Miss Corson's practical American cookery and household management

In dishing the fish, be very careful to transfer it from the kettle to a platter without breaking it ; pour a little of the «auce around the sheeps-head on the dish. Sheeps-head are very good either fried or baked. CREAM SAUCE. Put in a saucepan over the fire four tablespoonfuls of butter and two of flour, and stir them until they are smoothly blended ; then gradually stir in a pint of cream or rich milk, a saltspoonful of powdered mace,- quarter of a saltspoonful of white pepper, a dust of cayenne, and a level teaspoonful of salt ; let the sauce boil for two or three minutes, and serve it with the boiled sheeps-head. A cupful of chopped boiled lobster is sometimes added to this sauce, or the grated coral of a lobster. REDSNAPPER. This favorite Southern fish, now so common on the Eastern seaboard, may be boiled or baked. VTHITEFISH. The large and fine whitefish of the great Western lakes is excellent either boiled, baked, or broiled. DARNE OF SALMON. A dame of fish is a very thick slice of the middle portion ; its shape is preserved during boiling by wrapping it in a Dame, or Thick Slice, of Salmon. cloth, or laying it on the drainer of a fish-kettle. After the fish is boiled, it may be used hot, with a garnish of parsley and any chosen sauce ; or may be cooled, and masked or covered with meat-jelly, or any such cold thick sauce as mayonnaise, or Dutch sauce. A second sauce of contrasting color can be used for special ornamentation ; for instance, the dame of salmon shown in the illustration may be masked with mayonnaise, and the figures then laid on with lobster-coral smoothly mixed with a little mayonnaise; the little cubes are cut out of aspic jelly. The shellfish laid upon the dame may be a small boiled lobster or a large crayfish ; a bunch of fine parsley or watercress may replace the shell fish when it is out of season. BOILED SALMON. Wash two pounds of fresh salmon in plenty of cold water ; put it over the fire in plenty of boiling salted water, and boil it rapidly until the flakes begin to separate ; then drain it, and serve it with a white sauce made by mixing together over the fire one tablespoonful each of butter and flour until they bubble, and then gradually stirring in a pint of boiling water. Stir the sauce until it boils, season it palatably with salt and pepper, and then serve it with the boiled salmon. ANCHOVY SAUCE. A teaspoonful of anchovy paste mixed with the white sauce will make anchovy sauce, which is an excellent accompaniment for boiled salmon. SALMON. Fresh green peas boiled make a good garnish for boiled salmon. A middle cut of salmon is excellent baked. Slices of salmon may be fried plain, breaded, or rolled in flour, or broiled plain. FRESH MACKEREL FRIEB. Have ready on the fire a dripping-pan containing hot fat half an inch deep ; have two or three medium-sized fresh mackerel drawn at the gills, but not split; wash them in cold salted water, dry them on a clean cloth, and score them to the bone on both sides, making the cuts about two inches apart ; season them with salt and pepper, and quickly brown them on both sides in the hot fat; while they are being fried, chop finely a small onion and about two table- FISH AND SHELLFISH (POISSON) 211