pepper and salt, and squeeze over a little lemon juice. Put the remainder of the butter on the top, and cover with greased paper. Bake in a moderate oven from 15 to 20 minutes, or until the fish is cooked. Then lift it with a fish slice or broad-bladed knife on to a hot dish, and keep it warm while the sauce is being made. Make a sauce with the butter, flour, and seasoned milk. Strain into it the liquid left in the baking tin, add the cream, and season to taste with white pepper and salt. Allow the sauce to boil for two or three minutes longer, then pour over the fish, coating it well. Garnish with a little finely chopped parsley and thin slices of lemon. Serve hot. Time, about 20 minutes to bake. Sufficient for 3 or 4 persons. 215. Halibut, Mayonnaise of (Fletan a la Mayonnaise) 2 lbs. halibut. \ pt. mayonnaise sauce. Salad to garnish✪ Halibut, Mayonnaise of. Boil or steam a nice middle cut of halibut, being careful not to overcook it, or it will lose its shape. Drain well and remove the skin. When quite cold, lift on to a clean dish and pour the mayonnaise sauce over it, coating it carefully. Arrange some pretty green salad round the sides, and decorate the top with finely chopped parsley and lobster coral, thinly sliced cucumber, sprigs of chervil, small pieces of tomato, or any other suitable decoration. Another Way. — The remains of cooked halibut can be very well utilised in this way. Remove all skin and bone from the fish, and break it in flakes. Then shred finely some lettuce or other fresh green salad, and arrange a layer at the bottom of a (fish. Put a layer of fish on the top, cover with mayonnaise and continue thus with the different layers until all is used. The last layer should be the sauce, and the ingredients should be shaped in the form of a dome. Decorate prettily in the same way as above, putting a nice bunch of salad on the top, such as the heart of a young lettuce opened out. Sufficient for 6 or 7 persons. Herring (Harengs) One of our most abundant fish, and generally exceedingly cheap. It is highly nutritious and rich in flavour, but, being of an oily nature, is not so easily digested as some of the white fish. When fresh the herring has a bright and silvery appear- ance, if red about the gills it has been dead some time. It ought to be well covered with scales and be plump in form. The herring is dried and cured in a variety of ways. We have the kipper, the bloater, the salt and the red herring. Almost every country has its own method of curing. 216. Herring, To Broil, 1 (Harengs Grilles) Herring. I Salad oil or melted Pepper and salt. | butter. Maltre d’hotel butter or mustard sauce. Choose herring with soft roes if possible. Cut the heads and fins off the fish, and clean without splitting them open. Scrape off the scales with a knife, and dry the fish in a cloth. Score the skin across diagonally with a knife three times on each ✪ Herring, To Broil, 1

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pepper and salt, and squeeze over a little lemon juice. Put the remainder of the butter on the top, and cover with greased paper. Bake in a moderate oven from 15 to 20 minutes, or until the fish is cooked. Then lift it with a fish slice or broad-bladed knife on to a hot dish, and keep it warm while the sauce is being made. Make a sauce with the butter, flour, and seasoned milk. Strain into it the liquid left in the baking tin, add the cream, and season to taste with white pepper and salt. Allow the sauce to boil for two or three minutes longer, then pour over the fish, coating it well. Garnish with a little finely chopped parsley and thin slices of lemon. Serve hot. Time, about 20 minutes to bake. Sufficient for 3 or 4 persons. 215. Halibut, Mayonnaise of (Fletan a la Mayonnaise) 2 lbs. halibut. \ pt. mayonnaise sauce. Salad to garnish. Boil or steam a nice middle cut of halibut, being careful not to overcook it, or it will lose its shape. Drain well and remove the skin. When quite cold, lift on to a clean dish and pour the mayonnaise sauce over it, coating it carefully. Arrange some pretty green salad round the sides, and decorate the top with finely chopped parsley and lobster coral, thinly sliced cucumber, sprigs of chervil, small pieces of tomato, or any other suitable decoration. Another Way. — The remains of cooked halibut can be very well utilised in this way. Remove all skin and bone from the fish, and break it in flakes. Then shred finely some lettuce or other fresh green salad, and arrange a layer at the bottom of a (fish. Put a layer of fish on the top, cover with mayonnaise and continue thus with the different layers until all is used. The last layer should be the sauce, and the ingredients should be shaped in the form of a dome. Decorate prettily in the same way as above, putting a nice bunch of salad on the top, such as the heart of a young lettuce opened out. Sufficient for 6 or 7 persons. Herring (Harengs) One of our most abundant fish, and generally exceedingly cheap. It is highly nutritious and rich in flavour, but, being of an oily nature, is not so easily digested as some of the white fish. When fresh the herring has a bright and silvery appearance, if red about the gills it has been dead some time. It ought to be well covered with scales and be plump in form. The herring is dried and cured in a variety of ways. We have the kipper, the bloater, the salt and the red herring. Almost every country has its own method of curing. 216. Herring, To Broil, 1 (Harengs Grilles) Herring. I Salad oil or melted Pepper and salt. | butter. Maltre d’hotel butter or mustard sauce. Choose herring with soft roes if possible. Cut the heads and fins off the fish, and clean without splitting them open. Scrape off the scales with a knife, and dry the fish in a cloth. Score the skin across diagonally with a knife three times on each

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