With a saucepan over the sea

and salt, onion juice, and then add sufficient chopped salmon, free from bones, and stir well. Let it cool, make into croquettes, dip in eggs and bread-crumbs, and fry till brown. Drain carefully and serve with Tartare sauce and border of parsley. SALMON (as cooked along the Rhine). Cut up 3 shallots, 2 parsley roots, and a bunch of the leaves, with thyme, a bayleaf, a clove, and 3 carrots. Fry these in butter and add ^ pint of white wine. Lay the fish in a flat dish, pour this over, cover closely, and stew it until tender. Take out the fish, strain the sauce, thicken it with flour, butter, and a cup of rich milk, then pour it over the fish and serve with parsley and lemon. The fish may be cut into cutlets before cooking, if the kettle is too small to hold it. SALMON (as cooked in Provincial France). Cut i}4 pounds of salmon into four pieces, season to taste, add juice of a lemon and i ounce of butter. Cook it in a pan and add i dozen oysters, 6 shrimps, cut into dice, and i cup of white stock thickened with flour and butter. Stir for lo minutes, or until the oysters and shrimps are done ; add the yolk of i egg, a tablespoonful of sherry, and arrange the fish on a dish, with the sauce poured over. With a Saucepan over the Sea BAKED SHAD ROE. (Northern France.) Skin two large roes and lay them on an earthen plate which has been sprinkled with bread-crumbs, chopped onion, and parsley, 3 mushrooms minced, and some butter. Cover with more of these, and pour over i cup of white stock mixed with a spoonful of sherry. Bake in the oven ^ an hour, drain off the sauce, strain it, and thicken it with flour and butter. Pour it over the fish once more, cover the top with bread-crumbs, and sprinkle lemon juice here and there. Brown it in the oven and serve hot. MACKEREL (as cooked in the Tyrol). Wash and dry 2 fresh mackerel, put in a saucepan with salt, pepper, nutmeg, parsley, and chopped onion, and 2 tablespoonfuls of cider. Cover and cook j^ hour, add i cup of veal broth, thickened with flour and butter, the yolk of an egg, and a tablespoonful of tarragon vinegar. Strain this sauce, pour over the fish again, dot with breadcrumbs, and bake a light brown. Serve in the same dish in which it is baked. Earthen dishes are always used abroad, red, striped with yellow or black. TURBAN OF SOLE. (Paris.) Trim two large soles or flounders into cutlets, fill them with a forcemeat of fish, bread, herbs, With a Saucepan over the Sea and egg, roll and arrange in a ring-shaped mould. Cook like a custard, in a pan of water, for i hour, or they can be tied securely with thread and cooked in stock. Drain the fillets, take off the string, arrange in a circle and fill the centre with a sauce made of i cup of white broth, i cup of oyster juice, some butter and flour, i dozen oysters, yolks of two eggs, salt, pepper, and chopped parsley. RICHMOND EEL PIE. (England.) Skin, clean, and cut up 2 large eels, wash and dry them and cook with i ounce of butter, 2 tablespoonfuls of chopped mushrooms, a tablespoonfiil of chopped parsley, i minced onion, a bayleaf, salt, pepper, rind of a lemon, i glass of sherry, and a cup of consomme. Cook until the eels are tender, strain the sauce and thicken it with flour and butter. Line a deep dish with pastry, arrange the eels in it and pour the sauce over, with sliced hardboiled eggs on top. Then cover with a lid of thin pastry, ornamented with leaves of the same, glaze with yolk of an egg and bake it i hour in a moderate oven, serve hot or cold. RECIPE FOR FRYING FISH. (New Haven.) Wash and dry the fish, sprinkle it well with flour, salt, and pepper, then dip it in egg and bread- With a Saucepan over the Sea crumbs or coarse oatmeal^ and fry in a deep pan of boiling fat CRABS AND TOMATOES. (Provence.)