Cut up and fry 2 J^ pounds of salt water fish, with a crab, a bit of garlic, parsley, thyme, a bay- leaf, a clove, a glass of hot water, and a glass of cider. Boil 20 minutes, add a tablespoonful of flour, an ounce of butter, the juice of a lemon, the yolks of 2 eggs, pepper, and salt. Add the outside of a green pepper, chopped fine, and the pods of 2 ochra. Cook ten minutes longer, care- fully, and serve in the same dish, hot. BRANDADE. (MontpeUier.) Soak for three days i^ pounds of salt cod, renewing the water often. Drain it, cover with 39 With a Saucepan over the Sea hot water, and boil 15 minutes. Remove the skin and bones and chop the fish, then fry it with 2 chopped onions and 2 tablespoonfuls of olive oil. Cook 10 minutes, pound this all well, return to the fire and add the juice of 2 lemons, a table- spoonful of oil, and twice as much cream. Beat and stir and season it, adding mace and parsley and the juice of one more lemon. When per- fectly smooth and well cooked, pile it on a plate and serve with a white sauce containing oysters, mushrooms, and shrimps. CARP (as cooked in Coblentx). Clean and cut into strips 2 pounds of carp or any white fish, add one glass of claret, }4 pint of consomme, salt, pepper, some parsley, thyme, and a clove, I cup of chopped mushrooms, i carrot, and I onion, shredded. Cover, and let it simmer for an hour. Add a tablespoonful of capers and serve, poured on slices of toast. MACKEREL, BAKED IN CREAM. (Austria.) Skin, bone, and slice a large fish into four pieces, season it and fry it in butter. Drain it and keep warm. Mix }4 pint of white stock or Bechamel sauce with two tablespoonfuls of sherry and the yolk of an egg. Stir over the fire, pour it over 40 With a Saucepan over the Sea the fish, adding chopped parsley, onion, and bread- crumbs over the top of the dish. Bake till brown. MACKEREL. (Germany.) Clean and score across the back a large fresh fish, add two cups of hot water, a teaspoonful of salt, an onion✪ Bouillabaisse, and two tablespoonfuls of vinegar. Cook 40 minutes, drain it, reduce the sauce, strain it, and add i dozen capers; cook a few minutes longer and pour over the fish. PICKLED MACKEREL. (Germany.) Skin, bone, and cut into pieces 4 pounds of fresh mackerel, put it in layers in a stone crock, sprinkling herbs, pepper and salt and bayleaves between each, using i tablespoonful, cut fine, of all the herbs. Press down, cover with vinegar, and seal air-tight. Bake in a moderate oven 6 hours. It will keep several days in a cool place. Good for supper. STAR-GAZY PIE. (ComwaU.) Clean and scale some fresh mackerel, season it with parsley, thyme, sweet marjoram, and bay- leaves. Butter a dish and line it with bread- crumbs, put in the fish, in layers, with herbs and crumbs between. Add the yolks of 4 eggs beaten 41 With a Saucepan over the Sea with 2 tablespoonfuls of tarragon vinegar, cover with a layer of thinly cut bacon and a very light pie-crust. Bake 2 hours and serve, hot or cold. PINDON HADDIE SAVORY. (Scotland.) Dip the fish in boiling water, and take out all the bones and skin. Pound the meat in a mortar, add a little pepper, salt, and a spoonful of lemon juice, also i ounce of butter and a tablespoonful of cream. Cook and stir until thick and pour over slices of toast buttered and dipped for an instant in hot water. For supper or lunch. TROUT (as cooked in Geneva). Broil the trout, first dipping them in olive oil, lemon juice, onion juice, and seasoning. Make a sauce of j^ pint of consomme, a tablespoonful of claret, a tablespoonful of chopped parsley, and a teaspoonful of anchovy sauce✪ Trout (as cooked in Geneva). Cook and strain and pour over the fish. BAKED SHAD (as cooked in France). ✪ Baked Shad (as cooked in France)

