European and American cuisine

Halibut in Mayonnaise.— Pick 2 pounds of fresh boiled halibut into pieces, sprinkle over the juice of Vt lemon, and mix it with 3 fine-cut hard-boiled eggs. Put in a small double boiler 2 whole eggs, beat with an egg beater until very light ; add slowly 4 tablespoonfuls oil, then 4tablespoonfuls white vinegar ; place this over the fire and stir till thick ; then remove. When cold, add again slowly 4 tablespoonfuls of oil ; season with 1 teaspoonfuls salt, 2 teaspoonfuls sugar, Ys teaspoonfuls English mixed mustard, or 1 tablespoonful French mustard ; add last 1 cupful cream whipped very stiff, mix half of the sauce with the fish ; put it in a salad dish, give it a dome-shape, cover with the remaining mayonnaise, and decorate with lettuce leaves and hard-boiled eggs ; then serve. In place of 2 whole eggs 4 yolks may be used. TURBOT. In season — the English from January to March; the American from January to July. Turbot — Where found, etc.— Turbot belongs to the flatfish family. The European turbot, the finest of the family, sometimes measures 6 feet in width and weighs over 200 pounds. The American turbot is from 12 to 18 inches long and 6 to 8 inches wide, sometimes attaining a weight of 20 pounds. It is found along the coast of the New England States ; its meat is delicate and highly esteemed as food, and has the shape of a chicken halibut. English Turbot, Boiled.— Procure a fresh turbot scale, draw and wash it, lay it with a piece of ice in half milk and half water, let it soak for 1 to 2 hours, then remove the fish and rub both sides over with lemon juice ; lay the fish on a drainer in a fish kettle, cover with cold water, add to every quart of water 1 tablespoonfuls salt and 1 tablespoonfuls vinegar, place the kettle over a strong fire ; as soon as it commences to boil, draw it to side of stove and let simmer till done. When ready to serve, lift the turbot out of kettle, drain and slip it on to a warm dish, rub a little butter over the white surface, garnish with parsley, and serve with sauce Hollandaise and boiled potatoes. American Turbot à la Diplomaté.— — Remove the fillets from a medium-sized turbot, cut them half -heart shape, season with seasoning salt ; put the fillets in a covered dish with 2 fine-chopped onions, some fresh parsley, and nearly covered with white wine ; let them lie in the marinade 1 hour ; then place the fish in a thickly buttered pan, add the marinade ; set the pan over the fire, and boil 5 minutes ; then place it in a medium oven, cover with buttered paper, and bake till done, basting frequently. At the same time place 1 pint of oysters without their liquor in a saucepan over the fire, add the juice of y^ lemon, y^ teaspoonful seasoning salt, y, tablespoonfuls butter, and cook 2 minutes ; then remove the oysters. TURBOT. 169