Preparation: The fish is cut into large pieces. A baking dish is buttered and the pieces of fish placed in. Add 3 tablespoonfuls of heated butter, stirred with 2 tablespoonfuls of flour, the cream, champignon juice and bouillon. The latter may be omitted. Cook the gravy until it is smooth and add the lemon juice, salt, pepper, chopped champignons and capers. The tongue which has been boiled is skinned and sliced and put into the gravy, then boiled a few minutes and tasted as to seasoning. Pour this gravy over the fish, strew with Parmesan cheese and drip on some butter. Place the baking dish into a dish with water and bake in the oven to a nice color. No. 26—BOILED RED SNAPPER. Quantity for 6 Persons. 3½ lbs. of fish Salt 10 pepper-corns 4 cloves 2 bay-leaves ½ onion, sliced ½ lemon, sliced Water Preparation: The fish is dressed, washed and put in a swimming position, into water enough to cover it and brought to boil. All the ingredients are added and after boiling up once, set aside to simmer ½ hour. Garnish with lemon slices and parsley. Serve the fish with a butter gravy mixed with fine chopped parsley or with an egg dressing. No. 27—RED SNAPPER WITH RED WINE DRESSING. Quantity for 6 Persons. The preparation and ingredients are the same as given under No. 3. No. 28—FRIED SMELT OR SPARLING. Quantity for 6 Persons. 3½ lbs. of sparling Salt 1 egg 2 tbsps. of milk Flour ½ lb. of butter for frying Preparation: The fish is dressed, washed, rubbed with salt and left standing for 1½ hours. Then the salt is washed off a little. Beat the egg with the milk, brush the fish with it and dip it into the flour. Heat the butter and bake the fish in it in the oven to a nice brown color. When served, pour the drippings over. No. 29—FILLET OF SHELLFISH, WHITEFISH, CABELJOU, SOLE, WITH DRESSING. Quantity for 6 Persons. 3½ lbs. of fish ¼ lb. of butter Salt, pepper Juice of 1 lemon Fish Bouillon. Bones, skin 4 pepper-corns 2 cloves 1 bay-leaf 2 slices of lemon ½ onion 1½ qts. water Salt Preparation: The fish is dressed, washed, the bones all removed and cut into equal fillets. These are salted a little and left with the salt ½ hour. During this time prepare the fish bouillon. The bones and skin are brought to boil in 1½ qts. of water to which the pepper-corns, cloves, lemon and onion slices and salt have been added and then cooked until the water has boiled down to ¾ qt. Then put the fish fillets into a buttered pan, season with 1 pinch of pepper, lemon juice, the ¼ lb. of butter placed on in pieces and ½ cupful of the fish bouillon poured over them. The pan must be covered and the fish stewed in the oven for 25 minutes, then served on a hot platter, the drippings poured over. A Dutch gravy is served with it and the bouillon used for that. See gravies or dressings, Dutch Dressing. No. 30—FRIED MACKEREL. Quantity for 6 Persons.