With a saucepan over the sea

Boil enough crabs and chop fine ; to each pound add J^ as much bread-crumbs, J^ pint of tomato sauce, rind and juice of ^ a lemon, salt, pepper, parsley, and i glass of Chablis or sherry. Stir well and serve hot, with a border of toast or fried potatoes. CRABS, STYLE OF SAINT LAWRENCE. Saint Lawrence was that early martyr who was broiled for his faith, and French cooks commemorate his suffering somewhat strangely in naming and cooking this dish. Chop }i pound of shelled crabs, add ^ pint of white stock, a tablespoonful of sherry or lemon juice, salt, pepper, and a tablespoonful of grated cheese. Cook for lo minutes, pour over slices of toast, and add more cheese, on top. Brown with a salamander or in a very hot oven. OYSTERS IN CREAM. (German fashion.) Drain 24. oysters, add the juice of a lemon, i ounce of butter, salt, and pepper and bring to a boil. Melt I ounce of butter, add 2 teaspoonfuls of flour, ^ pint of white stock, a spoonful of 4 49 With a Saucepan over the Sea mushroom ketchup, and cook and stir 5 minutes. Blend the yolks of 2 eggs with 1/4 cup of cream or milk, add to the sauce and pour over the oysters. OYSTERS IN FORCEMEAT. (A French recipe.) Cook 1 8 oysters with i ounce of butter, j4 cup of juice, pepper, and salt, for 10 minutes. Have ready 6 ounces of forcemeat made of equal parts of chopped chicken and bread-crumbs, an egg, herbs, a spoonful of butter and seasoning, mixed with enough milk or stock to make a paste. Dip each oyster in this, covering thickly, then in breadcrumbs and egg, and fry brown. Serve with a white sauce and border of parsley. SCALLOPS (as cooked in Brest, France). Fry I pint of scallops in i ounce of butter, add 2 minced onions, a tablespoonful of flour, and j4 pint of the juice, also the yolks of 4 eggs and }4 cup of bread-crumbs. Bake in small shells. TROUT. (Provincial France.) Clean, wash, and dry 6 fine trout, add salt, pepper, a carrot, a bayleaf, and some thyme, and i pint of water mixed with i tablespoonful of vinegar. Cook for 15 minutes, drain the fish and cover them with a sauce made of }4 pint stewed tomatoes, 2 so With a Saucepan over the Sea truffles, 6 mushrooms, and an onion, cut up, 12 olives and some parsley. This must boil 1 5 minutes before straining it over the fish and using the olives as a garnish along the edge. Serve at once, very hot. SMELTS (as cooked in Dresden). Clean and dry 1 8 large smelts, take out the bones and stuff them with a forcemeat of bread-crumbs, butter, chopped oysters, and mushrooms, seasoned to taste. Put in a dish, cover with some chopped onion, the juice of a lemon, ^ pint of milk or white stock, and i ounce of butter. Bake for yi hour. Serve with a border of parsley and more sauce made of flour, butter, milk, or stock, in a bowl, separately. COLLARED EELS. (Qermany.) Clean and split and bone one large eel, dust it with salt and pepper and set aside. Chop 3 hardboiled eggs, I beet, a tablespoonful of capers, 2 pickles, I onion, and 3 anchovies, with salt and parsley. Cover the eels with this, tie in a cloth, and cook for ^ hour in half water and half vinegar and a bayleaf. Drain, untie, and put in a mould with sufficient melted aspic jelly and turn out on a dish, with mayonnaise, when cold. SI With a Saucepan over the Sea RAGOUT OF EELS. (Normandy.) Cut Up and fry in butter i^ pounds of eels, add I glass of white wine or cider, i tablespoonful of mushroom ketchup, salt, pepper, and nutmeg. After lo minutes add ^ pint of white stock, 6 mushrooms, 12 oysters, 6 forcemeat balls (made of fish, chicken, or veal), and 6 shrimps, all cooked. Stir, and add the yolks of 2 eggs and serve at once. SALT COD (as cooked on the coast of Spain).