The Cook Book, by "Oscar" of the Waldorf

Wash the fish, then place it in a fishkettlc with boiling water to cover, add one tablespoonful of salt, and boil gently for about half an hour. Pick out the flesh of a small lobster and cut it into little pieces; put the coral in a mortar with one ounce of butter, and pound it. Place three ounces of butter in a small saucepan, with two tablespoonfuls of flour, and mix together over the fire until well incorporated; then put in the pounded coral, and season with two tablespoonfuls of lemon juice and a small quantity of cayenne. Pour in gradually one pint of boiling water, and stir it over the fire for ten minutes. Strain the sauce, return it to the saucepan, put in the pieces of lobster, and boil it up once. When cooked drain the fish, being careful not FISH. 6i to break it; place it on a hot dish, baste with a little of the sauce, and serve the balance in a sauceboat. ., Broiled Haddock. Clean and wash a fresh haddock, dry it on a cloth, rub it with vinegar, and sprinkle it with flour; place a well greased gridiron over a clear Are, and broil for about fifteen minutes, turning frequently. When done place it on a dish, and serve with shrimp or anchovy sauce. Fried Fillets of Haddock. Skin and clean a haddock, cut the flesh into fillets, trimming them into pieces about six inches long, dip them into well beaten egg and then into sifted breadcrumbs. Be sure that they are well covered, plunge them into a fryingpan of boiling fat, and fry to a rich color, turning them over, in order to cook both sides. Take them out, drain, put them on a cloth spread over a dish, and serve with a sauceboatful of Dutch sauce. Haddock, Maitre d' Hotel. Clean a haddock and cut it open at the back on each side of the bone, dust with salt and pepper, dip it in flour, place on a gridiron over a clear fire and cook for about twenty minutes, turning carefully. Put two ounces of maitre d'hotel butter on the back of the fish, place it in the oven to melt the butter, then put the fish on a a dish, pour around two more ounces of butter mixed with six tablespoonfuls of ordinary butter melted in a saucepan over the Are and made quite hot. Baked Smoked Haddock. Put the haddock into a pan, pour some boiling water over, take it out, put it iilto another pan, mask with a little butter, pepper liberally, and bake in a hot oven for ten minutes. It must be served while it is quite hot. Broiled Smoked Haddock. Brush a fish over with warmed butter, dust with pepper, place it on a gridiron over the fire and broil until done, or it can be cooked in front of the fire. Serve while hot. Fried Smoked Haddock. Soak a haddock in olive oil for a number of hours, then put it in a fryingpan with oil and fry until it is done. Pepper well and serve at once. Baked Halibut* Take three or four pounds of the fish and remove the dark skin by dipping the part covered by it into boiling water and scraping. Rub the flesh over with salt and pepper, place it in a bakingpan and pour over milk to the depth of about one inch in the pan. Put the pan in the oven and bake for an hour or more» basting frequently with the milk. Take out the fish, remove the bone and skin, put it on a dish in its original shape and serve with egg sauce, cream sauce or plain drawn butter. The dish may be garnished with slices of hard-boiled eggs, or it may be served with breadcrumbs sprinkled over and tomato sauce in a tureen. Boiled Halibut. Put about two pounds of halibut into a saucepan and cover it with fresh water, add one sliced onion, half a sliced carrot and a garnished bouquet, season with one handful of salt and pour over two tablespoonfuls of vinegar. Place the lid on and cook gently for about five minutes after coming to the boiling point, then remove the fish, drain well, dress it on a hot dish and serve with anchovy butter spread all over. Broiled Halibut.