red pepper, and a tiny bit of garlic. When tender, drain,
and put on a platter. Mix a lump of butter the size of an egg with
three tablespoonfuls of flour, then add the juice of one or two
lemons (according to size). Stir into this three cupfuls of the
water in which the fish was boiled, put back on the stove, and stir
until thickened. Remove from the fire, pour over the well-beaten
yolks of two eggs, add some cut up pickles and olives, pour over
the fish, and garnish with parsley or celery tops.

PICKLED FISH--I

Cut any kind of fish into pieces, dredge with flour, and fry. Cover
with hot vinegar, adding a sprig of mint, and a pod of pepper. Let
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cool in the liquid, drain, and serve very cold.

PICKLED FISH--II

Cut any firm-fleshed fish into small pieces, dredge with seasoned
flour, and fry brown in butter. Cover with boiling water to which
half a cupful of vinegar has been added. Add a chopped onion, two
tablespoonfuls of olive-oil, and a teaspoonful each of ground mace,
cloves, and allspice. Simmer for an hour and serve very hot.

POTTED FISH--I

Pound cold cooked flaked fish to a paste, seasoning highly with
salt, mustard, red and black pepper. Add melted butter to moisten,
pack closely in small stone jars or cups and steam for half an
hour. Cover with melted butter and keep in a cool place until ready
to use.

POTTED FISH--II

Cut the fish into convenient pieces for serving. For every six
pounds of fish allow one-fourth cupful each of salt, black pepper,
and stick cinnamon, one-eighth cupful of allspice and one teaspoonful
of clove. Put a layer of the fish in the bottom of an earthen pot,
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dredge with flour, sprinkle with spices, dot with butter, and
continue until the dish is full. Fill the jar with equal parts of
vinegar and water, cover tightly, and bake for five hours in a slow
oven. Serve cold.

POTTED FISH--III

Clean, skin, split, bone, and cut in small pieces three shad or
half a dozen small mackerel. Pack in layers in a small stone jar,
sprinkling each layer with salt, cayenne, and whole spices. Cover
with vinegar, close the jar tightly, and bake for five or six hours
in a slow oven. Let stand for two or three days before using. All
the small bones will be dissolved.

RECHAUFFE OF FISH--I

Take two cupfuls of cold cooked flaked fish and put into the chafing
dish with two tablespoonfuls of butter, one cupful of crumbs, salt
and pepper to season, and one egg beaten s