How to Cook Fish

<h2>TEN WAYS TO SERVE ANCHOVIES</h2> <h3>I</h3> <p class="indent"> Clean, bone, and trim the fish. Arrange on a dish, alternating with quarters of hard-boiled eggs. Moisten with olive-oil, sprinkle with parsley, and serve with toasted crackers.</p> <h3>II</h3> <p class="indent"> Split the anchovies, wash in white wine, and bone them. Make a paste with the yolks of eggs, equal parts of minced cooked fish, and bread-crumbs. Stuff the anchovies, dip into batter, and fry in deep fat.</p> <h3>III</h3> <p class="indent"> Pound the fish in a mortar, seasoning with minced parsley, grated onion, and cayenne. Serve on small circles of fried bread, as a first course at dinner.</p> <h3>IV</h3> <p class="indent"> Drain a bottle of anchovies and mash fine with enough butter to make a smooth paste. Season with lemon-juice and cayenne. Spread <SPAN name="page_42"><span class="page"></span></SPAN> on fingers of toast and lay a whole anchovy on each piece.</p> <h3>V</h3> <p class="indent"> Wash eight salted anchovies, remove the skin and bones, and soak in clear water for an hour. Drain and wipe dry. Arrange on lettuce leaves with sliced hard-boiled eggs and pour over a French dressing.</p> <h3>VI</h3> <p class="indent"> Toast circles of bread, spread with butter, cover with chopped hard-boiled eggs, make a hollow in the egg, lay an anchovy upon it, and set into a hot oven for five minutes.</p> <h3>VII</h3> <p class="indent"> Toast thin circles of graham bread, butter, and cover each piece with anchovies. Sprinkle with lemon-juice and paprika and put into hot oven for five minutes.</p> <h3>VIII</h3> <p class="indent"> Clean and rinse the fish and dry on a cloth. Butter a small baking-dish, put in a layer of cracker crumbs, then a layer of anchovies, then sugar and crumbs. Repeat until the dish is full, having crumbs and butter on top. Beat the yolks of two eggs with half a cupful <SPAN name="page_43"><span class="page"></span></SPAN> of cream and a little sugar. Pour over the fish and bake in the oven.</p> <h3>IX</h3> <p class="indent"> Use salted Norwegian anchovies soaked for two hours in cold water. Split down the back, bone and skin, cut into strips, and arrange on a platter. Mince separately parsley, capers, boiled carrots, beets, and the whites and yolks of hard-boiled eggs. Arrange small piles of contrasting colors among the fish and pour over a French dressing.</p> <h3>X</h3> <p class="indent"> Fry thin circles of bread, put a pimola in the centre, and curl an anchovy around it. Fill the remaining space with chopped hard-boiled eggs and serve as a first course at dinner or luncheon.</p> <div style="break-after:column;"></div><br />