The Cook Book, by "Oscar" of the Waldorf

two hours, basting it frequently witn its own liquor. Take out the fish, remove the skin carefully, glaze the surface, place it on a dish in the oven, glaze it once more, allow it to remain for about ten minutes, then take it out, untie, put it on a servingdish, garnish with parsley or any other garnish that may be desired, and serve with the 'strained liquor from the fish in a sauceboat. Skin a dozen sardines, put them on a dish in the oven, and heat them through. Put the oil from the sardines into a small saucepan, and when it boils mix in one breakfast cupful of water ; stir it over the fire until thick, then add one teaspoonful of Worcestershire sauce, and season with salt and cayenne pepper ; move the saucepan from the fire, and add the yolk of an egg that has been beaten together with one teaspoonful each of vinegar and mustard. Take the dish of sardines out of the oven, pour the sauce over them and serve while hot. Select a dozen good-sized, firm sardines, place them in a double broiler and broil for two minutes on each side over a very brisk fire. Place six pieces of toast on a hot dish, lay the sardines on, being careful not to break them, pour over one-half gill of maitre d'hotel butter, garnish with half a dozen quarters of lemon and serve. Mix together one teaspoonful each of sugar and curry powder, one teacupful of cream and a few drops of lemon juice; stir it in a saucepan over the fire until hot, then put in six or eight sardines. When they are thoroughly heated lay them on a hot dish with some fried slices of apple and onion, pour the sauce over, place an edging of boiled rice all round, garnish the tops with capsicums and serve while hot. Scrape the skin off some sardines, split them lengthwise, lift the bones out carefully, trim them neatly, and spread a small quantity of made mustard over them; season with moderate quantities of salt and pepper and a few drops of lemon juice. In about an hour's time lay the sardines on a gridiron and broil them over a clear fire. When delicately browned lay them on a hot dish over which has been spread an ornamental dish-paper or a folded napkin and serve. Garnish with fried parsley. Drain the oil from some sardines, then scrape and bone them ; fill them with a mixture of chopped mushrooms, fine herbs, and cold brown sauce. Wrap them care- fully in paper, fastening it securely at the ends, and warm them in the oven. Place the sardines on a hot dish and serve. Skin a number of sardines, cut off their tails, arrange them on hot buttered toast on a dish, and heat them in the oven. Put one teacupful of white sauce in a saucepan, mix with it one tablespoonful of finely chopped onion and a small quantity of chopped parsley, boil it for a few minutes, then add one tablespoonful of chili vinegar and one pinch of cayenne pepper. Remove the dish of sardines from the oven, pour the sauce over them, and serve without delay. Scrape some sardines and place them in the oven to heat. Put in a saucepan four well beaten yolks of eggs, one teaspoonful each of tarragon vinegar, malt vinegar and made mustard, a small quantity of salt, and one-half tablespoonful of butter. Stir the sauce over the fire until it is quite thick, but do not allow it to boil. Cut some slices of bread, remove the crusts, and fry them in boiling lard or butter until lightly browned. Drain the pieces of bread, arrange them on a hot dish, pile the sardines on them, pour the sauce over and serve. Baked Shad.