Mix
with Mayonnaise and serve on lettuce leaves with a garnish of
hard-boiled eggs.
STEWED FISH--I
Cover the trimmings of a large fish with cold water, boil for half
an hour, and strain. Add two fried onions and cover the fish with
the liquid. Add the juice of half a lemon and one tablespoonful of
butter and two tablespoonfuls of flour cooked to a smooth paste.
Simmer until the fish is done, season with salt, pepper, minced
parsley, and mushroom catsup, add one quart of parboiled oysters,
and serve.
STEWED FISH--II
Boil three sliced onions in water to cover until tender, and drain.
Season the onions with salt, pepper, cloves, mace, and allspice.
Cover with thick slices of fish. Add white wine or Claret and water
in equal parts to cover, and bring to the boil. Simmer until
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the fish is done, and thicken the liquid with butter and flour cooked
together.
STEWED OR SHARP FISH
Put in a fish-kettle on the stove one tablespoonful of fresh butter,
when melted add half an onion cut fine, a tiny piece of garlic,
cut fine; let brown, then add a tablespoonful of flour, lightly
browned, and enough water to cook the fish. To this liquor add
some cut up celery or celery seed, some finely chopped parsley,
two cloves, one bay-leaf, a tiny pinch of mace, a small pinch of
cayenne pepper, some black pepper, a little ginger, and one
tablespoonful of fresh butter.
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