European and American cuisine

Herring ik I'ltalienne. — Lay 3 Holland herrings for 6 hours in cold water, changing the water twice ; then make with a sharp knife 2 incisions on sides of each, from the head down to the tail, leaving on each side a margin of 1 inch, pull off the skin, pare the head and tail, remove the entrails, and lay the fish for 2 hours in milk with a piece of ice. Shortly before serving cut each herring slantingly into 4 pieces and lay in their original form on a glass dishy then chop fine 2 tablespoonfuls capers ; dip 1 sprig of parsley into boiling water, remove instantly, and chop fine ; add 1 tablespoonful of the chopped parsley to the capers, add Yt even teaspoonful white pepper, 4 tablespoonfuls olive oil, 3 tablespoonfuls herb vinegar, and 1 tablespoonful tarragon vinegar (if not handy take white vinegar) ; mix all together, and pour over the herrings ; sprinkle over the chopped yolks of 2 hard-boiled eggs, and garnish with 18 olives, prepared as follows : Lay the salted olives for several hours in cold water, changing the water twice ; then peel from the stone, press together so as to give their original form again, lay between and around the herrings, and serve. FRESH CODFISH. Fillets of Codfish au Gratin— Remove the skin and bones from 3 thin slices of fresh codfish, cut each slice into 2 pieces ; season with 1 even tablespoonful salt, Vf teaspoonfol pepper, and sprinkle oyer the juice of 1 lemon ; lay the fillets in a thickly buttered pan, add Vt cupful white wine, and cover with buttered paper ; 20 minutes before serving plaoe in a hot oven to bake, basting frequently. At the same time melt I tablespoonful butter in a saucepan, add 1 heaping tablespoonful flour, stir for a few minutes ; then add 1 cupful white broth, Vt cup mushroom liquor, Vt teaspoonfol salt and pepper, cook 5 minutes ; mix the yolks of 2 eggs with 3 tablespoonfuls cream, add it slowly to the sauce ; remove from fire, and add 1 tablespoonful lemon juice ; set saucepan in a cool place. As soon as the fish is done cover each fillet with the sauce, sprinkle over 3 tablespoonfuls grated cheese, and 3 tablespoonfuls grated bread crumbs ; return the pan for a few minutes to the hot oven, to bake light brown. Arrange the fish nicely on a warm dish, garnish with fried tomatoes, or serve with tomato sauce. In season the year round. Codfish boiled Whole.—Place a saucepan with 1 gallon water over the fire ; as soon as it boils, add 4 tablespoonfuls salt, 3 fine-cut onions, 1 carrot, a bunch of parsley tied together with 2 sprigs of thyme, 2 bay leaves, and 3 cloves ; add 12 whole peppers and Vt pint white vinegar, boil 30 minutes ; then strain the stock through a napkin, and set aside. Clean and wash a 6-pound codfish, place it on a drainer in a fish kettle, pour over the cold stock, set it over a quick fire ; as soon as it commences to boil draw the kettle to side of stove and let simmer till the fish is done. When ready to serve lift the fish out of kettle and slide it on to a warm dish ; serve with boiled potatoes and sauce Hollandaise or oyster sauce ; garnish with parsley.