Kirmess cook book

One pint of water, one quart of white wine, one tablespoonful of butter, a bunch of parsley, a few young onions, one clove of garlic, a bunch of thyme, one bay leaf, one carrot, and a blade of mace. Boil the fish in this bouillon, which will do for several times. Any kind of fish such as salmon, trout, pompano, sheepshead, carp, may be boiled in this way. Lobster boiled in court bouillon is very fine. BOILED PISH. BOILED SALMON. Mrs. T. K. Egbert, New York. The middle slice of salmon is best. Sew up in cheesecloth and boil one-quarter of an hour to each pound in hot salted water. When cooked, unwrap with care and lay upon platter. Make an egg sauce, pour half over salmon. Serve remainder in sauce-boat. Garnish with parsley and sliced lemon. BOILED FRESH GODSISH. Marion Harland. Lay the fish in salt and water for an hour before cooking. Choose a "chunky*^ piece, as nearly square as you can get it Sew up in white mosquito netting fitted to the shape of the fish. Put on in enough boiling water to cover it, adding four tablespoonfuls of vinegar, and cook steadily ten minutes to the pound. Unwrap the fish and pour over it half of the sauce described below, putting the rest into a gravy-boat. EGG SAUOB FOB BOILED CODFISH. Make a white sauce by cooking together a tablespoonful, each, of butter and of flour until they bubble, pouring upon them a half pint of milk and stirring until thick and smooth. To this add one hard-boiled egg, chopped fine, one raw egg, beaten light, putting it in slowly, and salt and pepper to taste. Pour over the fish in the dish or serve in a sauce-tureen. STEWED EELS. Mrs. Egbert, New York. Wash and cut the eels in pieces of two and a half inches, take enough cold water to cover them, take salt to the taste, one good sized onion or two small ones sliced thin, and put in with the eels, one tablespoonful of whole allspice. Boil slowly for half an hour, then put a tablespoonful of butter in a small saucepan, take a tablespoonful and a half of flour and put in the butter and stir until smooth, take from stock, that the eels are boiling in, pour in with flour and butter until it makes a thick sauce, then put eels on a platter and pour the sauce over the whole. Add chopped parsley. CODFISH OR HALIBUT WITH OYSTER SAUCE. Mrs. G. B. Ellwood, Philadelphia, Take three pounds from the tail end of a large cod or halibut and wash it thoroughly. In the fish kettle put three quarts of water, one teaspoonful of salt, one onion, sliced, one small carrot in thin slices, one-quarter of a bay leaf, three sprigs of parsley and a teaspoonful of peppercorns tied loosely in a bit of cheese-cloth. Boil slowly for half an hour, then lay in the fish and draw to the side of the fire, where the water will barely simmer. Cook until the flesh begins to draw away from the bones, then lift out on the draining rack, let stand for a monment, that it may drain thoroughly, and slide gently on a hot platter. Surround with potatoes boiled whole then sliced. Just before the fish is done put a small saucepan over the fire, and in it melt and mix together one heaping tablespoonful each of butter and flour. Add a pint of the fish broth, stirring until smooth and thick.