1¾ lbs. of pickerel or codfish 2 tbsps. of butter 1 scant tbsp. of flour 1 small onion 1 pt. thick cream 2 yolks of eggs 1 tsp. of mustard 2 tbsps. of vinegar 1 tbsp. of salad oil Salt 1 pinch of white pepper 1 tbsp. of capers Preparation: The boiled fish is cut up into nice pieces. The butter is melted, the peeled whole onion fried light yellow in it, then taken out. Stir in the flour, add the cream and cook 5 minutes. The 2 yolks are stirred in, but the gravy must not cook any more, cool it and season with salt, mustard, pepper, capers, vinegar and salad oil. Pour the gravy over the fish. No. 22—BAKED RED SNAPPER. Quantity for 6 Persons. 3½ lbs. of red snapper Salt 1 beaten egg Some flour 1 cup of rolled crackers ¼ lb. of butter Preparation: The fish is dressed, washed, dried and rubbed with a little salt. It is then dredged with flour, dipped into the beaten egg and cracker crumbs. The butter is heated and put on the fish, then baked in the oven for ½ hour until a nice brown. Serve a parsley gravy with it. No. 23—PICKEREL OR WHITEFISH WITH SAUERKRAUT. Quantity for 6 Persons. 1 lb. boiled pickerel or whitefish 1 lb. boiled sauerkraut 1 egg 1 large piece of butter ¾ pt. of cream Some salt Preparation: A baking dish or casserole is buttered and filled with layers of sauerkraut and fish alternating. The bones must have been removed and the fish cut into nice pieces. There should be 3 layers of sauerkraut and 2 layers of fish. After the dish is filled, stir the cream with some salt and pour over the whole. Put a little butter on top and bake in oven for 45 minutes. No. 24—BOILED TURBOT. Quantity for 6 Persons. 3½ lbs. of fish Salt ½ qt. of wine vinegar Preparation: The turbot is drawn by making a cut across the dark side below the gills, then rub it with salt until all slime is gone. After washing it, pour ½ qt. of vinegar on and let it stand for ½ hour. Run the knife along the spine on the black side and slit the white side in several places to prevent the skin from bursting while cooking. Fins and tail are shortened. Put plenty of salt water into the fish kettle, put the fish in, white side up, and cook slowly for 5 minutes, then set aside to simmer for ½ hour. Do not cover up the kettle. When serving, the white side should be up and garnish the platter with any kind of lettuce or salad i.e., cucumber salad, head lettuce or endive. Place lemon slices on the fish or small boiled crabs. Serve with a butter gravy or creamed butter and potato balls. No. 25—TURBOT FRICASSEE. Quantity for 6 Persons. 1 lb. of fish remnants A small calf’s tongue ½ pt. of champignons 1 tbsp. of capers 3 tbsps. of butter ½ pt. of cream or milk Juice of ½ lemon Salt, pepper ½ pt. of bouillon 2 tbsps. of Parmesan cheese 2 tbsps. of flour