops,
dip in egg and crumbs, and fry in deep fat. Stick a small piece of
[Page 458]
macaroni in the small end of each chop to represent the bone.
Serve with Tartar Sauce.

CHARTREUSE OF FISH--I

Butter a small mould and put in alternate layers of seasoned mashed
potatoes, cold cooked flaked fish, seasoned, and sliced hard-boiled
eggs. Pour over enough cream to moisten, cover with potatoes and
steam for twenty minutes. Turn out on a hot platter, garnish with
parsley, and serve with any preferred sauce.

CHARTREUSE OF FISH--II

Mix one cupful of stale bread-crumbs with two cupfuls of cold cooked
flaked fish and two eggs well-beaten. Season to taste, adding a
little Worcestershire Sauce. Put into a buttered mould, steam for
thirty minutes, and serve with any preferred sauce.

FISH CHOWDER

Skin three or four pounds of fresh fish and cut into convenient
pieces for serving. Cut a quarter of a pound of fat salt pork into
dice, and fry crisp. Skim out the dice and fry two sliced onions
brown in the fat. Strain the fat into a deep kettle, cover with
[Page 459]
sliced raw potatoes, add the fish, salt and pepper to season, and
enough boiling water or fish stock to cover. Simmer slowly until the
fish is almost done, add two tablespoonfuls of butter, half a dozen
split Boston crackers, four cupfuls of boiling milk, and the onion
and pork dice. Reheat and serve.

COQUILLES OF FISH

Flake cold boiled fish and mix it with Cream Sauce. Season with
anchovy essence, salt and pepper, then fill buttered shells with
the mixture, cover with fried crumbs, heat thoroughly in the oven,
and serve.

COURT BOUILLON FISH

Slice the fish in pieces (red fish is best), season with salt and
pepper, and boil until done. Put two tablespoonfuls of butter into
a frying-pan, when hot slice in one large onion and brown it, add
one-half can of tomatoes, season with one teaspoonful of pepper,
one-half teaspoonful of allspice, some finely chopped parsley, and
one-half cupful of tomato catsup. Just before it begins to boil
add one wineglassful of good Claret. Cut some bread into small
cubes, f