Preparation: The fish is dressed, washed, dried and rubbed with salt inside and outside. The back is skinned by slitting the sides and pulling the skin off. The back is then larded with bacon strips. The butter is heated in a pan and the fish placed into it in a swimming position after dredging with flour and grated Parmesan cheese. The hot butter is dripped on, also the lemon juice, and the fish put into the oven to bake 15 minutes. During this time baste with the butter carefully so the flour and cheese make a crust on the fish. Gradually add the cream and capers, and bake the fish in this dressing for ½ hour, basting frequently. Serve on a hot platter. Color the gravy with the meat extract and if it is too thin, add 1 teaspoonful of flour, mixed with cream or milk, cook and strain. The gravy is served with the fish; garnish with potatoes and macaroni and serve with sauerkraut. No. 17—LARDED AND STUFFED PICKEREL. Quantity for 6 Persons. 3½ lbs. of fish ⅛ lb. of bacon Salt, pepper ¼ lb. of butter tbsp. of flour 1 pt. sour or sweet cream ½ tsp. of meat extract 1 tbsp. of Parmesan cheese Juice of ½ lemon 1 tsp. of capers. The Stuffing. 1 pt. can of champignons 2 tbsps. of butter ½ cup of sweet cream Salt, pepper 1 tbsp. of flour Preparation: The preparation is the same as given in No. 16. The filling or stuffing is made from chopped champignons stewed in the butter, flour, salt, pepper and cream. This is stuffed into the fish which is then sewed up. The fish is larded and cooked according to directions in No. 16. The gravy is also prepared as in No. 16. No. 18—STUFFED AND LARDED PIKE. Quantity for 6 Persons. The preparation and ingredients are the same as given under No. 16 and No. 17. No. 19—FISH FRICASSEE FROM PICKEREL OR WHITEFISH. Quantity for 6 Persons. 1 pickerel or whitefish, 3½ lbs. ⅛ lb. of bacon for larding ¼ lb. of butter 1 cup of cream For the Fricassee. 18 crabs 2½ qts. of salt water 1½ lbs. veal sweetbreads Juice of ½ lemon Salt, pepper ⅛ lb. of butter 20 champignons 10 peeled truffles 2 tbsps. of butter 1 tbsp. of lemon juice Preparation: The fish is dressed, washed, dried, the skin taken off the back and this larded with bacon. Then it is sprinkled with salt and put into a pan in a swimming position with ¼ lb. of butter and 1 cup of cream and fried slowly for 1 hour to a golden yellow color. During this time simmer the 18 crawfish or crabs in salt water for 45 minutes. They should not boil, but simmer. From eight crabs take out the meat and leave the other ten whole.