AI-modernized reading of the original text

Cut up and fry 2 J^ pounds of salt water fish, with a crab, a bit of garlic, parsley, thyme, a bayleaf, a clove, a glass of hot water, and a glass of cider. Boil 20 minutes, add a tablespoonful of flour, an ounce of butter, the juice of a lemon, the yolks of 2 eggs, pepper, and salt. Add the outside of a green pepper, chopped fine, and the pods of 2 ochra. Cook ten minutes longer, carefully, and serve in the same dish, hot. BRANDADE. (Montpellier.) Soak for three days i^ pounds of salt cod, renewing the water often. Drain it, cover with With a Saucepan over the Sea hot water, and boil 15 minutes. Remove the skin and bones and chop the fish, then fry it with 2 chopped onions and 2 tablespoonfuls of olive oil. Cook 10 minutes, pound this all well, return to the fire and add the juice of 2 lemons, a tablespoonful of oil, and twice as much cream. Beat and stir and season it, adding mace and parsley and the juice of one more lemon. When perfectly smooth and well cooked, pile it on a plate and serve with a white sauce containing oysters, mushrooms, and shrimps. CARP (as cooked in Coblentx). Clean and cut into strips 2 pounds of carp or any white fish, add one glass of claret, }4 pint of consomme, salt, pepper, some parsley, thyme, and a clove, I cup of chopped mushrooms, i carrot, and I onion, shredded. Cover, and let it simmer for an hour. Add a tablespoonful of capers and serve, poured on slices of toast. MACKEREL, BAKED IN CREAM. (Austria.) Skin, bone, and slice a large fish into four pieces, season it and fry it in butter. Drain it and keep warm. Mix }4 pint of white stock or Bechamel sauce with two tablespoonfuls of sherry and the yolk of an egg. Stir over the fire, pour it over With a Saucepan over the Sea the fish, adding chopped parsley, onion, and breadcrumbs over the top of the dish. Bake till brown. MACKEREL. (Germany.) Clean and score across the back a large fresh fish, add two cups of hot water, a teaspoonful of salt, an onion, and two tablespoonfuls of vinegar. Cook 40 minutes, drain it, reduce the sauce, strain it, and add i dozen capers; cook a few minutes longer and pour over the fish. PICKLED MACKEREL. (Germany.) Skin, bone, and cut into pieces 4 pounds of fresh mackerel, put it in layers in a stone crock, sprinkling herbs, pepper and salt and bayleaves between each, using i tablespoonful, cut fine, of all the herbs. Press down, cover with vinegar, and seal air-tight. Bake in a moderate oven 6 hours. It will keep several days in a cool place. Good for supper. STAR-GAZY PIE. (ComwaU.) Clean and scale some fresh mackerel, season it with parsley, thyme, sweet marjoram, and bayleaves. Butter a dish and line it with breadcrumbs, put in the fish, in layers, with herbs and crumbs between. Add the yolks of 4 eggs beaten With a Saucepan over the Sea with 2 tablespoonfuls of tarragon vinegar, cover with a layer of thinly cut bacon and a very light pie-crust. Bake 2 hours and serve, hot or cold. PINDON HADDIE SAVORY. (Scotland.) Dip the fish in boiling water, and take out all the bones and skin. Pound the meat in a mortar, add a little pepper, salt, and a spoonful of lemon juice, also i ounce of butter and a tablespoonful of cream. Cook and stir until thick and pour over slices of toast buttered and dipped for an instant in hot water. For supper or lunch. TROUT (as cooked in Geneva). Broil the trout, first dipping them in olive oil, lemon juice, onion juice, and seasoning. Make a sauce of j^ pint of consomme, a tablespoonful of claret, a tablespoonful of chopped parsley, and a teaspoonful of anchovy sauce. Cook and strain and pour over the fish. BAKED SHAD (as cooked in France).

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BouillabaisseTrout (as cooked in Geneva)Baked Shad (as cooked in France)

With a saucepan over the sea