Catherine Owen's new cook book ..

Salmon with Green Dutch Sauce. — Take a piece of salmon two inches in thickness, if for a small family; put it on a plate, tie it in a napkin and put both in a saucepan of boiling water in which is plenty of salt — four teaspoonfuls to each quart, and a tablespoonful of vinegar — boil twenty minutes; serve on a napkin; garnish with parsley and lemon, or slices of cucumber, with green Dutch sauce (see recipe) in a sauce-boat. Broiled Salmon, Caper Sauce. — The steaks should be an inch thick; dip each piece in flour, put it on a hot greased gridiron, turn it often for fifteen minutes, when it should be of a fine pale brown. Serve caper sauce (see recipe) in a boat. crimped cod masked with oyster sauce. Take two or three pounds of codfish — crimped, if possible — lay on a plate set on a napkin; tie up the four corners, and put it into as much boiling water as will cover it, with one level tablespoonful of salt and the same of vinegar to the quart of water. Scald two dozen oysters in their own liquor; let them get firm, but they must not boil; put a strainer on a bowl ; poupour them into it. Take the frill or beard from the oysters; put them back in the liquor. Put in a saucepan one good tablespoonful of butter, the same of flour; stir over the fire till they bubble; do not let Fish. 1 5 1 them burn; pour the oysters and half a pint of the liquor to the butter and flour; stir till smooth and just boiling, then add one gill of cream; let it come again to the boiling point; season with white pepper, and very little salt, if the oyster liquor is not salt enough; pour this over the fish. This sauce should be quite thick, so that it will not run off the fish but mask it. If the tablespoonful of flour was a quite full one it will be so, but if you have any doubts, don't put quite all the half-pint of oyster liquor until the cream is in; you can always make thinner, but without spoiling the oysters you cannot boil it down to get thick, as you would do for ordinary white sauce that is too thin. Garnish with parsley and lemon. HALIBUT WITH CAPER SAUCE. Take a fine thick piece of halibut, unless you have a fish-boiler and strainer, put it on a plate, tie it in a napkin, place it in boiling water with a level tablespoonful of vinegar and one of salt to each quart. It will take twenty minutes after it has boiled. All fish should boil slowly to prevent breaking. When done take it up, pour over it a pint of thick caper sauce (see recipe); put round it a border of small new potatoes and tiny sprigs of parsley between them. FILET DE SOLE EN BECHAMEL. Bone two flounders (see Filet de Sole, page 57); put the bones and trimmings into a pint of water, with a half slice of onion and sprig of parsley ; let them stew down to half pint, strain, and put aside. Eoll up the eight filets after skinning them (see directions) ; tie them round, not too tightly, and trim them so that 152 Practical Recipes. they will stand ; put them in boiling milk^ or water, with a teaspoonful of salt ; boil slowly ; when no longer transparent they are done ; they take from seven to ten minutes according to size.