This fish is best prepared "scharf." Clean your fish thoroughly and salt the day previous; wrap it in a clean towel and lay it on ice until wanted. Line a kettle with celery and parsley roots; cut up an onion, add a lump of fresh butter, and pack the fish in the kettle, head first, either whole or cut up; sprinkle a little salt and white pepper over all and add about a dozen peppercorns; put on enough water to just cover, and add a whole lemon cut in slices. Do not let the fish boil quickly. Add about a dozen pounded almonds. By this time the fish will be ready to turn, then beat up the yolks of two eggs in a bowl, to be added to the sauce after the fish is boiled. Try the fish with a fork and if the meat loosens readily it is done. Take up each peace carefully, if it has been cut up, and arrange on a large platter, head first and so on, make the fish appear whole, and garnish with the slices of lemon and sprigs of parsley; then mince up some parsley and garnish top of the fish, around the lemon slices. Thicken the gravy by adding the beaten yolks, add a tablespoon of cold water to the yolks before adding to the boiling sauce; stir, remove from the fire at once and pour over the fish. If you prefer the sauce strained, then strain before adding the yolks of the eggs and almonds. Haddock, sea-bass, pike, perch, weakfish and porgies may be cooked "scharf." FRESH COD OR STRIPED BASS Cut into pieces ready to serve, after which salt them for an hour. Into the fish kettle put a quantity of water, large onion sliced, carrot also sliced, turnip, celery root, and boil fifteen minutes. Add the fish and two tablespoons of butter, tiny piece of cinnamon, pepper to taste. Boil fifteen minutes longer, then add teaspoon of flour mixed with cold water. Boil up well and add salt or pepper if needed. Remove fish and arrange on platter. Beat yolks of two eggs with a tablespoon of cold water; after straining out vegetables, add the hot gravy in which fish was boiled. Return to fire and stir till thick enough. Garnish with chopped parsley. AHILADO SAUCE (TURKISH) Mix some tomato sauce, olive oil, parsley, salt and pepper. Boil sauce first, and add boiled sea-bass or flounders. BOILED TROUT