With a saucepan over the sea

Soak and parboil 2 pounds of cod. Serve with a sauce of tomatoes, onions, green peppers, olive oil and stock, in proper proportions, with herbs and seasoning, then arrange with a border of fried potatoes. COD AND OYSTER PIE. (England.) Flake and remove the bones from cold cooked fresh fish, add to each cupful 6 oysters, ^ cup of stock, mixed with a tablespoonful of oyster juice. Season to taste, pour into a dish and bake, with a thin crust of paste on top, or a layer of mashed potatoes. FORCEMEAT FOR FILLING FISH CUTLETS. (Paris.) Chop finely, 2 shrimps, 6 oysters, i tablespoonful of parsley, 6 small mushrooms, and the rind of With a Saucepan over the Sea a lemon. Add i cup of bread-crumbs, a little nutmeg, salt, pepper, and the yolk of an egg. Beat and stir well. If not needed at once, it may be put on ice for a day or two, but it is better made fresh. FRENCH PANNED OYSTERS. Drain fifty oysters, add 2 ounces of butter, mixed in a pan or casserole with 2 teaspoonfuls of flour and I teaspoonful of chopped parsley. Stir, blend, and season. When the oysters begin to curl, add the yolks of 2 eggs and, still stirring, pour over slices of toast. SAUCE FOR CUTLETS, CROQUETTES, OR FISH. Beat 2 eggs with salt, pepper, and the juice of a lemon. Add it to j^ pint of boiling milk, stir in a pan of hot water until it thickens, adding i tablespoonful of parsley. This is a very useful and economical recipe. DUTCH SAUCE. This is the same as above, made richer. Stir and blend over the fire ^ pint of melted butter and the yolks of four eggs, set in another pan, like a custard. Do not boil, merely keep hot, or it will curdle. Add salt, pepper, and 2 tablespoonfuls of lemon juice and a teaspoonful of chopped parsley and a tiny pinch of nutmeg. S3 With a Saucepan over the Sea BECHAMEL SAUCE. (Rich.) Blend 2 ounces of butter with i^ ounces of flour, add i pint of white stock (preferably chicken), and 6 chopped mushrooms. Stir for 20 minutes, add ^ pint of hot cream and the juice of a lemon, strain it and cook 5 minutes longer. Plain. Chop I carrot, i piece of celery, i small onion, i bayleaf, salt, and pepper, and cook with 2 ounces of butter and ^ ounce of flour, stirring constantly. Add I pint of very rich milk and cook 10 minutes longer ; strain for use. Bechamel sauce is served with chicken or delicate entrees; it has no equal for the purpose for which it was invented over a century ago. TOMATO SAUCE (used for rich entries and braised dishes). Cook I ounce of butter with i ounce of chopped ham, I onion, i carrot, some parsley and a bayleaf and a clove. Chop the onion and carrot. Cook for 5 minutes, then add ^ cup of consomme or melted beef extract, i cup of stewed tomatoes or 3 fresh ones, sliced, a tablespoonful of butter and flour, mixed ; season to taste. Stir and cook 20 minutes, then press through a sieve. VALENCIA SAUCE (for chicken or sweetbreads). Chop I truffle, 3 mushrooms, and 3 slices of tongue, very finely ; mix with 3 tablespoonfiils of With a Saucepan over the Sea boiled rice and a tablespoonful of stock. Stir and cook for lo minutes, add yi cup of stewed tomatoes and a tablespoonful of grated cheese. Cook until smooth and pour around or underneath the chicken, etc. TARTARE SAUCE. Make ^ pint of good mayonnaise with the yolk of a raw egg and the yolk of a hard-boiled one, adding a teaspoonful of French mustard, a teaspoonful of lemon juice and a tablespoonful of tarragon vinegar, after first blending % pint of olive oil with the two eggs. Add salt and pepper, a tablespoonful of chopped capers, the same of chopped chives, and half as much parsley and gherkins. These must all be minced and pounded as fine as possible. Stir well and press through a sieve. Serve with jellied fish, fried fish, or salads. PRINCE OP WALES' SAUCE. (For Pish.)