ck or water in
which one-half cupful of butter has been melted. Bake for two hours
in a slow oven.

[Page 472]
STEWED FISH A LA MARSEILLES

Cook three pounds of fish with a crab in equal parts of hot water
and cider, seasoning with minced garlic, parsley, and thyme, a
bay-leaf, and a clove. Cook for half an hour and thicken with a
tablespoonful each of butter and flour cooked together. Add the
yolks of two eggs beaten with a little cold water, and salt, pepper,
and lemon-juice to season. Add a green pepper chopped fine, and
two pods of okra. Simmer for fifteen minutes and serve in the dish
in which it is cooked.

FISH EN MATELOTE--I

Cut any firm-fleshed fish into strips and season with salt and
pepper. Parboil two sliced onions, drain, season, add a cupful
of hot water and half a cupful of Sherry. Add the fish and simmer
until done. Thicken with butter cooked in flour, and serve.

FISH EN MATELOTE--II

Cut three or four kinds of fish into convenient pieces for serving,
and sprinkle with salt and pepper. Cover with water and Claret in
equal parts, and add parsley, thyme, and bay-leaves to season.
Simmer until done. Take the fish up carefully and strain the
[Page 473]
cooking liquor. Fry a dozen or more small white onions brown in
butter. Add two tablespoonfuls of flour and the liquid drained from
the fish. Cook until thick, stirring constantly, and add boiling
water or stock, if too thick. When the onions are done, take from
the fire, season with lemon-juice, add a few cooked mushrooms,
pour over the fish, and serve.

MATELOTE OF FISH A LA NORMANDY

Fry brown in butter with sliced onions two pounds of fresh sliced
fish, using several kinds. Add two tablespoonfuls of flour, half
a dozen sliced mushrooms, salt, pepper, and lemon-juice to season,
a pinch of sweet herbs, and Claret and stock in equal parts to
cover. Simmer for half an hour and serve in a casserole.

FISH MOUSSELINES

Mince enough uncooked white fish to make two cups, add one cupful
of soft bread-crumbs and one-half cupful of cream. Press through
a colander, season with salt, pepper, lemon-juice, a suspicion
of mace, and Worcestershire Sauce. Fold in carefully the beaten
whites of four eggs. Turn into buttered moulds (round bottomed
ones) and steam one-half hour. Turn out on separate plates, surround
[Page 474]
with the sauce, and drop tiny balls of boiled potato in the sauce.
For sauce, make a stock of the fish bones and add to it two
tab